This no bake chocolate Kahlua cheesecake has an Oreo cookie crumb base, a chocolate Kahlua cheesecake filling, a layer of chocolate Kahlua ganache, and Kahlua whipped cream topping!
Jump straight to the recipe!
🍫Chocolate and Kahlua is a perfect pairing!
Chocolate and Kahlua, which is a coffee flavoured liquor, is a perfect pairing. Coffee is often used in chocolate cakes because it helps elevate the chocolate flavour - and it does in this recipe too! Kahlua is in the cheesecake filling, chocolate ganache, and the whipped cream. The coffee liquor tastes is not over powering at all though. It leaves just a slight taste throughout the cheesecake.
This no bake chocolate Kahlua cheesecake is so easy to make too! It's a no-bake cheesecake, which means no water baths, no baking, and no cracks!
Do you like baked cheesecakes? Try this classic cheesecake with fresh fruit, Nanaimo bar cheesecake, or Lemon Meringue cheesecake.
🥘Ingredients
Ingredient notes
- Kahlua liquor - The Kahlua flavouring is not over powering. If you don't want to use liquor, you can substitute with cooled coffee.
- Cream cheese - Make sure you use block cream cheese. That's the type that is meant for baking.
🔪Instructions
Crust
This is a true no bake cheesecake. Not one thing gets baked, including the crust.
In a medium bowl combine Oreo cookie crumbs and melted butter. Stir to combine and then press the crust in the bottom and up the sides of a 9-inch springform pan that is greased and lined with parchment paper on the bottom. Refrigerate while you make the filling.
Cheesecake filling
To make the filling, beat cream cheese, sugar, and cocoa together in a large bowl until combined. Add Kahlua and mix until combined, and then add in melted chocolate. Mix until combined and smooth, and set aside.
In another large bowl, add heavy whipping cream, powdered sugar, and vanilla. Whip on high speed until stiff peaks form.
Fold half the whipped cream into the cream cheese mixture until combined. Carefully fold in the remaining whipped cream. We want to keep as much air as possible in the filling.
Add the filling to the crust and spread in an even layer. Refrigerate for at least 6 hours or overnight.
Kahlua ganache topping
Place chocolate chips in a medium bowl. Combine Kahlua and heavy whipping cream in a glass measuring cup. Heat in the microwave until it just starts to boil. Pour over chocolate chips and let sit for 2 minutes, and then whisk until smooth. If not completely smooth, heat in the microwave for 10 second increments, stirring after each until completely melted.
Allow the ganache to cool a bit. I like to place it the freezer for 10 minutes, stirring halfway. Remove cheesecake from springform pan, and place it on a cake decorating plate. Pour ganache over top of the cheesecake and spread evenly.
Whipped cream
Add heavy whipping cream, Kahlua, and powdered sugar to a large bowl. Whip on high until stiff peaks form. Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip 846. Refrigerate cheesecake until ready to serve.
For more step-by-step pictures, see the web story for no bake chocolate Kahlua cheesecake.
✔️Expert tips
- Beat heavy cream until stiff peaks and no sooner. This is key to making a no bake cheesecake sturdy.
- Fold the whipped cream into the cheesecake filling carefully so that air doesn't deflate. The air is what makes this a fluffy, mousse-like cheesecake.
- Don't skimp on refrigerating time. The cheesecake needs this time to firm up so it can be sliced neatly.
💭FAQs
After the cheesecake has been refrigerated for at least 6 hours, you can freeze it. Remove from the pan and wrap the whole cheesecake with plastic wrap, and then one layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator over night.
Both cheesecakes are totally different from each other. A baked cheesecake has eggs in it and gets baked in a water bath. A no bake cheesecake relies on whipped cream to make a sturdy filling. A no bake cheesecake is less dense than it's baked version. It's filling is light and almost mousse-like.
Make sure that the whipping cream is whipped to stiff peaks. This is what makes a sturdy filling. Also make sure that it gets refrigerated long enough. The cheesecake needs a long refrigeration time so it will slice neatly.
🔖Related recipes
📋 Recipe
No Bake Chocolate Kahlua Cheesecake
Equipment
- one 9 inch Springform pan
Ingredients
Crust
- 3 cups Oreo cookie crumbs (about 35 cookies)
- 5 tablespoons salted butter melted
Cheesecake Filling
- 24 ounces cream cheese room temperature
- ½ cup granulated sugar
- 3 tablespoons cocoa powder
- ¼ cup Kahlua liquor (or any other coffee flavoured liquor)
- 8 ounces semi-sweet chocolate melted and slightly cooled
- 1 ¼ cups heavy whipping cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Kahlua Ganache Topping
- 7 ounces semi-sweet chocolate chips
- 3 tablespoons Kahlua liquor (or any other coffee flavoured liquor)
- 2 tablespoons heavy whipping cream cold
Whipped Cream
- ½ cup heavy whipping cream cold
- 2 tablespoons Kahlua liquor (or any other coffee flavoured liquor)¼
- ¼ cup powdered sugar
Instructions
Crust
- Prepare a 9-inch springform pan by lining with parchment paper and greasing the sides.
- In a medium bowl combine Oreo cookie crumbs and melted butter. Stir to combine and then press the crust in the bottom and up the sides of the springform pan. Refrigerate while you make the filling.
Cheesecake Filling
- Beat cream cheese, sugar, and cocoa together in a large bowl until combined.
- Add Kahlua and mix until combined, and then add in melted chocolate. Mix until combined and smooth, and set aside.
- In another large bowl, add heavy whipping cream, powdered sugar, and vanilla. Whip on high speed until stiff peaks form.
- Fold half the whipped cream into the cream cheese mixture until combined. Carefully fold in the remaining whipped cream. We want to keep as much air as possible in the filling.
- Add the filling to the crust and spread in an even layer. Refrigerate for at least 6 hours or overnight.
Kahlua Ganache Topping
- Place chocolate chips in a medium bowl. Combine Kahlua and heavy whipping cream in a glass measuring cup. Heat in the microwave until it just starts to boil.
- Pour over chocolate chips and let sit for 2 minutes, and then whisk until smooth. If not completely smooth, heat in the microwave for 10 second increments, stirring after each until completely melted.
- Allow the ganache to cool a bit. I like to place it the freezer for 10 minutes, stirring halfway.
- Remove cheesecake from springform pan, and place it on a cake decorating plate. Pour ganache over top of the cheesecake and spread evenly.
Whipped Cream
- Add heavy whipping cream, Kahlua, and powdered sugar to a large bowl. Whip on high until stiff peaks form.
- Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip 846.
- Refrigerate until ready to serve. Cheesecake is best for up to 5 days.
Notes
-
- The Kahlua flavouring is not over powering. If you don't want to use liquor, you can substitute with cooled coffee.
- Beat heavy cream until stiff peaks and no sooner. This is key to making a no bake cheesecake sturdy.
- Fold the whipped cream into the cheesecake filling carefully so that air doesn't deflate. The air is what makes this a fluffy, mousse-like cheesecake.
- Don't skimp on refrigerating time. The cheesecake needs this time to firm up so it can be sliced neatly.
Did you try this recipe? Comment below to let me know ☺️