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No Bake Greek Frappe Coffee Cheesecake

An easy no bake dessert that will satisfy any coffee lovers sweet craving
Course Dessert
Cuisine Greek
Keyword cheesecake, coffee, frappe, no bake
Prep Time 15 minutes
Refridgerate 3 hours
Servings 14
Calories 313kcal
Author Dimitra

Ingredients

  • 300 ml double cream
  • 1 1/2 tsp rich roast instant coffee
  • 360 g amaretti biscuits crushed
  • 200 g melted butter
  • 200 g cream cheese
  • 200 g mascarpone
  • icing sugar 30g for plain 60g for semi-sweet 90g sweet

EQUIPMENT

  • 1 small pan
  • 2 spoons
  • 1 large glass
  • 1 large bowl
  • hand whisk or stand mixer
  • 1 20cm/8inch springform pan
  • baking paper cut to the size of your pan
  • 1 spatula

Instructions

  • Infuse your cream with coffee by heating up your cream and stirring in your coffee until it dissolves but make sure your cream doesn't start to bubble. The pour your coffee unfused cream into a glass and put it in the fridge to cool while you get your base ready.
    BASE
    Smash your amaretti biscuits with something hard like a rolling pin. You don't need to get them to a fine crumb. Watch my video below to see how big I left my biscuits. Then add your biscuits to a bowl and stir in your melted butter. The butter is going to act like a glue and hold all your biscuits together so make sure you get butter over every bit of biscuit then transfer the whole lot to a lined springform pan and press your biscuits as flat as you can with the back of a spoon. The tighter you get it the less likely your base will crumble when you cut in to serve it. 
  • Add 300ml double cream to a pan and put it  on a low heat. Add 1 1/2 tsp coffee and keep stirring until it dissolves. Make sure your cream doesn't start to boil. Pour your coffee infused cream into a glass and put it in the fridge to cool
  • Smash  360g amaretti biscuits with something hard like a rolling pin. You don't need to get them to a fine crumb. Watch my video below to see how big I left my biscuits
  • Add your biscuits to a bowl and stir in 200g melted butter. Make sure you get butter over every bit of biscuit
  • Line your springform pan with baking paper
  • Transfer your buttered amaretti to your lined springform pan and press your biscuits as flat as you can with the back of a spoon. The tighter you get it the less likely your base will crumble when you cut in to serve it. Then refrigerate it while you carry on with your topping
  • Add 200g cream cheese and 200g mascarpone to a large bowl and whisk them both together until light and silky
  • Add your icing sugar. If you want it to taste like a plain-sketo coffee add 30g icing sugar, add 60g icing sugar for  semi-sweet- metrio coffee or 90g icing sugar for a sweet- glykos coffee flavour and then whisk until everything is incorporated
  • Add your cooffee infused cream and whisk until ripples start to form. Check the video below to see what they should look like because you don't want to over or under whipp
  • Add your coffee cream on top of your amaretti biscuit base and spread it out evenly so your base is covered and put it in the fridge for at least 3 hours
  • When you are ready to eat it release the sides on your pan as slowly and gently as you can so you don't ruin the shape then cut into pieces and dig in (",)

Video

Notes

The nutritional value below is for a metrio - semi-sweet frappe cheesecake. If you make a sketo-plain frappe cheesecake take off 119 calories, 30g of carbs and 30g of sugar and if you make a glyko-sweet frappe cheesecake add 119 calories, 30g of carbs and 30g of sugar.

Nutrition

Calories: 313kcal | Carbohydrates: 6g | Protein: 2g | Fat: 31g | Sodium: 65mg | Sugar: 6g