Italian Cappuccino Cheesecake

My husband likes the taste of a coffee so much – especially espresso – so I prepared him this delicious Italian cappuccino cheesecake for the weekend and he loved it!

This coffeehouse-inspired cheesecake is creamy, light, and not overly sweet. Here is the recipe:

Italian Cappuccino Cheesecake Dessert (No-bake)
Servings 10 to 12 


For the Crust:

  • ½ stick (or 4 tablespoons) butter, melted
  • 1 cup shortbread cookies, finely crushed

For the Filling:

  • 3/4 cup whole milk
  • 1 envelope (25 ounces) powdered gelatin
  • 8 ounces sour cream
  • 24 ounces (3 packages from 8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons instant espresso powder
  • 2 cups whipped cream
  • Cocoa for garnish



To make the crust:

  • Combine the shortbread crumbs with the melted butter until well incorporated. Then, press evenly into 9-inch springform pan. Place in the fridge. In the meantime, prepare the filling.

To make the filling:

  • In a small saucepan, pour milk and sprinkle gelatin over the surface. Leave for 2 minutes to set.
  • Over low heat, place the gelatin and stir until gelatin is dissolved. Remove and let cool shortly.
  • In a mixing bowl, at medium speed, whisk cream cheese until smooth.
  • Add in sugar, sour cream, and vanilla – whisk until well combined; slowly add in gelatin mix.
  • Dissolve espresso powder in 1 1/2 tablespoons hot water. Slowly add coffee mix into cheesecake batter.
  • Apply batter into pan over crust, spread evenly. Then, cover and place in the fridge to set, around 4-5 hours.

To serve:

  • Using an offset spatula or a knife, loosen cake from sides of springform pan and remove springform collar.
  • Spoon or pipe whipped cream over top of the cheesecake.
  • To finish, sprinkle with cocoa (or cinnamon) if desired. Slice and serve.
  • You can keep the cheesecake stored in the refrigerator up to 3 days.

Buon Appetito!