Dalgona Cheesecake is a Korean dessert made with coffee granules and a delicious cheesecake filling. It's perfect for coffee lovers who love desserts with coffee flavor!
Check out my Coffee Cookies and my Tiramisu Cups for more coffee flavored desserts!
Jump to:
It's time to take your whipped coffee topping to the next level with this cheesecake recipe. The different flavors of this no-bake cheesecake makes this the ultimate better sweet treat.
If you love dalgona candy, you'll love this coffee creation. Serve with a glass of milk!
Why You'll Love This Recipe
Dalgona cheesecake has a crust made with graham crackers! It's light, fluffy and is the perfect dessert is perfect for any occasion.
It's very easy to make. All you need are a few simple ingredients for one of your new favorite recipes!
Ingredients You Need
- Graham cracker crumbs: Adds a sweet and crunchy base to the cheesecake and provides a classic crust texture.
- Butter: Binds the graham cracker crumbs, forming a solid base.
- Cocoa powder: A chocolatey element to the crust.
- Gelatin powder: In order to make the filling nice and thick, you'll need the gelatin.
- Hot water: A little hot water will help make the filling and dalgona topping.
- Cream cheese: You'll want to make sure the cream cheese is at room temperature.
- Heavy whipping cream: You can't have a nice thick and creamy filling without heavy cream.
- Powdered sugar: A little sweetness in this recipe is from the powdered sugar.
- Melted milk chocolate: You'll enjoy adding melted chocolate to this recipe!
- Instant coffee: To make the dalgona flavor, you'll need coffee.
- Vanilla extract: Adds a warm and aromatic flavor to the filling.
- Granulated sugar: Creates a frothy coffee-flavored topping. You can also try granulated brown sugar.
Step By Step Photos
Mix together ingredients for the base.
Press in a springform pan.
Whip cream cheese and heavy cream.
Add remaining filling ingredients.
Add cream mixture to springform pan.
Mix all the ingredients for the ganache.
Pour ganache into the springform pan.
Mix ingredients for the dalgona.
How To Make Dalgona Cheesecake
Step 1. Base: In a large mixing bowl, mix graham cracker crumbs, melted butter, and cocoa powder. Press mixture into a 6” springform pan for the first layer.
Step 2. Filling: Dissolve gelatin in hot water, let sit for 10 minutes. Whip cream cheese and heavy cream until stiff peaks form. Add dissolved gelatin, powdered sugar, melted chocolate, instant coffee, and vanilla. Mix well. Pour mixture into the springform pan.
Step 3. Ganache: Mix instant coffee, heavy cream, and melted dark chocolate. Pour ganache over the filling. Smooth with a rubber spatula if needed. Chill in the fridge for at least 2 hours until set.
Step 4. Dalgona: Whip instant coffee, sugar, and water with an electric mixer at high speed until fluffy stiff peaks form. Decorate the chilled cheesecake with the dalgona coffee topping.
Step 5. Serve: Remove from the springform pan. Slice and serve!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Make sure all your ingredients are at room temperature before beginning the recipe. Room temperature ingredients mix together more easily and produce a smoother, more consistent cheesecake batter.
- To make your own graham cracker crumbs, place whole sheets of graham crackers in a food processor and process down to fine crumbs.
Frequently Asked Questions About Dalgona Cheesecake
Cover it with plastic wrap or an airtight container and consumed within 3-4 days.
Yes, you can freeze the cheesecake. Wrap tightly in plastic wrap and then in aluminum foil and freeze for up to 1-2 months.
More Chocolate Recipes You Might Enjoy
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
Dalgona Cheesecake
Ingredients
For Base
- ½ cup graham cracker crumbs
- 4 tablespoons butter
- 1 tablespoon cocoa powder
For Filling
- 2 teaspoons gelatin powder
- ¼ cup hot water
- 2 cups cream cheese room temperature
- ⅔ cups heavy cream
- 1 cup powdered sugar
- ⅔ cups melted milk chocolate
- 1 teaspoon Instant coffee
- 1 teaspoon vanilla
For Ganache
- 1 teaspoon instant coffee
- ½ cup heavy cream
- 1 cup melted dark chocolate
For Dalgona
- 2 tablespoons instant coffee
- 1 tablespoon sugar
- 1 tablespoon water
Instructions
- Mix all the ingredients together well for the base.
- Press the cracker mixture in a springform pan, about 6” in size.
- Add the gelatin in hot water for 10 minutes.
- Whip the cream cheese and heavy cream together, then add the dissolved gelatin and whip again until stiff peaks form.
- Add the remaining of the ingredients for the filling and mix again.
- Add cream mixture to the springform pan.
- Mix together all the ingredients for the ganache.
- Pour ganache into the springform pan and chill in the fridge for at least 2 hours, until set.
- Whisk ingredients for the dalgona with a mixer at high speed.
- Remove cheese cake from springform pan and decorate the finished cheesecake with dalgona. Serve!
Notes
- Make sure all your ingredients are at room temperature before beginning the recipe. Room temperature ingredients mix together more easily and produce a smoother, more consistent cheesecake batter.
- To make your own graham cracker crumbs, place whole sheets of graham crackers in a food processor and process down to fine crumbs.
- Storing: Cover the cheesecake with plastic wrap or an airtight container and consumed within 3-4 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil and freeze for up to 1-2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Leave a Reply