No Bake Cheesecake with Coffee Syrup Gluten-Free
This no-bake cheesecake with a silky coffee glaze is a dreamy, gluten-free dessert made with real ingredients. It’s perfect for coffee and cheesecake lovers alike—easy, indulgent, and packed with flavor!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Gluten-Free No-Bake Cheesecake
As a Chef and Nutrition consultant, I love making healthy, low-sugar desserts so people can enjoy them without having blood sugar spikes. That’s where this cheesecake with coffee glaze comes in.
You see, I’ve always had a soft spot for both coffee and cheesecake.
Why You’ll Love This Recipe
There’s just something magical about the combination of coffee and cheesecake. Maybe it’s because both are comfort foods in their own right—one gives you that cozy feeling, and the other the rich indulgence. Either way, here’s why this recipe will win your heart:
- No oven required: perfect for warm weather or busy days when you don’t want to sweat it out in the kitchen.
- Coffee glaze = next-level deliciousness for espresso cheesecake fans.
- Gluten-free crust made with graham crackers or your favorite alternative.
- Made with real food ingredients and no refined sugar—because who says indulgent has to be unhealthy?
- Customizable for low-carb needs. You can tweak it to match your cravings or seasonal ingredients. Love your cheesecake with fruit on top? Add some fresh berries! Want to experiment with different crusts? Go for it. Recipes like this Pumpkin Cottage Cheese Cheesecake show just how versatile cheesecake flavors can be.
- Pairs beautifully with fresh fruit, whipped cream, or chocolate ganache.
- And let’s be honest—it tastes like a café treat without the café price tag.
For more effortless ideas, check out my No-Bake Peach Cheesecake, which delivers a similar wow factor without the work.
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Ingredients you’ll need for No Bake Cheesecake with Coffee Syrup
Want to learn more about the wonders of gelatin-packed foods? Check out recipes like Polish Chicken Aspic: Galertka Z Kurczaka or this Benefits of Bone Broth for Hormone Balance.
What Brand is Best for Gelatin?
I like Great Lake Wellness Gelatin because is clean and grass-feed. Grass-fed gelatin is a clean, gut-friendly ingredient that helps no-bake cheesecakes set perfectly while supporting skin, joints, digestion, and hormone health. It delivers a smooth texture without additives—just pure, nourishing collagen from pasture-raised animals.
Why Cheesecakes in Poland and Europe Are a Little Different Than in the U.S.
Cheesecake holds a special place in my heart. It is a popular dessert in Poland, and my family used to make it a couple of times a month. The cheesecake in Poland and Europe is a little different from what we have here in the US.
Cheesecakes in Poland and much of Europe differ in texture, flavor, and ingredients compared to the rich, ultra-decadent American versions. Here’s why:
🧀 The Cheese Matters
In the U.S., cheesecakes are typically made with full-fat cream cheese (like Philadelphia), which gives them that dense, creamy, almost custard-like texture.
In Poland, on the other hand, the go-to cheese is tawarog —a type of fresh farmer’s cheese that is lighter, more fluffy, tangier, and less creamy. It’s usually ground or pressed to make it smooth for cheesecake filling. In other parts of Europe, you’ll also see quark, ricotta, or mascarpone used instead of (or in addition to) cream cheese. This gives European cheesecakes a lighter, slightly grainy texture that’s not as rich but still incredibly satisfying.
🍰 Sweetness Levels
American cheesecakes are often very sweet—sometimes even topped with candy bars, fruit syrups, or whipped cream mountains. I will never forget how sweet the first dessert I tried in the US was. I couldn’t eat it!
In Poland and many European countries, desserts, in general, tend to be less sweet. Cheesecakes are sweetened more gently, often with honey, letting the cheese flavor shine more naturally. You’ll taste more cheese and subtle vanilla or citrus rather than sugar.
So, while American cheesecake is all about big, bold, creamy decadence, Polish and European versions lean more toward light, tangy, and modestly sweet comfort. Both are amazing, just like a cappuccino and an espresso—same bean, different experience ☕🍰
But, that doesn’t mean that the cheesecake is not creamy or dreamy. This cheesecake will satisfy your senses, and it’s a coffee lover’s dessert fantasy come true. Whether you’re hosting a dinner party, treating yourself on a Sunday afternoon, or just need a gluten-free bake recipe that feels like a hug in dessert form—this one delivers. Check another No-Bake Strawberry Cheesecake recipe.
Did you know?
Cheesecake isn’t just a modern indulgence; its roots trace back over 4,000 years to ancient Greece. On the island of Samos, archaeologists unearthed cheese molds dating to around 2,000 B.C., suggesting that early Greeks crafted a simple version of cheesecake using flour, wheat, honey, and cheese. This early form of cheesecake was even served to athletes during the first Olympic Games in 776 B.C. as an energy booster.
How to make No Bake Cheesecake with Coffee Syrup
- Make the crust: Blend the gluten-free graham crackers into fine crumbs in a food processor. Add cocoa powder and melted butter. Press the crumbly mixture into a springform pan lined with parchment paper, mini cheesecake molds, or lined muffin tins. Chill the crust in the fridge while you make the filling.
- Prepare the gelatin: Dissolve the gelatin in warm water and let it sit for 5 minutes.
- Make the creamy filling: In a large bowl, at room temperature, farmers cheese, mascarpone, sour cream and vanilla extract until smooth. Stir in the dissolved gelatin. In a separate bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to create that light, airy filling we all crave in a cheesecake.
- Assemble the cheesecake: Spread the cheesecake filling over the chilled crust, smoothing it out to the edges. Tap the pan gently on the counter to eliminate any air bubbles. Chill the cheesecake in the fridge for at least 4 hours or overnight—trust me, this is key for a firm, sliceable cheesecake.
- Make the coffee glaze: Make the coffee syrup: Simmer coffee and sugar until thickened (about 10 minutes). Stir in arrowroot slurry if needed. Let cool, then drizzle over cheesecakes before serving.
- Chill and serve: After the glaze has set, top the cheesecake with a dollop of whipped cream, a few whole coffee beans, or some fresh fruit. You can even drizzle a little chocolate garage over the top for an extra indulgent touch.
Chef Tips
- Room temperature cream cheese is crucial for a smooth, lump-free filling. Make sure you leave it out for 30 minutes before starting.
- Let the cheesecake chill for as long as possible. The longer it sits, the firmer and creamier it becomes.
- You can add instant espresso powder directly to the cheesecake filling for an extra punch of coffee flavor.
- For a special occasion, drizzle the chocolate garage over the top for the ultimate dessert experience. Trust me, it’s worth it!
- Line the bottom of the pan with parchment paper for easy removal of the crust.
Ways to Serve
- Top it with whipped cream, cocoa powder, and a few coffee beans for an elegant touch.
- Top with fresh fruit like berries or citrus slices for a light but refreshing twist.
- Serve mini cheesecakes in individual cups.
Storage
- Store in an airtight container in the fridge for up to 5 days.
- You can freeze individual slices in glass Tupperware. Thaw in the refrigerator overnight before serving.
Equipment You’ll Need
- Food processor
- Mixing bowl
- Hand mixer or stand mixer
- Springform pan or mini cheesecake molds
- Small pot
- Heatproof bowl
- Spatula and a large knife
FAQs
Can I make this without gelatin?
Yes! You can use agar-agar or simply let it chill longer for a slightly softer yet firm texture.
Does it taste like coffee ice cream?
It’s even better! Rich, creamy, and packed with coffee flavor. Your taste buds will thank you.
Can I use decaf coffee?
Absolutely! If you want the flavor but not the caffeine, just use decaf coffee or espresso.
Can I use whipped topping instead of making whipped cream?
Sure, but homemade whipped cream is always fresher and tastes better, and it does not contain the additives found in store-bought versions.
Coffee’s your jam? Explore how espresso can enhance desserts like in my Copycat Starbucks Cinnamon Dolce Latte (Healthier Version)..
The Final Drizzle…
There’s something about a creamy cheesecake with a luscious coffee glaze that just hits the spot. It’s indulgent without being heavy, fancy without being fussy, and best of all—it’s made with simple ingredients and a little bit of love.
Next time you’re planning a special occasion, having friends over, or just need a dessert to satisfy those coffee cravings, try this no-bake cheesecake.
For Even More Delicious Recipes, You May Like These
Healthy Baking Recipes
White Chocolate Christmas Tart
Gingerbread Chocolate Ganache Tart
Tangy and Sweet Lemon Curd Tart
Cranberry White Chocolate Tart
No Bake Cheesecake with Coffee Syrup
Ingredients
Crust
- 1 1/2 cup Graham crackers
- 5 tbsp Butter melted
Cheesecake Filling
- 6 oz Farmers cheese
- 6 oz Mascarpone
- 3/4 cup Sour cream
- 6 tbsp Erythritol
- 2 tsp Vanilla extract
- 1 tbsp Gelatin + 3 tbsp warm water
- 3/4 cup Heavy cream whipped
Thick Coffee Syrup
- 1/2 cup Strong brewed coffee or espresso or decaf
- 1/4 cup Erythritol
- 1 tsp Arrowroot mixed with 2 tsp water (optional, for extra thickness)
Instructions
- Make the crust: Blend the gluten-free graham crackers into fine crumbs in a food processor. Add cocoa powder and melted butter. Press the crumbly mixture into a springform pan lined with parchment paper, mini cheesecake molds, or lined muffin tins. Chill the crust in the fridge while you make the filling.Prepare the gelatin: Dissolve the gelatin in warm water and let it sit for 5 minutes.Make the creamy filling: In a large bowl, at room temperature, farmers cheese, mascarpone, sour cream and vanilla extract until smooth. Stir in the dissolved gelatin. In a separate bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to create that light, airy filling we all crave in a cheesecake. Assemble the cheesecake: Spread the cheesecake filling over the chilled crust, smoothing it out to the edges. Tap the pan gently on the counter to eliminate any air bubbles. Chill the cheesecake in the fridge for at least 4 hours or overnight—trust me, this is key for a firm, sliceable cheesecake.Make the coffee glaze: Make the coffee syrup: Simmer coffee and sugar until thickened (about 10 minutes). Stir in arrowroot slurry if needed. Let cool, then drizzle over cheesecakes before serving.Chill and serve: After the glaze has set, top the cheesecake with a dollop of whipped cream, a few whole coffee beans, or some fresh fruit. You can even drizzle a little chocolate garage over the top for an extra indulgent touch.
Nutrition
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
