No-Bake Dalgona Cheesecake
Community Member
June 04, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 15 servings
Crust:
- 12 graham cracker sheets
- 8 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
Dalgona:
- 3 tablespoons instant coffee
- 3 tablespoons brown sugar
- 3 tablespoons hot water
Cheese filling:
- 16 oz cream cheese (455 g), room temperature
- ⅓ cup sour cream (80 g)
- 1 ¼ cups powdered sugar (150 g)
- 1 teaspoon vanilla
- 1 ½ cups heavy whipping cream (360 mL)
- 1 teaspoon lemon
- 2 tablespoons granulated sugar
Nutrition Info
- Calories 295
- Fat 24g
- Carbs 19g
- Fiber 0g
- Sugar 17g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Pulse the graham crackers in the food processor until you get fine crumbs.
- Transfer to a bowl, add the sugars and mix.
- Add melted butter and mix. Spread into a springform pan with a flat bottom tool like a measuring cup and refrigerate for 15 minutes.
- Beat cream cheese for 1 minute until fluffy, then add sour cream and sugar.
- Beat for 2 minutes and add lemon and vanilla. In another bowl, beat the heavy whipping cream with the granulated sugar until you get stiff peaks.
- For the dalgona, add the instant coffee, brown sugar, and water into a bowl and mix them with a spoon until the coffee is dissolved, then whip on high for about 3 minutes, until creamy and almost like whipped cream.
- Mix the whipped cream we beat earlier with the cream cheese by carefully folding them just until combined.
- Add the dalgona and fold again.
- Add crust and refrigerate for 6 hours.
- Serve and enjoy!
