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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!
No-Bake Dalgona Cheesecake

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

  1. Pulse the graham crackers in the food processor until you get fine crumbs.
  2. Transfer to a bowl, add the sugars and mix.
  3. Add melted butter and mix. Spread into a springform pan with a flat bottom tool like a measuring cup and refrigerate for 15 minutes.
  4. Beat cream cheese for 1 minute until fluffy, then add sour cream and sugar.
  5. 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.
  6. 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.
  7. Mix the whipped cream we beat earlier with the cream cheese by carefully folding them just until combined.
  8. Add the dalgona and fold again.
  9. Add crust and refrigerate for 6 hours.
  10. Serve and enjoy!

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

  1. Pulse the graham crackers in the food processor until you get fine crumbs.
  2. Transfer to a bowl, add the sugars and mix.
  3. Add melted butter and mix. Spread into a springform pan with a flat bottom tool like a measuring cup and refrigerate for 15 minutes.
  4. Beat cream cheese for 1 minute until fluffy, then add sour cream and sugar.
  5. 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.
  6. 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.
  7. Mix the whipped cream we beat earlier with the cream cheese by carefully folding them just until combined.
  8. Add the dalgona and fold again.
  9. Add crust and refrigerate for 6 hours.
  10. Serve and enjoy!

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