Turkish Coffee Cheesecake (No-Bake)
Why this recipe works
- Creamy but sliceable: Whipped double cream lightens the cream cheese filling while helping it set firmly after chilling.
- Balanced coffee flavour: Icing sugar softens the bitterness of the Turkish coffee without hiding its distinctive roasted character.
- Designed for chilling: The cheesecake needs time in the fridge, making it well suited to preparing before guests arrive.
Get the most out of this recipe
Timing notes
- Allow enough time to set: Give the cheesecake at least the full chilling time so the filling firms up and holds a clean slice.
- Serve well chilled: Keep it refrigerated until shortly before serving, particularly in warm weather, as the dairy-rich filling softens as it stands.
Ingredient notes
- Use finely ground Turkish coffee: Turkish coffee should be very finely ground, which helps it disperse evenly through the filling rather than tasting gritty.
- Cardamom should stay subtle: Cardamom is there to support the coffee, so keep the flavour gentle rather than letting it dominate the cheesecake.
- Start with cold cream: Well-chilled double cream whips more reliably and gives the filling a firmer, lighter structure.
Texture tips
- Use softened cream cheese: Room-temperature cream cheese blends more smoothly with the sugar and flavourings, reducing the risk of lumps.
- Fold gently after whipping: Once the cream is whipped, fold it through carefully so the filling keeps its airy texture.
- Press the base firmly: A compact biscuit layer supports the soft filling and makes the cheesecake easier to transfer and slice.
Make-ahead tips
- Make it the day before: The cheesecake can be prepared ahead and kept covered in the fridge, which also gives the coffee and cardamom time to settle into the filling.
- Finish just before serving: Dust with cocoa at the last moment so the surface stays neat and dry.
- Best texture within a few days: It keeps refrigerated for up to 3 days, but the base and topping are at their best while the biscuit layer still has some firmness.
Equipment you'll need
Ingredients
Base
Filling and finish
Instructions
- Melt the unsalted butter in a saucepan over a low heat, then take off the heat. Stir in the digestive biscuit crumbs until evenly coated. Tip into a 20 cm springform tin and press into an even layer, then chill while you make the filling.
- In a mixing bowl, whisk the cream cheese, icing sugar, vanilla extract, ground cardamom and fine sea salt until smooth. In a separate bowl, whisk the double cream to soft peaks. Fold the whipped cream through the cream cheese mixture until just combined.
- Sprinkle in the ground Turkish coffee and fold gently until the filling is evenly speckled and coffee-scented. Spoon over the chilled base and smooth the top. Chill for at least 3 hours, until set with a slight wobble in the centre.
- Unclip the tin and transfer to a serving plate. Dust with the cocoa powder just before serving. For clean slices, dip a knife in hot water, wipe dry, then cut.
Recipe notes
Tips
- Keep the double cream very cold so it whips quickly and gives the cheesecake a firmer set.
- If your ground Turkish coffee tastes especially strong, start with half and add more after tasting the filling.
- This dessert contains dairy; keep it chilled until serving, especially in warm weather.
Substitutions
- Replace digestive biscuit crumbs with ginger biscuits, crushed, for a spicier base.
- Replace ground cardamom with ground cinnamon for a warmer, more familiar spice note.
- Replace cocoa powder with ground Turkish coffee for a bolder coffee finish.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate for up to 3 days. For the best flavour and texture, dust with cocoa powder only at the point of serving.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 8 servings
- Total time: 4h (25min active)
- Difficulty: Medium
- Cuisine: Turkish
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Crostate di Frutta Fresca (Italian Fresh Fruit Tartlets)
Shortcrust tartlets with vanilla pastry cream and fresh fruit
Pissaladière (Niçoise Onion Tart with Anchovies and Olives)
Niçoise onion tart topped with anchovies and black olives
Ratatouille Tart with Goat’s Cheese
Puff pastry tart with ratatouille vegetables and goat's cheese
Tarte à la Tomate (French Tomato Mustard Tart)
Puff pastry tart with Dijon mustard, tomatoes and Gruyère
Tarta de Tamarindo (Tamarind Tart with Lime)
Sweet pastry tart with tangy tamarind and lime filling
Tarte Tatin (Caramelised Apple Tart)
Upside-down caramelised apple tart with puff pastry
Gajar ka Halwa (Carrot Halwa with Milk and Ghee)
Carrot halwa cooked in milk with ghee, cardamom and nuts
Air Fryer Mini Apple Pies
Mini apple pies air-fried with cinnamon and lemon.
Sticky Toffee Pudding
Warm date sponge pudding served with rich toffee sauce
Galette des Rois (Kings’ Cake) with Almond Frangipane
Puff pastry cake filled with almond frangipane
Air Fryer Cinnamon Apples
Cinnamon apples caramelised in the air fryer until tender.
Latin Passion Fruit Dessert Cups
Passion fruit curd cups topped with whipped double cream
Belgian-Style Chocolate Truffles
Dark chocolate truffles coated in cocoa powder
Lemon Icebox Pie
No-bake lemon pie with a crisp biscuit crumb base
Red Velvet Cake with Cream Cheese Icing
Red velvet cake with cocoa and cream cheese icing
Red Velvet Cake with Cream Cheese Frosting
Red velvet cake with tangy cream cheese frosting
Chocolate Yule Log (Rolled Chocolate Sponge Cake)
Rolled chocolate sponge with chocolate cream and ganache
Bûche de Noël (Yule Log Cake) with Chocolate Buttercream
Chocolate sponge roll filled and coated with chocolate buttercream
You might also like
Air Fryer Crispy Chilli Chicken
Crispy air fryer chilli chicken tossed in a glossy sauce.
Saint-Jacques à la Crème (Scallops in White Wine and Cream Sauce)
Seared scallops in a white wine and cream sauce
Lamb Gyoza with Tzatziki Dipping Sauce
Pan-fried lamb gyoza served with tzatziki for dipping
Salade Lyonnaise (Warm Bacon and Egg Salad)
Warm frisée salad with bacon lardons and poached egg
Mousse de Maracujá (Brazilian Passion Fruit Mousse)
Chilled passion fruit mousse made with condensed milk and cream
Gajar Ka Halwa (North Indian Carrot Pudding)
North Indian carrot pudding with milk, ghee and cardamom
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
