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a squared slice of no-bake dalgona cheesecake on a black plate with raspberries and crushed cookies on top. A white and yellow towel on the side.
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5 from 1 vote

No-Bake Dalgona Cheesecake

Rich with a super-strong coffee flavor, this dessert is easy and takes few ingredients. A perfect, creamy, and classical cheesecake base, you can’t choose a better sweet treat.
Prep Time15 mins
refrigerate4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American, Korean
Servings: 12
Calories: 311kcal

Ingredients

Crust

  • 9 graham cracker sheets
  • 8 tbsp unsalted butter melted

Filling

  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 cups cool whip
  • 1 tsp vanilla extract

Dalgona

  • 2 tbsp instant coffee
  • 2 tbsp sugar
  • 2 tbsp hot water

Instructions

  • To prepare the crust, smash the graham crackers with a rolling pin or by hand until it’s mostly crumbled and only a few small chunks remain.
  • Mix the butter and sugar in with the crushed crackers until well combined.
  • Prepare a cake pan with wax paper or butter spray and press the crust mix into the pan in a thin layer. Refrigerate while you are preparing the filling.
  • To prepare the Dalgona coffee, whip the instant coffee, hot water and sugar together until fluffy stiff peaks form and the mix turns a light brown or tan color. Set aside.
  • To prepare the filling, beat the cream cheese in a large mixing bowl with an electric mixer or by hand until it becomes creamy and light.
  • Beat in the powdered sugar and vanilla extract until smooth.
  • Fold in the Dalgona mix and cool whip.
  • Remove the crust from the fridge, pour the filling into the pan and spread evenly.
  • Refrigerate for 4 hours before serving. Enjoy with fresh raspberries and crushed graham cookies on top, if desired.

Nutrition

Calories: 311kcal | Carbohydrates: 25g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 201mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 766IU | Calcium: 62mg | Iron: 1mg