There’s just something about dessert that brings a family together, don’t you think? It’s in the way the smell of sweet treats wafts through the air, wrapping around us like a cozy blanket. This Coffee Mousse Cheesecake is that warm hug after a long day—offering familiar flavors that dance on your taste buds and bring smiles all around the table.
You might wonder why this recipe holds a special place in my heart. Well, it’s simple. This delightful blend of creamy cheesecake, rich coffee, and a buttery graham cracker crust takes me back to afternoons spent baking with my grandmother. She would always say that sharing a sweet treat is sharing love, and I’ve carried that sentiment with me. It’s perfect for any gathering: a holiday celebration, a cheerful family dinner, or a sweet afternoon tea.
Now, let’s dig into this delightful creation of Coffee Mousse Cheesecake that is sure to enchant your nearest and dearest.
Ingredients:
- 3 cups (350 g) ground graham crackers (23 full-sheet crackers)
- ¾ cup (170 g) unsalted butter, melted
- ¾ teaspoon kosher salt
- 16 oz (454 g) block full-fat cream cheese, softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
- ½ cup (120 g) sour cream
- 2 large eggs, at room temperature
- ¼ cup heavy cream, at room temperature
- ⅔ cup whole milk
- 1 ½ tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 0.25 oz envelope gelatin powder
- 1 tablespoon water
- 4 oz white chocolate, melted
- 1 cup heavy whipping cream, very cold
- 1 ½ cups heavy whipping cream, very cold
- 3 tablespoons powdered sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla paste
- 2 tablespoons powdered sugar
- 1 ½ teaspoons unsweetened cocoa powder
Directions:
Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine those delightful graham cracker crumbs, melted butter, and kosher salt. Stir until everything looks like damp sand. Press this mixture into the bottom of a 9-inch springform pan and gently pat it down to create an even layer. Bake for about 8-10 minutes or until lightly golden and fragrant. Let it cool.
Cheesecake:
In a large mixing bowl, beat the softened cream cheese until it’s silky smooth. Gradually add in the granulated sugar and half a teaspoon of salt, mixing until well combined. Stir in the vanilla extract and sour cream. Add the eggs one at a time, blending each in gently, followed by the heavy cream, whole milk, and instant espresso powder. Make sure everything is creamy and fully integrated. In a small bowl, dissolve the gelatin powder in water and let it swell for a couple of minutes; then microwave it for about 5-10 seconds until it’s liquid. Slowly stir it into the cheesecake batter. Fold in the melted white chocolate. Pour this heavenly mix over your cooled crust.
Coffee Mousse:
Pop the cheesecake into a water bath (a larger pan filled with hot water) and bake it for about 60-70 minutes until the edges are set but the center jiggles slightly. Once done, turn off the oven and crack the door open, letting it cool for about an hour. After it cools, place in the fridge to chill overnight.
Whipped Cream:
When you’re ready to assemble the mousse layer, whisk the cold heavy whipping cream in a large mixing bowl until it starts to thicken. Add powdered sugar, instant espresso powder, and vanilla paste. Whip until you have stiff peaks that hold their shape. Gently spread this luscious layer over the cooled cheesecake, smoothing it out.
Dusting Powder:
Finally, mix together the remaining powdered sugar and cocoa powder in a small bowl. Dust this mix over the top of your whipped cream layer for that extra touch of sweetness and elegance.
How to Serve Coffee Mousse Cheesecake
Carefully remove the sides of your springform pan and slice the cheesecake into decadent wedges. Serve each slice on a dainty plate, and perhaps garnish with a few coffee beans or a sprinkle of chocolate shavings if you’re feeling fancy!
How to Store Coffee Mousse Cheesecake
This delightful dessert keeps well in the fridge, covered with plastic wrap or in an airtight container, for up to five days. It just might get sweeter overnight—seriously!
Tips to Make Coffee Mousse Cheesecake
- Make sure your cream cheese is really soft; it makes for a smoother filling.
- Don’t rush the cooling process! Letting it chill in the fridge overnight will set it perfectly.
- For a little extra pizazz, feel free to fold in chocolate chips or nuts into the mousse layer.
Variations
If you’re not a coffee fan, you can always swap in some cocoa powder for a rich chocolate cheesecake instead. Or add a swirl of fruit puree for a summery twist!
FAQs
Can I make this cheesecake ahead of time?
Absolutely! It actually tastes better after a night in the fridge, allowing those flavors to meld together beautifully.
What if I don’t have espresso powder?
No worries! You can use strong brewed coffee in place of the espresso, just make sure to adjust the liquid a bit.
Can I freeze Coffee Mousse Cheesecake?
Yes! Wrap it tightly in plastic wrap and store it in the freezer for up to a month. When you’re ready to serve, thaw it in the fridge overnight.
As you gather around to enjoy this Coffee Mousse Cheesecake, remember that every creamy bite is steeped in love and cherished memories. Sharing food is more than sustenance; it’s about bringing hearts together around the table. So go ahead, slice a piece, and share this little bit of happiness with someone you love.
Coffee Mousse Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and kosher salt until it resembles damp sand.
- Press this mixture into the bottom of a 9-inch springform pan and pat down evenly.
- Bake for 8-10 minutes until lightly golden and fragrant. Let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar and kosher salt, mixing until combined.
- Stir in the vanilla extract and sour cream.
- Add the eggs one at a time, blending each in gently, followed by heavy cream, whole milk, and instant espresso powder until creamy.
- In a small bowl, dissolve the gelatin powder in water. Microwave it for 5-10 seconds until liquid and stir it into the cheesecake batter.
- Fold in the melted white chocolate and pour this mixture over the cooled crust.
- Place the cheesecake in a water bath and bake for 60-70 minutes until edges are set but center jiggles slightly.
- Turn off the oven and crack the door, letting it cool for about an hour.
- Chill in the fridge overnight.
- In a large mixing bowl, whisk the cold heavy whipping cream until thick.
- Add powdered sugar, instant espresso powder, and vanilla paste. Whip until stiff peaks form.
- Gently spread this over the chilled cheesecake.
- Mix remaining powdered sugar and cocoa powder together.
- Dust this mixture over the top of your whipped cream layer.
- Carefully remove the springform pan and slice into wedges.
- Serve garnished with coffee beans or chocolate shavings if desired.