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Vanilla Cappuccino Cheeseckae

No-Bake Cheesecake
Course Dessert
Prep Time 15 minutes
Chill Time 4 hours 15 minutes
Servings 8 (depending on how big you slice it)

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Stand Mixer

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs approx. 20 squares
  • ⅓ cup unsalted butter melted
  • ⅓ cup brown sugar
  • ½ tsp Hedessent Cappuccino Flavour Drops
  • Pinch of salt

Cheesecake Filling

  • 2 pkg 8 oz each cream cheese at room temperature
  • 1 cup whipping cream 35% cream
  • 1 cup plain Greek yogurt 2% or 5%
  • ¾ cup granulated sugar
  • ¾ tbsp cold water
  • 1 tbsp lemon juice
  • 1 pkg gelatin 2¼ tsp
  • ½ tsp Hedessent Cappuccino Flavour Drops
  • 20 drops Hedessent Vanilla Cookie Flavour Drops

Optional Caramel Drizzle

  • 1 cup sugar
  • ½ cup heavy cream
  • 6 tbsp butter
  • 25 drops Hedessent Vanilla Cookie Flavour Drops or flavour of choice

Instructions

Crust:

  • Add graham cracker crumbs, brown sugar, and a pinch of salt to a food processor. Pulse to combine.
  • In a small bowl, stir melted butter with ½ tsp Hedessent Cappuccino Flavour Drops.
  • Add butter mixture to the food processor and pulse until evenly moistened.
  • Press mixture firmly into the bottom and about ½ inch up the sides of a greased 9-inch springform pan using a measuring cup.
  • Freeze for 15 minutes while preparing the filling.

Cheesecake Filling:

  • In a small bowl, stir gelatin with cold water and let bloom for 5 minutes.
  • In a stand mixer fitted with the whisk attachment, whip cream until soft peaks form (about 3–4 minutes). Transfer to a bowl and refrigerate.
  • In the same stand mixer bowl (switch to paddle attachment), beat cream cheese until smooth, about 2–3 minutes.
  • Scrape down the sides, add granulated sugar, yogurt, and lemon juice. Beat until fully combined and creamy.
  • Microwave the bloomed gelatin for 10–15 seconds until melted. Let cool briefly. Remove whipped cream from fridge and stir approximately ¼ cup into the melted gelatin to help incorporate it smoothly.
  • Add this mixture to the cream cheese base and fold gently to combine. Continue to fold in the remaining whipped cream until fully blended.
  • Stir in ½ tsp Hedessent Cappuccino Flavour Drops and 20 drops Hedessent Vanilla Cookie Flavour Drops until well combined.
  • Pour into the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.

Optional - Caramel Drizzle:

  • In a medium saucepan over medium-low heat, melt sugar, stirring occasionally until golden.
  • Remove from heat and carefully stir in cream—it will bubble. Return to low heat and stir until smooth.
  • Whisk in butter, one tablespoon at a time.
  • Stir in 25 drops Hedessent Vanilla Cookie Flavour Drops (or a flavour that pairs well with cappuccino).
  • Let cool to room temperature before drizzling over the cheesecake.

To Serve:

  • Run a hot knife around the edge before releasing the springform pan. For clean slices, dip a sharp knife in hot water and wipe between cuts.