Dalgona Cheesecake is a Korean dessert that has quickly gained popularity all over the world. It is made with instant coffee and cream cheese. The combination of these two ingredients results in a creamy, fluffy, and slightly sweet dessert!
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Become the talk of the town when you bring this dalgona cheesecake to your next special occasion! It's time to take your whipped coffee creation to the next level with this cheesecake recipe. This no-bake cheesecake the ultimate cheesecake recipe.
If you've jumped on the dalgona whipped coffee, you will understand the addiction here.
Why You'll Love This Recipe
- Dalgona cheesecake is simply delicious! It's light, fluffy and has a wonderful cheesecake flavor. What's not to love? This dessert is perfect for any occasion.
- It's very easy to make. All you need is a blender and some simple ingredients. The result is a truly amazing dessert that will tantalize your taste buds.
- If you're looking for a unique and delicious cheesecake recipe, look no further. This is one dessert that you'll absolutely love!
Ingredients You'll Need
- Gelatin Powder: In order to make the filling nice and thick, you'll need the gelatin.
- Hot Water: A little hot water will help make the filling of this cheesecake.
- Cream Cheese: You'll want to make sure the cream cheese is at room temperature.
- Heavy Cream: You can't have a nice thick and creamy filling without heavy cream.
- Powdered Sugar: A little sweetness in this recipe is from the powdered sugar.
- Melted Milk Chocolate: You'll enjoy adding melted chocolate to this recipe!
- Instant Coffee: To make the dalgona flavor, you'll need coffee.
- Vanilla: Every good dessert recipe needs vanilla added.
Step-By-Step Instructions
Step 1: Mix all the ingredients together well for the base.
Step 2: Press the cracker mixture in a springform pan, about 6” in size.
Step 3: Add the gelatin in hot water for 10 minutes.
Step 4: Whip the cream cheese and heavy cream together, then add the dissolved gelatin and whip again until stiff peaks form.
Step 5: Add the remaining of the ingredients for the filling and mix again.
Step 6: Add cream mixture to the springform pan.
Step 7: Mix together all the ingredients for the ganache.
Step 8: Pour ganache into the springform pan and chill in the fridge for at least 2 hours, until set.
Step 9: Whisk ingredients for the dalgona with a mixer at high speed.
Step 10: Remove cheesecake from springform pan and decorate the finished cheesecake with the dalgona.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Make sure all your ingredients are at room temperature before beginning the recipe. Room temperature ingredients mix together more easily and produce a smoother, more consistent cheesecake batter.
- To prevent your cake from cracking, be sure to not overmix the batter. Over-mixing can cause too much air to be incorporated into the batter, leading to cracks during baking.
- When adding the whipped cream topping, be sure to use a light hand. Too much pressure can cause the cheesecake to crack.
- If you're not using a water bath to bake your cheesecake, be sure to bake it in a springform pan on a baking sheet.
Variations
Dalgona cheesecake is a delicious and unique twist on a classic dessert. There are many different ways to vary the recipe to suit your own personal taste. Here are some ideas to get you started:
- Add fruit topping: Fresh berries or diced fruits make a lovely addition to the top of this cheesecake.
- Use a different type of cheese: Try using goat cheese or ricotta for a different flavor.
- Add chocolate: A drizzle of chocolate syrup or melted chocolate on top of the cheesecake would be delicious!
- Spice it up: Add a little bit of cinnamon, nutmeg, or cloves to the cheesecake batter for a spicy twist.
- Get creative with the topping: Try using frosting, caramel, or even peanut butter as a topping.
Storing & Freezing
Storing: Dalgona cheesecake can be stored in the fridge for up to 3 days in an airtight container.
Freezing: If you want to freeze the cheesecake, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. When you're ready to eat it, thaw overnight in the fridge.
Recipe FAQ's
Dalgona coffee is a whipped coffee drink that originated in South Korea. It's made with instant coffee, sugar, and hot water. The mixture is whipped until it's light and fluffy, then added to milk.
Yes, you can use any type of chocolate that you like for the ganache. Milk chocolate, dark chocolate, and even white chocolate would be delicious.
The best way to tell if a cheesecake is done is to insert a toothpick into the center. If the toothpick comes out clean, the cheesecake is done. You can also give the pan a gentle shake. If the center of the cheesecake jiggles, it needs to bake for longer.
If your cheesecake cracks, don't worry! It's still going to taste delicious. You can cover up any cracks with a layer of ganache, fruit, or whipped cream.
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Dalgona Cheesecake
Ingredients
For Base
- ½ cup graham cracker crumbs
- 4 tablespoons butter
- 1 tablespoon cocoa powder
For Filling
- 2 teaspoons gelatin powder
- ¼ cup hot water
- 2 cups cream cheese room temperature
- ⅔ cups heavy cream
- 1 cup powdered sugar
- ⅔ cups melted milk chocolate
- 1 teaspoon Instant coffee
- 1 teaspoon vanilla
For Ganache
- 1 teaspoon instant coffee
- ½ cup heavy cream
- 1 cup melted dark chocolate
For Dalgona
- 2 tablespoons instant coffee
- 1 tablespoon sugar
- 1 tablespoon water
Instructions
- Mix all the ingredients together well for the base.
- Press the cracker mixture in a springform pan, about 6” in size.
- Add the gelatin in hot water for 10 minutes.
- Whip the cream cheese and heavy cream together, then add the dissolved gelatin and whip again until stiff peaks form.
- Add the remaining of the ingredients for the filling and mix again.
- Add cream mixture to the springform pan.
- Mix together all the ingredients for the ganache.
- Pour ganache into the springform pan and chill in the fridge for at least 2 hours, until set.
- Whisk ingredients for the dalgona with a mixer at high speed.
- Remove cheese cake from springform pan and decorate the finished cheesecake with dalgona. Serve!
Notes
- Make sure all your ingredients are at room temperature before beginning the recipe. Room temperature ingredients mix together more easily and produce a smoother, more consistent cheesecake batter.
- To prevent your cake from cracking, be sure to not overmix the batter. Overmixing can cause too much air to be incorporated into the batter, leading to cracks during baking.
- When adding the whipped cream topping, be sure to use a light hand. Too much pressure can cause the cheesecake to crack.
- If you're not using a water bath to bake your cheesecake, be sure to bake it in a springform pan on a baking sheet.
- Storing: Dalgona cheesecake can be stored in the fridge for up to 3 days in an airtight container.
- Freezing: If you want to freeze the cheesecake, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. When you're ready to eat it, thaw overnight in the fridge.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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