No-Bake Caramel Macchiato Cheesecake

No-Bake Caramel Macchiato Cheesecake

Creamy espresso-spiked cheesecake set over a buttery graham crust, no oven required.

Total 8 hr 30 min Makes 8 slices Calories 486/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This chilled cheesecake layers a coffee-infused filling over a graham cracker crust, finished with ribbons of caramel sauce. The espresso flavor and smooth texture make it a fitting end to a dinner party or a make-ahead treat for coffee lovers. Chilling overnight firms the filling for clean, sliceable pieces.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup heavy cream, cold
  • 2 tablespoons instant espresso powder
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce, plus more for topping
  • 1/4 teaspoon salt
  • 1/4 cup chocolate-covered espresso beans, for garnish

Method

  1. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand.

  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the back of a measuring cup to pack it into an even layer.

  3. Chill the crust in the refrigerator while you prepare the filling.

  4. Dissolve the instant espresso powder in the hot water and let cool slightly.

  5. In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth and no lumps remain, about 2 minutes.

  6. Add the cooled espresso mixture, vanilla extract, and salt to the cream cheese mixture and beat until fully combined.

  7. In a separate chilled bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3 minutes.

  8. Fold the whipped cream into the cream cheese mixture in two additions until no streaks remain and the filling is light and fluffy.

  9. Drizzle the caramel sauce over the crust in a zigzag pattern, then pour the cheesecake filling on top and smooth it into an even layer with a spatula.

  10. Cover the pan and refrigerate until the cheesecake is firm and fully set.

  11. Run a thin knife around the edge of the pan and remove the springform ring. Drizzle the top with additional caramel sauce and scatter the chocolate-covered espresso beans around the edge before slicing.

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    No-Bake Caramel Macchiato Cheesecake

    This chilled cheesecake layers a coffee-infused filling over a graham cracker crust, finished with ribbons of caramel sauce. The espresso flavor and smooth texture make it a fitting end to a dinner party or a make-ahead treat for coffee lovers. Chilling overnight firms the filling for clean, sliceable pieces.

    8 hr 30 min 8 slices 486 cal

    Ingredients

    • 1 1/2 cups graham cracker crumbs
    • 6 tablespoons unsalted butter, melted
    • 2 tablespoons granulated sugar
    • 24 ounces cream cheese, softened
    • 3/4 cup powdered sugar
    • 1 cup heavy cream, cold
    • 2 tablespoons instant espresso powder
    • 2 tablespoons hot water
    • 1 teaspoon vanilla extract
    • 1/2 cup caramel sauce, plus more for topping
    • 1/4 teaspoon salt
    • 1/4 cup chocolate-covered espresso beans, for garnish

    Method

    1. 1

      In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand.

    2. 2

      Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the back of a measuring cup to pack it into an even layer.

    3. 3

      Chill the crust in the refrigerator while you prepare the filling.

    4. 4

      Dissolve the instant espresso powder in the hot water and let cool slightly.

    5. 5

      In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth and no lumps remain, about 2 minutes.

    6. 6

      Add the cooled espresso mixture, vanilla extract, and salt to the cream cheese mixture and beat until fully combined.

    7. 7

      In a separate chilled bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3 minutes.

    8. 8

      Fold the whipped cream into the cream cheese mixture in two additions until no streaks remain and the filling is light and fluffy.

    9. 9

      Drizzle the caramel sauce over the crust in a zigzag pattern, then pour the cheesecake filling on top and smooth it into an even layer with a spatula.

    10. 10

      Cover the pan and refrigerate until the cheesecake is firm and fully set.

    11. 11

      Run a thin knife around the edge of the pan and remove the springform ring. Drizzle the top with additional caramel sauce and scatter the chocolate-covered espresso beans around the edge before slicing.