Easy No-Bake Coffee Cheesecake and Cookies at Home
These Easy No-Bake Coffee Cheesecake Cookies blend the bold aroma of espresso with velvety cheesecake swirls nestled in a buttery, chewy cookie shell. Perfect for brunch spreads, afternoon pick-me-ups, or elegant dessert displays, they require no complex baking skills—just simple ingredients, minimal equipment, and under 30 minutes of hands-on prep.
Ingredients
For the cookie base:
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg
- 1½ tsp vanilla extract
- 2 tbsp instant espresso powder
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
For the topping:
- ¼ cup (60 ml) heavy cream
- 2 tbsp instant espresso powder
- ¼ cup (40 g) powdered sugar
Instructions
Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated, then dissolve the instant espresso powder in a tablespoon of warm water and mix into the batter.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
In another bowl, beat the cream cheese with the granulated sugar until smooth. Stir in the egg yolk, vanilla extract, and dissolved espresso powder until well blended.
Scoop tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each. Dollop about a teaspoon of cheesecake filling on top of each cookie dough mound and use a toothpick or skewer to swirl the cheesecake into the dough.
Bake for 12–15 minutes, until the edges are set and just beginning to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, whisk together the heavy cream, instant espresso powder (dissolved in a teaspoon of hot water), and powdered sugar until smooth to create a drizzle.
Once the cookies are cool, drizzle the coffee glaze over the tops and let it set before serving
Notes
- Ingredient Temperature: Always bring butter and cream cheese to room temperature for smooth mixing.
- Swirl Technique: Insert toothpick vertically and rotate gently to avoid overmixing the dough.
- Bake Time Variance: Oven performance varies; start checking at 12 minutes to prevent dryness.
- Glaze Tips: Prepare glaze while cookies bake to save time; adjust thickness with more cream or sugar.
- Make-Ahead: Freeze unbaked swirled cookies on sheets, then bake directly from frozen—add 1–2 minutes to bake time.