Anchor Coffee and Walnut No Bake Cheesecake

Anchor Coffee and Walnut No Bake Cheesecake

  • Preparation time

    30 mins
  • Cook time

    4 hrs
  • Serves 8

When is baking not baking? When it's this sweet as recipe for Coffee & Walnut No Bake Cheesecake! This dessert is sweet as!

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


For the base:

  • Walnuts - 1 cup
  • Digestive biscuits - 400 g
  • Anchor butter, melted - 200 g

For the filling:

  • Anchor cream cheese - 600 g
  • Anchor cream - 500 ml
  • Icing sugar - 160 g
  • Vanilla essence - 2 tsp
  • Instant coffee, dissolved in 50 ml of boiling water then cooled - 3 Tbsp
  • Dark cocoa - 3 Tbsp

To decorate:

  • Walnut halves - 1/2 cup
  • Block dark chocolate, shavings - 1
  • Ground coffee


  1. Grease and line a springform cake tin.

  2. Place walnuts, digestive biscuits and melted butter to a food processor and blend until crumbed.

  3. Pour into the cake tin and pat down firmly. Chill for 1 hour, or until set.

  4. For the filling, place the cream cheese, icing sugar, cocoa powder and vanilla essence in a bowl and whisk until smooth (or use a cake mixer).

  5. Add in the cream, mixing until well combined. Gently mix in the dissolved instant coffee.

  6. Pour the filling over the set biscuit base, using a spatula to smooth it out.

  7. Place in the fridge for 4 hours (or overnight) until set.

  8. Leave in the fridge until ready to serve then remove from the cake tin and decorate with walnuts, ground coffee and dark chocolate shavings.

PER SERVE • Energy 4729Kj • Protein 10g • Total Fat 95g • Saturated Fat 53g • Carbohydrates 59g • Sugars 35g • Sodium 649mg

Dietary and nutritional info supplied by NZ Nutrition Foundation