Almond Latte Cheesecake
In the whirlwind of mom life, finding a quiet moment to enjoy something indulgent can feel like a rare treat. That’s exactly why this Almond Latte Cheesecake has become such a favorite in our home. It’s not just a dessert—it’s a moment of calm, a little reward at the end of a long day of school runs, laundry, and Lego landmines. I made it for the first time on a rainy Saturday, when we were all stuck inside and craving something cozy. The house smelled like warm espresso and roasted almonds, and I knew we had a winner.
What I love most about this cheesecake is how incredibly creamy and rich it is, without being too heavy. The almond butter topping is smooth and nutty, with just enough sweetness to balance the espresso notes in the filling. It’s elegant enough to serve for a brunch or celebration, but easy enough to whip up on a weeknight (especially if you prep the crust ahead!). When I served it after dinner last week, my husband went back for seconds, and my kids—who usually vote chocolate over anything—asked if I could make it again next weekend.
There’s something about the familiar flavor of coffee paired with almond that just works. It’s comforting, it’s decadent, and yes, it looks impressive with minimal effort. If you’re looking for a dessert that delivers maximum flavor with a touch of everyday luxury, this is it.
Questions I Often Get Asked About This Recipe
Can I use instant coffee instead of espresso powder?
Yes! Just make sure it’s a strong blend. Dissolve it in a tablespoon of hot water before mixing it in.
Can I make this cheesecake ahead of time?
Absolutely. This cheesecake sets beautifully overnight, making it perfect for prepping a day in advance.
Is there a nut-free version?
You can substitute sunflower seed butter for the almond butter and skip the almond topping.
Does it need to be baked?
Nope! This is a no-bake cheesecake, which means less fuss and no need to turn on the oven.
Can I freeze leftovers?
Yes, you can freeze slices individually. Just wrap tightly in plastic wrap and store in a freezer-safe container.
What You Need to Make Almond Latte Cheesecake
Ingredients:
200g digestive biscuits (or graham crackers), crushed
90g melted butter
400g cream cheese, room temperature
100g icing sugar
200ml double cream (heavy cream)
1 tbsp espresso powder (or instant coffee dissolved in water)
1 tsp vanilla extract
150g almond butter
2 tbsp maple syrup
40g sliced almonds, for topping
Special Equipment:
8-inch springform cake tin
Electric hand mixer or stand mixer
Rubber spatula
Mixing bowls
How to Make Almond Latte Cheesecake
Prepare the Base:
Mix the crushed biscuits with melted butter until well combined. Press into the base of the springform tin and refrigerate while you make the filling.
Make the Cheesecake Layer:
Beat the cream cheese and icing sugar until smooth. Add vanilla and espresso powder, then slowly pour in the cream while beating until thick and fluffy.
Assemble the Cheesecake:
Spoon the mixture over the chilled base, smoothing the top with a spatula. Return to the fridge and chill for at least 4 hours, preferably overnight.
Prepare the Almond Topping:
In a small bowl, mix almond butter with maple syrup until silky and pourable. If it’s too thick, microwave for 10-15 seconds.
Finish and Serve:
Once the cheesecake is set, pour the almond topping over the top, letting it drip naturally over the sides. Sprinkle generously with sliced almonds.
Tips for Making the Best Almond Latte Cheesecake
Use full-fat cream cheese for the creamiest texture.
For extra coffee kick, add a shot of espresso to the filling (but reduce the cream slightly).
Toast your sliced almonds for more flavor and a little crunch.
Refrigerate overnight for best texture—it firms up beautifully!
Line the bottom of your pan with parchment paper for easy removal.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely divine!” Made this for my book club and it was the star of the show. Everyone asked for the recipe!
⭐️⭐️⭐️⭐️ “Delicious but rich” Loved the flavor, but it’s very rich. I might serve smaller slices next time!
⭐️⭐️⭐️⭐️⭐️ “Perfect make-ahead dessert” I made it the night before a dinner party—no stress, and it looked stunning!
⭐️⭐️⭐️⭐️ “Next time, more coffee!” I loved it but will add a little extra espresso next time for a stronger flavor.
⭐️⭐️⭐️⭐️⭐️ “My new favorite cheesecake!” I usually go for chocolate, but this might have converted me. It’s creamy, nutty, and not overly sweet.
Printable Recipe
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Almond Latte Cheesecake
This no-bake Almond Latte Cheesecake combines the rich flavor of espresso with the nutty smoothness of almond butter in a creamy, dreamy dessert. With a crunchy biscuit base and a silky topping of sweet almond drizzle, it’s a show-stopper that's perfect for special occasions or a luxurious treat for yourself.
Ingredients
- 200g digestive biscuits (or graham crackers), crushed
- 90g melted butter
- 400g cream cheese, room temperature
- 100g icing sugar
- 200ml double cream (heavy cream)
- 1 tbsp espresso powder (or instant coffee dissolved in water)
- 1 tsp vanilla extract
- 150g almond butter
- 2 tbsp maple syrup
- 40g sliced almonds, for topping
- Special Equipment:
- 8-inch springform cake tin
- Electric hand mixer or stand mixer
- Rubber spatula
- Mixing bowls
Instructions
- Prepare the Base:
Mix the crushed biscuits with melted butter until well combined. Press into the base of the springform tin and refrigerate while you make the filling. - Make the Cheesecake Layer:
Beat the cream cheese and icing sugar until smooth. Add vanilla and espresso powder, then slowly pour in the cream while beating until thick and fluffy. - Assemble the Cheesecake:
Spoon the mixture over the chilled base, smoothing the top with a spatula. Return to the fridge and chill for at least 4 hours, preferably overnight. - Prepare the Almond Topping:
In a small bowl, mix almond butter with maple syrup until silky and pourable. If it's too thick, microwave for 10-15 seconds. - Finish and Serve:
Once the cheesecake is set, pour the almond topping over the top, letting it drip naturally over the sides. Sprinkle generously with sliced almonds.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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