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Vietnamese coffee-inspired cheesecake recipe

Vietnamese coffee-inspired cheesecake recipe

24 ratings

Just like traditional Vietnamese coffee, this cheesecake combines coffee with condensed milk for a thick and creamy sweet treat. The perfect dessert for chocolate and coffee lovers! See method

  • Serves 14
  • 1 hour 30 mins to prepare, plus chilling and setting
  • 265 calories / serving
  • Freezable


  • 65g salted butter, melted, plus extra for greasing
  • 2 tbsp instant coffee granules, plus 2 tsp
  • 175g digestive biscuits, crushed
  • 2 tbsp cocoa powder
  • 300g condensed milk
  • 20g powdered gelatine
  • 500g 50% less fat soft cheese
  • 100g icing sugar
  • 1 tsp vanilla extract

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    8g 42%
  • Sugars

    23g 26%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 29.5g Protein 7g Fibre 0.7g


  1. Grease and line the base of a 20cm round springform cake tin with nonstick baking paper. Stir 2 tsp coffee into the melted butter, then stir in the biscuits and mix well. Press into the base of the tin with the back of a spoon, then chill for 30 mins.
  2. Put 2 tbsp coffee, the cocoa and 45ml boiling water in a bowl and stir until smooth; set aside.
  3. Warm the condensed milk in a small saucepan over a medium-low heat. Pour 150ml boiling water into a heatproof bowl and sprinkle over the gelatine powder; stir briskly until dissolved. Pour the dissolved gelatine mixture into the condensed milk, stirring to combine. Remove from the heat and set aside to cool for 5 mins.
  4. In a large bowl, whisk the soft cheese with an electric whisk on a low speed for 2 mins until soft and smooth. Sift over 75g icing sugar and whisk again for 30 secs. Add the cooled condensed milk and vanilla; whisk for 1 min until smooth.
  5. Spoon 150g of the cheese mixture into the bowl with the coffee mixture. Sift over the remaining 25g icing sugar and mix to combine.
  6. Pour ½ the vanilla mix into the tin over the biscuit base. Dollop 3 tbsp coffee mix on top, then cover with the remaining vanilla mix. Drizzle the remaining coffee mix on top. Check the tin’s clasp is shut tight, then hold the sides and gently bash the tin on the work surface to knock out any air bubbles. Drag a knife tip about 2cm deep through the cheesecake mix to create a marbled effect.
  7. Cover the tin with foil or a large plate, being careful not to touch the top of the cheesecake, then transfer to the fridge. Leave to set for at least 4 hrs, or overnight.
  8. To serve, run a sharp knife around the edge of the tin to separate the cake from the sides, before unclasping the tin. Remove the paper and base, then carefully slide the cheesecake onto a plate.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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