No-Bake Coffee Mousse Cake

Yield: 1 round cake (8–10 slices)
Prep Time: 20 minutes
Chill Time: 4–6 hours

This dessert has a soft, creamy texture with a light coffee flavor. It sets beautifully in the refrigerator and can be sliced like a cake without baking.

🧾 Ingredients

For the Coffee Mousse

2 cups heavy cream (cold)
2 tablespoons instant coffee or espresso powder
3 tablespoons hot water
½ cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
3 tablespoons warm milk

For the Base (optional, but recommended)

150 g crushed biscuits (tea biscuits or digestive)
5 tablespoons melted butter

👩‍🍳 Instructions

1. Prepare the Coffee

In a small bowl, dissolve the coffee in hot water.
Set aside to cool to room temperature.

2. Prepare the Base

Mix crushed biscuits with melted butter until evenly combined.
Press mixture firmly into the bottom of a lined cake ring or springform pan.
Refrigerate while preparing the mousse.

3. Activate the Gelatin

In a small bowl, mix gelatin with warm milk.
Stir gently until completely dissolved.
Let cool slightly (not hot).

4. Whip the Cream

In a large bowl, whip cold cream until soft peaks form.
Add powdered sugar and vanilla extract.
Continue whipping until smooth and fluffy.

5. Combine

Slowly pour the cooled coffee into the whipped cream while gently folding.
Add the dissolved gelatin and fold carefully until fully mixed.

6. Assemble

Pour the mousse over the chilled base.
Smooth the top with a spatula.

7. Chill

Refrigerate for at least 4–6 hours, or until fully set.

8. Serve

Carefully remove from the mold.
Slice with a warm knife for clean cuts.

🌟 Helpful Tips

Use cold cream for best volume.
Let coffee cool before mixing to avoid thinning the cream.
You can flavor with cocoa powder or caramel if desired.
Store in refrigerator up to 3 days.