Here’s How To Make Cappuccino Cheesecake



– 200g digestive biscuits
– 80g butter
– 100ml milk
– 5 gelatine leaves
– 700g cream cheese
– 250g sour cream
– 1 tsp vanilla extract
– 150g icing sugar
– 75ml espresso
– Whipped cream
– Cocoa powder


First, blend the biscuits in a food processor.

Fold in the butter.

And pour into a lined cake tin. Refrigerate for 30 minutes.

Heat up the milk and whisk in the softened gelatine.

In a bowl, combine cream cheese, sour cream and icing sugar.

Followed by the vanilla extract and milk/gelatine mix.

Finally pour in the espresso and combine.

Pour the cheesecake mix into the tin. Refrigerate for 4 hours.

Top with whipped cream and cocoa powder.

Now, enjoy.