The Ultimate List Of Coffee Desserts: 15 Recipes That Will Blow Your Mind!

There’s something about a satisfying coffee at the end of a meal that makes you feel ‘finished.’ This is true for desserts as well, so it seems only natural to combine the joys of joe with the decadence of dessert. But not all coffee desserts are equal. Coffee may add an accent note, or it can take center stage.

Yes, you could simply eat coffee beans like a caveman, but why would you subject yourself to such cruelty when could coat them in chocolate, or better yet, whip up one of these amazing recipes. Its time to step it up – We’ve compiled a list of 15 of the best coffee dessert recipes, and there’s truly something for everyone.

1. The Affogato

In Italian, Affogato means ‘drowned’. Iced coffee lovers will enjoy this dessert, which is simplicity itself.

  • Save


  • Vanilla ice cream
  • A shot of freshly brewed espresso coffee


  1. Put ice cream into serving bowl. Pour in espresso. Enjoy.

Yes, that really is all there is to it!

It’s almost the definition of “minimum effort for maximum reward”, which just adds to the fall-in-love happiness that this dish delivers every time it’s served.

To finish off an extra-special meal, add some crunch to the creaminess. Use crumbled amaretti biscuits, biscotti, chopped nuts, or follow Jamie Oliver and the Food Busker’s advice and make a roast coffee bean brittle (1).

2. Cappuccino Popsicles

For a fun summer treat, cool off with a cappuccino popsicle. They’re simple to make and must be made ahead, giving you more time to spend with your guests.

Want to make this vegan? Substitute almond milk. If you don’t want to use corn syrup (2) and refined sugar, use agave nectar.

  • Save
  • 1 cup (8 oz., 250 ml) espresso
  • ⅔ cup sugar
  • 2 tbsp corn syrup
  • 1 cup milk
  • ½ tsp vanilla extract
  • 1 tsp cinnamon
  1. Brew espresso
  2. Combine all ingredients into saucepan and warm gently until the sugar dissolves and everything is mixed.
  3. Let cool, then pour into popsicle molds.

Make them at least a day ahead.

3. Mokatines

Mokatines are elegant squares of coffee gateau. Made from layers of genoise sandwiched with coffee icing, the sides are covered in toasted almonds. The top has a rim of coffee buttercream rosettes enclosing a pool of coffee glaze.

Making a Mokatine look perfect takes real skill.

The full instructions for Mokatines could take a blog post of their own. With three icings on top of genoise, there’s a lot to get right. Rather than give you a cut-down version, we’ll point you to the Bake-Off recipe (3)

You can also watch this video by Colin Starfish, which will walk you through the method step-by-step.

4. Coffee Macarons

Macarons are delectable almond-scented bites of sweetness recently reinvented to include fruit, nut, chocolate and of course coffee. They are also naturally gluten-free. This one has coffee in both the macaron and the ganache.

So it all begins with whole blanched almonds from California – the world center for almonds – that are ground and mixed with confectioner’s sugar. Egg whites are whisked until peaks form and natural food colorings are added to give the macarons their subtle colors.

  • Save

For macarons

  • 4 egg whites
  • 75g caster sugar
  • 225g icing sugar
  • 115g ground almonds
  • 1 tbsp espresso

For ganache

  • 1 tbsp espresso
  • A pinch of salt
  • 150g dark chocolate
  • 125ml double cream
  1. Whisk egg whites with caster sugar in clean bowl until they form stiff peaks. Sieve icing sugar and almonds into bowl to prevent clumps.
  2. Slowly fold these into egg white mixture. Incorporate espresso a little at a time. Spoon mixture into piping bag.
    PRO TIP: Use pint glass to hold piping bag while filling.
  3. Cover baking sheets with non-stick paper or baking parchment. Pipe small circles of mixture onto parchment. Macarons don’t spread too much when baked; leave only a small gap between them.
  4. When finished, tap baking sheet onto worktop a few times to help release air bubbles.
  5. Leave macarons for 20-40 minutes, or until they get a nice crust; they should be dry to the touch before baking. Watch a video of a professional piping macarons below to get the technique right!
  6. Preheat oven to 150℃/300℉. Heat cream in saucepan until boiling, then remove from heat and add espresso and chocolate (in pieces).
  7. Wait a few seconds for chocolate to melt, then stir until it forms a shiny ganache. Leave to cool.
  8. Bake macarons for 20-25 minutes. They should come off the parchment easily when partially cooled. Transfer carefully to cooling rack.
  9. When completely cool, spread ganache onto one macaron, then sandwich it with another.

Try not to eat them all at once.

5. Coffee Brownies

Served hot with ice cream, or cold with a cup of Joe, brownies make a great match with coffee. This recipe combines chocolate and coffee, for a hit of fudgey goodness. Throw in chopped walnuts and you have a taste sensation to end any meal.

Adding the flavor of coffee to any chocolate recipe gives it an automatic boost. The two flavors were made for each other.

  • Save
  • ¾ cup flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp espresso powder
  • 4 ounces dark chocolate
  • ⅓ cup butter
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • ½ cup walnuts
  1. Preheat oven to 375℉/190℃. Melt chocolate and butter in bain-marie (double boiler). Sift flour, baking powder, and espresso powder into bowl.
  2. In another bowl, beat eggs and sugar until fluffy and creamy; add vanilla. Add eggs to chocolate and butter mixture; fold together.
  3. Fold in dry mixture.
  4. Stir in chopped nuts. Bake for 25 minutes.

It’s ready when the center springs back when pressed.

6. Vegan Coffee Gelato

A rich combination with just the right amount of bite to keep it from being cloying, Italian coffee ice cream is a grown-up treat. If you live a vegan life, the only thing that produces creamy ice cream is coconut milk.

This recipe can be made with or without an ice cream machine, but it’s a lot easier if you have one.

  • Save
  • 2 cans coconut milk
  • 1 shot espresso
  • ¾ cup sugar
  • 1 tsp vanilla extract
  1. Combine ingredients in saucepan. Warm over low heat, stirring until sugar is dissolved. Leave to cool.
  2. Pour into ice cream machine, and follow makers’ instructions.
  3. If you don’t have an ice cream machine, remove gelato from freezer every 30-45 minutes, and beat with a hand mixer. Repeat until completely frozen.

Alternatives: Add ½ cup dark chocolate chips for an extra-indulgent dessert. If you are looking to cut out refined sugar, substitute an equivalent amount of agave nectar.

Craving for more coffee recipes? You’ll find 19 Mouthwatering Coffee Recipes In Our Beautiful, Print-Worthy E-Book.

7. Mocha Meringue Pie

Inspired by s’mores, you don’t need a campfire to enjoy this. A graham cracker (or digestive biscuit to you Brits) crust and a lush filling made with dark chocolate and strong coffee, topped with fluffy meringue – this dessert is definitely on the rich side.

  • Save


  • 9 whole graham crackers (about 150g)
  • 2 Tbsp heavy cream
  • 2 Tbsp Nutella
  • 1 ounce bittersweet chocolate
  • 1 Tbsp butter

Mocha filling

  • 12 ounces of semisweet chocolate
  • 2 Tbsp unsalted butter, cut into small cubes
  • 1 ¼ cups heavy cream
  • 2 Tbsp finely ground coffee


  • 2 large egg whites
  • ½ cup sugar
  1. Put crackers into zip-lock bag and crush into crumbs with end of rolling pin; alternatively, lightly process in a blender or food processor.
  2. Melt butter, chocolate, and Nutella in a small saucepan. Cool and add cream.
  3. Pour mixture into crumbs and mix well. Press into base of pie dish and chill 30 minutes.
  4. Make the filling: bring cream to boiling point, then remove from heat. Add chocolate, coffee, and butter.
  5. Leave for a few minutes to melt, then stir until smooth. Let cool completely, then pour into crust and return to fridge.
  6. Whip egg whites until stiff peaks form.
    PRO TIP: Your bowl must be scrupulously clean and dry or egg whites will not whip. A pinch of cream of tartar will help egg whites stiffen.
  7. Add caster sugar a little at a time until combined. It should look smooth and glossy. Not sure what stiff peaks look like?Check out a video from Everyday Food below and wonder no longer!
  8. Add meringue to top of pie filling. Use back of spoon to make rough peaks.
  9. If you have one, use a kitchen torch to brown meringue. If not, place pie under preheated broiler – keep a close watch to avoid burning.

Alternative: Top with whipped cream for a mocha cream pie.

8. ‘Cappuchia’ Pudding

This dessert also makes a great pick-me-up to start your day. Packed with the brain-enhancing effects of coffee and super-food chia (4) to keep you feeling full, Mocha Chia Pudding is easy to make.

Make it vegan? Use almond milk instead of cow’s milk for a vegan version of this dessert. Unfortunately, the almond milk doesn’t froth as well as cow’s milk, so it’s harder to get the cappuccino look.

  • Save
  • 2 tbsp chia seeds
  • 1-2 tsp sugar
  • ½ tsp cocoa
  • ½ tsp espresso powder
  • ¼ tsp cinnamon
  • ½ cup milk

The quantities in this recipe make one serving, but it scales up easily.

  1. Combine all ingredients and stir well. Chill for 10 minutes, then stir to prevent chia seeds from clumping. Let it rest overnight.
  2. To serve, froth milk and add to the top, cappuccino style. You can dust with cocoa to give it the authentic look.

Alternative:Top with yogurt, or a dairy-free yogurt alternative.

9. Coffee Mousse

A mousse is a wonderful way to end a meal. Rich ingredients that feel light as a feather, you don’t need much to satisfy any appetite. To make your mousse a show-stopper, consider serving it in chocolate cups. Not only do these look great, but the taste combination is classic.

  • Save
  • 4 tsp gelatin
  • ⅔ cup espresso (cooled)
  • 4 eggs, separated
  • ⅓ cup sugar
  • 1 cup whipping cream
  1. Sprinkle gelatin over coffee and let stand two minutes to bloom. (It’s a little different from a coffee bloom – (5)
  2. Gently warm coffee in pan or microwave until gelatin completely dissolves.
  3. Beat egg whites in clean bowl until they form stiff peaks. Put to one side.
  4. In another bowl, mix egg yolks and sugar for about 4 minutes with an electric mixer until pale and lemon-colored. Add coffee and gelatin mixture.
  5. Whip cream until soft peaks.
    PRO TIP: Cream whips more effectively when cream, whisk, and bowl are all ice-cold.
  6. Fold cream, a little at a time, into coffee mixture, turning bowl slightly with each fold. When combined, repeat with beaten egg whites.

You can either chill the final mixture in serving bowls or return to the fridge in the mixing bowl and spoon it into the chocolate cups or an alternative serving dish when ready to eat.

Vegetarian or vegan? Substitute your favorite vegetarian gelatin alternative. Read the packet to ensure that you use the right amount.

10. Coffee Profiteroles

Traditionally coated in chocolate and filled with whipped cream, these delicious little pastry puffs are not as tricky to make as you might think. This version uses a coffee flavored cream and a coffee icing, bringing a bitter note to cut through the rich pastry and cream combination.

  • Save

Choux Pastry

  • 60g of unsalted butter, chopped into pieces
  • ⅔ cup water
  • ⅔ cup plain flour
  • 3 eggs, beaten


  • 1 cup heavy cream
  • 1 tsp espresso powder
  • 6 tbsp powdered sugar


  • 2 cups icing sugar
  • 2 tbsp espresso (approximate)
  1. Preheat oven to 400℉/200℃. In a saucepan, warm water and butter until it melts. Reduce heat, then add flour and mix.
  2. Keep stirring until mixture starts to come away from side of pan. Then remove from heat and leave to cool for a few minutes.
  3. Then mix in beaten egg, a little at a time, until mixture will easily drop off the spoon. There should be about 2 tbsp egg left over.

Sound a bit complicated?

Watch Gordon Ramsay demonstrate how to make them on the F Word.

You can now put the dough into a piping bag and pipe out small rounds of choux pastry for each profiterole.

If you’re not that bothered about getting them even, you can just pile about 2 tbsp of mixture together. Brush with the remaining egg mix and then bake for 5-10 minutes until golden brown.

PRO TIP: To keep your profiteroles crisp, puncture them with a knife or skewer to let the steam escape from the hollow in the middle.

To make the cream, add the coffee and cream to a bowl and whip with an electric mixer. Slowly add the powdered sugar until you have stiff peaks, ready to pipe into the pastry.

Once filled, you can top the pastries with the icing. Simply make that by adding in enough espresso to make the powdered sugar the right consistency.

Too thin and it will run straight off the profiteroles!

To make this dessert extra fancy, pile the profiteroles up in a pyramid. Then pour the icing over it to create a beautiful centerpiece.

11. Coffee Semifreddo

This Italian dessert is a kind of frozen mousse. While similar to ice cream, it has more of a whipped texture. There are many varieties of semifreddo, but of course, we’re focusing on the coffee variation.

Make this ahead and enjoy time with your guests.

  • Save
  • 1 tbsp espresso powder
  • 1 tbsp coffee liqueur (Tia Maria, Kahlua or similar)
  • 4 large eggs, separated
  • 100g caster sugar
  • 300ml heavy cream
  • 100g chocolate honeycomb, finely chopped

The best mold to use is a 1-liter (1-quart) silicone loaf pan. If you don’t have one of these, you can line a regular loaf tin with cling film.

  1. In a bowl, combine liqueur, espresso powder, egg yolks, and sugar. Mix until well combined.
  2. In another bowl, whip cream into soft peaks.
  3. Beat egg whites to stiff peaks in a separate bowl. Carefully fold cream into coffee mixture, then fold in egg whites.
  4. Fold pieces of chocolate through mixture.
  5. Pour mixture into mold, then freeze. It will keep for up to six weeks; if you’re not going to serve immediately, wrap in foil to protect from freezer burn and flavor taint.

To serve, remove from the freezer and unwrap. Cut into slices and garnish with chocolate curls, a mocha sauce or some chocolate covered coffee beans.

12. Mini Coffee and Walnut Cakes

There’s something classic and charmingly vintage about coffee and walnut cakes but they’re brought right up to date in these miniature versions.

The flavors have endured for a reason: it’s often mentioned as one of the best coffee flavored cake recipes. (Note that most coffee cake recipes are meant to be served with coffee, not made with it.

“A party without cake is just a meeting.” – Julia Child

  • Save
  • Walnut halves, for decoration


  • 6 oz butter
  • 6 oz sugar
  • 6 oz self-raising flour
  • 1 tsp baking powder
  • 3 eggs
  • 3 tbsp instant espresso in 1 tbsp water


  • 6 oz unsalted butter
  • 12 oz icing sugar
  • 3 tbsp instant espresso in 1 tbsp water
  • 6 oz unsalted butter
  • 12 oz icing sugar
  • 3 tbsp espresso powder in 1 tbsp water
  1. Preheat oven to 320℉/160℃.
  2. In a bowl, combine all cake ingredients and mix by hand or with an electric mixer until smooth.
  3. Put into 23cm/8 inch square tin and bake for 25-30 minutes or until cake starts to pull away from edge of tin. Remove from tin and let cool.
  4. Using hand or stand mixer, make icing. Beat butter until it softens, then slowly add icing sugar.
  5. If it begins to get stiff, add coffee. When all ingredients are combined, check consistency. If it’s too firm, add a little milk or double cream and beat again until you get the right texture.
  6. Cut cake into 16 squares (4 x 4). Then cut each square horizontally. Fill with coffee cream. Add more to top, then finish with half a walnut.

13. Japanese Coffee Jelly

Once upon a time, coffee jelly was found in many English and American recipe books. Today its popularity has waned in those places but is a big hit in Japan. Now you can be the first to bring this trend back where it belongs!

This is the Japanese version of the regular coffee jelly recipe.

  • Save
  • 2 cups of coffee
  • 2 tbsp sugar
  • 1 tbsp gelatin (or an equivalent amount of vegetarian gelatin)
  • 4 tbsp water
  1. Sprinkle gelatin over water. Let bloom for 2-3 minutes.
  2. Warm coffee and sugar in a saucepan over medium-low heat until sugar dissolves, then raise heat until the mixture is almost boiling.
  3. Add gelatin and whisk until completely dissolved. Pour into serving dishes and refrigerate until set.

If you prefer to serve this the Japanese way, then set the jelly in a square or rectangular container and cut into cubes.

14. Cheese Board with Banana and Coffee Chutney

A sweet and sour concoction of banana chutney with coffee for added zip. It’s perfect to bring a bit of heat to mild cheese and crackers.

This chutney is made with Xylitol rather than sugar, making it suitable for those trying to maintain a low GI diet (6)

  • Save
  • 3 bananas, sliced
  • 2 apples, diced
  • 200g prunes, cut into chunks
  • 200ml apple cider vinegar
  • 2 tbsp espresso powder
  • 100ml apple juice
  • 200ml water
  • 1 tsp Xylitol
  • 1 tsp ginger root, peeled and grated
  • 1 tsp horseradish, finely grated
  • ½ tsp red chili, finely chopped
  • ½ tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tsp salt
  1. Combine all the ingredients in a large pan and bring to a boil.
  2. Reduce heat to simmer and let cook for about an hour, stirring regularly to prevent sticking.
    It’s important with chutney to cook it until the vinegar flavor no longer dominates.
  3. Taste and adjust the coffee and spices to your preference.

This will store for up to a week refrigerated in a jar.

15. Tiramisu

Perhaps the most famous of all coffee desserts, tiramisu layers coffee-soaked biscuits between layers of creamy filling.

Tiramisu is generally accepted to have first been served at Le Beccherie, in Treviso, Italy, in the 1960s. The inspiration is thought to be another Italian dish, Zuppa Inglese, layers of sponge and custard. That dessert was said to be inspired by the English dish, trifle.

There are now many variations of tiramisu, even some in which the coffee is excluded in favor of other flavors.

Why? I’m not sure.

  • Save
  • 6 egg yolks
  • ½ cup sugar
  • 16 oz mascarpone
  • 4 egg whites
  • 12-14 ladyfinger biscuits
  • 1 ½ cups espresso, cooled
  • Cocoa powder
  1. Using electric mixer or whisk, mix egg yolks and sugar until doubled in size and leave a ribbon trail when folded onto itself.
  2. Add ⅓ of the Marscapone at a time, and beat well between additions.
    PRO TIP: You can add 2 oz of coffee liqueur, rum or Marsala wine at this point if you like.
  3. In separate bowl, whisk egg whites until soft peaks. Carefully fold egg whites into mascarpone mixture.
  4. Spread one-third of mixture into serving bowl. Soak ladyfingers in espresso, then lay on top of the cream until covered.
  5. Repeat, finishing with a layer of cream. Refrigerate for at least an hour.
  6. Just before serving, dust top of dessert with cocoa powder.

Final Thoughts

Whether used to enhance flavor or as the main event, you can now see the versatility that coffee has when used as a dessert. If you’re hungry for more more coffee recipes, visit this page and start creating. For something a little more spicy, check out our coffee cocktails recipe list here.

  • Save

10 Desserts for Coffee Addicts


If you love coffee—really, really love coffee—then a few cups in the morning just don’t cut it. So make the most of your breakfast blend by incorporating it into your dessert. Here, ten amazing recipes perfect for coffee addicts.

1. Coffee-Rum Truffettes

Image zoom

Master chef Jacques Pépin flavors truffles with many ingredients, but he is especially fond of the coffee-rum combination in this recipe.

2. Bananas in Coffee Bean Syrup

Image zoom

Here, bananas get steeped in warm, bittersweet coffee syrup.

3. Ice Cream and Coffee Sheet Panna Cotta

What’s the secret to this cheater’s version of panna cotta? Melted ice cream is a clever shortcut.

4. Vietnamese Coffee Sundaes with Crushed Peanut Brittle

Image zoom

Superstrong iced coffee combined with copious amounts of sweetened condensed milk is a Vietnamese staple. Chef Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors. Shards of peanut brittle made with a generous pinch of cinnamon add great flavor and crunch.

5. Chocolate and Coffee-Hazelnut Meringue Cake

This crowd-pleasing cake is made by sandwiching two large, crispy, chewy coffee-hazelnut meringues with a creamy mocha-mousse filling.

6. New Orleans–Style Chicory Beignets

Image zoom © Cedric Angeles

Chef David Kinch playfully combines two New Orleans classics: chicory coffee and beignets.

7. Bittersweet Chocolate Tart with Coffee Mascarpone Cream

The winning Italian combination of chocolate, mascarpone and coffee in tiramisù inspired this silky tart from French-born pastry chef François Payard.

8. Latte Crème Brûlée

This coffee-flavored crème brûlée is delicate, light and custardy, with a crackly sugar top.

9. Chocolate Spider Cake with Caramel-Coffee Mousse

Image zoom

Moist chocolaty cake gets layered with a silky caramel-coffee mousse and glazed with bittersweet chocolate ganache.

10. Espresso Jell-O

This jellied espresso only requires brewing coffee and melting powdered gelatin in it. Served with whipped cream, it’s possibly the most delicious macchiato you’ll ever taste.


  • Share It!1.6K
  • Tweet It!
  • Pin It!374
  • Email It!

This post may contain affiliate links. Please see my disclosure policy for more information.

This Layered Coffee Panna Cotta is an easy and gorgeous coffee dessert with lots of layers of vanilla and mocha flavors!

Thank you to International Delight for sponsoring this post!


Want to get recipes sent right to your inbox? Sign up for the free SugarHero newsletter! You’ll get the first peek at every new recipe, plus fun news, giveaways, special offers, and much more!

Our promise: We’ll never send you spam, just sweet, sweet sugar!

Earlier this week, we had a brief taste of fall. The normally 90 F temperatures dipped to the low 80s for a few days, and on our nightly after-dinner walks, I got chilly enough to want a light sweater. (This is actually a sign of how wimpy I am, not how cold it was, but still! A sweater! in August! What the what!)

I felt so conflicted. On the one hand, I looooooove fall and am not so much a fan of summer’s super-hot temps. On the other, now that I live in Utah, I know that fall leads to winter which equals snow, and I’m not quite ready to get that chain of events started. What’s a weather weeny to do?

The internal debate was moot, though, because we’re back to hot summer weather for the foreseeable future, and I’m ready to make the most of the end of summer. I’ll keep rocking shorts and tees, sneak in a few more visits to the water park before it closes, enjoy my coffee iced instead of hot, and gorge myself on all the summer produce I can get my greedy paws on.

When International Delight asked me to create a dessert with their iced coffee flavors, I knew I wanted something that would be perfect for a casual summer meal. Nothing that involved turning the oven on or slaving over a hot stove for hours. Something as easy-breezy as iced coffee itself.

I turned to panna cotta—that quintessential lazy person’s dessert. It’s basically milk/cream (or in this case, iced coffee) set with a bit of gelatin, so it’s soft but spoonable, creamy but not as rich as a mousse or custard. At heart, it’s a 10-minute dessert with a name fancy enough to make people think you’re a culinary whiz kid. It’s a lie in a cup and I love it.

Because I cannot leave well enough alone, however, I decided to do 2 flavors of panna cotta—vanilla coffee and mocha—and create these elegant 4-layered cups. Creating the separate layers does mean that there’s a lot of chilling time in between, and sort of negates the “breezy” description from above. However, if you’re cooking in the kitchen already, periodically stopping and adding another layer to your panna cottas takes about 1 minute out of your life, so it’s not a huge ask.

And if it DOES seem like too much effort for a summer dessert, just keep the cups single flavor, no layering required! They’ll still taste great and you’ll have time to sneak in that afternoon nap we both know you’re dying to have.

To make these, I used two flavors of International Delight Iced Coffee—vanilla and mocha. I also added some cream to each flavor, so to compensate for diluting the coffee, I kicked in some espresso powder and melted chocolate. The result is a cool and creamy dessert with a coffee/chocolate flavor that’s present but not overpowering. I’ve also included instructions in the recipe for using milk, if you’re not able to find the iced coffee.

I finished my Layered Coffee Panna Cottas with a cloud of softly whipped cream and milk chocolate curls. These would also be great with a simple sprinkling of cocoa powder, or a cute chocolate-covered espresso bean on top. Happy weekend, friends, and happy end of summer!

For more about these International Delight Iced Coffee flavors, you can find International Delight on the web, Facebook, Instagram, and Twitter.

5 from 1 vote

Layered Coffee Panna Cotta

If you’re short on time, you don’t have to go through the layering process—just fill up the cups with one flavor each and refrigerate for at least 2 hours to set the panna cotta! If you don’t have the iced coffee flavors, see the Note below for instructions on making this with milk instead. Prep Time1 hr Cook Time10 mins Total Time1 hr 10 mins Servings: 8

  • 1 ¾ cups International Delight Iced Coffee Vanilla
  • 1 ¾ cups International Delight Iced Coffee Mocha
  • ½ cup cream divided use
  • 4 tsp instant espresso powder divided use
  • 2 unflavored gelatin packets (1/4-oz each), divided use
  • 3 oz semi-sweet chocolate (1/2), chopped
  • Whipped cream and chocolate curls for garnish (optional)


  • Put 8 ½-cup ramekins or cups on a baking sheet and place them in the freezer.
  • Pour the Iced Coffee Vanilla into one medium saucepan, and pour the Iced Coffee Mocha into a second medium saucepan. Add ¼ cup of heavy cream and 2 tsp instant espresso powder to each saucepan, and whisk well.
  • Add 1 packet of gelatin to each saucepan, and whisk until the gelatin dissolves. Let everything sit for 5-10 minutes while the gelatin blooms and hydrates.
  • While you wait, place the chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds, until melted and smooth. Set aside for now.
  • Place both saucepans over medium heat and stir, whisking occasionally, until the gelatin is melted and they’re hot but not boiling. Remove the pans from the heat, and add the melted chocolate to the Mocha pan. Whisk well until the chocolate combines with the hot Mocha mixture and everything is smooth.
  • Pour the contents of the two pans into two large measuring cups with spouts. Press a layer of cling wrap on top of each, and refrigerate for 20-30 minutes, until the mixture is cool but still fluid. You don’t want it to start setting, but it should be room temperature or cooler, not warm at all.
  • Take the tray of cups out of the freezer, and divide half of the mocha mixture between the 8 cups. (You’ll want to use about 1 cup of the mixture for the first layer, so about 2 TBSP per cup. It doesn’t have to be exact, though!) Return the cups to the freezer for 10-20 minutes, just until they’re set. Do not let them freeze! The exact time required will depend on how cold your freezer gets.
  • Once the first layer is just set, pour a thin layer of vanilla mixture on top of the mocha, and freeze again. Continue to layer the panna cottas until you have 4 layers per cup. Once you’ve added the last layer, transfer the cups to the refrigerator and chill until set, at least 90 minutes.
  • Garnish with whipped cream and chocolate curls, and serve!


If you don’t have the coffee flavors, you can substitute milk–I recommend 2% or whole for the creamiest results. Increase the espresso powder to at least 1 TBSP for each and add 1/3 cup sugar to each saucepan. (Taste each of them after you whisk it up and add more espresso powder/sugar to taste.) Proceed with the rest of the recipe as written.


Serving: 8g | Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 6mg | Potassium: 89mg | Sugar: 3g | Vitamin A: 220IU | Calcium: 16mg | Iron: 0.7mg

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


13 Eye-Opening Desserts for Coffee Lovers Only

Best desserts for coffee lovers

If you like dessert with your coffee, you’ll really love what happens when you put coffee in your dessert. Chocolate-based treats in particular seem to get an intense boost of flavor from the merest jolt of java added to the mix. But watch out: Between the sugar and the caffeine, you might be awake for a while. #sorrynotsorry

1. Chocolate Cappuccino Cheesecake

Reviewers use words like “silky smooth,” “super delicious,” and “decadent” when they describe this 5-star dessert. They also say it’s even better if you let the flavors ripen for a day. As if anyone could possibly wait that long.

Image zoom Photo by tivrusky

More: Get tips and techniques to make the best cheesecakes.

2. Caramel Macchiato Banana Bread

Inspired by a popular coffee shop drink, this coffee-infused loaf is topped by a brown sugar glaze that really makes the whole thing work. Be sure to read Dianne’s cooking tips so the glaze turns out just right.

Image zoom Photo by Dianne

More: Learn the inside secrets to making moist, delicious quick breads.

3. Mocha Truffles

Harness the power of your microwave to make coffee-laced chocolate truffles. You can adjust the amount of coffee to suit your own taste, and dip the truffles in dark or white chocolate for a sophisticated finish.

Image zoom Photo by Meredith

More: Learn how to choose the right chocolate for your recipe. It really does make all the difference.

4. Double Chocolate Mocha Trifle

Want to impress someone? Spring this multi-layered bowl of gorgeousness on them. (You don’t have to let anyone know how ridiculously easy it is to make.)

Image zoom Photo by Meredith

5. Caramel Macchiato Ice Cream

Great news: You don’t have to cook an egg custard to make this rich and creamy ice cream. CK1380 mixed toffee pieces into her batch, which of course sounds amazing. What will you mix into yours?

Image zoom Photo by Meredith

More: Learn how to make your own luscious ice cream at home.

6. Coffee Liqueur Ice Cream Pie

Not content to put just a little coffee-flavor liqueur in the mix, this mile-high confection nips at the bottle again and again. Be sure to allow plenty of time for chilling the pie as you build it layer by layer.

Image zoom Photo by Meredith

More: These outrageous ice cream pies are so worth the brain freeze.

7. Mocha Chocolate Chip Banana Muffins

A little bit of instant coffee intensifies the chocolate flavor in these banana muffins, but some reviewers upped the coffee and loved it even more.

Image zoom Photo by Jennifer Baker

More: Find out how to turn out the best muffins you’ve ever made.

8. Extra Caffeinated Brownies

First you boil down coffee into a syrupy-thick concentrate. Then you make brownies out of it. Then you kiss your self-control goodbye. Read Steppy’s review if you have any doubts about your brain on caffeine.

Image zoom Photo by Meredith

More: Meet the baking pan that launched an epic brownie battle.

9. Coffee Chocolate Chip Cookies

A high-octane version of a classic chocolate chip cookie. Althea LeBlanc says any kind of nuts work in this recipe, but toasted hazelnuts are especially great. Thanks for the recommendation!

Image zoom Photo by Meredith

More: Get all the tips you need to bake perfect cookies from scratch.

10. Best Mug Cake (Paleo)

This single-serve dessert checks off the quick and easy dessert boxes, but then goes even further by being paleo-friendly.

Image zoom Photo by Yoly

More: Check out other recipes you can make in a mug.

11. No-Workout-Needed Chocolate Cake

Well, I don’t know if this really delivers on the promise of no workout needed, but the part about it being a chocolate cake is certainly true. And the reviewers love it! Definitely worth a try, but don’t cancel your gym membership.

Image zoom Photo by lutzflcat

12. Chocolate Pecan Pie I

Basg might be onto something with this review: “I’ve made many a pecan pie, and this was one of the best. The recipe is similar to all the others, but something (maybe the coffee?) made it a cut above.”

Image zoom Photo by Meredith

13. Baked Chocolate-Coffee Donuts

Let’s make it a baker’s dozen. There’s no better companion for coffee than donuts. These chocolate donuts are baked (not deep-fried) and feature a touch of strong-brewed coffee in the mix. “After tons of trial and error, I have finally created a baked donut that isn’t compromised in flavor or texture,” says stephmoskal. “Add your favorite glaze or powdered sugar, or enjoy without anything else — they’re that good!”

Image zoom Photo by stephmoskal

6 Delicious Dessert Recipes That Are Flavored With Coffee

Coffee holds a special place in our hearts. According to the Harvard School of Public Health, Americans drink an average of three cups of the stuff every day. Sometimes, though, even three cups doesn’t seem to cut it. It’s at times like these that we need to get creative with our intake.

Fortunately, that isn’t so hard to do — coffee goes with virtually everything, so why not try it in your desserts, too? These six dessert recipes combine all your favorite flavors — graham cracker, chocolate, and Nutella, among others — with the taste of a delicious brew. Enjoy!

Source: iStock

1. Coffee “S’mores” Pie

S’mores can’t get much better than they already are — but with coffee added, it’s a whole different ball game. Enjoy the flavors of your favorite campfire treat in pie form, with the added benefits of Nutella and a rich coffee ganache. This dish from Bon Appétit can be made 8 hours ahead of time. Keep chilled until serving. The recipe yields 8 servings and takes about 2 hours to complete.


Graham Cracker Crust

  • 9 whole graham crackers, ground finely in a food processor
  • 2 tablespoons heavy cream
  • 2 tablespoons Nutella
  • 1 ounce semisweet or bittersweet chocolate, melted
  • 1 tablespoon unsalted butter, melted

Coffee Ganache

  • 12 ounces semisweet or bittersweet chocolate, finely chopped
  • 2 tablespoons (¼ stick) unsalted butter, cut into ½ inch cubes
  • 1¼ cups heavy cream
  • 2 tablespoons finely ground coffee beans


  • 2 large egg whites
  • ½ cup sugar

Directions: Graham Cracker Crust: Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

Coffee Ganache: Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.

Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.

Meringue: Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.

Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots.

Source: Thinkstock

2. Chocolate Cupcakes with Coffee Cream Filling

These tempting cupcakes could ruin anyone’s diet in one fell swoop — but of course, they’d be totally worth it. The sour cream in this recipe lends the cupcakes an irresistibly moist and fluffy texture. This recipe from Paula Deen of the Food Network takes an hour and 25 minutes to complete and yields 24 to 30 cupcakes.


  • 2¼ cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup strong brewed coffee, cooled
  • 3 large eggs
  • 1 (8-ounce) container sour cream
  • 1 teaspoon vanilla extract
  • Coffee Cream Filling, recipe follows
  • Coffee Buttercream, recipe follows
  • Chocolate covered coffee beans, for garnish, optional
  • 1 (3-ounce) package cream cheese, softened
  • ¼ cup coffee-flavored liqueur
  • 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
  • ½ cup butter, softened
  • 3 cups confectioners’ sugar
  • ¼ cup strong brewed coffee

Directions: Preheat the oven to 350 degrees Fahrenheit. Line muffin pans with paper liners and set aside.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.

Spoon the batter evenly into prepared muffin cups, filling each ⅔ full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.

Spoon Coffee Cream Filling (recipe below) into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake.

Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.

Coffee Cream Filling: In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.

Source: Thinkstock

3. Nutella Iced Coffee Mini Cheesecakes

Yet again, Nutella succeeds in making an already-delicious food item markedly more amazing. Combined with the flavors of coffee and the rich, smooth taste of cheesecake — plus an unforgettable Oreo crunch — this dessert offers the ultimate combination of dessert flavors. This recipe from Yes to Yum yields 4 servings and takes about an hour to complete.


  • ½ teaspoon coffee grounds
  • ½ cup mini Oreos, crushed into fine crumbs
  • 1 tablespoon butter
  • 4 ounces cream cheese, softened
  • 2 tablespoons greek yogurt
  • 3 tablespoons sugar
  • 2 tablespoons beaten egg
  • ½ teaspoon vanilla
  • 4 tablespoons Nutella, divided
  • 1½ tablespoons coffee
  • ¼ cup dark chocolate melting wafers (or chopped dark chocolate)

Directions: Preheat oven to 350 degrees Fahrenheit.

Prepare a muffin tin with four cupcake liners. Mix together coffee grounds, Oreo crumbs, and butter. Divide evenly between the four cups and press crust down firmly. Bake crust for five minutes.

To prepare the filling, beat cream cheese, sugar, greek yogurt, egg, and vanilla in a medium bowl for 1½ minutes. Divide cheesecake batter by pouring half of the batter into a separate bowl. In one bowl, mix in two tablespoons Nutella. In the other bowl, mix in the coffee. Starting with the Nutella batter, fill each cup about halfway up. Fill the cups the rest of the way with the coffee batter.

Bake for 15 to 20 minutes. Cheesecake will be done when the center only jiggles slightly. Cool completely.

After cheesecakes are cooled, put a ½ tablespoon of Nutella in the center of each cheesecake. Melt dark chocolate in a microwave safe bowl for thirty second intervals, stirring after each one. Drizzle over cheesecakes. Chill cheesecakes in an airtight container until ready to serve.

Source: iStock

4. Tiramisu

No coffee dessert list would be complete without this layered triumph of taste. Tiramisu is a classic Italian dessert dish combining the rich, velvety texture of mascarpone cheese with the tastes of coffee and cocoa. This recipe from takes 5 hours to complete, including chill time, and yields one 7-by-11-inch dish of tiramisu.


  • 6 egg yolks
  • ¾ cup white sugar
  • ⅔ cup milk
  • 1¼ cups heavy cream
  • ½ teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • ¼ cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies
  • 1 tablespoon unsweetened cocoa powder

Directions: In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

Arrange half of soaked ladyfingers in bottom of a 7-by-11-inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Source: iStock

5. Mocha Cupcakes with Kahlua Buttercream

Mocha cupcakes on their own are already tasty — but the sinfully delicious Kahlua buttercream frosting is what puts them over the edge in our book. Try adding a cookie crumble or chocolate covered espresso bean garnish for an added crunch and burst of flavor. This recipe from Obsessive Cooking Disorder takes about 50 minutes to complete and yields nine cupcakes.


Mocha Cupcakes:

  • 1 ½ cups all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • ¾ cup sugar
  • 2 large eggs
  • 1 tablespoon Kahlua
  • 2 to 3 tablespoons instant coffee powder
  • ¾ cup water
  • Garnish: Cocoa powder, sprinkles, cookie crumbles, etc.

Kahlua Buttercream:

  • 6 tablespoons butter, room temperature
  • 2 tablespoons instant coffee powder
  • 2 tablespoons milk, room temperature
  • 2 tablespoons Kahlua liqueur
  • 1 cup confectioners’ sugar

Directions: Mocha Cupcake: Preheat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners.

In a bowl, combine flour, cocoa powder, baking powder, baking soda and salt. In another bowl, whisk together vegetable oil, sugar, eggs, Kahlua, and instant coffee power until combined. Whisk in half the flour mixture, followed by half of the water. Stir in all of the remaining flour and the water, mixing until batter is just uniform.

Divide evenly into prepared muffin pan. Bake for 18 minutes until done. Allow cupcakes to cool completely. Store in an airtight container.

Kahlua Buttercream: In a small bowl, dissolve the instant coffee powder in milk and Kahlua. In a large bowl, beat together butter, instant coffee mixture and confectioners’ sugar until frosting is smooth, thick and fluffy. Add additional confectioner’s sugar to thicken if necessary. Pipe onto cooled cupcakes on the day of serving and dust with desired topping.

Source: Thinkstock

6. Chocolate Espresso Caramels

These caramels are equal parts sticky, salty, and sweet — offering a complex and delicious taste to those bold enough to delve into making them. This one requires some kitchen chops, but makes for a wonderful change to your typical dessert menu. This recipe from Wanna Come With yields about sixty small caramels and takes 25 minutes to prepare, plus about 8 hours to set.


  • 1 cup heavy cream
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon instant espresso or espresso powder
  • 1 ⅛ cups sugar
  • ½ cup plus ⅛ cup light corn syrup
  • ¼ cup water
  • 3 tablespoons unsalted butter, cut into pieces
  • ¼ teaspoon salt
  • 4 ounces chopped bittersweet chocolate

Directions: Line an 8-inch square pan with parchment paper. Set aside.

Combine the cream, vanilla extract, and espresso powder in a medium-sized saucepan and heat until scalding. Remove from the heat, add the chopped chocolate and allow to sit for a minute. Stir the chocolate until it has completely melted and the mixture is smooth, and then set aside.

Choose a large (3 to 4 quart) heavy-weight saucepan in which to cook caramel. Combine the sugar, corn syrup, and water in this large saucepan and heat over medium heat until the sugar has melted. Raise heat to high and bring to a boil. Using a pastry brush and some cold water, brush down the sides of the pot to ensure any sugar crystals that may be clinging to the edge are melted. Do not stir the sugar at this point. Stirring may cause recrystallization. Instead, gently swirl the pan a few times.

Continue to cook the sugar until it’s amber colored and it begins to give off a bit of smoke; the bubbles should have reduced in size by this point too. Remove the pot from the burner and allow to sit and continue to caramelize off-heat until desired level of caramelization is reached. A lighter color will give you a sweeter caramel, while a darker color will give you a more bitter caramel.

Pour the cream mixture into the sugar and add your thermometer to the pot. Bring to a boil and add the butter. Continue cooking over high heat, whisking constantly until it reaches 248 degrees Fahrenheit. Once it reaches temperature, you need to work quickly as the temperature will continue to rise.

Remove from the heat and stir in the salt. Carefully pour the mixture into your pan. Allow to sit for at least a couple hours, preferably overnight. If you like, you can sprinkle a bit of fleur de sel on top of the caramel after it’s cooled for 5 or 10 minutes.

Once the caramel has set, cut it into squares or rectangles and wrap in pieces of parchment paper or wax paper.

More from Life Cheat Sheet:

  • Enjoy French Bistro Food at Home: 7 Dinner Recipes
  • Live the High Life: 8 Amazing Treehouse Hotels in the U.S.
  • 8 Quick Weeknight Meals to Prepare This School Year

Who remembers Mocha Mud Pie? Show of hands? Anyone? How about Jamocha Almond Fudge Ice Cream?

This No Bake Mocha Mud Pie Dessert is all of those combined. Call it a chocolate delight, a lush dessert, or a chocolate lasagna; whatever it is it’s absolutely delicious. An Oreo cookie crust is topped with a mocha cheesecake and a chocolate pudding, all topped off with hot fudge and almonds for garnish. THIS is chocolate heaven!

PIN IT NOW to save for later!

Last week I almost burst into tears in a dressing room. Happy tears. Let me explain.

For over the past year, ever since “waisted” dresses have come back into fashion, I’ve spent hours trying on every single dress in pretty much every single store with the same result: they look horrible on me. I have a really short waist. As in, pitifully short.

Do you know what someone with a really short waist looks like in a baggy cotton dress with an elastic waistband? An orange with arms and legs.

{In darker moments I may have been known to compare myself to Gru, from Despicable Me.}

Anyway, for the past year I’ve hardly bought any new dresses. In my past life BB (before blogging) that would have been fine. BB, I’d wear the same dress for 8 anniversaries. What changed in 2013? Blog Conferences. Brand trips. Ones with photos. That go online. No one wants to be caught photographed in the same dress from 6 months ago.

{In fact, as I was packing for Miami, an email came in from BlogHer Food 2013. It had my photo in it, in a black sundress with a pink shrug. Both of those items were in my suitcase to wear night one.}

Anyway, I’ve been looking for a new cute dress that could do double duty for my anniversary and BlogHer in San Jose. I was finished with yet another fruitless trip to the mall, beaten down by the short-waist syndrome (seriously – find me an affordable dress not cut at the waist and I’ll give you 26 dozen cookies) when I saw the petite section in Banana Republic.

I figured, why not try? I grabbed a cute LBD (waisted) in a petite size and headed to the dressing room, where the almost-sobbing occurred.


Moral of the story? If you have a short waist and are still wearing the same sundresses from 2009 because you’d rather shoot yourself than look like an apple with arms, check out the petite section. You’ll be happy.

You know what else makes me happy? Mocha and no-bake desserts.

Like this No Bake Mocha Mud Pie Dessert!

I had the idea to make a Mud Pie Dessert, with coffee in the cream cheese layer. I was going to call it No Bake Mud Pie Dessert….and then I started googling.

I really had no idea a Mud Pie didn’t normally have coffee in it. It doesn’t. It’s just vanilla. I guess I ate at TGIFridays way too much as a kid, because to me, Mud Pie meant MOCHA.

Which is why I put that pesky Mocha in the title. To differentiate this dessert from the normal mud pie lushes out there.

This dessert also has about 10,000 names. Delight, dream dessert, icebox cake, lasagna, lush. Whatever, let’s just call it the easiest and best no bake dessert out there.

Let’s break down the recipe:

  • Like my Lemon Dessert a few months ago, this starts with Oreos as the crust. The crust isn’t a solid crust, like a graham cracker one. It’s mixed with softened butter and just kind of layered in to the pan.
  • The first layer is a cream cheese layer that’s sweetened with powdered sugar and given body with Cool Whip. To make the “mocha” I added some super strong coffee to it. My directions use instant coffee granules, so be sure to pick some up at the store. I love having those little packets on hand for baking.
  • The chocolate layer is simple pudding. I really love the Jell-O chocolate fudge flavor over the chocolate one, but you can use your favorite. The top is more Cool Whip and then the hallmark of the TIGFriday’s mud pie: almonds and hot fudge.
  • {Note for the Cool Whip haters: I’ve never made this with whipped cream. If you try it, let me know how it holds up. Or you can make your own Cool Whip.}
  • This dessert does need some time to chill before serving, so plan accordingly. 4 hours is plenty of time, but it can also be made overnight.

Then I dare you to stop at one piece.

Not stopping at one piece may contribute to my Gru problem, but whatever. This lush is worth it!

No Bake Mocha Mud Pie Dessert

This Mocha Mud Pie Dessert is also known as chocolate dream, chocolate lasagna, and a lush dessert. Whatever it’s name – it’s the best! Coffee flavored cream cheese, chocolate pudding, and Oreos all meet in the perfect no bake dessert. 5 from 2 votes Yield 9 servings Serving Size Save Recipe Leave a Review

  • 1/4 cup water
  • 2 teaspoons instant coffee or one single-serve packet
  • 20 Oreos
  • 2 tablespoons unsalted butter softened
  • 8 ounces cream cheese regular or 1/3 less fat, softened
  • 1/4 cup powdered sugar
  • 1 8 ounce container Cool Whip, divided (regular, light, or fat-free)
  • 1 box 3.9 ounces instant chocolate or chocolate fudge pudding mix
  • 1 cup nonfat milk
  • 1/3 cup sliced almonds
  • 2 tablespoons hot fudge ice cream topping warmed
  • Mix the water and the instant coffee in a measuring cup and let it sit for a few minutes to dissolve.
  • Meanwhile, make the crust. Place the Oreos in a a gallon size ziploc bag and seal it almost all the way (you need to leave some room for the air to escape). Roll with a rolling pin until you get coarse crumbs. Place crumbs in a medium sized bowl and stir in softened butter.
  • Press the crust into a 9×9 baking dish. The crust won’t be solid, it will be more chunky and loose.
  • Place cream cheese in a large mixing bowl. Mix with a hand mixer until smooth. Whisk in powdered sugar and coffee.
  • Stir in one cup of cool whip. Gently spread over the crust.
  • Wipe out one of the bowls you’ve already used (no need to wash). Add the pudding mix and milk and whisk until smooth. Once pudding has set up (just a minute or so), spread over cream cheese layer. Spread the remaining Cool
  • Whip over the top.
  • Cover and chill for 4 hours or overnight.
  • Before serving, place warmed hot fudge ice cream topping in a sandwich sized ziploc bag. Cut off one tip and pipe criss-cross stripes on top of the Cool Whip. Sprinkle with almonds.

Nutritional information not guaranteed to be accurate

Save Recipe

Check out the The Complete List of No Bake Pies!

Be sure to check out some other dessert lush recipes I love: Salted Caramel Oreo Icebox Cake by Inside BruCrew Life, No Bake Pineapple Lush Dessert by Belly Full, Strawberry Dream Dessert by Amanda’s Cookin’.

No Bake Black Bottom Dulce de Leche Pie

No Bake Lemon Lush Dessert

Mocha Brownies with a Crust

Sweets from friends:
Chocolate Lasagna by CenterCutCook
Strawberry Cheesecake Lush by Kitchen Meets Girl
Peanut Butter Oreo Icebox Cake by Something Swanky

All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

This post may contain affiliate links. For more information, read my disclosure policy.

Published on: July 20, 2014

On September 29th, we celebrate National Coffee Day! For the occasion, we’ve decided to combine two of our favorite things in the world — coffee and desserts — to bring you a roundup of recipes that will send your taste buds straight to Heaven. We’ve got all the best chocolate-y, mocha, and espresso flavored goodies that are perfect for fall. Think tiramisu, latte cupcakes, and coffee cake doughnuts — oh my!

If you like comforting desserts with a bit of kick, we have these amazing 15 Warm, Cozy, and Delicious Vegan Pumpkin Spice Desserts to Make This Fall and these 15 Decadent Fall Desserts That Should Totally Be Lattes for you to try. You can also Get Warm and Cozy With These 15 Cinnamon-Spiced Desserts after a long day at work this fall.


Then get your apron on, and get in the kitchen to celebrate our love for coffee with these 15 Decadent Coffee Flavored Desserts!

1. Apple Spice Coffee Cake

Apples, breakfast, coffee, and cake – these were just meant to go together! This Apple Spice Coffee Cake is made with pecan meal, pumpkin pie spice, and nut milk and is then topped with a sticky-sweet pecan streusel. It’s quick, easy, and packed with awesome flavor and tons of nutrition.

2. Decadent Raw Tiramisu With Coffee Ladyfingers

Raw desserts typically can wow even the skeptics, and this raw vegan tiramisu is no exception. Try this Decadent Raw Tiramisu With Coffee Ladyfingers for a take on a classic, elegant dessert. Your taste buds won’t be disappointed!

3. Coffee Cake Doughnuts

This recipe is an easy and delicious take on a classic breakfast food! These Coffee Cake Doughnuts pack all the flavor of coffee cake but in doughnut form! Topped with an amazing cinnamon streusel, these are the coffee cake lover’s ultimate dream.


4. Blackberry Coconut Coffee Cake

This sweet and healthy coffee cake brings together the flavors of coconut and fresh blackberries. This cake is scrumptious, easy to make, and it’s made from wholesome ingredients like whole wheat flour and fresh berries, so it’s great for breakfast or dessert! Consider yourself warned, though — this Blackberry Coconut Coffee Cake is so good, it’s addictive!

5. Raw Layered Espresso and Chocolate Cheesecake

This Raw Layered Espresso and Chocolate Cheesecake can be made in advance and is perfect for your dinner parties or for a special occasion. It starts with a gluten-free shortbread base, followed by creamy coffee and rich chocolate layers, and a topping of caramel-date balls with a drizzle of dark chocolate. This recipe is easy to make, is vegan, gluten-free, dairy-free, and contains no refined sugar. Perfect for any coffee (and chocolate!) lover.


6. Pumpkin Spice Latte Crêpe Cake With Coffee Frosting

This Pumpkin Spice Latte Crêpe Cake With Coffee Frosting has all the flavors of a pumpkin spice latte with a touch of creamy coconut! It’s an impressive, gluten-free dessert that’s perfect for fall! You’ll fall crazy-in-love with a stack of tender, soft, spicy crêpes layered with swirls of coconut cream and rich, thick healthy pumpkin pie filling, plus a creamy coconut coffee frosting. While crêpe cakes tend to be an undertaking, this decadent dessert is shockingly easy to make.

7. Chocolate Espresso No-Bake Brownies

Ever have an intense sweets craving, but no time or means to bake? Try these Chocolate Espresso No-Bake Brownies! Intense espresso paired with cacao makes for a decadent dessert that will satisfy your sweet tooth. Best of all, it’s made of dates, so you can indulge without feeling too guilty!


Recommendation: Download the Food Monster App

If you enjoy articles like this and want more, we highly recommend downloading the Food Monster App. For those that don’t have it, it’s a brilliant food app available for both Android and iPhone and can also be found on Instagram and Facebook. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.

The Food Monster app has over 8000+ recipes and 500 are free. To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8000+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!

8. Hazelnut Coconut Cupcakes With Rich Coffee Frosting

These cupcakes are moist and chocolatey with flaky bits of coconut and a touch of hazelnut. Then, they’re topped with a fluffy buttercream frosting with a deep coffee flavor that’s enhanced by the taste of hazelnut. These Hazelnut Coconut Cupcakes are a delight for the eyes and your taste buds!

9. Bundt Cake With Espresso Glaze

This swirly Bundt Cake With Espresso Glaze has a similar look to the classic marble cake, but BETTER. The chocolate sauce consists of melted coconut, some non-dairy milk (eg oat milk), coconut blossom sugar, cocoa, and espresso powder. The espresso really gives this bundt cake a special touch. The cake is topped with melted chocolate, even more espresso, and chopped nuts. If you want to save calories, you can do without the glaze — if absolutely necessary!

10. Coffee Glazed Chocolate Hazelnut Cake

This Coffee Glazed Chocolate Hazelnut Cake is deliciously moist and decadent, all while being 100 percent whole wheat and refined sugar-free. The sponge itself is made with whole wheat flour, cocoa powder, and hazelnuts and flavored with almond milk, peanut butter, maple syrup, and vanilla. Topped with a gooey coffee cream spiked with espresso, this treat is perfect for pairing with a hot cup of coffee on a chilly morning.

11. Coffee Cheesecake Mousse

If you’re looking for an easy dessert that you can whip up in a jiffy, look no further than this Coffee Cheesecake Mousse. This mousse is rich, creamy, decadent, and unforgettable, but it takes only five ingredients to make it. It’s proof that you don’t need a bunch of ingredients for a luscious and beautiful dessert.


12. Vanilla Coffee Cream Tart

This tart is a creamy, sweet, surprisingly light, and unsurprisingly delicious recipe. A creamy vanilla filling sits on a sweet maple-coconut crust, topped with a rich coffee drizzle. Although there are a lot of flavors at work, they go together beautifully. This Vanilla Coffee Cream Tart isn’t a dessert to be missed.

13. Raw Espresso Doughnuts

Whether you have them for breakfast or dessert, these Raw Espresso Doughnuts are a winner! Their base is made from oats, dates, pecans, cocoa nibs, vanilla, and ground coffee beans and they’re topped with a mocha glaze. Together, they make a perfectly sweetened doughnut that will satisfy all your chocolate (and caffeine) cravings.

14. No-Bake Coffee Roll

If you’re not a fan of desserts made with coffee, this No-Bake Coffee Roll will be the exception. The coffee taste isn’t overpowering, and balances nicely with the richness of the other ingredients. The best part about this dessert is what happens when you bite into it. The white filling simply melts in your mouth, calling you to take another bite and have that experience again. … and again. Coffee-lovers beware. Dessert-lovers beware.

15. Salted Caramel Espresso Cake

This dessert is pretty much Heaven in cake form. Picture this: creamy cashew filling, rich espresso, salted caramel, and dark, decadent chocolate all on a crunchy walnut base. Yum! Save this recipe for a special occasion because this Salted Caramel Espresso Cake is not only delicious, it’s beautiful!

Want more delicious recipes featuring coffee flavors or fall spices? Check out these 15 Fabulous Raw Vegan Desserts With Decadent Fall Flavors, 15 Dairy-Free Fall Desserts You Can Make With Sweet Potato, 15 Indulgent Mocha-licious Vegan Dessert Recipes, and these 20 Cinnamon-y Desserts Perfect for Fall.

You can also download our Food Monster App to find more decadent coffee desserts and fall recipes. It is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!

Lead Image Source:Decadent Raw Tiramisu With Coffee Ladyfingers


Desserts made with coffee

Leave a Reply

Your email address will not be published. Required fields are marked *