Ingredients
15
15 servings
- •12 graham cracker sheets
- •8 tablespoons butter
- •2 tablespoons brown sugar
- •2 tablespoons white sugar
- •3 tablespoons instant coffee
- •3 tablespoons brown sugar
- •3 tablespoons hot water
- •16 oz cream cheese, room temperature
- •⅓ cup sour cream
- •1 ¼ cups powdered sugar
- •1 teaspoon vanilla
- •1 ½ cups heavy whipping cream
- •1 teaspoon lemon
- •2 tablespoons granulated sugar
Instructions
- Pulse the graham crackers in the food processor until you get fine crumbs.
- Transfer to a bowl, add the sugars and mix.
- Add melted butter and mix. Spread into a springform pan with a flat bottom tool like a measuring cup and refrigerate for 15 minutes.
- Beat cream cheese for 1 minute until fluffy, then add sour cream and sugar.
- Beat for 2 minutes and add lemon and vanilla. In another bowl, beat the heavy whipping cream with the granulated sugar until you get stiff peaks.
- For the dalgona, add the instant coffee, brown sugar, and water into a bowl and mix them with a spoon until the coffee is dissolved, then whip on high for about 3 minutes, until creamy and almost like whipped cream.
- Mix the whipped cream we beat earlier with the cream cheese by carefully folding them just until combined.
- Add the dalgona and fold again.
- Add crust and refrigerate for 6 hours.
- Serve and enjoy!
Nutritional Facts
Per 15 servings
- Calories: 295
- Carbohydrate: 19g
- Fat: 24g
- Fiber: 0g
- Protein: 2g
- Sugar: 17g
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