The rise of dalgona coffee sparked a global trend, captivating home kitchens with its velvety whipped texture and rich flavor. Building on that inspiration, this Dalgona Creamy Cake transforms the signature whipped coffee topping into a delicious layered dessert. A buttery biscuit base provides structure, followed by a smooth cream cheese layer, all crowned with the distinctive frothy coffee cream.
The result is a refined cake that combines visual appeal with a balanced taste, making it well-suited for both casual gatherings and special occasions. Served chilled, it offers a refreshing finale to any meal.
What is Dalgona Cream Cake?
You probably remember when Dalgona coffee went viral, with everyone whisking like their lives depended on it. That frothy, velvety coffee topping wasn’t just a trend, it was a revelation. Now, imagine capturing that same creamy coffee texture and layering it over a cheesecake.
The name “Dalgona” comes from a South Korean honeycomb candy, which inspired the whipped coffee craze. But here, it’s smooth, slightly bitter, and the perfect partner for the sweet cream cheese filling.
Pro Tips for The Best Dalgona Cream Cheesecake
- Chill the cake for at least 2–4 hours before serving. The flavors settle, and the texture firms up beautifully.
- For the coffee foam, keep whisking until you see stiff peaks, fluffy enough to sit like a crown on your cake.
- Use full-fat cream cheese. Don’t go light here, flavor and texture really depend on the richness.
- A light cocoa powder sprinkle on top isn’t just pretty, it balances the sweet and bitter flavors.
Frequently Asked Questions
Can I use decaf coffee for the topping?
Yes! If you love the flavor but not the caffeine jitters, swap in decaf instant coffee. The texture will be the same.
What type of biscuits work best for the base?
Digestive biscuits, graham crackers, or any plain tea biscuits are perfect. Avoid overly sweet or filled cookies, they’ll overpower the filling.
Do I need an electric mixer for the Dalgona foam?
Not necessarily, but it will save your arm from a workout. A hand whisk works too, but be ready for about 10 minutes of serious whisking.
What if my Dalgona coffee doesn’t whip?
Make sure you’re using instant coffee, not ground. Also, the sugar is crucial, skip it, and you won’t get the signature foam.
How to Store Dalgona Cream Cake
To maintain its freshness, Dalgona Cream Cake should always be stored in the refrigerator. Place the cake in an airtight container to prevent it from absorbing other odors from the fridge and it is best consumed within 2–3 days.
Also freezing is not recommended, as both the cream cheese layer and whipped coffee topping can separate once thawed.
Ingredients
How to Make Dalgona Cream Cake
Grind the biscuits into fine crumbs and pour them into the bottom of your baking dish.
Grind the biscuits into fine crumbs and pour them into the bottom of your baking dish.
Then mix in the sugar and melted butter until sandy and delicious-smelling.
Then mix in the sugar and melted butter until sandy and delicious-smelling.
In a bowl, beat the cream cheese and condensed milk until combined. Spread this mixture evenly over your chilled biscuit base.
In a bowl, beat the cream cheese and condensed milk until combined. Spread this mixture evenly over your chilled biscuit base.
In another bowl, add instant coffee, sugar, hot water, and whip for about 10 minutes.
In another bowl, add instant coffee, sugar, hot water, and whip for about 10 minutes.
Gently spoon the whipped coffee over the cream cheese layer and smoothen it out.
Gently spoon the whipped coffee over the cream cheese layer and smoothen it out.
Refrigerate the cake for 2–4 hours until firm and set. Before serving, dust with cocoa powder for that final café-style flourish.
Refrigerate the cake for 2–4 hours until firm and set. Before serving, dust with cocoa powder for that final café-style flourish.
;Resize,width=767;)
