Love Basque cheesecake? Try this upgraded version with a bold coffee base and a refreshing coconut cream topping. Two textures, one stunning dessert!
Double-Layer Coffee Basque
I’ve made Basque cheesecake more times than I can even count, and it will forever stay in my top 3 desserts.
It’s one of those recipes that feels effortless — super easy to make, beautifully forgiving, and perfect for preparing ahead of time.
This time, inspired by my classic Basque cheesecake, I wanted to take it a step further and create something a little more “upgraded.”
So I ended up making a two-layer dream dessert:
Bottom layer: a deeply caramelized coffee–coconut Basque cheesecake, with the perfect bitterness from the coffee and a warm, tropical sweetness from the coconut.
Top layer: a silky, chilled coconut cream gelatin layer that melts on your tongue and balances the richness of the Basque base.
I have to say — the Basque layer came out absolutely perfect (as always), but when the two layers come together… it‘s next-level good.
Why You’ll Love This Recipe
- Two textures in one cake. A classic molten-soft Basque base topped with a smooth, creamy coconut gelatin layer.
- Full coffee and coconut flavor. Fresh coffee, coconut milk, and a hint of coffee powder give every bite complexity and depth.
- Minimal equipment. No water bath and no special molds—just straightforward steps for a stunning dessert.
- Beginner-friendly. The recipe walks you through softening cheeses, handling gelatin, and baking the perfect Basque.
- Beautiful presentation. The two-tone layers plus cocoa and coconut decoration make this a showstopping dessert with minimal effort.
Ingredients and Substitutions
- Cream Cheese – This must be thoroughly softened at room temperature for both layers to ensure a perfectly smooth, lump-free batter and cream. I recommend taking it out of the fridge at least 1-2 hours before you start.
- Brewed Coffee – For the deepest flavor, I suggest using freshly brewed strong coffee or a shot of espresso. The quality of the coffee directly impacts the final taste, so use one you enjoy drinking.
- Coconut Milk – I recommend using a full-fat, canned coconut milk for the richest coconut flavor and creamiest texture. Shake the can well before measuring. A “coconut beverage” or light coconut milk will result in a weaker flavor.
- Gelatin Sheets – I prefer sheet gelatin for its clean taste and ease of use. They must be softened in cold water only. If you must substitute with powdered gelatin, use an equivalent weight (7g) and “bloom” it in a few tablespoons of cold water.
- Cornstarch – This is our secret weapon in the Basque layer. It provides just enough structure to support the creamy top layer without making the base dense or cakey.
- Whipping Cream – Use a whipping cream with a 30%-36% fat content for both layers. This ensures the right richness and stability, especially for the set top layer.
How to Make Coffee Coconut Double-Layer Basque Cheesecake
1. Prepare the Pan and Ingredients
Soak the gelatin sheets for the top layer in cold water for 5 minutes until completely softened. Squeeze out excess water and set aside.
Bring both portions of cream cheese (for both layers) to room temperature until very soft.
Line the bottom of a 6″ springform pan with parchment. Lightly oil the sides.
Preheat the oven to 210°C (410°F) for 10 minutes.
2. Make the Bottom Coffee Coconut Basque
Add 250g softened cream cheese and 60g sugar to a mixing bowl. Stir until smooth and lump-free.
Add the eggs in two additions, mixing gently after each to fully incorporate.
Add heavy cream, coffee liquid, coconut milk, and cornstarch. Continue mixing until evenly combined.
Strain the mixture through a fine sieve to ensure a velvety smooth texture.
Pour into the prepared mold. Tap the pan 3–5 times and use a toothpick to pop any air bubbles.
Bake at 210°C (410°F) for 40 minutes, until the surface is lightly burnt and the center jiggles softly.
Cool completely to room temperature (about 1 hour) before adding the top layer.
3. Make the Coconut Milk Gelatin Cream
Mix 115g softened cream cheese, 10g sugar, and 2g coffee powder until smooth.
Warm 30g coconut milk to about 40°C (warm but not hot). Add the softened gelatin sheets and stir until fully dissolved.
Pour the gelatin coconut milk into the cream cheese mixture.
Add 100g heavy cream and stir until smooth and silky.
4. Assemble and Chill
Pour the top layer cream onto the completely cooled Basque bottom.
Tap the pan gently to level the surface and remove bubbles.
Chill in the refrigerator for 1 hour, until fully set.
5. Unmold and Decorate
Carefully remove the chilled cheesecake from the mold.
Dust with cocoa powder and sprinkle coconut flakes before serving.
Tips & Tricks
- Fully soften the cream cheese. If it’s not soft enough, the mixture will be grainy.
- Add eggs gradually. This prevents curdling and keeps the batter smooth.
- Straining is essential. This step creates the iconic melt-in-your-mouth Basque texture.
- Bake at high heat. 210°C ensures the top caramelizes while the inside stays creamy.
- Gelatin must be soaked in cold water. Hot water ruins its setting ability.
- Warm, not hot, coconut milk. High heat weakens gelatin and prevents proper setting.
- Cool the Basque fully before topping. Otherwise, the gelatin cream will melt.
- Chill at 0–4°C. This helps the top layer set with a clean, smooth finish.
- If unmolding is difficult: chill again for 30 minutes or wrap the sides with a warm towel.
Frequently Asked Questions
How should I store this Coffee Coconut Basque Cheesecake?
Keep it sealed in the refrigerator for 3–4 days. You can freeze it for up to 7 days, then thaw for 15 minutes before serving.
My top layer didn‘t set—why?
Most likely the gelatin wasn’t softened properly, the coconut milk was too hot, or the fridge temperature wasn’t cold enough.
Why did my bottom layer collapse?
The cream cheese may not have been fully softened, or the cheesecake wasn’t cooled fully before adding the top layer.
Can I make this the day before?
Yes! It actually becomes even creamier the next day.
Can I increase the coffee flavor?
Yes—you can increase coffee liquid in the base to 30g and coffee powder in the top layer to 3g without affecting texture.
More Basque recipes
- Double Layer Pistachio Chocolate Basque Cheesecake
- Strawberry Matcha Basque Cheesecake
- Tiramisu Basque Cheesecake
- Matcha Mochi Basque Cheesecake Bites
- Chocolate Oreo Basque Cheesecake
- Thai Tea Basque Cheesecake
Easy Two-Layer Basque Cheesecake (Coffee + Coconut!)
Ingredients
For the Bottom Coffee Coconut Basque Layer
- 250 g cream cheese room temperature
- 60 g fine granulated sugar
- 2 large eggs room temperature
- 180 g whipping cream
- 20 g brewed strong coffee or espresso cooled
- 25 g full-fat coconut milk
- 8 g cornstarch
For the Top Coconut Cream Cheese Layer
- 115 g cream cheese room temperature
- 10 g fine granulated sugar
- 2 g instant coffee powder optional, for intensified flavor
- 30 g full-fat coconut milk warmed
- 7 g gelatin sheets
- 100 g whipping cream cold
For Decorating (Optional)
- Cocoa powder for dusting
- Toasted coconut flakes
Instructions
Prepare the Pan and Ingredients
- Soak the gelatin sheets for the top layer in cold water for 5 minutes until completely softened. Squeeze out excess water and set aside.
- Bring both portions of cream cheese (for both layers) to room temperature until very soft.
- Line the bottom of a 6" springform pan with parchment. Lightly oil the sides.
- Preheat the oven to 210°C (410°F) for 10 minutes.
Make the Bottom Coffee Coconut Basque
- Add 250g softened cream cheese and 60g sugar to a mixing bowl. Stir until smooth and lump-free.
- Add the eggs in two additions, mixing gently after each to fully incorporate.
- Add heavy cream, coffee liquid, coconut milk, and cornstarch. Continue mixing until evenly combined.
- Strain the mixture through a fine sieve to ensure a velvety smooth texture.
- Pour into the prepared mold. Tap the pan 3–5 times and use a toothpick to pop any air bubbles.
- Bake at 210°C (410°F) for 40 minutes, until the surface is lightly burnt and the center jiggles softly.
- Cool completely to room temperature (about 1 hour) before adding the top layer.
Make the Coconut Milk Gelatin Cream
- Mix 115g softened cream cheese, 10g sugar, and 2g coffee powder until smooth.
- Warm 30g coconut milk to about 40°C (warm but not hot). Add the softened gelatin sheets and stir until fully dissolved.
- Pour the gelatin coconut milk into the cream cheese mixture.
- Add 100g heavy cream and stir until smooth and silky.
Assemble and Chill
- Pour the top layer cream onto the completely cooled Basque bottom.
- Tap the pan gently to level the surface and remove bubbles.
- Chill in the refrigerator for 1 hour, until fully set.
Unmold and Decorate
- Carefully remove the chilled cheesecake from the mold.
- Dust with cocoa powder and sprinkle coconut flakes before serving.
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