Small Batch Cold Brew Coffee Cheesecake (No-Bake)

For the Base: Crush the digestive biscuits finely and add melted butter. Mix well and press it onto a 6-inch removable cake pan. Refrigerate for at least 30 minutes.

For the Cold Brew Coffee Cheese Layer: Bloom the gelatin powder with milk and set aside. In a bowl, mix together room temperature cream cheese, powdered sugar, cold brew, and melted dark chocolate until well combined. Heat up the bloomed gelatin mixture over a hot bowl of water until the mixture is in liquid form. Add the liquid gelatin mixture into the cheese mixture and mix well. Add whipping cream into the cheese mixture and mix well. Pour the mixture into the cake pan filled with the biscuit base. Knock out any air bubbles and refrigerate it overnight to set.

To Serve: Once set, wrap a hot tea towel around the cake pan (about 1 minute) for easier release from the pan. Optional: decorate with some homemade whipped cream and chocolate shavings. Serve and enjoy with a glass of cold brew!