Delicious Espresso Cheesecake Recipe

Delicious Espresso Cheesecake is a rich and creamy dessert that blends the bold flavor of coffee with the smooth texture of classic cheesecake. With a chocolate cookie crust, a velvety espresso-infused filling, and optional mocha topping, it’s the perfect treat for coffee lovers who want their caffeine in dessert form.

Why You’ll Love This Recipe

I love how this cheesecake combines two of my favorite things—coffee and dessert. The espresso adds a deep, roasted flavor that balances the sweetness of the filling, while the chocolate crust brings a perfect contrast. It’s indulgent without being overly sweet, and I always enjoy how elegant it looks and tastes. Whether I’m serving it after dinner or for a special gathering, it feels like a bakery-worthy dessert I made right at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cookie crumbs (like Oreos, without filling)

• Unsalted butter (melted)

• Cream cheese (softened)

• Granulated sugar

• Brown sugar (optional, for depth)

• Eggs

• Sour cream or heavy cream

• Vanilla extract

• Instant espresso powder (or strong brewed espresso)

• Cocoa powder (optional, for a mocha twist)

• Dark chocolate (optional, for ganache or drizzle)

Directions

1. I start by preheating the oven to 325°F (163°C) and greasing a springform pan.

2. For the crust, I mix chocolate cookie crumbs with melted butter until they’re evenly coated, then press the mixture into the bottom of the pan and slightly up the sides. I bake it for 8–10 minutes and let it cool.

3. In a large bowl, I beat the cream cheese until smooth, then add sugar and continue beating until light and fluffy.

4. I stir in the eggs one at a time, mixing well after each, then add sour cream, vanilla, and espresso powder dissolved in a small amount of hot water.

5. I pour the filling over the crust, smooth the top, and tap the pan gently to release air bubbles.

6. I bake the cheesecake in a water bath for about 55–65 minutes, or until the center is just set and slightly jiggly.

7. I let the cheesecake cool slowly in the oven with the door cracked, then chill it in the fridge for at least 6 hours or overnight.

8. Before serving, I sometimes add a ganache made with melted dark chocolate and cream or a dusting of cocoa powder for an extra coffeehouse finish.

Servings and timing

This recipe makes about 10 to 12 servings.

Prep time: 20 minutes
Cook time: 1 hour
Cooling & chilling time: 7 hours (includes chill time)
Total time: 8 hours 20 minutes

Variations

• I’ve added a swirl of caramel or chocolate to the top before baking for extra visual appeal and flavor.

• For a mocha version, I mix in a little cocoa powder or melted chocolate with the filling.

• I use decaf espresso powder if I want to enjoy this at night without the caffeine.

• A touch of coffee liqueur like Kahlúa adds a grown-up twist that I really enjoy.

storage/reheating

I store this cheesecake in the fridge for up to 5 days, covered to keep it from drying out. It’s best served chilled or slightly closer to room temperature. I don’t reheat it, since it’s meant to be a cold dessert. I’ve also frozen slices individually by wrapping them tightly—great for having an indulgent treat ready anytime. They thaw beautifully in the fridge overnight.

FAQs

Can I use brewed espresso instead of instant espresso powder?

Yes, I use strong brewed espresso sometimes—just make sure to reduce other liquid slightly to keep the texture firm.

Do I have to use a water bath?

While I prefer baking it in a water bath to avoid cracks and get a silky texture, I’ve baked it without one with decent results. I just lower the oven temperature slightly and watch it closely.

What kind of chocolate cookies work best for the crust?

I usually go with chocolate sandwich cookies (like Oreos without the cream) or chocolate graham crackers. Both give a great flavor base for the espresso filling.

Can I make this cheesecake ahead of time?

Yes. I always make it the day before I plan to serve it so it has plenty of time to chill and set completely.

Is there a way to make it gluten-free?

Absolutely. I use gluten-free chocolate cookies for the crust and ensure all other ingredients are certified gluten-free.

Conclusion

Delicious Espresso Cheesecake is a showstopping dessert that brings together the richness of coffee and the decadence of cheesecake in one luxurious bite. I love making it when I want something bold, elegant, and guaranteed to impress. It’s creamy, flavorful, and the perfect treat for anyone who loves the taste of espresso as much as I do.

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