Delicious Espresso Cheesecake Recipe

Delicious Espresso Cheesecake is a rich, creamy dessert that blends the bold flavor of espresso with the smooth decadence of classic cheesecake. With a chocolate cookie crust, a luscious coffee-infused filling, and optional toppings like whipped cream or chocolate ganache, this cheesecake is a dream for coffee lovers and dessert fans alike.

Why You’ll Love This Recipe

I love this recipe because it brings together two of my favorite things: cheesecake and coffee. The espresso gives the cheesecake a deep, robust flavor that balances perfectly with the creamy texture and sweet chocolate crust. It’s elegant enough for special occasions but simple enough to make whenever I want to treat myself. Plus, it holds up beautifully in the fridge, so I can enjoy it over a few days.

Ingredients

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

• Chocolate cookie crumbs (like Oreos)

• Unsalted butter, melted

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• Instant espresso powder (or strong brewed espresso, cooled)

• Heavy cream (optional, for ganache or whipped topping)

• Chocolate chips or dark chocolate (optional for topping)

Directions

1. I begin by preheating the oven to 325°F (160°C) and greasing a springform pan.

2. I mix the chocolate cookie crumbs with melted butter and press the mixture into the bottom of the pan to form a firm crust. I bake it for 8-10 minutes and then set it aside to cool.

3. For the filling, I beat the softened cream cheese until smooth. Then I add sugar, vanilla, and espresso powder, mixing until fully combined.

4. I mix in the eggs one at a time, followed by sour cream, blending just enough to make the batter smooth and creamy without overmixing.

5. I pour the filling over the crust and smooth the top with a spatula.

6. I bake the cheesecake in a water bath for about 55-65 minutes, or until the edges are set and the center has a slight wobble.

7. After turning off the oven, I leave the cheesecake inside with the door slightly open for an hour to cool gradually.

8. Once it reaches room temperature, I refrigerate it for at least 4 hours or overnight.

9. Before serving, I top it with chocolate ganache or freshly whipped cream, depending on my mood.

Servings and timing

This cheesecake serves 10 to 12 people. It takes about 25 minutes to prep, 1 hour to bake, and needs at least 4 hours to chill before serving.

Variations

• I’ve added a swirl of chocolate or caramel into the batter for an extra flavor boost.

• Sometimes I use a mocha twist by adding cocoa powder along with the espresso.

• For a no-bake version, I swap the baked filling for a gelatin-based one and skip the water bath.

• If I want a lighter touch, I use Greek yogurt instead of sour cream.

storage/reheating

I store leftovers covered in the refrigerator for up to 5 days. This cheesecake also freezes beautifully—I wrap individual slices in plastic wrap and foil and freeze them for up to 2 months. I just thaw them overnight in the fridge when I’m ready to serve. No reheating is needed since it’s meant to be served chilled.

this Recipe

FAQs

Can I use brewed coffee instead of espresso powder?

Yes, I’ve used strong brewed coffee, but I reduce the liquid in the batter slightly to maintain the right texture. Espresso powder offers a more intense flavor without extra moisture.

How do I prevent cracks in the cheesecake?

I bake it in a water bath and let it cool slowly inside the oven. I also avoid overmixing the batter and make sure not to open the oven door during baking.

Can I make this cheesecake ahead of time?

Absolutely. I usually make it a day ahead and chill it overnight. It actually tastes better after resting in the fridge.

What’s the best crust for espresso cheesecake?

I prefer a chocolate cookie crust because it complements the espresso flavor beautifully. Graham crackers also work, but chocolate adds more richness.

Can I make this dairy-free?

Yes, I’ve made a dairy-free version using vegan cream cheese, coconut cream, and a dairy-free butter alternative. The flavor is still fantastic, especially if I stick with espresso powder.

Conclusion

Delicious Espresso Cheesecake is one of my favorite ways to enjoy the flavor of coffee in dessert form. It’s smooth, creamy, and packed with bold espresso richness, all wrapped in a crunchy chocolate crust. Whether I make it for a special dinner or just because, it always hits the spot and impresses anyone who takes a bite.