Why You’ll Love This Recipe

Espresso Cheesecake is a rich and creamy dessert that blends the bold, robust flavor of coffee with the smooth indulgence of classic cheesecake. With a crunchy chocolate crust and velvety filling, it’s the perfect treat for coffee lovers and dessert fans alike. Ideal for special occasions or a sophisticated finish to any meal, this cheesecake is both decadent and refined.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
chocolate cookie crumbsunsalted buttermelted

For the filling:
cream cheesegranulated sugareggsvanilla extractespresso powder (or instant coffee)dissolved in hot waterheavy cream

For optional topping:
whipped creamchocolate shavingscocoa powder

directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and dissolved espresso until fully combined.

Mix in heavy cream until smooth and creamy.

Pour the filling over the cooled crust and smooth the top.

Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides (water bath).

Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove from the oven and water bath, then refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream, chocolate shavings, or a dusting of cocoa powder if desired.

Servings and timing

This recipe yields one 9-inch cheesecake (about 12 slices).
Preparation time: 25 minutes
Baking time: 60 minutes
Cooling and chilling time: 5 hours
Total time: 6 hours 25 minutes

Variations

Add a swirl of chocolate or caramel into the batter before baking.

Use a graham cracker crust if preferred over chocolate.

Incorporate mascarpone cheese for a lighter texture.

Top with a mocha ganache for an extra coffee-chocolate layer.

Add a pinch of cinnamon for a warm spiced undertone.

storage/reheating

Store Espresso Cheesecake in the refrigerator, tightly covered, for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw overnight in the refrigerator before serving.

FAQs

Can I use brewed espresso instead of powder?

Yes, but reduce the cream slightly to maintain the right consistency.

Is the cheesecake very strong in coffee flavor?

It’s bold but balanced—perfect for coffee lovers without being overwhelming.

Do I need a water bath?

Yes, it helps the cheesecake bake evenly and prevents cracks.

Can I make this without a springform pan?

You can, but a springform pan makes removal much easier and cleaner.

What kind of cookies are best for the crust?

Use chocolate wafer cookies or Oreos without filling.

Can I skip the heavy cream?

It’s essential for creaminess, but sour cream or Greek yogurt can be used in a pinch.

Can I use decaf espresso powder?

Yes, for a caffeine-free version.

Why is my cheesecake cracked?

This may result from overbaking or skipping the water bath. It will still taste great!

How do I know when it’s done?

The edges should be set, and the center should jiggle slightly when gently shaken.

Can I serve it warm?

It’s best served chilled for optimal texture and flavor.

Conclusion

Espresso Cheesecake offers a dreamy fusion of coffee and cream, wrapped in a rich, chocolatey base that satisfies both sweet and caffeine cravings. With its elegant appearance and irresistible flavor, it’s a show-stopping dessert that’s sure to impress at any gathering—or elevate your dessert game on an ordinary day.