This coffee cheesecake is made with an Oreo crust, coffee cheesecake filling, topped with chocolate ganache, and coffee whipped cream.
If you're a fan of coffee and cheesecake, this dessert is a dream come true and is the best of both words.
This cheesecake is made with a buttery Oreo crust, that is topped with a velvety cream cheese filling infused with espresso powder.
It is finally topped with a silky smooth and luxurious coffee chocolate ganache and coffee whipped cream.
The combination of the slightly bitter coffee notes with the sweetness of the cheesecake creates a perfect balance of flavors that is sure to satisfy your sweet tooth.
For more coffee desserts, check out my chocolate coffee cake, and chewy coffee cookies.
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Why this recipe works
- Texture- this cheesecake has an incredibly creamy texture that will melt in your mouth in every bite along with the creamy chocolate ganache and coffee whipped cream.
- Perfect for coffee lovers- this delicious cheesecake is perfect for true coffee lovers! It it loaded with coffee flavor in each layer of the cake and will satisfy your sweet tooth craving.
- Coffee flavor- this cheesecake is loaded in coffee flavor. It has coffee in the crust, in the cheesecake filling, and in the whipped cream!
- Coffee whipped cream- finally, this cheesecake is topped with dollops of creamy coffee whipped cream that adds another layer of creaminess.
- No water bath cheesecake- this recipe is made without a water bath. It is baked at a low temperature for a long time which gives you the most perfect cheesecake.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Oreo cookies- I used Oreo cookies for this cheesecake because I like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake
Cream cheese- the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 4 large eggs for this recipe. 3 eggs and one egg yolk. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Cornstarch- I used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Sour cream- I suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Espresso powder- use your favorite espresso powder, you can use decaf or regular!
For the chocolate ganache
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this recipe.
Heavy cream- use full-fat heavy cream for this recipe. the heavy cream makes this french hot chocolate extra creamy and silky.
For the coffee whipped cream
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Instructions
Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Start by making the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the Oreos with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the Oreos, and espresso powder. Mix with a spoon until well combined.
Add the melted butter to the crumbs and mix until well combined.
Transfer the crumbs into a prepared 9-inch springform pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, sour cream, and vanilla extract, and mix with an electric hand mixer until the cream cheese is creamy.
Whisk the eggs with a fork, add them to the cream cheese batter, and mix until the mixture is creamy and smooth. Do not overbeat the mixture to prevent too many bubbles from forming.
Sift the cornstarch add the espresso powder to the mixture and mix until well combined.
Scrape down the sides of the bowl to make sure you get everything mixed.
Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the chocolate ganache: melt dark chocolate, espresso powder, and heavy cream in a small to medium mixing bowl in the microwave for about a minute.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Pour the chocolate ganache on top of the cheesecake and smooth it out with an offset spatula. Place the cheesecake in the fridge to allow the ganache to set while you make the coffee whipped cream.
Make coffee whipped cream by whipping heavy cream, powdered sugar, espresso powder, and vanilla extract in a large mixing bowl until stiff peaks form.
Pipe the whipped cream with a star tip around the edges of the cheesecake and top with chocolate shavings. Serve and enjoy!
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your ingredients are at room temperature like eggs, sour cream, and cream cheese.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
Overbaked, overmixed, or stuck to the sides of the pan, there are a lot of reasons for the cheesecake to crack. To prevent the cheesecake from cracking, follow out tips written in the notes.
To prevent the cheesecake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
Coffee and cheesecake pair excellently due to their complementary flavors. The creamy texture and tangy and sweet flavor of cheesecake balance with the bold taste of coffee.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
First, allow the cheesecake to cool completely and set in the fridge after baking. Once it's chilled, remove it from the pan and wrap it tightly in plastic wrap, ensuring no part of the cake is exposed to air.
Then, cover it with aluminum foil or place it in an airtight freezer bag for extra protection against freezer burn. Freeze for up to 3 months.
When you're ready to enjoy your cheesecake, thaw it by moving it from the freezer to the refrigerator. Let it sit in the fridge for several hours or overnight until it's fully defrosted and ready to serve.
Substitutions
Decaf- you can make this coffee cheesecake decaf by using decaf espresso powder.
Gluten-free - if you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Crust- if you want a vanilla crust, you can use graham crackers, tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Nuts- add ⅓ cup of your favorite chopped nuts to the crumble mixture for extra crunch like chopped hazelnuts, pecans, almonds, or walnuts.
Vanilla bean- add the inside of the vanilla bean and add it to the cheesecake mixture instead of the vanilla extract. Or use a vanilla bean extract.
Chocolate biscuits- if you don't have Oreos where you live, you can use chocolate biscuits instead!
Caramel- add ¼ cup of caramel sauce to the cheesecake mixture for a delicious twist.
Baileys- add a few tablespoon of Baileys to the cheesecake mixture if you are a Baileys lover! Baileys is a coffee liqueur and goes perfectly with coffee cheesecake.
Equipment
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Star piping tip
- Pastry piping bag
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- Mixing bowl (set of 3)
- Rubber spatula
More cheesecake recipes
Tiramisu cheesecake- This creamy no bake tiramisu cheesecake is made with cream cheese and mascarpone filling, has a coffee-soaked ladyfinger middle, oreo crust, and is topped with lots of cocoa powder.
Apple crumble cheesecake- This apple crumble cheesecake is made with a creamy cheesecake filled with apple pie filling, topped with crumble topping and caramel sauce.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Creamy Coffee Cheesecake
Ingredients
For the oreo crust
- 30 Oreos crumbs
- ½ teaspoon Espresso powder
- ⅓ cup Butter melted, unsalted
For the coffee cheesecake filling
- 24 oz Cream cheese room temp
- ½ cup Sour cream room temp
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 3 Eggs room temp
- 1 Egg yolk room temp
- 2 tablespoon Cornstarch
- 2 tablespoon Espresso powder
For the chocolate ganache
- 3.5 oz Dark chocolate
- 3.5 oz Heavy cream
- ½ teaspoon Espresso powder you can add more for more intense flavor
For the coffee whipped cream
- ⅔ cup Heavy cream cold
- 2 tablespoon Powdered sugar
- 1 teaspoon Espresso powder
- 1 teaspoon Vanilla extract
Instructions
- Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
- Start by making the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the Oreos with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the Oreos, and espresso powder. Mix with a spoon until well combined.
- Add the melted butter to the crumbs and mix until well combined.
- Transfer the crumbs into a prepared 9-inch springform pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, sour cream, and vanilla extract, and mix with an electric hand mixer until the cream cheese is creamy.
- Whisk the eggs with a fork, add them to the cream cheese batter, and mix until the mixture is creamy and smooth. Do not overbeat the mixture to prevent too many bubbles from forming.
- Sift the cornstarch add the espresso powder to the mixture and mix until well combined.
- Scrape down the sides of the bowl to make sure you get everything mixed.
- Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
- Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Make the chocolate ganache: melt dark chocolate, espresso powder, and heavy cream in a small to medium mixing bowl in the microwave for about a minute.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Pour the chocolate ganache on top of the cheesecake and smooth it out with an offset spatula. Place the cheesecake in the fridge to allow the ganache to set while you make the coffee whipped cream.
- Make coffee whipped cream by whipping heavy cream, powdered sugar, espresso powder, and vanilla extract in a large mixing bowl until stiff peaks form.
- Pipe the whipped cream with a star tip around the edges of the cheesecake and top with chocolate shavings. Serve and enjoy!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your ingredients are at room temperature like eggs, sour cream, and cream cheese.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Kathryn says
So good! I only made the cheesecake and topped it with whipped cream.