This coffee cheesecake has a crunchy Oreo crust, a creamy espresso cream cheese filling, a dark chocolate ganache, and coffee whipped cream on top.
The slight bitterness from real espresso cuts right through the sweet, tangy cream cheese, making every bite rich without feeling overly heavy.
There is no holding back on the coffee flavor, either. Real espresso is layered directly into the crunchy Oreo crust, the velvety cream cheese filling, and the fluffy whipped cream on top.
Finished with a layer of silky dark chocolate ganache, it genuinely tastes like a decadent mocha in cheesecake form!
The best part? No water bath is required for baking. Baking low and slow ensures a smooth, crack-free top with zero extra hassle.
For more coffee desserts, check out my chocolate coffee cake, and chewy coffee cookies.
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Why this recipe works
- Triple the coffee: Real espresso powder is incorporated into the crust, cheesecake filling, and whipped cream topping.
- No water bath needed: Baking at a lower temperature delivers a smooth texture without needing a water bath setup.
- Super creamy: Full-fat cream cheese and sour cream make the texture soft, rich, and melt-in-your-mouth creamy.
- Great for making ahead: The coffee flavor deepens over time, making it an ideal dessert to bake the day before serving.
Ingredients
Full measurements are in the recipe card at the bottom of the page.
For the Crust
Oreo Cookies: Crushed fine for the base. Chocolate digestive biscuits also work well.
Espresso Powder: Adds a little extra coffee depth to the chocolate base.
Melted Butter: Holds the crust together. Melt in short 30 second bursts so it does not splatter in the microwave.
For the Cheesecake Filling
Cream Cheese: Full-fat block cream cheese at room temperature ensures a smooth batter. I like using Philadelphia cream cheese.
Granulated Sugar: Adds just enough sweetness to balance the bitter coffee notes.
Eggs: 3 whole eggs plus 1 egg yolk, brought to room temperature.
Sour Cream: Full fat sour cream lightens the batter and gives a classic cheesecake flavor.
Cornstarch: Helps the filling set nicely. Flour works as an equal substitute.
Espresso Powder: Instant espresso powder dissolves right into the batter. Regular or decaf both work fine.
Vanilla Extract: Adds warmth and brings out the chocolate and coffee flavors.
For the Chocolate Ganache
Dark Chocolate: Use a good-quality dark or semisweet chocolate bar for the smoothest melt.
Heavy Cream: Full-fat heavy cream makes the ganache glossy and pourable.
Espresso Powder: A pinch makes the chocolate taste even richer.
For the Coffee Whipped Cream
Heavy Whipping Cream: Keep cold in the fridge until ready to whip so it holds its shape.
Powdered Sugar: Sweetens and thickens the whipped topping.
Espresso Powder and Vanilla: Infuses the cream with fresh coffee flavor.
Instructions
Preheat the oven to 180°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Bake the Oreo crust
Pulse the Oreos in a food processor until fine crumbs form. Alternatively, crush them in a Ziplock bag using a rolling pin or cup.
In a small bowl, mix the Oreo crumbs, espresso powder, and melted butter until well combined.
Press the crumb mixture firmly into the bottom of the prepared pan. Bake at 180°C (350°F) for 8 minutes, then set aside to cool. Turn the oven down to 140°C (280°F).
Mix the filling
In a large bowl, use a hand mixer on low speed to beat the room temperature cream cheese, sugar, sour cream, and vanilla extract until smooth.
Whisk the eggs in a small bowl, then pour into the cream cheese batter. Mix on low speed just until combined. Avoid overmixing so excess air is not whipped into the batter.
Sift in the cornstarch and add the espresso powder. Mix gently until smooth, scraping down the sides of the bowl with a spatula so no lumps remain.
Bake and chill
Pour the filling over the cooled crust. Tap the pan on the counter a couple of times to bring any trapped air bubbles to the surface.
Bake at 140°C (280°F) for 60 to 70 minutes. The edges should look set, but the center will still have a slight wobble.
Turn off the oven, prop the door open halfway, and let the cheesecake cool inside for 1 to 2 hours. Cover the pan with plastic wrap and chill in the fridge for at least 5 hours, or overnight.
Add the toppings
For the ganache, heat the dark chocolate, heavy cream, and espresso powder in the microwave in 30-second bursts. Let it sit for 10 minutes, then whisk until smooth.
Pour over the chilled cheesecake, smooth it out, and return to the fridge for 15 minutes to set.
Whip cold heavy cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form. Pipe the whipped cream around the edges with a star tip and finish with chocolate shavings.
Expert Tips
- Bring dairy to room temperature: Take cream cheese, eggs, and sour cream out of the fridge an hour before baking. Cold dairy creates lumps that are hard to mix out.
- Mix on low speed: High speeds add extra air into the batter. That air causes the cheesecake to puff up in the oven and then crack while cooling down.
- Cool down slowly: Leaving the cheesecake in the turned off oven gives it time to cool gradually, which prevents cracking caused by sudden temperature changes.
Frequently Asked Questions & Troubleshooting
The outer edges will be firm and set, but the center will still jiggle a little when moving the pan. It finishes setting completely as it cools down in the fridge.
Cheesecakes usually crack if overbaked, overmixed, or cooled down too quickly. Baking at a lower temperature and letting it sit in the warm oven helps avoid cracks.
Yes! Just swap the instant espresso powder for decaf instant espresso powder in equal amounts for the filling and toppings.
Run a thin knife dipped in warm water around the inside of the springform pan before releasing the latch. Wipe the knife clean between every cut when serving.
Storage and Freezing
In the fridge: Keep leftover cheesecake covered in the fridge for up to 4 days.
In the freezer: Once the cheesecake has chilled completely, wrap the whole cake (or slices) tightly in plastic wrap, then cover with foil. Freeze for up to 3 months, and thaw in the fridge overnight before eating.
Substitutions
Crust Alternatives: Swap Oreos for Graham crackers, vanilla wafers, or digestive biscuits for a traditional golden cheesecake base.
Dairy-free: Make this cheesecake dairy-free by substituting standard dairy 1:1 with brick-style vegan cream cheese, dairy-free sour cream, vegan stick butter, dairy-free dark chocolate, and plant-based heavy whipping cream (or full-fat coconut cream). I haven’t tested it, but it should work!
Variations
Vanilla Bean: Scrape the seeds from one vanilla bean pod directly into the cheesecake batter instead of using vanilla extract (or swap for vanilla bean paste) to get a rich vanilla flavor and beautiful flecks throughout.
Caramel: Mix ¼ cup of caramel sauce straight into the cheesecake batter before baking for a sweet caramel macchiato twist.
Baileys: Add a few tablespoons of Baileys to the cheesecake batter along with the espresso powder for a delicious Irish coffee flavor.
Equipment
- 9-inch springform pan
- Parchment paper
- Food processor
- Electric hand mixer
- Mixing bowls
- Rubber spatula
- Piping bag and star tip
More cheesecake recipes
Tiramisu cheesecake- A creamy no-bake cheesecake with mascarpone, coffee-soaked ladyfingers, and cocoa powder.
Apple crumble cheesecake- Rich cheesecake filled with spiced apple filling and topped with golden oat crumble.
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📖 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, full fat
- 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
- Preheat the oven to 180°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Bake the Oreo crust
- Pulse the Oreos in a food processor until fine crumbs form. Alternatively, crush them in a Ziplock bag using a rolling pin or cup.
- In a small bowl, mix the Oreo crumbs, espresso powder, and melted butter until well combined.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake at 180°C (350°F) for 8 minutes, then set aside to cool. Turn the oven down to 140°C (280°F).
Mix the filling
- In a large bowl, use a hand mixer on low speed to beat the room-temperature cream cheese, sugar, sour cream, and vanilla extract until smooth.
- Whisk the eggs in a small bowl, then pour into the cream cheese batter. Mix on low speed just until combined. Avoid overmixing so excess air is not whipped into the batter.
- Sift in the cornstarch and add the espresso powder. Mix gently until smooth, scraping down the sides of the bowl with a spatula so no lumps remain.
Bake and chill
- Pour the filling over the cooled crust. Tap the pan on the counter a couple of times to bring any trapped air bubbles to the surface.
- Bake at 140°C (280°F) for 60 to 70 minutes. The edges should look set, but the center will still have a slight wobble.
- Turn off the oven, prop the door open halfway, and let the cheesecake cool inside for 1 to 2 hours. Cover the pan with plastic wrap and chill in the fridge for at least 5 hours, or overnight.
Add the toppings
- For the ganache, heat the dark chocolate, heavy cream, and espresso powder in the microwave in 30-second bursts. Let it sit for 10 minutes, then whisk until smooth.
- Pour over the chilled cheesecake, smooth it out, and return to the fridge for 15 minutes to set.
- Whip cold heavy cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form. Pipe the whipped cream around the edges with a star tip and finish with chocolate shavings.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream sit out for at least 1 hour before baking. Cold dairy causes lumps that require overmixing to smooth out.
- Low & Slow Baking: Skipping the water bath relies on baking at a lower temperature (140°C / 280°F). Keep the oven door closed during the bake cycle to maintain a steady temperature.
- Mix on Low Speed: Keep the mixer on low speed once the eggs are added. Whipping high amounts of air into the batter causes the cheesecake to inflate in the oven and collapse or crack as it cools.
- Espresso Powder Choice: Instant espresso powder provides a concentrated mocha flavor without adding extra liquid. Decaf instant espresso powder can be substituted at an exact 1:1 ratio.
- Gradual Cooling: Let the cheesecake sit in the turned-off oven with the door propped open for 1 to 2 hours after baking. Sudden temperature drops cause the top to contract too quickly and crack.
- Clean Slicing Technique: Dip a thin, sharp knife into hot water, wipe it clean with a towel, and slice. Repeat the hot-water dip and wipe between every single cut for clean edges.
- Make Ahead for Best Flavor: While 5 hours of chilling is the minimum requirement, overnight chilling (12 to 24 hours) allows the coffee flavor to fully develop and yields the best texture.
Kathryn says
So good! I only made the cheesecake and topped it with whipped cream.