Espresso Cheesecake: The Coffee Dessert You’ll Dream About

If coffee is your love language, this Espresso Cheesecake might just be your soulmate. Rich, velvety cream cheese filling infused with bold espresso, sitting on a chocolatey Oreo crust, and topped with silky ganache—it’s basically a latte and a chocolate cheesecake rolled into one glorious slice.

This baked cheesecake is what I like to call “grown-up indulgence.” It’s sophisticated enough to wow at a dinner party, but still comforting enough to sneak a forkful in your pajamas at midnight. Plus, if you’ve ever wanted to turn your daily espresso recipe into dessert form, this is the way to do it.

I’ll admit—cheesecake can feel intimidating, but don’t worry. With my step-by-step guide (and a couple of tricks to avoid cracks), you’ll feel like a pro. And trust me, one bite of this creamy, coffee-kissed creation will make you glad you gave it a try.

So grab your apron, brew an extra shot of espresso for sipping while you bake, and let’s create a coffee dessert that will leave your friends begging for the recipe.

Why You’ll Love This Espresso Cheesecake

• Coffee + chocolate = dessert heaven. The Oreo crust and chocolate ganache are the perfect partners for bold espresso flavor.

• Restaurant-quality at home. Impress guests with a baked cheesecake that looks fancy but is totally doable.

• Make-ahead friendly. This cheesecake chills overnight, so it’s stress-free for entertaining.

• Decadent yet balanced. The coffee cuts through the richness, so it’s indulgent without being heavy.

Ingredients

For the Crust

• 200 g (2 cups) Oreo crumbs (about 24 Oreos, filling removed)

• 57 g (4 tablespoons) unsalted butter, melted

For the Cheesecake Filling

• 680 g (3 packages, 8 oz each) cream cheese, softened to room temp

• 200 g (1 cup) granulated sugar

• 5 ml (1 teaspoon) vanilla extract

• 80 ml (⅓ cup) brewed espresso (strong coffee)

• 3 large eggs

• Optional: Whole espresso beans for garnish

For the Chocolate Ganache

• 120 ml (½ cup) heavy cream

• 170 g (1 cup) semi-sweet chocolate chips

Step-by-Step Instructions

1. Prepare the Crust

   • Preheat oven to 350°F (175°C). Crush Oreos into fine crumbs. Mix with melted butter until moistened.

   • Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool.

   • Reduce oven temp to 325°F (160°C).

2. Make the Cheesecake Filling

   • Beat cream cheese until smooth and creamy. Add sugar and vanilla.

   • Slowly mix in brewed espresso.

   • Add eggs one at a time, mixing gently after each to avoid overbeating.

   • Pour filling over cooled crust and smooth the top.

3. Bake the Cheesecake

   • Place pan inside a larger dish. Pour hot water around it for a water bath.

   • Bake at 325°F (160°C) for 65–85 minutes, until edges are set but center jiggles slightly.

   • Turn off oven, crack door, and let cheesecake rest for 1 hour.

4. Prepare the Ganache

   • Heat cream until hot but not boiling. Pour over chocolate chips and let sit 1–2 minutes. Stir until glossy and smooth.

   • Cool slightly, then spread over cheesecake.

5. Chill and Serve

   • Refrigerate for at least 4 hours, ideally overnight.

   • Garnish with espresso beans for a café-worthy touch.

Tips for Perfect Espresso Cheesecake

Cheesecake gets a bad reputation for cracks, but here’s how to avoid them:

• Don’t overbeat the batter—air bubbles are not your friend.

• Always bake with a water bath; the steam keeps things smooth and creamy.

• Let it cool gradually in the oven before chilling.

If cracks do happen? No stress—the ganache covers them up like the world’s most delicious concealer.

Also, make sure your cream cheese is fully softened before mixing, otherwise you’ll end up with little lumps. (Been there, done that, not fun.)

A Story From My Kitchen

I made this espresso cheesecake the first time as a “just for fun” bake, but it quickly became my family’s go-to celebration dessert. My husband, who insists he doesn’t like cheesecake, ate two slices. My sister requested it for her birthday instead of cake. And me? Well, let’s just say I started “taste-testing” before the ganache had even set.

Now, it’s my favorite excuse to brew a little extra espresso. There’s something so satisfying about turning my morning pick-me-up into a dessert that makes everyone swoon. And when I bring this to gatherings, people always ask, “Did you really make this at home?” That’s when I know it’s a keeper.

What to Serve With Espresso Cheesecake

This coffee dessert is rich on its own, but if you’re planning a full spread, try pairing it with:

• Fresh berries for a tart contrast.

• Whipped cream for light, fluffy balance.

• Cappuccinos or lattes for the ultimate coffee-lover’s dream.

• A small glass of dessert wine for a sophisticated after-dinner treat.

Whether you serve it after Sunday dinner, at a holiday party, or just because you deserve something decadent, it always steals the show.

How to Store

• Refrigerator: Store covered in the fridge for up to 5 days.

• Freezer: Freeze slices individually wrapped in plastic, then foil, for up to 2 months. Thaw overnight in the fridge before serving.

Pro tip: For the creamiest texture, let refrigerated slices sit at room temp for 10–15 minutes before enjoying.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes! Dissolve 1–2 teaspoons instant espresso powder in ⅓ cup hot water for a similar flavor.

Do I have to use a water bath?

Technically no, but it really helps prevent cracks and keeps the texture dreamy.

Can I make this without the ganache?

Sure! It’s delicious on its own, but the chocolate topping makes it extra indulgent.

What kind of Oreos work best for the crust?

Classic chocolate Oreos are perfect, but you can try dark chocolate Oreos for an even richer base.

The Sweet Finale

This Espresso Cheesecake is the kind of dessert that makes people pause mid-bite and say, “Wow.” It’s a chocolate cheesecake with a coffee twist, layered with bold flavours yet silky smooth in texture. Whether you bake it for a holiday, a dinner party, or a quiet night in, it’s the espresso recipe that transforms an ordinary evening into something unforgettable.

So brew that extra shot, preheat your oven, and let’s give cheesecake the caffeinated upgrade it deserves.

Discover more delicious recipes by following me on Facebook and Pinterest.

Espresso Cheesecake

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• Author: Olivia Hartwellen
• Total Time: 6+ hours (including chill time)
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Espresso Cheesecake is a luxurious baked dessert that blends the bold flavor of espresso with the rich creaminess of cheesecake. Nestled on a chocolatey Oreo crust and finished with a silky chocolate ganache, this coffee dessert is the perfect fusion of café indulgence and classic cheesecake decadence.

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Ingredients

Scale 1x2x3x

For the Crust

• 200 g (2 cups) Oreo crumbs (about 24 Oreos, filling removed)

• 57 g (4 tablespoons) unsalted butter, melted

For the Cheesecake Filling

• 680 g (3 packages, 8 oz each) cream cheese, softened

• 200 g (1 cup) granulated sugar

• 1 teaspoon (5 ml) vanilla extract

• ⅓ cup (80 ml) brewed espresso (or strong coffee)

• 3 large eggs

Optional Garnish

• Whole espresso beans

For the Ganache

• 120 ml (½ cup) heavy cream

• 170 g (1 cup) semi-sweet chocolate chips

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Instructions

Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. Mix Oreo crumbs with melted butter.

3. Press firmly into the bottom of a greased 9-inch springform pan.

4. Bake for 10 minutes, then remove and cool. Reduce oven temperature to 325°F (160°C).

Make the Cheesecake Filling
5. Beat cream cheese until smooth. Add sugar and vanilla extract.
6. Slowly mix in brewed espresso.
7. Add eggs one at a time, mixing gently after each addition.
8. Pour filling over cooled crust and smooth the top.

Bake the Cheesecake
9. Wrap the outside of the springform pan with foil. Place in a larger pan filled with hot water (water bath).
10. Bake at 325°F for 65–85 minutes, until edges are set and center slightly jiggles.
11. Turn off oven, crack the door open, and let cheesecake rest for 1 hour inside.

Prepare the Ganache
12. Heat cream until hot but not boiling. Pour over chocolate chips. Let sit 1–2 minutes.
13. Stir until smooth and glossy. Let cool slightly.
14. Spread ganache evenly over the cooled cheesecake.

Chill and Serve
15. Refrigerate at least 4 hours or overnight.
16. Garnish with espresso beans, slice, and serve.

Notes

Use a water bath to avoid cracking.

Make sure cream cheese is fully softened for a smooth filling.

Instant espresso can be used in place of brewed espresso.

Ganache helps cover any imperfections—don’t skip it!

Pairs beautifully with fresh berries or whipped cream.

• Prep Time: 25 minutes
• Cook Time: 65–85 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American