Rich coffee flavor meets a smooth, dense cheesecake filling set on a chocolate cookie crust. It’s simple to prepare but delivers a satisfying espresso-kissed dessert, best served cold after a long chill.

Coffee Cheesecake

Why You’ll Love This Recipe

I love how the deep espresso flavor blends with creamy cheesecake. The dark cookie crust gives a satisfying crunch. Baking low and slow prevents cracks, and the long chill gives it a perfect, dense texture.

Ingredients

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

1 ½ cups crushed chocolate cookies (e.g., Oreos, filling removed)
5 tablespoons unsalted butter, melted

For The Filling

24 oz full-fat cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 tablespoon vanilla extract
1 tablespoon espresso powder, dissolved in 2 tablespoons hot water
¼ teaspoon salt
3 large eggs

Directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix cookie crumbs and melted butter, then press firmly into the pan. Bake for 10 minutes and let cool.
Beat cream cheese until completely smooth. Add sugar and mix until combined.
Stir in sour cream, vanilla, espresso mixture, and salt. Blend until smooth.
Add eggs one at a time, mixing on low and scraping the bowl each time. Do not overbeat.
Pour the batter over the crust and tap gently to release air bubbles.
Bake for 55 to 65 minutes. The edges should be set and the center should jiggle slightly.
Turn off the oven, crack the door, and let it cool inside for 1 hour.
Transfer to the fridge and chill for at least 6 hours or overnight before serving.

Servings And Timing

Yield: 10–12 slices
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling & Chilling: 7+ hours

Variations

Swap the chocolate cookie crust for a graham cracker or Oreo crust.
Add a glossy chocolate ganache topping or whipped coffee cream.
Garnish with chocolate-covered espresso beans or a caramel drizzle.
Infuse the filling with a splash of coffee liqueur for added richness.

Storage/Reheating

Store in the fridge for up to 5–7 days in an airtight container.
Freeze whole or in slices: wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge overnight.
Best served cold, no reheating needed.

FAQs

1. Can I use a water bath to prevent cracks?

Yes, I often place the springform pan inside a larger pan filled halfway with hot water. It keeps the cheesecake moist and helps avoid cracks.

2. How do I know when the cheesecake is done?

The edges will be set and the center should still jiggle slightly when the pan is gently shaken.

3. Can I freeze this cheesecake?

Absolutely. I freeze it either whole or in individual slices wrapped tightly. It stays good for up to 3 months.

4. Which coffee should I use?

I prefer using instant espresso powder. It gives a bold coffee flavor without extra liquid. Regular instant coffee works too, just adjust the strength.

5. Why did my cheesecake crack?

Cracks can result from overbaking or cooling too quickly. I always bake until the center jiggles slightly and let it cool gradually in the oven.

Conclusion

This coffee cheesecake is one of my favorite desserts—espresso-infused, silky, and held together by a crisp chocolate cookie crust. With the right baking and chilling methods, it comes out smooth and crack-free. It keeps beautifully refrigerated or frozen, so I can enjoy it any time. I hope you savor every decadent bite!