1. What is the best espresso coffee cheesecake recipe?

The best recipe uses full-fat Philadelphia cream cheese, real or instant espresso, and a chocolate cookie crust. Add a water bath while baking or go no-bake with gelatin and whipped cream for a simpler version.

2. Can I make a coffee cheesecake without baking it?

Yes! You can make a no-bake espresso cheesecake by replacing eggs with whipped cream and using unflavored gelatin for structure. Just chill it overnight for a firm yet creamy texture.

3. Is there an espresso cheesecake recipe similar to Nigella’s?

This version takes inspiration from Nigella’s bold style — with a deep espresso flavor, rich texture, and optional liqueur (like Kahlúa) or mascarpone to enhance the creaminess.

4. What makes a creamy espresso cheesecake so smooth?

Room-temperature ingredients, minimal egg mixing, and slow cooling are key. Using quality cream cheese and avoiding overbeating will give you a silky-smooth texture every time.

5. Can I use Philadelphia cream cheese for espresso cheesecake?

Absolutely — it’s the gold standard. Philadelphia cream cheese offers the perfect balance of creaminess and structure, especially important in both baked and no-bake versions.

Espresso Coffee Cheesecake That’s Creamy, Bold, and Unforgettable

Description

This espresso coffee cheesecake combines rich espresso flavor with creamy cheesecake filling and an indulgent Oreo crust. It’s topped with a silky chocolate ganache and is perfect as either a baked or no-bake treat.

Ingredients

Scale

3 blocks (8 oz each) full-fat Philadelphia cream cheese, room temp

1 cup granulated sugar

1 tsp vanilla extract

1/3 cup brewed espresso or 2 tsp instant espresso powder

3 large eggs

2 cups crushed Oreos

4 tbsp unsalted butter, melted

1/2 cup heavy cream (for ganache)

1 cup chocolate chips

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Instructions

1. Preheat oven to 350°F. Combine crushed Oreos and melted butter, press into springform pan, and bake for 10 mins.

2. Lower oven to 325°F. Let crust cool.

3. Beat cream cheese until smooth. Add sugar, vanilla, and espresso. Beat until combined.

4. Add eggs one at a time, mixing just until yolks break.

5. Pour filling into crust. Place pan in water bath and bake 75–85 mins.

6. Turn oven off, crack door, and let cheesecake cool for 1 hour.

7. Chill overnight before adding ganache.

8. Heat cream and pour over chocolate chips. Stir until smooth.

9. Pour ganache over chilled cheesecake. Garnish as desired.

Notes

Use room temperature cream cheese for smooth texture.

Don’t overmix the batter once eggs are added.

For no-bake version: use gelatin and skip baking step.

Espresso powder gives stronger coffee flavor than brewed espresso.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Dessert
Method: Baked or No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 475
Sugar: 30g
Sodium: 337mg
Fat: 34g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 39g
Fiber: 1g
Protein: 6g
Cholesterol: 136mg