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