Espresso Cheesecake is the perfect dessert for coffee and chocolate lovers! Rich, silky espresso cheesecake sits on an OREO crust and is topped with chocolate ganache, cream cheese frosting swirl, chocolate shavings and espresso beans! Delish! Love cheesecake? Make sure to try my Chocolate Cheesecake and Chocolate Chip No Bake Cheesecake!
Espresso Cheesecake
What better dessert than a mouth watering cheesecake that tastes like your favorite morning espresso? This easy cheesecake recipe is sure to be a new favorite dessert you and your family will want for every occasion. It’s decadent enough for date night, but easy enough for a family gathering.
The cheesecake is silky smoothy with just enough espresso flavor to make it interesting but not overpowering. The cheesecake is topped with a decadent layer of ganache and an optional cream cheese frosting.
I finished off the cake with a sprinkle of chocolate shavings and espresso beans. It’s so pretty and impressive and these extra steps take just a few minutes. You’re going to love it!
What is Espresso Cheesecake?
Cheesecake is a cross between a mousse dessert and a pie and this one tastes just like your favorite espresso. Espresso cheesecake is an espresso flavored cheesecake with a chocolate ganache topping and a OREO crust. It’s a coffee lover’s dream come true!
More Coffee Flavored Recipes
I love cooking and baking with coffee and espresso. Here are some more favorites to check out:
Ingredients Needed
I love that you don’t need fancy ingredients to make this chocolate espresso cheesecake! It calls for basic baking ingredients and a few coffee favorites. To make homemade espresso cheesecake you will need:
- OREO Cookies – for a fantastic OREO crust that adds more chocolate flavor.
- Butter – this helps to bind the OREO cookies together in the crust.
- Salt – to balance the sweetness.
- Cream cheese – You will need to let your cream cheese soften before using it.
- Sugar – the perfect amount for this cheesecake.
- Flour – just a little flour can help keep the cheesecake from cracking.
- Espresso – You can use espresso or strong coffee. Either will give you the great coffee flavor in this cheesecake.
- Heavy whipping cream – You will need it for both the cheesecake and the ganache topping.
- Eggs – for richness, texture, and to bind all the ingredients together.
- Chocolate – I suggest a high quality chocolate bar for the ganache, but you can also use chocolate chips.
- Vanilla Extract – Use the good stuff!
- Powdered Sugar – to sweeten the cream cheese frosting.
How to Make Espresso Cheesecake
This delicious chocolate espresso cheesecake is pretty simple to put together! Once it’s all prepped, you let the oven do the rest of the work.
- Preheat your oven and prepare an 8” springform pan with non-stick spray and set aside.
- Add OREOs (the entire cookie – filling and all) to a food processor and pulse. Add in melted butter and salt and pulse until well combined. Press into pan and use the bottom of a measuring cup to pack down the crust bringing it about 1 inch up the sides of the pan.
- Bake the crust for 10 minutes and allow to cool.
- In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese until smooth.
- Add in the sugar and flour and mix until combined. Add the espresso and mix until just combined.
- Pour in the heavy whipping cream and beat for an additional 1 to 2 minutes. Scrape the sides and bottom of the bowl.
- Add in the eggs one at a time and mix until just combined.
- Add the filling into the prepared crust and gently tap on the counter 10 to 15 times to remove any air bubbles.
- Bake at 350F for 15 minutes, reduce heat to 200F and bake for 55 to 60 minutes or until the center slightly jiggles but the sides are set.
- Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes slightly crack the oven door and allow to cool for an additional 15 minutes.
- Remove from the oven and cool completely on a wire rack. Refrigerate for at least 8 hours.
- Once the cheesecake is set, prepare the topping by bringing the heavy cream to a boil (either stove top or in the microwave) and carefully pour over the chopped chocolate and allow it to sit for 1 to 2 minutes. Whisk until smooth. Carefully pour over the cheesecake and smooth.
Optional Cream Cheese Frosting
The cream cheese frosting is optional but adds a very special touch to this cheesecake recipe.
If you would like to add the cream cheese frosting piping:
- Add the cream cheese and butter into a medium bowl and use a hand mixer or stand mixer to mix until light and fluffy.
- Next add the vanilla and mix until just combined. Add in the powdered sugar and mix on low speed until fully combined.
- Place the frosting in a piping bag fitted with your favorite tip and pipe around the outside of the cheesecake.
To take this cheesecake over the top, sprinkle chocolate shavings over the top of the cheesecake before serving.
Espresso Cheesecake FAQs
To store your leftover chocolate espresso cheesecake, you will find it may be easier to cut into pre-portioned slices and place in an airtight container. The cheesecake will stay fresh in the fridge for about 2 to 4 days.
If you would like to freeze this cheesecake, allow it to cool completely and wait to add the toppings. It’s best to freeze in pre-portioned slices. Cut your cheesecake and then wrap each slice in parchment paper. Place the wrapped slices in a Ziplock bag and place in the freezer. They will keep for up to 3 months in the freezer this way. To enjoy, remove from the freezer and thaw in the fridge.
Other Cheesecake Recipes
Can’t get enough cheesecake? Try these other delicious desserts made with cheesecake!
- Chocolate Chip No Bake Cheesecake
- Cheesecake Brownies
- Peanut Butter Cup Cheesecake Fudge
- Chocolate Chip Cookie Cheesecake Bars
- No Bake Banana Cream Pudding Cheesecake
- Triple Threat Chocolate Cheesecake
- Chocolate Marble Mini Cheesecakes
- Cheesecake Chocolate Chip Muffins
How To Make Espresso Cheesecake
Espresso Cheesecake
Ingredients
Crust
- 2 cups OREO cookie crumbs (not double stuffed) about 20 cookies
- 6 tablespoons butter melted
- ¼ teaspoon salt
Filling
- 24 ounces cream cheese softened (3 packages)
- ¾ cup granulated sugar
- 3 tablespoons flour
- ¼ cup espresso or strong coffee
- 1/2 cup heavy whipping cream
- 3 eggs
Ganche Topping
- 1/4 cup heavy whipping cream
- 4 ounces bittersweet or dark chocolate roughly chopped (bars are best to use BUT you can use high quality chocolate chips)
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- ½ teaspoon vanilla extract
- ¾ to 1 cup powdered sugar
- espresso beans optional
Instructions
- Preheat oven to 350F and prepare an 8” springform pan with non-stick spray and set aside.
- In a food processor, add approximately 20 Oreo cookies and pulse until you get two cups of crumbs. Add in melted butter and salt and pulse until well combined. Pour into the springform pan and use the bottom of a measuring cup to pack down the crust bringing it about 1 inch up the sides of the pan.
- Bake for 10 minutes and allow to cool.
- In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth, scraping the sides and bottom of the bowl as needed.
- Add in the sugar and flour and mix until combined. Add the espresso and mix until just combined. Scrape the sides and bottom of the bowl.
- Next, add in the heavy whipping cream and beat for an additional 1 to 2 minutes. Scrape the sides and bottom of the bowl.
- Last, add in the eggs one at a time and mix until just combined. Be careful not to over mix.
- Transfer the filling to the springform pan with the cooled crust and gently tap on the counter 10 to 15 times to remove any air bubbles.
- Bake cheesecake at 350F for 15 minutes and then, without opening the door, reduce the heat to 200F degrees and continue baking for 55 to 60 minutes or until the center slightly jiggles but the sides are set.
- Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes, slightly crack the oven door and allow to cool for an additional 15 minutes. (This will help reduce the chance of cracking.)
- Remove the cheesecake from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.
Ganache Topping
- Once chilled, prepare the ganache topping by bringing the heavy cream to a boil (either stove top or in the microwave) and carefully pour over the chopped chocolate and allow to sit for 1-2 minutes. Whisk until smooth. Carefully pour over the cheesecake and smooth.
Cream Cheese Frosting
- If you would like to add the cream cheese frosting piping, add the cream cheese and butter into a medium bowl and use a hand mixer to mix until light and fluffy. Next add the vanilla extract and mix until just combined. Add in the powdered sugar and mix on low speed until fully combined. Place the frosting in a piping bag fitted with your favorite tip and pipe around the outside of the cheesecake.
- Top with chocolate shavings and enjoy!
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