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You are here: Home / Recipes / Dessert / Espresso Cheesecake

Espresso Cheesecake

February 10, 2021

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2 image collage of espresso cheesecake slice on top and the whole cake on the bottom with center color block and text overlay

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!

piece of cheesecake on pottery plate topped with ganache and frosting title overlay at top

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!

piece of cheesecake topped with ganache and cream cheese frosting

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! 

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bite of espresso cheesecake recipe being held up with fork over a piece of cake

More Coffee Flavored Recipes

I love cooking and baking with coffee and espresso. Here are some more favorites to check out:

  1. Espresso Martini
  2. Mocha Breakfast Shake
  3. Mocha Truffle Brownies
  4. White Chocolate Snickerdoodle Latte
top down look at espresso cheesecake on metal cake stand

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.
slice of espresso cheesecake with bite removed on pale green plate

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.

Please see the recipe card at the end of this post for the complete, printable recipe.

  1. Preheat your oven and prepare an 8” springform pan with non-stick spray and set aside. 
  2. 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. 
  3. Bake the crust for 10 minutes and allow to cool.
  4. In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese until smooth.
  5. Add in the sugar and flour and mix until combined. Add the espresso and mix until just combined.
  6. Beat in the heavy whipping cream and vanilla extract.
  7. Add in the eggs one at a time and mix until just combined.
  8. Add the filling into the prepared crust and gently tap on the counter 10 to 15 times to remove any air bubbles.
  9. 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.
  10. 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.
  11. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 8 hours.
  12. 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.
4 image collage showing how to make espresso cheesecake

Optional Cream Cheese Frosting

The cream cheese frosting is optional but adds a very special touch to this cheesecake recipe.

espresso cheesecake topped with cream cheese frosting chocolate ganache and espresso beans

If you would like to add the cream cheese frosting piping:

  1. Add the cream cheese and butter into a medium bowl and use a hand mixer or stand mixer to mix until light and fluffy.
  2. Next add the vanilla and mix until just combined. Add in the powdered sugar and mix on low speed until fully combined.
  3. 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.

cheesecake topped with ganache and chocolate shavings

Espresso Cheesecake FAQs

How do I store leftover cheesecake?

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.

Can I freeze it?

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.

piece of espresso cheesecake with fork going down into it

Other Cheesecake Recipes

Can’t get enough cheesecake? Try these other delicious desserts made with cheesecake!

  1. Chocolate Chip No Bake Cheesecake
  2. Cheesecake Brownies
  3. Peanut Butter Cup Cheesecake Fudge
  4. Chocolate Chip Cookie Cheesecake Bars
  5. No Bake Banana Cream Pudding Cheesecake
  6. Triple Threat Chocolate Cheesecake
  7. Chocolate Marble Mini Cheesecakes
  8. Cheesecake Chocolate Chip Muffins

How To Make Espresso Cheesecake

piece of cheesecake on pottery plate topped with ganache and frosting
Print Pin
5 from 18 votes

Espresso Cheesecake

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!
Course Dessert
Cuisine American
Keyword cheesecake, espresso cheesecake
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 12
Calories 628kcal
Author Trish – Mom On Timeout

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, cooled to room temperature
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature

Ganche Topping

  • ¼ 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 350°F 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.
    2 cups OREO cookie crumbs, 6 tablespoons butter, ¼ teaspoon salt
  • 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.
    24 ounces cream cheese
  • 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.
    ¾ cup granulated sugar, 3 tablespoons flour, ¼ cup espresso
  • Next, add in the heavy whipping cream and vanilla extract and beat for an additional 1 to 2 minutes. Scrape the sides and bottom of the bowl.
    ½ cup heavy whipping cream, 1 teaspoon vanilla extract
  • Last, add in the eggs one at a time and mix until just combined. Be careful not to over mix.
    3 large eggs
  • 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 350°F for 15 minutes and then, without opening the door, reduce the heat to 200°F 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.
    ¼ cup heavy whipping cream, 4 ounces bittersweet or dark chocolate

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.
    4 ounces cream cheese, 4 tablespoons butter, ½ teaspoon vanilla extract, ¾ to 1 cup powdered sugar
  • Top with chocolate shavings and/or espresso beans and enjoy!
    espresso beans

Notes

Tools Needed: 8 inch springform pan

Storage Information
  • Refrigerator. Leftover cheesecake should be stored tightly covered in an air tight container for up to 5 days.
  • Freezing. You can freeze the cheesecake without the ganache and other toppings. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight and add the ganache before serving.
  • Make Ahead: Prepare the cheesecake a day in advance to allow flavors to meld and achieve the perfect texture. Add toppings the day you plan to serve.

Tools and Equipment (affiliate links): 8 inch springform pan | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip

Nutrition

Calories: 628kcal | Carbohydrates: 47g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 460mg | Potassium: 394mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1463IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg

By Trish - Mom On Timeout February 10, 2021 Cake, Cakes, Cheesecake, Chocolate, Dessert, Frosting/Icing, Holiday Recipes, Recipes, Valentine's Day, Valentine's Day Recipes

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Comments

  1. Diane Hill says

    March 24, 2023 at 4:55 PM

    Hi Trish
    Love all the recipes! Wish me luck on espresso cheesecake.

    Reply
5 from 18 votes (17 ratings without comment)

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Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
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