If you love coffee and cheesecake, this coffee cheesecake recipe is your new obsession. It combines the bold aroma of espresso with the silky smoothness of a classic cheesecake — creating a dessert that feels both sophisticated and comforting. Whether you’re hosting a dinner party or treating yourself on a quiet weekend, this creamy masterpiece will impress every guest with its rich flavor and perfect texture.
Why You’ll Love This Coffee Cheesecake
There are many cheesecakes in the world, but this one stands out for its balance — the perfect harmony between deep roasted coffee notes and the mild sweetness of cream cheese. You’ll love it because:
- It’s easy to prepare with simple ingredients you already have.
- The coffee flavor is bold but not overpowering, perfect for both dessert and coffee lovers.
- You can make it a day ahead, making it ideal for entertaining.
- It looks stunning with minimal effort — no fancy frosting required.
- It’s a family-friendly treat (you can skip the liqueur and use espresso instead).
Ingredients for Coffee Cheesecake
Crust
- 2 cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar
- ½ cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup brewed espresso or strong coffee, cooled
- ¼ cup coffee liqueur (optional; see notes for substitution)
- ¼ teaspoon salt
Toppings (optional)
- Whipped cream
- Chocolate curls or coffee beans
Ingredient Notes and Substitutions
- Coffee liqueur: For a family-friendly version, replace with an equal amount of strong brewed coffee, coffee extract, or a mix of 1 tablespoon cocoa powder and 3 tablespoons milk.
- Butter: Salted butter works fine if that’s what you have — just reduce the added salt slightly.
- Graham crackers: You can substitute with digestive biscuits or Oreo cookie crumbs for a darker, more indulgent base.
- Cream cheese: Use full-fat cream cheese for the best texture. Low-fat versions tend to make the cheesecake softer and less stable.
Step-by-Step Instructions
Step 1 – Prepare the Crust
Preheat your oven to 325 °F (160 °C). In a mixing bowl, combine graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Stir until the mixture resembles wet sand. Press it evenly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool slightly while you prepare the filling.
Step 2 – Make the Filling
Beat the softened cream cheese in a large bowl using a hand or stand mixer until smooth and creamy — about 2 minutes. Add sugar and vanilla extract, and continue mixing until fully combined and fluffy.
Step 3 – Add the Eggs
Add the eggs one at a time, mixing on low speed after each addition. Avoid over-mixing; this keeps air bubbles from forming and helps your cheesecake bake evenly.
Step 4 – Add the Coffee Flavor
Blend in the cooled espresso (and liqueur if using). Mix just until smooth — the batter should be creamy and pourable. Pour the mixture over the prepared crust and smooth the top with a spatula.
Step 5 – Bake the Cheesecake
Place the pan on the middle rack and bake for 55–60 minutes. The edges should look set, but the center should still have a gentle jiggle when you move the pan. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour — this helps prevent cracks.
Step 6 – Chill and Serve
Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours, ideally overnight. Once firm, remove the springform ring and decorate with whipped cream, chocolate curls, or coffee beans. Slice with a hot, clean knife for perfect servings.
Pro Tips for Success
- Room temperature ingredients ensure smooth, lump-free batter.
- Avoid over-mixing after adding eggs to prevent cracking.
- Cool gradually — don’t rush the chilling process!
- Run a knife around the edge of the pan before chilling to reduce cracks.
- Use strong espresso for the most robust coffee flavor.
- Line the bottom of the pan with parchment to make slicing easier.
Flavor Variations
- Mocha Cheesecake: Add ¼ cup melted chocolate to the batter for a deeper mocha flavor.
- Caramel Coffee Cheesecake: Drizzle caramel sauce on top before serving.
- Tiramisu Cheesecake: Replace the crust with ladyfingers and dust the top with cocoa powder.
- Cinnamon Latte Cheesecake: Add ½ teaspoon ground cinnamon for a spiced kick.
- Vanilla Bean Coffee Cheesecake: Add vanilla bean paste for a fragrant, elegant version.
Serving Suggestions
- Pair slices with hot espresso, cappuccino, or cold brew for a complete coffee-themed dessert.
- Add fresh berries on top for a touch of brightness.
- Serve on a chilled dessert plate to keep the texture firm and creamy.
- For special occasions, decorate with white chocolate drizzle or edible gold dust for an impressive finish.
Storage and Freezing Instructions
- Refrigerate: Store covered in the refrigerator for up to 5 days.
- Freeze: Slice and wrap each piece in plastic wrap, then foil. Freeze up to 2 months.
- To serve: Thaw overnight in the fridge or at room temperature for 30 minutes.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 8 g |
| Carbohydrates | 32 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sodium | 280 mg |
FAQ About Coffee Cheesecake
How can I make this cheesecake without coffee liqueur?
Simply replace the liqueur with an equal amount of brewed espresso or coffee concentrate. You’ll still get that wonderful coffee aroma without any alcohol.
Why did my cheesecake crack?
Cracks usually form if the oven temperature is too high or if the cheesecake cools too quickly. Always cool gradually and avoid over-baking.
Can I make this cheesecake ahead of time?
Absolutely! In fact, this coffee cheesecake tastes even better the next day once the flavors meld. Make it 24 hours before serving and chill overnight.
Can I use instant coffee instead of brewed espresso?
Yes. Mix 2 tablespoons instant coffee with 1 cup hot water for a strong brew.
Is this recipe gluten-free?
Not by default, but you can make it gluten-free by using gluten-free graham crackers for the crust.
Final Thoughts
This coffee cheesecake brings together the best of both worlds — the richness of cheesecake and the aromatic depth of freshly brewed coffee. Whether you’re celebrating a special occasion or craving a cozy slice after dinner, it’s a dessert that satisfies on every level. With its simple ingredients and classic method, you’ll find yourself making it again and again.
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Delicious Coffee Cheesecake — Classic Flavor Guide
- Total Time: 7 hrs
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A creamy, espresso-infused coffee cheesecake with a buttery chocolate crust — perfect for dessert lovers.
Ingredients
2 cups graham cracker crumbs
½ cup unsweetened cocoa powder
½ cup brown sugar
½ cup melted butter
3 (8 oz) packages cream cheese
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup brewed espresso or strong coffee
¼ cup coffee liqueur (optional)
¼ tsp salt
Instructions
1. Preheat oven to 325°F (160°C). Prepare crust and bake 10 minutes.
2. Beat cream cheese until smooth; add sugar and vanilla.
3. Mix in eggs one at a time.
4. Blend in coffee and liqueur.
5. Pour over crust and bake 55–60 minutes.
6. Cool in oven 1 hour, then chill 4+ hours.
7. Decorate and serve chilled.
Notes
Replace liqueur with extra coffee for a non-alcoholic version.
Use full-fat cream cheese for best texture.
Chill overnight for the creamiest results.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg
