Coffee Cheesecake with Chocolate Espresso Ganache & Coffee Whipped Cream
This creamy coffee cheesecake is rich, smooth, and deeply flavored with bold espresso.
Topped with a silky chocolate ganache and whipped coffee cream, it’s a dessert that’s sure to impress.
It’s simple enough to make with pantry staples and just a few fresh ingredients, and the flavor. It’s like your favorite coffeehouse drink turned into dessert.
Whether you’re a cheesecake purist or a total coffee fanatic, I think you’ll find this recipe hits the sweet spot.
It’s become one of my most-requested desserts—
and I have a feeling it might become a favorite in your kitchen too.
For the Oreo Crust
- Oreos – 20 standard Oreos. Avoid double-stuffed to prevent excess oil from the filling.
- Unsalted Butter – Melted, to bind the crushed cookies and help the crust set.
For the Coffee Cheesecake Filling
- Cream Cheese – 32 oz full-fat block cream cheese, softened to room temperature for a smooth batter.
- Granulated Sugar – Adds sweetness and structure to the filling.
- Sour Cream – Full-fat and at room temperature, adds creaminess and a subtle tang.
- Vanilla Extract – For depth and warmth in flavor.
- Eggs – 4 large eggs, added one at a time to keep the batter smooth.
- Espresso Powder – The key to that rich coffee flavor—don’t skip it!
For the Chocolate Espresso Ganache
- Semi-Sweet Chocolate Chips – Creates a luscious, glossy topping.
- Espresso Powder – Enhances the chocolate with a bold coffee kick.
- Heavy Cream – Heated and poured over the chocolate to make a smooth ganache.
For the Coffee Whipped Cream
- Heavy Whipping Cream – Whips up into a soft, billowy topping.
- Powdered or Granulated Sugar – Just a touch for sweetness.
- Espresso Powder – Infuses the cream with rich coffee flavor.
Coffee Cheesecake with Chocolate Espresso Ganache & Coffee Whipped Cream
.
Ingredients
Oreo Crust
- 20 standard Oreos
- ¼ cup (57g) unsalted butter, melted
Coffee Cheesecake Filling
- 32 oz (900g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 8 oz (226g) full-fat sour cream, at room temperature
- 1 tbsp vanilla extract
- 4 large eggs, at room temperature
- 3 tbsp (18g) espresso powder
Chocolate Espresso Ganache
- 1 cup (170g) semi-sweet chocolate chips
- 1 tsp (2g) espresso powder
- ½ cup (120ml) heavy cream
Coffee Whipped Cream
- ½ cup (120ml) heavy cream
- ½ tbsp granulated or powdered sugar
- 1 tsp (2g) espresso powder
Instructions
1. Make the Crust
- Preheat oven to 325°F (162°C). Grease a 9” springform pan.
- Crush Oreos in a food processor to fine crumbs. Mix with melted butter until well combined.
- Press into the bottom of the pan.
- Bake for 8 minutes. Set aside to cool.
2. Prepare the Filling
- Beat cream cheese on medium-high speed until smooth (about 2 minutes).
- Add sugar and beat again until creamy.
- On low speed, mix in sour cream and vanilla until fully combined.
- Add eggs one at a time, mixing on low until just blended.
- Add espresso powder and mix until fully dissolved. Scrape down the sides and bottom of the bowl to ensure a smooth batter.
3. Bake the Cheesecake
- Pour batter over the crust in the prepared pan.
- Set up a water bath by placing the springform pan inside a larger pan. Then place both in an even larger pan or roasting pan. Fill the outer pan halfway with hot water.
- Bake for 1 hour 20 to 1 hour 45 minutes. The center should jiggle slightly (about 2” wide). Internal temperature should be around 145°F (63°C).
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, cool at room temperature for 2 hours.
- Cover and chill in the fridge for at least 6 hours, preferably overnight.
4. Make the Ganache
- Place chocolate chips and espresso powder in a bowl.
- Heat cream until just bubbling, then pour over chocolate. Let sit for 1 minute.
- Stir until smooth and glossy. Let cool 5 minutes.
- Pour ganache over chilled cheesecake and spread evenly. Let set for 15 minutes.
5. Make Coffee Whipped Cream
- In a large bowl, combine heavy cream, sugar, and espresso powder.
- Beat on medium speed until it begins to thicken (2-3 minutes).
- Increase to medium-high and beat until stiff peaks form.
- Pipe or spread over set ganache before serving.
- Store cheesecake tightly covered in the refrigerator for up to 5 days.
- To freeze, wrap well and freeze for up to 3 months. Thaw overnight in the fridge.
- Room Temp Ingredients: Ensure all dairy and eggs are fully at room temperature for a smooth batter.
- Oreo Type: Use standard Oreos for best crust texture—remove some filling if using double-stuffed.
- Espresso Powder: Can be swapped with instant coffee if needed (decaf works too).
- No Foil Water Bath: Use nesting pans to avoid leaks—no foil required.
- Smaller Size Option: Halve recipe for a 6” or 7.5” pan. Bake 60–70 mins.
Nutrition
Calories: 591kcal | Carbohydrates: 57g | Protein: 20g | Fat: 32g | Saturated Fat: 17g
Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g
Cholesterol: 130mg | Sodium: 772mg | Potassium: 550mg | Fiber: 2g | Sugar: 43g
Vitamin A: 786IU | Vitamin C: 0.3mg | Calcium: 387mg | Iron: 5mg
- How can I prevent my cheesecake from cracking during baking?
To prevent cracks, ensure all ingredients are at room temperature before mixing to create a smooth batter. Avoid overmixing, especially after adding eggs, to minimize air incorporation. Baking the cheesecake in a water bath provides gentle, even heat, reducing the likelihood of cracks.
- Can I substitute instant coffee for espresso powder in the recipe?
Yes, you can use instant coffee as a substitute for espresso powder. Dissolve 1 to 2 tablespoons of instant coffee granules in a small amount of hot water to create a concentrated coffee flavor before adding it to the batter. Keep in mind that the coffee flavor may be milder compared to using espresso powder.
- How do I know when my cheesecake is fully baked?
The cheesecake is done when the edges are set, but the center remains slightly jiggly. It will continue to firm up as it cools. Overbaking can lead to a dry texture and cracking, so it’s important to remove the cheesecake at the right time.
- What’s the best way to achieve a smooth, lump-free cheesecake batter?
Ensure all dairy ingredients, such as cream cheese, sour cream, and eggs, are at room temperature before mixing. This allows them to blend more easily, resulting in a smoother batter. Using a stand mixer or food processor can also help achieve a consistent texture.
- How should I store the cheesecake, and can it be made ahead of time?
After baking and cooling, refrigerate the cheesecake for at least 6 hours or overnight to set properly. Store it tightly covered in the refrigerator for up to 5 days. You can also freeze the cheesecake (without toppings) for up to 3 months; thaw it in the refrigerator overnight before serving.
