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Slice of espresso coffee cheesecake topped with chocolate shavings on a plate
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Espresso Coffee Cheesecake

Indulge in a rich, creamy Espresso Coffee Cheesecake that beautifully balances robust coffee flavors with sweet creaminess, topped with a decadent chocolate ganache.
Prep Time30 minutes
Cook Time1 hour
Total Time4 hours 30 minutes
Course: Dessert, Sweet
Cuisine: American, Contemporary
Keyword: Chocolate Cheesecake, Coffee Dessert, Creamy Dessert, Espresso Cheesecake, No-Bake Cheesecake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Crust

  • 1.5 cups crushed chocolate cookies (like Oreos or digestive biscuits)
  • 0.25 cups unsalted butter, melted

For the Cheesecake Filling

  • 3 blocks cream cheese, room temperature (8-ounce each)
  • 1 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 0.25 cups sour cream
  • 0.25 cups strong brewed espresso, cooled
  • 2 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips or chopped chocolate

For the Ganache Topping

  • 0.33 cups heavy cream
  • 1 tablespoon brewed espresso, cooled

For Garnish

  • whipped cream to adorn the cheesecake
  • chocolate shavings for decoration
  • coffee beans for garnish

Instructions

Preparation of the Crust

  • Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed chocolate cookies with melted butter, stirring until the mixture resembles wet sand.
  • Press this mixture firmly into the bottom of a springform pan to create an even layer and bake in the preheated oven for 10 minutes.
  • Remove from the oven and set aside to cool.

Make the Espresso Cheesecake Filling

  • In a large bowl, blend the cream cheese and sugar until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Incorporate the vanilla extract, sour cream, cooled espresso, and flour, mixing until combined.
  • Stir in the semi-sweet chocolate chips or chopped chocolate.

Bake the Cheesecake

  • Carefully pour the filling over the cooled crust and smooth it out.
  • Bake in the oven for about 60 minutes, until the edges are set and the center is slightly jiggly.
  • Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for about an hour.

Add the Ganache Topping

  • Heat the heavy cream until it simmers, then remove from heat.
  • Stir in the semi-sweet chocolate and cooled espresso until smooth.
  • Drizzle this ganache atop your cooled cheesecake.

Chill and Serve

  • Refrigerate the cheesecake for at least four hours or preferably overnight to allow flavors to meld.
  • Slice with a warm knife for clean edges and garnish with whipped cream, chocolate shavings, and coffee beans.

Notes

For a richer experience, allow the cheesecake to chill overnight. Use a water bath during baking to minimize cracks in the cheesecake.