Best Coffee Cheesecakes Recipe: Decadent, Bold & Easy to Make

Coffee cheesecakes recipe, that’s exactly how this journey began. One cozy morning, I found myself eating leftover cheesecake with a cup of strong coffee, and I thought, why not blend the two? That moment of inspiration sparked this bold, indulgent creation.

This coffee cheesecakes recipe combines everything I love about baking comfort, flavor, and just enough elegance to feel special. The rich espresso flavor pairs beautifully with tangy cream cheese, all layered over a crunchy Oreo crust and topped with a glossy, coffee-infused ganache.

Whether you’re baking for a gathering or simply treating yourself, this recipe delivers a smooth, creamy texture with deep, bold notes in every bite. If you love coffee and crave desserts with character, this coffee cheesecakes recipe is your new go-to.

Don’t miss our Blueberry Cheesecake Ice Cream Recipe for another inventive twist on creamy indulgence.

What is Coffee Cheesecake and Why It’s Loved

The charm of a coffee cheesecakes recipe lies in its perfect balance creamy, tangy cheesecake meets the bold depth of espresso. It’s a dessert that feels indulgent without being overly sweet, thanks to the contrast between rich cream cheese and the sharpness of coffee. Topped with a smooth chocolate ganache and a crisp Oreo crust, every bite feels like a café-style treat made right at home.

Best Coffee Cheesecakes Recipe: Decadent, Bold & Easy to Make

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• Author: Anna B.
• Total Time: 7hours 35minutes

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Description

This extra creamy coffee cheesecake has an Oreo cookie crust, delicious espresso flavor, and a coffee-infused chocolate ganache on top. It’s a decadent dessert that’s perfect for coffee lovers. 

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Ingredients

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Oreo Crust

• 25 Oreo cookies, you’ll use the filling and wafers
• 1/3 cup unsalted butter, melted

Cheesecake Filling

• 2–3 teaspoons instant coffee powder*
• 1 tablespoon hot water
• 24 oz cream cheese*, full-fat, brick style
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 2/3 cup sour cream*
• 3 large eggs*
• hot water, for the waterbath

Chocolate Ganache

• 6 oz dark chocolate*, 50-70%
• 2/3 cup heavy cream*
• 1 teaspoon instant coffee powder, optional

Coffee Whipped Cream (Optional)

• 1/2 cup heavy cream
• 1 teaspoon instant coffee powder

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Instructions

Oreo Crust

• Preheat the oven to 350F degrees.
• Wrap the outside of a 9-inch springform pan with aluminum foil. Wrap it at least 3 times to ensure that all the seams are covered.
• Add the cookies (wafers and filling) to a food processor or high-powered blender and pulse until crumbs. Or place in ziploc bag, and crush with a rolling pin.
• Mix the cookie crumbs with the melted butter.
• Press the mixture into the bottom of the pan, creating a slight lip around the edges.
• Bake in the preheated oven for 10 minutes. Remove from the oven, and turn it down to 325F degrees.

Cheesecake Filling

• In a small cup, add the 1 tablespoon of water and instant coffee powder. The coffee doesn’t need to entirely dissolve – it’s just to help with the process.
• In a large bowl, beat together the cream cheese, sugar and coffee dissolved in water until the cream cheese is soft with no lumps. Turn off the mixer and scrape down the sides and bottom of the bowl.
• Beat in the vanilla and sour cream.
• With the mixer on low speed, beat in the eggs 1 at a time until just combined.
• Place the springform pan with the crust (still wrapped in aluminum foil) in the middle of the large roasting pan.
• Pour the cheesecake batter over the crust, smoothing the top.
• Pour very hot water into the roasting pan so that there’s about 1/2 – 1 inch of water in the roasting pan (1-2 cm).
• Place the whole thing in the oven and bake for 50-60 minutes, or until the top looks just set except for in the very middle. If you give the pan a gentle nudge, the cheesecake should still have a slight wobble in the middle (think like jello or pudding).
• Remove the roasting pan (with the cheesecake inside) from the oven. Cool the cheesecake in the roasting pan until the cheesecake is room temperature.
• Cover the pan with aluminum foil and place in the fridge to chill for at least 6 hours, or overnight.

Chocolate Ganache

• Chop the chocolate into very small pieces and place in a heat proof bowl.
• Add the instant coffee to the cream and heat until the cream is almost boiling (either in the microwave or in a small saucepan while gently stirring).
• Pour the hot cream over the chopped chocolate, let it sit for 3 minutes. Then whisk until smooth.
• Remove the cheesecake from the fridge. Gently unclamp the out side of the springform pan.
• Pour the chocolate ganache over the cheesecake, letting it drip over the edges. Place the cheesecake back in the fridge until you’re ready to serve.

Coffee Whipped Cream (Optional)

• Add the instant coffee powder to the heavy cream. Let it sit for a few minutes.
• In a large bowl beat the whipped cream until stiff peaks form.
• Decorate the cake right before serving with whipped cream and chocolate curls.

Notes

1. It’s best to use an instant coffee powder with fine granules. You do not need to make the coffee – just place the powder in the recipe as directed. For the cheesecake filling, I use about the amount of powder recommended for 1 cup of coffee (this will vary depending on the brand.
2. Make sure the cream cheese, sour cream and eggs are room temperature before getting started. Take them out of the fridge about 30 minutes prior.
3. Semi-sweet chocolate can be used instead of dark chocolate for the ganache.
4. For the cream, heavy cream of whipping cream works – you want something about 33-35% MF.
5. Always store the cheesecake covered in the fridge.
6. Leftovers can be stored in the fridge for up to 3 days.
7. Nutrition information is based on 1 pieces with ganache and coffee whipped cream, assuming that the cheesecake is cut into 12 equal pieces. Nutrition information is meant as an estimate only. 

• Prep Time: 45minutes
• Chilling: 6hours
• Cook Time: 50minutes

Nutrition

• Serving Size: 12 people
• Calories: 611kcal
• Sugar: 37g
• Sodium: 334mg
• Fat: 44g
• Saturated Fat: 24g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 148mg

It’s a go-to recipe for anyone who loves desserts with complexity, texture, and a grown-up flavor twist. Whether for brunch, dinner parties, or quiet mornings, this dessert always delivers.

A Short History of Coffee-Flavored Cheesecakes

While traditional cheesecake has been around for centuries, the coffee cheesecakes recipe is a more recent twist. With coffee becoming a popular dessert flavor from tiramisu to espresso brownies it was only natural that cheesecake got the upgrade too. Today’s versions use instant coffee or espresso powder to create bold flavor without too much liquid, keeping the texture smooth and rich.

Don’t miss our Gluten-Free Lemon Bars Recipe for a fresh, citrusy alternative to coffee’s deep intensity.

Ingredients Breakdown for a Coffee Cheesecakes Recipe

Key Ingredients for Crust, Filling, and Topping

A great coffee cheesecakes recipe starts with simple, high-quality ingredients that blend bold flavor with creamy texture. Each layer plays a role in creating a dessert that feels decadent, yet approachable.

Oreo Crust

• 25 Oreo cookies (with filling)
• ⅓ cup melted unsalted butter

This base adds crunch and a deep chocolatey flavor that enhances the coffee tones. It’s a perfect start for any coffee cheesecakes recipe.

Filling

• 24 oz full-fat cream cheese
• 1¼ cups sugar
• 2–3 tsp instant coffee powder + 1 tbsp hot water
• ⅔ cup sour cream
• 1 tsp vanilla extract
• 3 large eggs

Instant coffee adds a deep, bold flavor without thinning out the mixture with extra liquid. The result is a rich, smooth filling that defines this coffee cheesecakes recipe.

Toppings

Ganache:

• 6 oz dark chocolate
• ⅔ cup heavy cream
• 1 tsp instant coffee powder

Optional Whipped Cream:

• ½ cup cream
• 1 tsp instant coffee powder

These toppings elevate the look and flavor of your coffee cheesecakes recipe, adding a glossy finish and light, creamy contrast.

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Preparing the Perfect Oreo Crust

How to Make an Even, Firm Crust

A strong base is the foundation of any successful coffee cheesecakes recipe. The Oreo cookie crust offers a crunchy contrast to the creamy espresso filling and brings rich chocolate flavor that complements the bitterness of coffee.

Here’s how to get it right:

• Crush 25 Oreo cookies (cream filling included) into fine crumbs. Crush the ingredients using a food processor or place them in a sealed bag and roll over with a rolling pin for even crumbs.
• Mix the crumbs with ⅓ cup melted unsalted butter until evenly coated.
• Press the mixture into a 9-inch springform pan. Start in the center and work outward and up the sides. Use a flat-bottom glass to pack it down firmly.

This step ensures the crust holds its shape during baking and doesn’t crumble when sliced.

Tips for Preventing a Soggy Base

A soggy crust can ruin even the best coffee cheesecakes recipe, but it’s avoidable with a few simple techniques:

• Pre-bake the crust at 350°F for 10 minutes. This sets it before the filling is added.
• Let it cool completely before adding the cheesecake batter to prevent melting and ensure a firm crust.
• Wrap the springform pan tightly in 3–4 layers of aluminum foil before placing it in the water bath. This keeps water from seeping into the crust.

These steps give your cheesecake a crisp base that holds up beautifully under that luscious coffee filling.

Learn more about creating crust perfection in our Cinnamon Roll Cheesecake Recipe another dessert that depends on a solid base for a flawless finish.

Making the Coffee Cheesecake Filling

Dissolving Instant Coffee and Mixing into Cream Cheese

The filling is the heart of every coffee cheesecakes recipe, and getting the texture and flavor just right makes all the difference. For that rich, bold coffee flavor, instant coffee powder is your best friend it’s strong, easy to use, and doesn’t water down your batter like brewed coffee would.

Start by stirring 2–3 teaspoons of instant coffee powder into 1 tablespoon of hot water. It doesn’t have to fully dissolve it’ll blend smoothly once added to the cream cheese mixture. The water simply helps soften the granules, making them easier to mix without clumps.

In a large bowl, beat together:

• 24 oz full-fat cream cheese (room temp)
• The coffee-water mixture
• 1¼ cups sugar

This trio forms a smooth, bold base. Mix on medium speed, pausing to scrape down the sides of the bowl for a smooth, evenly blended batter.

Avoiding Lumps and Overmixing: The Best Techniques

To keep your filling silky, there are two golden rules:

1. Use room-temperature ingredients, especially cream cheese, sour cream, and eggs for a silky-smooth, lump-free batter.
2. Don’t overmix once you add eggs, beat them in one at a time on low speed until just combined. Overmixing introduces air, which can cause cracking.

After mixing in the sour cream (⅔ cup) and vanilla extract (1 tsp), gently add the eggs. You should end up with a creamy, slightly thick batter that smells like a coffeehouse in a bowl.

This step defines the texture of your cheesecake dense, smooth, and rich with flavor. When done right, it’s what makes this coffee cheesecakes recipe stand out from the rest.

Looking for more rich and creamy dessert ideas? Don’t miss our Blueberry Cheesecake Ice Cream Recipe a frozen twist on the classic cheesecake texture.

Baking Your Coffee Cheesecake to Perfection

Why Use a Water Bath

To keep your coffee cheesecakes recipe smooth and crack-free, a water bath is a must. It bakes the cheesecake gently and evenly by surrounding it with steam.

Here’s how:

• Wrap your springform pan in 3–4 layers of foil.
• Set it inside a larger roasting pan.
• Pour ½ to 1 inch of hot water around the base (not inside the pan).

This helps regulate the heat, ensuring gentle baking and preserving the cheesecake’s creamy texture.

How to Avoid Cracks and Overbaking

Bake at 325°F for 50–60 minutes. The edges should be set and firm, while the center remains slightly wobbly this ensures a perfectly creamy texture once cooled. That jiggle means it’s perfectly baked.

Don’t open the oven while baking. Once done, turn off the heat and leave the cheesecake inside with the door cracked open for an hour. Then chill it in the fridge for at least 6 hours.

These steps ensure your cheesecake sets beautifully with no cracks, no sinking, and a perfectly creamy bite.

Don’t miss our Gluten-Free Lemon Bars Recipe for a citrusy treat that also bakes up perfectly smooth.

Infusing Ganache and Whipped Cream with Coffee

How to Make Coffee-Chocolate Ganache

Adding a rich ganache gives your coffee cheesecakes recipe a luxurious final touch. The chocolate blends beautifully with the coffee flavor already in the filling, bringing depth and elegance to every bite.

To make it from scratch:

• Finely chop 6 oz of quality dark chocolate (aim for 50–70% cocoa).
• In a small saucepan, heat ⅔ cup heavy cream with 1 teaspoon instant coffee powder until just simmering.
• Pour the hot cream over the chopped chocolate and let it rest for a couple of minutes.
• Stir gently until smooth and glossy.

Let the ganache cool slightly, then pour it over your chilled cheesecake. It’ll spread evenly and set with a shiny finish that looks as good as it tastes.

Optional Toppings: Whipped Cream and Chocolate Curls

For a light, creamy contrast, prepare a quick coffee whipped cream:

• Whisk ½ cup heavy cream with 1 tsp instant coffee powder until stiff peaks form.

You can pipe it around the edges or serve it on the side. A few dark chocolate curls or shavings on top add texture and a café-style look to your dessert.

Toppings aren’t required, but they definitely elevate the presentation and flavor of this coffee cheesecakes recipe especially if you’re serving it for guests or special occasions.

Check out our Chocolate Peanut Butter Protein Bars Recipe if you’re into bold, no-fuss dessert bars with big flavor.

Cooling, Chilling, and Serving Tips

Why Slow Cooling Matters

After baking, your coffee cheesecakes recipe needs a gentle cooldown to maintain that smooth, crack-free finish. Sudden changes in temperature can cause the surface to split, which affects both texture and presentation.

To prevent this:

• Leave the cheesecake in the oven for about an hour with the door slightly open.
• Let it come to room temperature on a wire rack before refrigerating.

This gradual approach helps the structure set evenly and keeps the filling ultra creamy.

Chill Time and When to Add Toppings

Once cooled, the coffee cheesecakes recipe should be covered and placed in the refrigerator for at least 6 hours overnight if possible. This allows the espresso flavor to deepen and the filling to firm up.

Hold off on adding ganache, whipped cream, or chocolate curls until the cheesecake is fully chilled. It keeps the topping clean and makes slicing easier.

For clean cuts, use a sharp knife dipped in warm water and wiped dry between slices. These small details ensure your coffee cheesecakes recipe looks as good as it tastes.

Don’t miss our 3-Ingredient Avocado Bread Recipe if you’re looking for another easy, impressive kitchen win.

Variations of Coffee Cheesecake

No-Bake Coffee Cheesecake

If you’re short on time or avoiding the oven, a no-bake coffee cheesecakes recipe is a fantastic option. You’ll still get that bold espresso flavor, but the texture will be lighter and mousse-like.

Here’s how it works:

• Use crushed Oreos and butter for the crust just like the baked version.
• Whip together softened cream cheese, sugar, dissolved instant coffee, and whipped cream.
• Pour the mixture into the crust and chill for at least 6 hours.

It’s perfect for warm days or quick desserts without compromising on flavor.

Mocha and Tiramisu-Inspired Cheesecakes

Want to level it up? Blend chocolate and coffee for a mocha cheesecake twist. You can swirl melted dark chocolate into the batter or add cocoa powder for depth. This version is great for true chocolate lovers who still want that espresso hit.

For a tiramisu-inspired version, try layering coffee-soaked ladyfingers between cheesecake batter or dusting the top with cocoa powder. A splash of coffee liqueur like Kahlúa adds complexity and a grown-up finish.

These twists let you customize your coffee cheesecakes recipe to match the mood whether you want something fun, elegant, or super rich.

Discover great ideas like our Lemon Mascarpone Cake Recipe if you’re craving a layered, delicate dessert with bold flavor.

Conclusion:

Why This Coffee Cheesecakes Recipe Is a Must-Try

If you’re looking for a dessert that’s both comforting and elegant, this coffee cheesecakes recipe is your answer. With its bold espresso notes, creamy filling, and Oreo cookie crust, each slice delivers the kind of rich, satisfying bite that coffee lovers dream of.

What sets this coffee cheesecakes recipe apart is the balance of texture and flavor. The smooth cheesecake filling blends seamlessly with the bitter-sweet ganache topping, while the crunch of the crust adds the perfect contrast. It’s a show-stopper, but still simple enough for any home baker to try.

The real magic? It tastes even better the next day, after the flavors have deepened and settled. Whether you’re serving it for a special occasion or savoring a quiet moment with your morning brew, this coffee cheesecakes recipe will quickly become a favorite in your kitchen.

Looking for your next baking challenge?
Don’t miss our Cinnamon Roll Cheesecake Recipe for another twist on a timeless favorite.

Now it’s your turn brew a strong cup, preheat the oven, and make this coffee cheesecakes recipe your own. One bite, and you’ll understand why coffee and cheesecake were always meant to be together.

Coffee Cheesecake FAQs Answered