Espresso Coffee Cheesecake | Cheesecake recipes, Coffee cheesecake, Cheesecake desserts

I still remember the first time I combined two of my favorite indulgences — espresso and cheesecake. As a baker, I’ve always loved experimenting with flavors that bring comfort and sophistication to the same bite. This Espresso Cheesecake was born from that passion. Imagine the rich, creamy texture of a classic cheesecake infused with the deep, aromatic notes of freshly brewed espresso — it’s a dessert that feels both cozy and elegant at once. Every slice carries the warmth of coffee and the smoothness of cream cheese, creating a balance that’s simply irresistible.

What makes this recipe special to me is how effortlessly it impresses. Whether I’m baking it for a quiet evening treat or a weekend gathering, it never fails to draw compliments. The subtle bitterness of the espresso beautifully complements the sweetness of the cheesecake, creating a mature, well-rounded flavor. It’s a dessert that coffee lovers instantly fall in love with, yet it remains approachable enough for anyone to enjoy.

You’ll love this Espresso Cheesecake for many reasons. It’s velvety, flavorful, and easy to prepare, even if you’re not an experienced baker. It feels indulgent without being overwhelming. The espresso gives it a sophisticated twist, transforming the classic cheesecake into something unique and memorable. Plus, it looks stunning on the table — that glossy, creamy surface with a hint of coffee tone always catches the eye.

Another reason this recipe has become a staple in my kitchen is its versatility. You can serve it plain for a refined finish or add your favorite toppings — a drizzle of chocolate sauce, a light dusting of cocoa powder, or even a swirl of whipped cream. You can also play with the crust: use chocolate biscuits for a richer base or classic graham crackers for a balanced flavor.

And the best part? It’s affordable and made from simple ingredients that you probably already have in your pantry. There’s no need for complicated tools or hard-to-find products — just good-quality coffee, cream cheese, and a few baking essentials. In return, you’ll have a show-stopping dessert that tastes like it came from a professional bakery.

Ingredients for the recipe:

• 200 g graham crackers (crushed)

• 100 g unsalted butter (melted)

• 600 g cream cheese (softened)

• 200 g granulated sugar

• 200 ml sour cream

• 3 large eggs

• 2 tablespoons cornstarch

• 60 ml strong espresso (cooled)

• 1 teaspoon pure vanilla extract

• 1 pinch of salt

How to Prepare This Recipe 

Making this Espresso Cheesecake is one of those baking moments where the process feels as enjoyable as the result. Every step brings you closer to that creamy, coffee-infused perfection. It’s a simple yet rewarding recipe that even beginner bakers can follow successfully. The key is to take your time and enjoy the process — from preparing the crust to watching the cheesecake slowly set into a velvety masterpiece.

Step 1: Prepare the crust

Start by preheating your oven to 170°C (340°F). Line the bottom of a 22 cm (9-inch) springform pan with parchment paper, then lightly grease the sides with butter.
In a medium bowl, combine the crushed graham crackers with melted butter. Mix until the crumbs are evenly coated and hold together when pressed between your fingers. This mixture should feel slightly damp but not greasy.
Pour the crumb mixture into the prepared pan and press it firmly into an even layer using the back of a spoon or the bottom of a glass. Make sure the crust reaches slightly up the sides to hold the filling. Bake for 10 minutes, then remove it from the oven and let it cool while preparing the filling.

Step 2: Prepare the espresso mixture

Brew a strong shot of espresso and let it cool completely before adding it to the batter. You can use instant espresso powder dissolved in hot water if you don’t have an espresso machine. The coffee flavor should be intense but not bitter.

Step 3: Make the cheesecake filling

In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer at medium speed. Gradually add the granulated sugar, and continue mixing until the texture becomes light and fluffy.
Add the sour cream, vanilla extract, and salt, and mix until fully combined. Then add the espresso — this is where the magic happens. The batter will take on a soft, mocha-like color and a subtle coffee aroma that fills the room.
Add the eggs, one at a time, mixing on low speed after each addition. Do not overmix, as this can create cracks in the cheesecake. Finally, sift in the cornstarch and fold gently until everything is well incorporated. The batter should be silky and lump-free.

Step 4: Assemble and bake

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. To prevent cracks and ensure an even texture, use a water bath. Wrap the bottom of your pan tightly in aluminum foil to prevent leaks. Place it inside a larger baking dish, then pour hot water into the outer dish until it reaches halfway up the sides of the springform pan.
Bake in the preheated oven for 55–65 minutes, or until the edges are set and the center still has a slight wobble. Avoid opening the oven door during baking, as sudden temperature changes can cause the surface to crack.

Step 5: Cooling and setting

Once baked, turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour. This gradual cooling process helps prevent surface cracks. Afterward, remove it from the oven and let it cool to room temperature.
When cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This step allows the texture to firm up and the espresso flavor to develop fully.

Step 6: Serve and enjoy

Before serving, carefully remove the cheesecake from the pan. Use a warm knife to slice cleanly — simply dip the knife in hot water, wipe it dry, and cut each slice smoothly. You can serve it plain for a classic finish, or decorate it with light toppings.

Some delicious serving ideas include:

• A thin dusting of cocoa powder for a refined look

• A drizzle of melted dark chocolate for an extra touch of indulgence

• A dollop of whipped cream or a sprinkle of chocolate shavings for a café-style presentation

Customization tips

This cheesecake is highly customizable. You can replace the graham cracker crust with chocolate cookies for a richer, deeper flavor. If you prefer a lighter dessert, use low-fat cream cheese and Greek yogurt instead of sour cream. For a stronger coffee note, increase the espresso slightly — just remember to balance it so it doesn’t overpower the sweetness.

Why it’s quick and easy

Despite its elegant result, this Espresso Cheesecake doesn’t require complex steps or rare ingredients. Most of the preparation time is hands-off while it bakes and chills. The process is straightforward, making it perfect for anyone who loves homemade desserts but doesn’t want to spend all day in the kitchen.

Why everyone loves it

This cheesecake has a universal appeal. Coffee lovers appreciate its aromatic depth, while cheesecake fans enjoy its creamy, smooth texture. It’s the perfect dessert for gatherings, birthdays, or simple coffee breaks. Every bite feels balanced — not too sweet, not too bitter, just irresistibly good.

Print

FAQs 

1. Can I make this Espresso Cheesecake without an espresso machine?
Yes, absolutely. If you don’t have an espresso machine, simply dissolve 1 tablespoon of instant espresso powder in 60 ml of hot water. Let it cool before mixing it into the batter. The flavor will still be rich and aromatic.

2. How can I prevent cracks on the surface of the cheesecake?
Cracks usually form due to sudden temperature changes or overmixing. To avoid this, bake the cheesecake in a water bath, and let it cool gradually inside the oven with the door slightly open. Also, mix the batter gently to avoid incorporating too much air.

3. How long should I chill the cheesecake before serving?
For the best texture, refrigerate it for at least 6 hours, but overnight chilling is ideal. The longer it rests, the creamier and more stable it becomes.

4. Can I freeze this cheesecake?
Yes, this cheesecake freezes beautifully. Once cooled, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to two months. To serve, thaw it overnight in the refrigerator.

5. Can I make it ahead of time?
Definitely. This is an excellent make-ahead dessert — in fact, it tastes even better the next day.