Decadent Espresso Coffee Cheesecake Recipe with Rich Chocolate Ganache

I love coffee and desserts, and this Espresso Coffee Cheesecake is a dream come true. It has creamy cheesecake, bold espresso, and rich chocolate ganache, making it both indulgent and full of caffeine. Explore more delicious Dessert recipes in our Dessert Category.

Irresistible Espresso Coffee Cheesecake

Get ready to enjoy a rich, no-bake espresso coffee cheesecake. It has an espresso Oreo crust with a bold coffee taste. Plus, a creamy chocolate ganache layer adds a luxurious feel. You can make this fantastic cheesecake without using the oven.

A No-Bake Delight with an Espresso Oreo Crust

This cheesecake’s base is the no-bake espresso Oreo crust. It’s made with crushed Oreo Thins and a hint of espresso powder. The buttery crust contrasts beautifully with the creamy filling, offering a coffee-flavored delight in every bite.

Featuring a Luscious Chocolate Ganache Layer

This no-bake cheesecake gets even better with a rich chocolate ganache layer. Made with dark chocolate and heavy cream, the ganache is smooth and indulgent, perfectly balancing the coffee and chocolate flavors.

“This espresso coffee cheesecake is a perfect blend of coffee and chocolate, creating a truly irresistible dessert that will satisfy your cravings.”

Critical Ingredients for Espresso Coffee Cheesecake

A few key ingredients are at the heart of this irresistible espresso coffee cheesecake. They come together to create a truly indulgent dessert. Let’s take a closer look at the star players:

Oreo Cookies for the Crust

Oreo cookies make the perfect base for the cheesecake crust. Their rich chocolate flavor pairs beautifully with the espresso notes. To create the crust, you’ll need about 14 whole Oreo cookies crushed into fine crumbs.

A touch of melted butter and a pinch of instant espresso powder help bind the Oreo crumbs. They also infuse the crust with an extra coffee kick.

Instant Espresso Powder for Bold Coffee Flavor

Instant espresso powder is the secret weapon that brings the coffee flavor to life in this cheesecake. Mixing a tablespoon of the powder into the creamy cheesecake filling provides a bold caffeinated punch, elevating the overall taste.

The espresso powder seamlessly blends with the other ingredients. It creates a rich, coffee-forward experience in every bite.

Cream Cheese and Heavy Whipping Cream for a Velvety Texture

The combination of cream cheese and heavy whipping cream is responsible for the cheesecake’s irresistibly smooth and creamy texture. Three blocks of full-fat cream cheese, totaling 681g, provide the foundation. A generous ½ cup of heavy whipping cream adds even more luxurious creaminess to the filling.

With these critical ingredients ready, you’re on your way to creating a genuinely exceptional espresso coffee cheesecake. It will captivate your taste buds.

Step-by-Step Instructions

Making this espresso coffee cheesecake is a fun process. You’ll create each part with care. Follow these steps to make this tasty dessert.

Preparing the Espresso Oreo Cookie Crust

First, heat your oven to 325°F. In a food processor, blend 28 Oreo cookies into crumbs. Add six tablespoons of melted butter and 1/2 teaspoon of espresso powder.

Mix until everything is well combined. Press the mix into a greased 9-inch springform pan.

Making the Chocolate Ganache Layer

Heat 1 1/2 cups of heavy cream over medium heat until it simmers. Could you remove it from the heat? Add 4 ounces of chopped bittersweet chocolate.

Let it sit for 5 minutes, then whisk until smooth. Add one tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract. Pour the chocolate ganache over the Oreo crust. Refrigerate for about 1 hour until set.

Creating the Espresso-Infused Cheesecake Filling

In a large bowl, beat 32 ounces of cream cheese until fluffy. Add 1 1/2 cups of granulated sugar, five eggs, and 1/2 cup of heavy cream. Mix 2 ounces of cold brew coffee, two teaspoons of lemon juice, one teaspoon of salt, and 1/3 cup of flour.

Finally, add one tablespoon of coffee extract. Pour the espresso cheesecake filling over the chocolate layer.

Bake the cheesecake for 60 to 70 minutes at 325°F. It should be almost set in the center. Let it cool in the oven with the door ajar for 1 hour. Then, refrigerate it overnight before serving.

Baking and Chilling Tips

Chilling is critical for this no-bake espresso coffee cheesecake. It makes the texture and consistency just right. Refrigerate it for at least 12 hours, or better yet, overnight. This lets the filling set and the flavors mature.

Chilling is vital for a firm, creamy texture. It also keeps the chocolate ganache layer from spilling out. This dessert needs patience, but it’s worth the wait for the decadent, caffeinated delight.

Importance of Proper Chilling Time

This no-bake espresso coffee cheesecake gets its velvety texture from chilling. The cream cheese and whipped cream blend beautifully, making the filling smooth and spreadable.

Chilling also sets the chocolate ganache layer, ensuring a clean, neat slice. Skipping this step might make the topping messy and runny.

To achieve the best results, follow the recipe’s chilling time. Chilling for at least 12 hours or overnight will give you a rich, coffee-flavored dessert that will wow your guests.

Espresso Coffee Cheesecake: A Caffeinated Indulgence

Get ready for a journey of coffee-infused delight with this espresso coffee cheesecake. It’s a dessert that combines bold espresso with a smooth cheesecake. The espresso-infused Oreo crust, chocolate ganache, and creamy filling make it irresistible for coffee lovers.

The top pies inspire this caffeinated dessert in the National Pie Championship. It perfectly balances sweetness and bitterness. It’s ideal for anyone who loves coffee-infused treats, whether you need a pick-me-up or a special treat.

Ingredient Quantity

Biscoff cookies (for the crust) 25 (about 200g/7oz)

Espresso shots (for the crust) 4 shots

Slices of Espresso Coffee Cheesecake 8 to 12

Enjoy this cheesecake’s rich, velvety texture, packed with espresso and chocolate ganache. Each bite is a delight. Pair it with a cup of Volcano coffee for a caffeine boost.

“This espresso coffee cheesecake is the ultimate caffeinated indulgence, delivering a bold, rich flavor that will keep you craving more.” – Culinary Connoisseur.

Serving and Garnishing Ideas

To make your espresso coffee cheesecake even better, add a dollop of coffee whipped cream and some chocolate-covered beans. The whipped cream perfectly complements the cheesecake’s flavor, and the chocolate-covered espresso beans add a crunchy, caffeinated treat.

Coffee Whipped Cream and Chocolate-Covered Espresso Beans

First, make some smooth coffee whipped cream. Whip heavy cream until it’s stiff, then mix in some instant espresso or strong coffee. This adds a coffee taste that goes well with the cheesecake.

Next, sprinkle chocolate-covered espresso beans over the cheesecake. The dark chocolate and crunchy beans look great with the creamy cheesecake. They also add more coffee flavor, which your guests will love.

Adding these garnishes turns your espresso coffee cheesecake into a stunning dessert. The coffee whipped cream and chocolate-covered espresso beans make every bite a mix of coffee, chocolate, and cream. It’s perfect for any special event.

Storing and Freezing Leftover Cheesecake

After enjoying the rich espresso coffee cheesecake, you might have leftovers. Don’t worry—there are easy ways to keep the flavors fresh, and your cheesecake can stay delicious for days.

For a short time keep the cheesecake in the fridge for 3-4 days. Wrap it tightly in plastic wrap. This prevents drying out and unwanted fridge flavors.

To freeze, cut the cheesecake into slices and wrap each in plastic wrap. Then, put them in a freezer-safe bag or airtight container. Frozen lasts 4-5 months and is perfect for enjoying later.

When you’re ready to eat your frozen cheesecake, take out the slices and thaw them in the fridge overnight. This slow thaw keeps it creamy. After thawing, your cheesecake is ready to enjoy again.

Proper storage and freezing keep your espresso coffee cheesecake delicious. Enjoy having a cafe-quality dessert whenever you want.

Variations and Customizations

The espresso coffee cheesecake can be easily customized for those with dietary restrictions. It can be both gluten-free and dairy-free. By making a few simple substitutions, this decadent dessert can be enjoyed by everyone, regardless of their dietary needs.

Gluten-Free Cheesecake

To create a gluten-free version of the espresso coffee cheesecake, use gluten-free Oreo-style cookies for the crust. These alternative cookies will provide the same rich, chocolatey flavor without the gluten.

Dairy-Free Cheesecake

For a dairy-free espresso coffee cheesecake, use dairy-free cream cheese and dairy-free heavy whipping cream (or coconut cream) in the filling. These substitutions allow you to enjoy the same luscious, creamy texture without the dairy.

Both the gluten-free and dairy-free variations will still maintain the bold, coffee-infused flavors. With a few simple swaps, everyone can indulge in this decadent dessert.

“The ability to adapt classic desserts to accommodate various dietary needs is a true testament to the versatility of the espresso coffee cheesecake recipe.”

Conclusion

This espresso coffee cheesecake is a standout dessert. It mixes bold coffee tastes with a creamy texture. The no-bake recipe is simple and can be made ahead, perfect for coffee fans and dessert lovers.

It’s great for any occasion or just a special treat. The Espresso Oreo crust, chocolate ganache, and espresso cheesecake filling create a perfect mix of flavors. You can follow the easy steps and tips to make it at home. Plus, it’s easy to serve and store.

Try this espresso coffee cheesecake for a caffeinated delight. It’s perfect for any event or a decadent treat. It’s sure to impress and satisfy everyone who tries it.

Espresso Coffee Cheesecake with Chocolate Ganache

Espresso Coffee Cheesecake Recipe combines rich coffee flavors with a creamy texture, making it the perfect dessert for coffee lovers. This decadent cheesecake features an Oreo crust, espresso-infused filling, and a smooth chocolate ganache topping. Whether you're preparing it for a special occasion or just treating yourself, this recipe is sure to impress!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Course Dessert

Servings 10 People

Calories 450 kcal

Equipment

• 1 Blender or food processor For crushing Oreos
• 1 Springform pan 8 or 9 inches
• 1 Oven-safe turkey bag for water bath
• 1 Roasting pan for water bath
• 1 Mixing bowl
• 1 Hand mixer or stand mixer
• 1 Spatula
• 1 Baking sheet
• 1 Saucepan For garnache

Ingredients

  

For the Crust

• 2 cups Oreo crumbs about 24-26 whole Oreos
• 4 tbsp unsalted butter, melted 1/2 stick

For the Cheesecake

• 24 oz cream cheese 3 packages of 8 oz each, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ⅓ cup brewed espresso cooled
• 3 large eggs at room temperature
• 1 oven-safe turkey bag for water bath method

For the Chocolate Ganache

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

 

1. Prepare the Crust:

• Preheat Oven: Set the oven to 350º F (175º C).
• Make Crumbs: Pulse whole Oreos (or chocolate graham crackers) in a blender or food processor until finely crushed to measure out 2 cups of crumbs.
• Mix Crust: In a small bowl, combine the Oreo crumbs with melted butter until evenly coated.
• Form Crust: Press the crumb mixture into the bottom (and up the sides, if desired) of an 8 or 9-inch springform pan, using the bottom of a cup or something flat to press down firmly.
• Bake Crust: Place the pan in the oven and bake for 10 minutes. Remove from the oven and allow to cool to room temperature. To speed up cooling, place the pan in the fridge.
• Reduce Oven Temperature: Lower the oven temperature to 325º F (160º C).

2. Make the Cheesecake

• Prepare Pan: Place the springform pan inside an oven-safe bag (like one used for roasting turkey) and roll down the top of the bag so it doesn’t cover the cheesecake. Set aside.
• Mix Ingredients: In a large mixing bowl, beat the cream cheese until smooth (about 2-3 minutes). Add granulated sugar, vanilla extract, and cooled brewed espresso; mix until combined.
• Add Eggs: Add eggs one at a time, beating until just combined after each addition. Do not overbeat. Pour the cheesecake mixture over the cooled crust.
• Water Bath: Place the springform pan in a larger roasting pan and carefully fill it with about 1 inch of water.
• Bake: Bake at 325º F (160º C) for 65-85 minutes, until the center wobbles slightly while the edges are firmer.
• Cool Cheesecake: Turn off the oven, remove the springform pan from the water bath and the oven-safe bag, and place it on a baking sheet back in the oven (oven is off) with the door cracked for cooling (60-90 minutes).
• Chill: Once cooled, loosely cover with foil and refrigerate overnight.

Prepare the Chocolate Ganache:

• Heat Cream: In a small saucepan, bring heavy cream to a boil over medium heat.
• Make Ganache: Pour the hot cream over chocolate chips in a heat-proof bowl. Let it sit for 1 minute to melt the chocolate, then stir until smooth. Allow to cool for 5-7 minutes.

Assemble the Cheesecake:

• Unmold Cheesecake: Carefully unmold the cheesecake from the springform pan using a small spatula if needed.
• Top with Ganache: Pour or spoon the chocolate ganache over the cheesecake, using a spatula to spread it evenly.
• Garnish: Optionally add chocolate shavings for decoration.
• Serve: Slice and enjoy! Store leftovers in an airtight container in the fridge.

Notes

• Room Temperature Ingredients: Ensure that both the cream cheese and eggs are at room temperature before mixing. This will help create a smoother, lump-free batter.
• Espresso Substitute: If you don’t have brewed espresso, you can use strong brewed coffee as a substitute. Keep in mind that this may slightly alter the intensity of the coffee flavor.
• Avoid Overbaking: The cheesecake is done when the edges are set, but the center still jiggles slightly. Overbaking can cause cracks and a dry texture.
• Water Bath Importance: The water bath creates a humid environment that ensures the cheesecake bakes evenly and remains moist. It also helps prevent cracks.
• Cooling Time: Gradual cooling is key to avoiding cracks. Be patient and allow the cheesecake to cool in the oven before refrigerating.

Keyword Espresso Coffee Cheesecake, Chocolate Ganache, Oreo Crust Cheesecake