Decadent Coffee Cheesecake Recipe for Coffee Lovers

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Super creamy and delicious coffee cheesecake. If you love coffee and cheesecake, this dessert is for you. It features a cacao cookie crust, a smooth coffee-flavored cheesecake filling and a silky dark chocolate ganache on top.

Espresso cheesecake with a cacao cookie crust, and topped with smooth dark chocolate ganache.

This coffee cheesecake is ideal for sharing with friends and family. The steps are straightforward, but the bake time (1 hour 20 minutes) and an overnight chill in the fridge require patience—totally worth it for the creamy texture and concentrated coffee flavor.

WHY THIS RECIPE WORKS

Coffee Cheesecake: Rich, coffee-infused cream cheese filling for coffee lovers.
Dark Chocolate Ganache: Adds depth and a velvety chocolate finish that complements the espresso notes.
Cacao Cookie Crust: A crunchy cacao cookie base that balances the creamy filling.

Espresso cheesecake cut into pieces on a tray.

INGREDIENT NOTES

Key ingredients and tips for best results:

Digestive or graham cookies: Digestives work well if graham crackers are unavailable; either gives a crisp, flavorful crust.
Cocoa powder: Use a good-quality dutch-processed cocoa for a round, chocolatey flavor.
Cream cheese: Full-fat cream cheese yields the creamiest texture. Bring it to room temperature 1–2 hours before mixing.
Sour cream: Also bring to room temperature for a smooth batter.
Eggs: Room temperature eggs incorporate more evenly into the batter.
Instant espresso powder: Dissolves quickly and gives an intense coffee flavor—use a 100% arabica instant espresso if possible.
Dark chocolate: Choose a slightly sweeter dark chocolate (around mid-50% cocoa) so the ganache enhances the coffee without adding excessive bitterness.

See the recipe card below for precise quantities.

STEP BY STEP INSTRUCTIONS – CRUST

Full recipe quantities are in the recipe card below.

Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 20 cm springform pan with parchment paper.

In a food processor combine the cookies, sugar and cocoa powder and process to a fine, sand-like texture. Melt the butter and add it to the crumbs, then pulse until evenly moistened.

Press the crumb mixture into the prepared pan, using the bottom of a glass to compact it and press up the sides. Bake for 10 minutes, then let it cool until just touchable. Wrap the pan in two layers of aluminum foil to protect it from water when baking in a water bath, and set aside.

Espresso cheesecake cut into slices with on of the titled to side.

STEP BY STEP INSTRUCTIONS – CHEESECAKE

Using a hand mixer or stand mixer with a paddle, beat the cream cheese on low for 1 minute until smooth. Gradually add the granulated sugar, scraping down the bowl as needed. Add the instant espresso powder and mix on low for another minute.

Add the sour cream and vanilla, mixing until combined. Add the eggs one at a time, mixing each until incorporated. Scrape the bowl and give a final gentle mix so everything is fully combined.

Pour the batter into the crust and tap the pan gently on the counter to release air bubbles. Double-check the foil seal.

Boil water in a kettle. Place the foil-wrapped pan in a deep roasting pan at least 5 cm tall and pour the boiling water into the roasting pan until it reaches about one-third the height of the springform pan. Carefully lift the springform into the water bath, ensuring no water slips under the foil.

Bake for 1 hour and 20 minutes. When finished, gently shake the pan — the center should still wobble slightly. Turn off the oven and crack the door open; let the cheesecake cool inside the oven for 1 hour.

Remove from the water bath, unwrap the foil and place the cheesecake on a cooling rack. Allow it to cool to room temperature (about 1 hour), then refrigerate for at least 6 hours, preferably overnight, to fully set.

Showing the inside of the Espresso cheesecake.

STEP BY STEP INSTRUCTIONS – GANACHE

Chop or break the dark chocolate and partially melt it. Warm the heavy cream and acacia honey in a small saucepan over medium heat (or in the microwave) until it just begins to simmer.

Pour the hot cream over the chocolate and stir gently with a spatula until smooth and glossy. Pour the ganache over the chilled cheesecake and spread evenly. Finish with shaved chocolate if desired and keep refrigerated until serving.

WHY BAKE THE CHEESECAKE IN A WATER BATH

A water bath creates gentle, even heat around the cheesecake, preventing overbaking, curdling and cracking. It helps the cheesecake set with a silky, uniform texture. Wrap the pan well with 2–3 layers of aluminum foil to prevent any water from seeping in.

EXPERT BAKING TIPS

Use a kitchen scale: Weighing ingredients in grams is the most accurate method and improves consistency.
Don’t overmix: Mix until just combined. Finish with a gentle fold using a spatula to ensure everything is incorporated without adding excess air.
Choose the right pan: Light-colored aluminum pans conduct heat more gently than dark pans, helping prevent a dry or overly browned crust.

FAQ

How do I know when it’s done?

Gently shake the pan; the center should still jiggle slightly. If it’s only a small wobble, it’s done.

Is there a replacement for sour cream?

Yes — full-fat Greek yogurt is a good substitute.

STORAGE

Store the cheesecake in the refrigerator in an airtight container. It stays best for up to 5 days.

Other Cheesecake Recipes To Try

Cherry Crumble Cheesecake
No-Bake Berry Icebox Cake
Strawberry Crumble Cheesecake (with Roasted Strawberries)
Red Velvet Cheesecake Brownie

If you make this cheesecake, tag @juliemarieeats on Instagram and leave a review below. I hope you enjoy it!

COFFEE CHEESECAKE

A cacao cookie crust, a creamy coffee cheesecake filling and a smooth dark chocolate ganache—perfect for coffee lovers.

Prep Time 25 mins

Cook Time 1 hr 20 mins

Course Dessert

Servings 8

Equipment

20 cm spring pan

Ingredients

CACAO COOKIE CRUST

200 g digestive or graham cookies
1.5 teaspoon cocoa powder
1.5 tablespoon granulated sugar
50 g butter, melted

CHEESECAKE

600 g cream cheese, full fat, room temperature
150 g granulated sugar
2 tablespoon instant espresso powder
75 g sour cream (18%), room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature

DARK CHOCOLATE GANACHE

100 g dark chocolate (a slightly sweeter 54–55% works well)
80 g heavy cream
10 g acacia honey

Instructions

CACAO COOKIE CRUST

Preheat the oven to 160ºC (conventional).
Process cookies, sugar and cocoa to a fine crumb. Add melted butter and combine.
Press crumbs into a 20 cm spring pan lined with parchment and bake 10 minutes. Cool until touchable. Wrap the pan in two layers of foil and set aside.

CHEESECAKE

Beat cream cheese on low for 1 minute, then add sugar gradually. Mix in instant espresso powder on low for 1 minute.
Add sour cream and vanilla, then the eggs one at a time, mixing until combined. Scrape the bowl and mix gently to incorporate.
Pour batter into the crust, tap to remove air bubbles and ensure the foil is intact.
Place the foil-wrapped pan in a deep roasting pan and pour boiling water to come about one-third up the side of the spring pan. Carefully transfer to the oven.
Bake 1 hour and 20 minutes. The center should still wobble slightly. Turn off the oven and leave the door ajar; cool in the oven for 1 hour.
Remove from the water bath, unwrap foil and cool on a rack to room temperature (about 1 hour). Chill in the fridge at least 6 hours or overnight.

CHOCOLATE GANACHE

Partially melt the chocolate. Heat the heavy cream and honey until just simmering.
Pour the hot cream over the chocolate and stir until smooth. Pour the ganache over the chilled cheesecake and spread evenly.
Decorate with shaved chocolate if desired and store in the fridge until serving.

Keyword cheesecake, chocolate, dark chocolate, espresso

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