Rich, creamy espresso cheesecake combines with an Oreo crumb crust and whipped cream to make this cheesecake recipe one of the best desserts you’ll ever make.
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Looking for an out-of-this-world dessert to impress all your friends? This espresso cheesecake is always a hit!
Why you’ll love this espresso cheesecake recipe:
- There’s no water bath required!
- This cheesecake freezes beautifully
- Because the cheesecake needs to refrigerate overnight it’s a great make-ahead dessert option
How to make an Oreo crust
- Combine cookies in the bowl of a food processor
- Process until fine crumbs form, then blend in butter and salt
- Press into a 9-inch springform pan
Bake the crust for 10 to 12 minutes, then move onto the filling while your crust cools.
How to make your cheesecake
- Beat cream cheese until very smooth and creamy
- Mix in the sugar, sour cream, vanilla and salt
- Beat in espresso powder dissolved in heavy cream
- Beat in eggs
- Pour filling into the pan
- Bake for 50 to 75 minutes
Remove from the oven and set the cheesecake on a wire rack to cool completely. Don’t remove the ring yet!
Once cheesecake is cool, chill overnight.
When you’re ready to serve your cheesecake:
- Beat heavy cream until it thickens slightly
- Add powdered sugar and beat to stiff peaks, then mix in vanilla
- Spread whipped cream over the top of the chilled cheesecake
How to store cheesecake
Uneaten espresso cheesecake can be stored, covered, in the fridge for 3 or 4 days.
Slices can also be frozen, tightly wrapped, for up to 3 months.
My favorite way to freeze cheesecake is to cut it into slices, place the slices on a parchment- or foil-lined baking sheet, and freeze until solid. Then I tightly wrap each slice individually with plastic wrap and/or aluminum foil.
Cheesecake is delicious right out of the freezer but you can also let it sit for a few minutes at room temp to soften if you prefer.
Recipe notes and tips
• The cheesecake needs to chill overnight so be sure to plan ahead.
• Be sure your cream cheese is at room temperature before you start mixing! It will take about 30 to 60 minutes to come fully to room temp (depending on the temperature in your kitchen). If your cream cheese is too cold, your filling won’t mix properly.
• Make sure that you beat your cream cheese thoroughly so your filling isn’t lumpy; be sure your cream cheese is fully at room temperature as well, so it’s easier to eliminate the lumps.
• If you don’t want to dust your cheesecake with cocoa powder (like this one), chocolate covered espresso beans and chocolate truffles would also be fun decorations.
• You can substitute golden Oreos for the regular Oreos in the crust if you prefer. You can also use your favorite graham cracker crust recipe instead.
How to know when cheesecake is done baking
Most cheesecakes (including this one) are done when the very center of the cheesecake jiggles just a little bit if you tap the side of the pan.
The edges of the cheesecake should be set—if the edges still jiggle then your cheesecake isn’t done yet.
But always consult your recipe; if the recipe gives you an indication that the filling shouldn’t jiggle at all or that the edges should jiggle too then go by that.
What is instant espresso powder?
Instant espresso powder is pretty much the same thing as instant coffee, except it has a more intense flavor.
It’s also more commonly used for baking than for drinking. Espresso powder is a fairly common ingredient in baked goods made with chocolate (like cakes and brownies) because it helps deepen the chocolate’s flavor.
My favorite brand of espresso powder is Medaglia d’Oro. If your grocery store carries it, it’s most likely in the coffee aisle; I often have luck finding espresso powder at Target.
King Arthur Espresso Powder is also a great option.
A few more recipes you might enjoy
Coffee Cupcakes with Espresso Frosting
Birthday Cake Cheesecake
Tiramisu Cheesecake
Chocolate Raspberry Cheesecake
Did you make this espresso cheesecake? Awesome! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
This espresso cheesecake recipe is rich, creamy, and delicious every time you make it--no water bath required!
- 24 chocolate sandwich cookies
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 1/4 cup instant espresso powder
- 4 8-ounce packages full fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/3 cup full fat sour cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 eggs at room temperature
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Cocoa powder for garnish optional
- Preheat the oven to 350 degrees.
- Spray a 9-inch springform pan with cooking spray. Place the pan on a large rimmed baking sheet (to catch any leaking butter) and set aside.
- Place the cookies in the bowl of a food processor and process until they form fine crumbs. Add the butter and salt and pulse a few times to combine. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
- Bake 10 to 12 minutes, until the crust is fragrant. Set on a wire rack to cool while you work on the filling.
- Turn the oven down to 325.
- Combine the heavy cream and espresso powder in a small bowl or glass measuring cup and stir to dissolve the espresso powder. Set aside.
- Place the cream cheese in a large mixing bowl and beat with an electric mixer until very smooth and creamy. Mix in the sugar to combine, then beat in the sour cream, vanilla, salt, and heavy cream-espresso mixture just to combine.
- Use a rubber spatula to scrape up from the bottom of the bowl and mix again briefly.
- Turn mixer to low and gradually beat in the eggs. Stop occasionally to scrape down the sides and bottom of the bowl. Mixture will seem a little thin after you add the eggs but that’s normal.
- Pour the cheesecake filling into the crust and again set the pan on a large rimmed baking sheet. Bake 50 to 75 minutes, until the edges are set and center of the cheesecake jiggles just a bit when you tap the side of the pan.
- Remove from the oven and set the cheesecake on a wire rack to cool completely. (Don’t remove the ring! Just let the cake cool in the pan.)
- Once the cheesecake has cooled fully to room temperature, cover with plastic wrap and refrigerate overnight. (Don’t worry about it if the cheesecake cracks. You’re going to cover it with whipped cream anyway.)
- When you’re ready to serve, make the topping.
- Beat the heavy cream until if begins to thicken. Add the powdered sugar and beat to stiff peaks, then mix in the vanilla. (The cream is at stiff peaks if you can pull the beaters out and the cream holds its shape rather than collapsing on itself.)
- Spread or pipe over the cheesecake and dust cocoa powder over the top, if desired.
- Run a knife around the edge of the cheesecake to loosen the ring, then remove the pan. Slice and serve.
- Uneaten espresso cheesecake can be stored, covered, in the fridge for 3 or 4 days.
- Slices can also be frozen, tightly wrapped, for up to 3 months.
- The cheesecake needs to chill overnight so be sure to plan ahead.
- Make sure that you beat your cream cheese thoroughly so your filling isn’t lumpy; be sure your cream cheese is fully at room temperature as well, so it’s easier to eliminate the lumps.
Dana says
This looks absolutely amazing! I love coffee and chocolate together, so this sounds like the best cheesecake ever! I have GF Oreos now so I’m excited to try this with them! Thanks for sharing this recipe!!