Espresso Cheesecake

If you love the rich aroma of coffee and the creamy indulgence of cheesecake, this Espresso Cheesecake is the ultimate dessert for you. Smooth, velvety cream cheese infused with espresso sits over a chocolate cookie crust and is topped with a glossy ganache or whipped espresso cream. Each bite offers a perfect harmony of bold coffee flavour and silky sweetness — elegant, decadent, and ideal for coffee lovers.

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Why You’ll Love This Recipe

• Deep, authentic espresso flavour in every bite.
• Creamy, smooth texture balanced by a crisp cookie crust.
• Beautiful presentation — mocha filling, dark crust, and glossy topping.
• Easy to make ahead — tastes even better after chilling overnight.
• Perfect dessert for gatherings, coffee dates, or special occasions.

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Ingredients You’ll Need

For the Crust

• 2 cups chocolate cookie crumbs (or graham crackers)
• ¼ cup unsalted butter, melted
• 1 tablespoon instant espresso powder (optional, for added flavour)

For the Cheesecake Filling

• 24 oz (675 g) cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons instant espresso powder (or ¼ cup strong brewed espresso, cooled)
• ¼ cup sour cream or heavy cream
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature

For the Topping (Optional)

• ½ cup heavy cream
• 5 oz dark or semi-sweet chocolate, chopped
• Whipped espresso cream or coffee beans for garnish

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Instructions

1. Prepare the Crust

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix cookie crumbs, melted butter, and espresso powder until well combined. Press the mixture firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then cool slightly.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy.
Blend in espresso powder (or brewed espresso), sour cream, and vanilla extract.
Add eggs one at a time, mixing just until combined — do not overmix to avoid cracks.

3. Bake the Cheesecake

Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes, or until the edges are set and the centre jiggles slightly.
Turn off the oven and let the cheesecake cool inside with the door ajar for 30 minutes.
Remove, let cool to room temperature, then refrigerate for at least 6–8 hours (preferably overnight).

4. Add the Topping

For ganache: heat cream until just simmering, pour over chopped chocolate, and let sit for a minute. Stir until smooth and glossy. Pour over the chilled cheesecake and spread evenly.
Garnish with whipped espresso cream or coffee beans before serving.

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You Must Know

• Always use room temperature cream cheese for a lump-free batter.
• Avoid overmixing once eggs are added — this prevents cracking.
• Don’t skip the chill time; it helps the cheesecake set perfectly.
• For an even bake, place a pan of water on a lower rack while baking.
• Run a knife around the pan edge before releasing the cheesecake.

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Storage Tips

• Store covered in the fridge for up to 4 days.
• For longer storage, freeze for up to 2–3 months. Thaw overnight in the fridge.
• Bring to room temperature for 15–20 minutes before serving for the best texture.

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Ingredient Substitutions

• Swap the cookie crust for a graham cracker or almond flour crust.
• Use heavy cream instead of sour cream for extra richness.
• For a stronger coffee kick, add an extra tablespoon of espresso powder.
• Make it gluten-free with certified gluten-free cookie crumbs.

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Serving Suggestions

• Serve with a drizzle of caramel or chocolate sauce.
• Pair with a shot of espresso or a cappuccino for a true café-style dessert.
• Add a few fresh raspberries on top for colour and brightness.
• Perfect addition to dessert tables or coffee-themed gatherings.

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Pro Tips

• Use instant espresso powder instead of brewed coffee to avoid excess liquid.
• Tap the pan gently before baking to remove air bubbles.
• Warm a knife under hot water and wipe between cuts for clean slices.
• If ganache is too thick, warm slightly and stir before pouring.

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Frequently Asked Questions

→ Can I make this ahead of time?
Yes! In fact, it tastes even better the next day after chilling overnight.

→ Why did my cheesecake crack?
This usually happens from overbaking or overmixing. Always bake until just set and cool gradually.

→ Can I use decaf espresso powder?
Absolutely — you’ll still get rich flavour without the caffeine.

→ How can I make it no-bake?
Skip the baking step, use whipped cream instead of eggs in the filling, and chill overnight until firm.

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✨ This Espresso Cheesecake is a dreamy balance of creamy, coffee-rich indulgence and smooth, decadent texture — perfect for every dessert lover.

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