Espresso Cheesecake

The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor!

espresso cheesecake on metal stand on striped towel with coffee cups in the background

I had a friend of mine who is a mom tell me that she ate this cheesecake for breakfast and lunch on Friday. Totally no judgment, right?! She said it was the perfect way to get her coffee (and breakfast & lunch) in while chasing after 3 littles 🤩

How to Make Oreo Crust for Cheesecake


  • oreo crumbs: Blend the whole cookie in a blender until you have oreo crumbs! 2 cups of oreo crumbs is about half the oreo package. You could also use chocolate graham crackers
  • butter: this most crucial ingredient in binding the crust together

Mix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of a springform pan. Use the bottom of a measuring cup or bottom of a glass cup to help pack the crust.

oreo crust in springform pan

How to Make Coffee Cheesecake

Our mocha cheesecake recipe only calls for 5 ingredients!

  • cream cheese: use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
  • sugar: helps to balance the tanginess of the cream cheese.
  • vanilla extract: just one teaspoon, but it enhances the coffee flavor.
  • espresso: this is where that bold coffee flavor comes from! Easy Tip: Make instant espresso by combining hot water and instant espresso powder.
  • eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
espresso cheesecake slice on serving spatula

How to Make the Perfect Coffee Lovers Cheesecake

Every single cheesecake recipe I have on my site, I include two critical tips. Here are the 2 most important details to follow when making cheesecake..

1. Don’t be afraid of the water bath
2.Don’t rush the cooling process

Keep reading below for details on each tip!

How to Make a Cheesecake Water Bath

I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.

The basics of a water bath: Place a springform pan inside a large cake or roasting pan, fill the roasting pan with about 1 inch of water and place in the oven.

cheesecake water bath

How to Prevent your Cheesecake Water Bath from Leaking

This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.

Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake. If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.

The water bath will not leak into your cheesecake!

How to Cool Cheesecake

Remember, don’t rush the cooling process.

Once the cheesecake is done baking turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked.

A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.

slice of coffee cheesecake on metal plate

Tips for Coffee Cheesecake

  • Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
  • The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
  • Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
  • Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.

How to Freeze a Whole Cheesecake

  • Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
  • Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
  • Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months. To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.
slice of coffee cheesecake on metal serving spatula

What to put on Espresso Cheesecake

How to Make Easy Chocolate Shavings at Home

The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Transfer the shavings to the cheesecake using a spoon, that way the heat from your fingers won’t melt the tiny chocolate pieces!

coffee cheesecake on metal stand and cheesecake watch bath collage image with text overlay

More coffee desserts

Mini Coffee Cheesecakes
Espresso Coffee Cake
Espresso Creme Brûlée

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For a step-by-step of how to make this espresso cheesecake recipe, watch this short video:

Espresso Cheesecake

Espresso Cheesecake

Yield: 8 inch cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 12 hours
Total Time: 13 hours 45 minutes

The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor!



  • 2 cups oreo crumbs
  • 4 tbsp unsalted butter, melted


  • 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup brewed espresso
  • 3 eggs

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1 cup chocolate chips (I used semi-sweet)



  1. Preheat the oven to 350º F.
  2. Pulse the whole oreos (or chocolate graham crackers) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
  3. In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.
  4. Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  5. Place the pan in the oven, pre-bake the crust for 10 minutes.
  6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
  7. Turn the oven down to 325º F.


  1. Place the round springform pan inside an oven safe bag ( like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. Set aside.
  2. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. 
  3. Add in the sugar, vanilla extract and espresso, beat again.
  4. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
  5. Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
  6. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-85 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  7. Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
  8. Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
  9. Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.


  1. Place the chocolate chips in a heat proof bowl.
  2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, melting the chocolate chips, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.


  1. Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
  2. Add chocolate shavings. Serve. Store leftovers in an air tight container in the fridge.


  • 8 inch cheesecake baking time: 75-85 minutes
  • 9 inch cheesecake baking time: 65-75 minutes

  • Make instant espresso by combing hot water and instant espresso powder.

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    1. Bellissime torte complimenti

    2. This looks divine! So many layers of deliciousness!

    3. Can you put the ganache on ahead of time like the morning of Thanksgiving and refrigerate?

    4. Can I make this cheesecake with fresh brewed coffee instead? It looks amazing and I can’t wait to try it!

      • Hi Pamela! Yep you can. The flavor of the coffee might not be as strong as the espresso but I bet it will still be yummy!

    5. So I did the water bath and it got to my crust, is it ruined now?

    6. I feel the need to mention that the water bath should be hot water, so as no to drop the oven temp to much for to long. 

      • Hi Sarah, I’ve never used hot water, I don’t use cold water, but room temperature.

    7. Turned out delicious! I tried baking my cheesecake in water bath for the first time, despite triple tin foil covering, some water still seeped thru :( making the crust a little moist but still yummy :D

      • I had the same problem with another cheesecake. The bath water only needs to be up the sides 1 inch…no water should get in if you triple layer the foil and bathe it in 1 inch. =)

      • Hey! So as someone who makes a lot of cheesecakes and HATES when there’s leakage from the water bath, my top to you is to wrap the springform pan with a crock pot liner. Then aluminum foil. It is a LIFESAVER

      • Thank you SO much for the tip!

      • Actually, just place a broiling pan filled with water on a lower rack. That way any drips of butter from the cheesecake will land in the water and your cake will still get steamed to prevent cracking. Leave in oven with the door open for an hour after baking for 50 minutes and it’s perfect every time.

    8. Hi, there! I made this with 1/3 cup of my local coffee shop’s cold brew. Perfect coffee flavor! The cheesecake turned out perfectly. Thanks for an awesome recipe! :)

    9. I had the same problem with another cheesecake. The bath water only needs to be up the sides 1 inch…no water should get in if you triple layer the foil and bathe it in 1 inch. =)

    10. Can you show pics of how she put tin foil on pan thx

    11. Can I use mascarpone or ricotta cheese instead of cream cheese?? Thanks, can’t wait to make it

    12. How can I adjust this to make mini cheese cakes using a mini muffin pan?

    13. Can I use instant coffee/ espresso granules? If so could you give directions how to mix it get the 1/3 cup of brew needed? 

    14. I have a water bath solution! After ruining many a cheesecake- now I just put some hot water in a pie plate on the bottom rack and put the cheesecake on the rack above it. The steam helps it, and besides, who cares if it’s cracked- you’re covering the top anyway! Better than a ruined crust! Just sayin’!

    15. I have tried making cheesecake so many times and it always seems to be too sweet or too cream-cheesy (I just made that word) ;) YOUR recipe is perfect! Your directions were so easy to follow. I’m so excited I found this. Thank you, thank you! 

    16. This recipe looks amazing! I am wanting to make this recipe for a birthday party but there will be anywhere from 20-40 people there. Is it possible to make this in a 9×13 pan? If not, how else would i make this recipe for a crowd?

    17. This recipe did not turn out well for me. The butter leaked out of the Oreo crust, and the edges of the cake weren’t set. Still tasted fine, but wasn’t pretty. Next time I will add some flour or cornstarch to thicken the batter and will use a graham cracker crust. 

    18. My cheesecake was ruined from water soaking all the way through, even though I did three layers of tin foil, just like you said. Maybe you should elaborate on the details of your foil wrapping technique in the recipe. I had overlapping pieces that worried me and it turns out that I should’ve listened to my gut.

    19. Pressure Cooker is the answer to the water bath dilemma! I make perfect cheesecakes CONSTANTLY! Even mini low carb self serve ones! My only problem is trying to figure out the perfect timing for a recipe like this where it doesn’t have pressure cooker directions! lol

    20. Hi,  I want to make this for Easter but since I have a bigger crowd I wanted to make minis (in muffin tins) how would I change the cook time? 

    21. Hi, can I use instant coffee granules and how much would I need in this recipe. Love coffee and cheesecake and Can’t wait to try it out! 

      • Yes, you can use instant coffee granules to make instant coffee – you’ll still need 1/3 cup of instant coffee.

    22. What happens if you over beat the cheesecake mixture? My mixture was a little bit more liquid than normal. 

    23. Is the espresso supposed to be chilled before adding to the cheesecake?

    24. Do you have the nutritional facts for a slice of the finished product?

    25. This is the best cheesecake I have ever had.  I make it all the time.  Thank you for the recipe.  I do use five eggs instead of the three eggs it calls for, It makes it a little firmer.  I am making this cheesecake for my family this year for Christmas, they are all coffee lovers.  Merry Christmas to everyone and Happy New Year. May God bless you all this next year.

    26. Pingback: 7 Cheesecakes We're Absolutely In Love With | Nibbl

    27. This absolutely delicious! Thank you for sharing!

    28. Pingback: 7 Cheesecakes We’re Absolutely In Love With – Messy Bits

    29. Is there any way that you can freeze this and it still be good once it has been thawed?

    30. Not too much coffee flavor.
      Not a single crack!
      Soooooo creamy!!
      This shall become my go-to dessert.

    31. I have a 10 inch by 3 inch  pan . How much cooking time 

      • The cooking time would be reduced because the pan is larger. I would check the cheesecake at 40 minutes and adjust from there.

    32. Made this for my daughters birthday, we enjoyed it tonight! 
      I did wonder about the portion of butter to the crust – video seems to show more than 3 tsp and also video seemed to show more than 1/3 cup espresso?!!

      My pan was a 10” so a bit thinner than yours but the flavor was top notch! 

      • Hi Erin! The crust calls for 4 tbsp of melted butter. Where did you see it listed at 3 tsp?? It is 1/3 cup espresso – I’m pouring it slowly and from a large 2 cup pyrex measuring cup.

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