There’s something about the rich combination of coffee and cheesecake that feels like a little indulgence in every bite.

If you’re someone who loves a perfect coffee-flavored treat but doesn’t want to go overboard on sweetness, this Coffee Cheesecake is your answer.

The velvety smoothness of the cream cheese filling, paired with the slight bitterness of espresso, creates a balanced, satisfying dessert that’s both comforting and decadent.

For an added touch of indulgence, try pairing this with a Starbucks Sugar Cookie Cold Foam on top. It adds a sweet, frothy layer that perfectly complements the coffee undertones in the cheesecake, elevating the whole experience.

This recipe is not just for coffee lovers—though I’d be lying if I said it wasn’t a dream for them. It’s for anyone who wants to end their meal with a rich, yet refined dessert.

The hint of coffee flavor makes it feel sophisticated, while the creamy texture of the cheesecake provides that indulgent comfort we all crave.

And as a bonus, it’s the perfect way to wrap up a cozy evening or to impress guests at your next gathering.

What’s So Great About This Dish?

The coffee flavor elevates the cheesecake, giving it depth and a unique twist.
It’s surprisingly easy to make, even for beginners.
I love how the creamy filling contrasts with the crisp graham cracker crust.

Coffee Cheesecake Recipe

This Coffee Cheesecake combines a rich, creamy texture with the perfect coffee flavor for an indulgent dessert experience. The smooth, velvety filling sits on a buttery graham cracker crust, creating the ultimate treat for coffee lovers. It's the ideal dessert to serve at any gathering or to enjoy after a meal.

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Prep Time 15

Cook Time 30

Additional Time 4

Total Time 4 45

Course Dessert

Cuisine American

Equipment

9x5x3-inch loaf pan
Parchment paper
Electric mixer
Medium mixing bowl
Food processor or rolling pin (for crushing Oreos)
Small saucepan
Small bowl (for chocolate chips)
Whisk

Ingredients

For the crust:

14 whole oreos
½ teaspoon instant espresso powder
3 tablespoons unsalted butter melted

For the cheesecake:

2 8- ounce packages of cream cheese at room temperature
½ cup sugar
1 teaspoon vanilla
1 tablespoon instant espresso powder
1 large egg at room temperature

For the topping:

1 cup chocolate chips
1 cup of heavy cream

Instructions

Preheat the oven to 300°F and line a 9x5x3-inch loaf pan with parchment paper. Lightly oil the exposed sides.
Crush the Oreos, mix with espresso powder and melted butter, and press into the bottom of the pan for the crust.
Beat the cream cheese and sugar with an electric mixer until light and fluffy.
Dissolve espresso powder in warm water, then add it along with vanilla to the cream cheese mixture. Mix to combine.
Add the egg and mix gently to avoid too much air.
Pour the cheesecake mixture over the crust and bake for 30-35 minutes until set and a toothpick comes out clean.
Cool the cheesecake, then refrigerate for at least 4 hours. Heat cream, pour over chocolate chips, whisk until smooth, and spread over the cheesecake. Chill briefly before serving.