Rich, creamy espresso cheesecake with an Oreo crumb crust and a cloud of whipped cream—one of the best desserts you can make.
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If you want a dessert that always impresses, this espresso cheesecake delivers. It’s indulgent, silky, and easy enough to prepare ahead of time.
Why you’ll love this espresso cheesecake:
- No water bath required—simple baking with great texture.
- Freezes well, making it a handy make-ahead option.
- Needs to chill overnight, so it’s perfect for preparing a day ahead of serving.
How to make an Oreo crust
- Pulse chocolate sandwich cookies in a food processor until they become fine crumbs.
- Add melted unsalted butter and salt, then pulse to combine.
- Press the crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan.
Bake the crust 10–12 minutes until fragrant, then set it on a wire rack to cool while you prepare the filling.
How to make the filling
- Beat room-temperature cream cheese until very smooth.
- Add granulated sugar, then mix in sour cream, vanilla, and a pinch of salt.
- Dissolve instant espresso powder in heavy cream, then beat it into the cream cheese mixture.
- Beat in eggs on low speed, scraping the bowl occasionally until fully incorporated.
- Pour the filling into the cooled crust and bake until the edges are set and the center still jiggles slightly when tapped.
- Let the cheesecake cool completely on a wire rack with the springform ring in place, then refrigerate overnight.
When ready to serve:
- Beat heavy cream until it begins to thicken, add powdered sugar, and beat to stiff peaks. Stir in vanilla.
- Spread or pipe the whipped cream over the chilled cheesecake and dust with cocoa powder if desired.
- Run a knife around the pan to loosen the ring, remove it, slice, and serve.
Storing and freezing
Store leftover cheesecake covered in the refrigerator for 3–4 days. For longer storage, slice the cheesecake, freeze the slices on a lined baking sheet until firm, then wrap each slice tightly and freeze for up to 3 months. Serve frozen or let slices sit a few minutes at room temperature to soften before eating.
Recipe notes and tips
- This cheesecake must chill overnight, so plan ahead.
- Use room-temperature cream cheese (allow 30–60 minutes to come to temperature) to ensure a lump-free filling.
- Beat the cream cheese thoroughly before adding other ingredients for the smoothest texture.
- If you don’t want cocoa dusting, decorate with chocolate-covered espresso beans or truffles instead.
- Golden Oreos or a graham cracker crust may be substituted for the chocolate sandwich cookie crust.
How to tell when the cheesecake is done
The cheesecake is done when the edges are set and the very center still jiggles slightly when you tap the side of the pan. If the edges still wobble, continue baking a bit longer. Follow the timing guidance of your recipe and judge by the set of the edges and the gentle jiggle in the center.
About instant espresso powder
Instant espresso powder is similar to instant coffee but has a more concentrated coffee flavor, making it ideal for baking. It enhances chocolate and coffee flavors in desserts. It is commonly found in the coffee aisle of many grocery stores.
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This espresso cheesecake is rich, creamy, and reliably delicious—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°F. Spray a 9-inch springform pan with cooking spray and place it on a rimmed baking sheet.
- Process cookies to fine crumbs, add butter and salt, and pulse to combine. Press into the prepared pan up the sides about 1 inch.
- Bake 10–12 minutes until fragrant. Cool on a wire rack. Reduce oven temperature to 325°F.
- Stir together heavy cream and espresso powder until dissolved; set aside.
- Beat cream cheese until smooth. Add sugar, then mix in sour cream, vanilla, salt, and the cream-espresso mixture just until combined.
- Scrape the bowl with a rubber spatula, then on low speed gradually beat in the eggs, scraping the sides and bottom occasionally.
- Pour the filling into the crust, set the pan on the rimmed baking sheet, and bake 50–75 minutes until edges are set and the center jiggles slightly.
- Cool completely on a wire rack with the ring in place. Once at room temperature, cover and refrigerate overnight.
- Beat heavy cream until it begins to thicken. Add powdered sugar and beat to stiff peaks, then mix in vanilla.
- Spread or pipe the whipped cream over the chilled cheesecake and dust with cocoa powder if desired.
- Run a knife around the edge to loosen the ring, remove the pan, slice, and serve.
- Store covered in the refrigerator for 3–4 days.
- Freeze tightly wrapped slices for up to 3 months.
- Ensure cream cheese is fully at room temperature to avoid lumps in the filling.