Espresso cheesecake is the perfect dessert for coffee and chocolate lovers! This rich, silky cheesecake sits on an OREO crust and is topped with chocolate ganache, cream cheese frosting, chocolate shavings and espresso beans! Delicious!

Course : Dessert 

Cuisine : American

 Keyword : cheesecake, espresso cheesecake 

Prep Time : 15 minutes

 Cook Time : 1 hour

 Servings : 12

Calories : 628kcal

slice of espresso cheesecake with bite removed on pale green plate



  • 2 cups OREO cookie crumbs (not double stuffed) about 20 cookies
  • 6 tablespoons butter melted
  • ¼ teaspoon salt


  • 24 ounces cream cheese softened (3 packages)
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • ¼ cup espresso or strong coffee
  • 1/2 cup heavy whipping cream
  • 3 eggs

Ganche Topping

  • 1/4 cup heavy whipping cream
  • 4 ounces bittersweet or dark chocolate roughly chopped (bars are best to use BUT you can use high quality chocolate chips)

Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • ½ teaspoon vanilla extract
  • ¾ to 1 cup powdered sugar
  • espresso beans optional
4 image collage showing how to make espresso cheesecake


  • Preheat oven to 350F and prepare an 8” springform pan with non-stick spray and set aside.
  • In a food processor, add approximately 20 Oreo cookies and pulse until you get two cups of crumbs. Add in melted butter and salt and pulse until well combined. Pour into the springform pan and use the bottom of a measuring cup to pack down the crust bringing it about 1 inch up the sides of the pan.
  • Bake for 10 minutes and allow to cool.
  • In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth, scraping the sides and bottom of the bowl as needed.
  • Add in the sugar and flour and mix until combined. Add the espresso and mix until just combined. Scrape the sides and bottom of the bowl.
  • Next, add in the heavy whipping cream and beat for an additional 1 to 2 minutes. Scrape the sides and bottom of the bowl.
  • Last, add in the eggs one at a time and mix until just combined. Be careful not to over mix.
  • Transfer the filling to the springform pan with the cooled crust and gently tap on the counter 10 to 15 times to remove any air bubbles.
  • Bake cheesecake at 350F for 15 minutes and then, without opening the door, reduce the heat to 200F degrees and continue baking for 55 to 60 minutes or until the center slightly jiggles but the sides are set.
  • Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes, slightly crack the oven door and allow to cool for an additional 15 minutes. (This will help reduce the chance of cracking.)
  • Remove the cheesecake from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.

Ganache Topping

  • Once chilled, prepare the ganache topping by bringing the heavy cream to a boil (either stove top or in the microwave) and carefully pour over the chopped chocolate and allow to sit for 1-2 minutes. Whisk until smooth. Carefully pour over the cheesecake and smooth.

Cream Cheese Frosting

  • If you would like to add the cream cheese frosting piping, add the cream cheese and butter into a medium bowl and use a hand mixer to mix until light and fluffy. Next add the vanilla extract and mix until just combined. Add in the powdered sugar and mix on low speed until fully combined. Place the frosting in a piping bag fitted with your favorite tip and pipe around the outside of the cheesecake.
  • Top with chocolate shavings and enjoy!
cheesecake topped with ganache and chocolate shavings


Tools Needed:8 inch springform pan

piece of espresso cheesecake with fork going down into it


Calories: 628kcal | Carbohydrates: 47g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 460mg | Potassium: 394mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1463IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg