Description

Imagine the rich aroma of coffee meeting the creamy indulgence of cheesecake in one unforgettable dessert. This coffee cheesecake combines the bold flavor of espresso with the smooth texture of classic cheesecake, all nestled on a chocolatey Oreo crust. Whether you’re looking for easy dessert ideas, a quick indulgence for dinner guests, or simply exploring coffee-flavored treats, this cake delivers. Perfect for brunches, holiday gatherings, or whenever you need that caffeine-kissed sweetness, it’s a quick dessert that feels like a fancy café creation. Each slice is a creamy, dreamy bite of comfort.

Ingredients

Crust:

24 Oreo cookies (with filling)

5 tbsp melted butter

Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1/4 cup brown sugar

1 tbsp cornstarch

3 large eggs

1/2 cup sour cream

2 tsp vanilla extract

1/4 cup strong brewed coffee or espresso

2 tsp instant espresso powder (optional)

Topping:

1 cup heavy cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

Cocoa powder (for dusting)

Coffee beans (for garnish, optional)

Instructions

Preheat oven to 325°F (160°C).
Pulse Oreos in a food processor into fine crumbs. Mix with melted butter.
Press mixture into the bottom and sides of a 9-inch springform pan. Bake crust for 10 minutes, then cool.
In a bowl, beat cream cheese until smooth. Add sugars and cornstarch; mix well.
Add eggs one at a time, mixing gently. Stir in sour cream, vanilla, espresso, and espresso powder.
Pour filling over the crust. Tap pan to remove air bubbles.
Bake for 55–65 minutes, until edges are set and center jiggles slightly.
Cool in oven with door ajar for 1 hour. Refrigerate for at least 6 hours or overnight.
Whip cream, powdered sugar, and vanilla until stiff peaks form. Decorate cheesecake.
Dust with cocoa powder and top with coffee beans before serving.

Prep Time: 25 minutes
Chill Time: 6+ hours
Cook Time: 1 hour
Category: Dessert