If your idea of heaven involves coffee and chocolate, this Kahlua Cheesecake is the dessert for you. Each bite of this velvety, coffee-flavored cheesecake is infused with the rich, boozy warmth of Kahlua and topped with a luscious dark chocolate ganache. Built on a crunchy chocolate cookie crust, this dessert is every bit as indulgent as it looks.

Perfect for holidays, celebrations, or a special weekend bake, Kahlua Cheesecake strikes a balance between creamy cheesecake richness and bold espresso notes. The ganache topping adds a luxurious finish that elevates the whole experience. It’s sophisticated, but approachable enough for any cheesecake lover to whip up.

Why You’ll Love This Kahlua Cheesecake

Kahlua Cheesecake has that “wow” factor—rich, creamy, and kissed with the irresistible flavor of coffee liqueur. Whether you’re entertaining or just want a treat for yourself, this cheesecake delivers. It has a silky texture, deep flavor, and a glossy chocolate finish. It’s freezer-friendly too, so you can slice and save for a rainy day.

What Kind of Crust Should I Use?

A chocolate cookie crust (like Oreos without the filling) works best here. It complements the coffee notes of the cheesecake and adds a deep cocoa crunch. Simply blitz the cookies with melted butter and press into your pan for a firm, flavorful base.

Ingredients for the Kahlua Cheesecake

Each ingredient plays a vital role in bringing the bold, creamy, and chocolatey personality of this cheesecake to life.

Chocolate Cookie Crumbs: Forms the crisp base and brings a bittersweet contrast.
Unsalted Butter: Holds the crust together and adds richness.
Cream Cheese: The creamy heart of your cheesecake. Go for full-fat.
Granulated Sugar: Balances the tang of the cream cheese.
Kahlua Liqueur: Infuses the filling with deep coffee flavor.
Sour Cream: Adds tanginess and smooth texture.
Vanilla Extract: Enhances and rounds out the flavors.
Eggs: Provide structure and help the cheesecake set beautifully.
Dark Chocolate & Heavy Cream: Create the glossy, decadent ganache topping.

How To Make the Kahlua Cheesecake

Step 1: Prep the Crust

Crush your chocolate cookies until finely ground, mix with melted butter, and press firmly into a springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Mix the Filling

Beat the cream cheese and sugar until smooth. Add sour cream, Kahlua, and vanilla extract. Then mix in the eggs one at a time until fully incorporated. Do not overmix.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust and bake in a water bath at 325°F for about 60 minutes. The edges should be set but the center slightly jiggly. Let it cool in the oven with the door cracked.

Step 4: Chill Completely

After cooling, refrigerate for at least 4 hours (overnight is best) to set fully.

Step 5: Add Ganache Topping

Heat heavy cream until steaming, pour over chopped dark chocolate, let sit, then stir until glossy. Pour over chilled cheesecake and spread evenly.

How to Serve and Store Kahlua Cheesecake

This cheesecake feeds 12 people generously. Serve it chilled, allowing the ganache to be firm but luscious. Each slice is ultra-satisfying, so thin wedges go a long way.

Store leftovers in the fridge for up to 5 days, covered tightly. To freeze, wrap individual slices in cling film and foil, then freeze up to 2 months. Thaw in the fridge overnight.