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Home > Recipes > Cheesecakes

Published: Feb 1, 2021 ยท Last Updated On: Jul 29, 2024 by Natasha Minocha

Espresso Cheesecake

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For someone, who rarely drinks coffee (tea fanatic here), I do enjoy it in my bakes. And the espresso cheesecake is infused with just the right amount in the creamy, rich, decadent filling.

Espresso Cheesecake

And yes, when coffee stars in a dessert, it has to have chocolate (they are a match made in heaven), and where there is chocolate, cinnamon is a must. The push and pull of the flavors create an altogether different kick thatโ€™s downright addictive.

As the little man of the house joked, who needs a cup of coffee in the morning when you have a slice of espresso cheesecake to wake you up?

Jump to:
  • How to make espresso cheesecake?
  • How do you prevent cracks in a cheesecake?
  • Variations of the coffee cheesecake recipe
  • Other cheesecake recipes:
  • Serving the espresso cheesecake
  • ๐Ÿ“– Recipe
Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

How to make espresso cheesecake?

I know everybody thinks cheesecakes are complex. They are anything but. With a simple recipe, you get a stunningly impressive treat that tempts you with every velvety, chocolatey bite and the unmistakable coffee aroma. 

Espresso cheesecake crust:

  • Crush Marie biscuits and combine with melted butter. 
  • Stir in some cocoa powder to enhance the taste of the coffee.
  • Mix all ingredients till you have the consistency of wet sand.
  • Press the mixture tightly and evenly on the base of your pan. 
  • Bake the crust at a higher temperature for 10 minutes.

I use an 8-inch springform pan and wrap it with foil. Experience tells me itโ€™s the best way to avoid leaking batter messing up the oven.

Base for Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

Coffee cheesecake filling: 

  • Using an electric beater, combine cream cheese, cream, and raw sugar.
  • Since this is an eggless recipe, I used a bit of all-purpose flour to bind everything.
  • Add instant coffee powder, followed by cinnamon powder.
  • A couple of teaspoons of vanilla extract go in next.
  • Mix everything till there are no lumps.
Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

Bake the espresso cheesecake:

  • Pour the thick filling on the baked crust.
  • Gently slide the pan back into the oven.
  • Remember to lower the temperature and then bake for a good hour.

I have never bothered about cracks in my cheesecake. What matters to me is the creamy texture and the indulgent flavor. But I do know some of you worry. 

Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

How do you prevent cracks in a cheesecake?

  • Bake at a low temperature. 
  • While youโ€™re mixing the filling, do not overbeat. Too much air in the batter leaves it dry, which leads to cracks. Less air means a moist, dense filling.
  • When the top is cooked, but the center is jiggly and springy to the touch, turn off the heat and crack open the door just a smidge. Let the cake cool like this for about 30 to 40 minutes.

All three tricks ensure that the top doesnโ€™t fall or crack. If this is your first time baking a cheesecake, be prepared for a slight sink. Thatโ€™s par for the course for cheesecakes. 

Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

Variations of the coffee cheesecake recipe

The cake packs a punch of caffeine. Juxtaposed with chocolate, you get a silken balance with the cinnamon acting as the perfect backdrop to the pair. Of course, you can reduce or increase the amount of coffee to suit your palate. 

In case you donโ€™t have Marie biscuits, digestives or Graham crackers work just as well for the crust. 

If you want to use eggs in this cheesecake, beat in two eggs when youโ€™re mixing the cream cheese and raw sugar. The eggs will make the cake more full-bodied. 

Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

Other cheesecake recipes:

  • Cinnamon cheesecake 
  • Burnt Basque cheesecake
  • No-bake jamun cheesecake
  • Saffron cardamom cheesecake
  • Chocolate hazelnut cheesecake
  • Baked ricotta mango cheesecake
Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

Serving the espresso cheesecake

I always suggest making cheesecakes a day ahead. They need time to cool. First, it cools down in the oven; then on your countertop. Finally, you must refrigerate it overnight or at least 8 hours.

Why the long-drawn-out process? Because if you serve the cheesecake warm, it will fall apart with the first slice. Chilling cheesecake ensures the cheesecake filling has set well and you'll get clean slices.

You can serve the espresso cheesecake as-is or pour melted dark chocolate on top. Garnish with a few chocolate-covered coffee beans after the chocolate sets.

The beans are a completely, completely optional step. So is the melted 70% dark chocolate. However, it does enrich the espresso cheesecake with the intense taste of roasted cacao and imparts more of an adult savor. 

Baking is all about finding the sweet spot between flavors. The coffee cheesecake finds it with ease due to the natural sweetness of cinnamon tying together the bitter undertones of coffee and chocolate.

Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

Half the joy of cooking is sharing it with others. Thatโ€™s why Iโ€™m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this espresso cheesecake as much as we do!

๐Ÿ“– Recipe

Espresso Cheesecake

Espresso Cheesecake

Natasha Minocha
Espresso Cheesecake - decadent, luscious cheesecake with a fabulous kick from coffee and chocolate cookie crust!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Chilling Time 8 hours hrs
Course Cakes, Dessert
Cuisine American
Servings 10 servings
Calories 397 kcal

Ingredients
 
 

Cheesecake base

  • 1.5 cups Crushed Marie biscuits You can use Graham crackers too
  • 1 tbsp Cocoa powder
  • 1/3 cup Butter, melted

Cheesecake filling

  • 2 1/3 cup Cream cheese
  • 1 cup Raw sugar
  • 1/3 cup Cream
  • 3 tbsp All-purpose flour
  • 2 tbsp ( heaped) Instant coffee powder
  • 1 tsp Cinnamon powder
  • 2 tsp Vanilla extract

Instructions
 

Cheesecake Base

  • Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium foil.
  • Combine the melted butter, cocoa powder, and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
  • Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160 C while you're preparing for the filling.

Cheesecake Filling

  • Beat the cream cheese and raw sugar in a large bowl with an electric mixer.
  • Add the cream, flour, coffee powder, cinnamon powder, and vanilla extract. Whisk well until smooth.
  • Pour into the prepared crust. Carefully place in the oven and bake at 160C for 60 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
  • ย If you use a bigger size pan, the bake time will be faster.
  • Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
  • Serve as is or pour over some melted chocolate on top. Sprinkle over some chocolate covered coffee beans if you like. Slice and enjoy!

Nutrition

Serving: 1 ServingCalories: 397kcalCarbohydrates: 57gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 615mgPotassium: 342mgFiber: 2gSugar: 32gVitamin A: 340IUVitamin C: 0.1mgCalcium: 232mgIron: 2mg
Tried this recipe?Let us know how it was!
Espresso Cheesecake | Eggless Coffee Cheesecake Recipe

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    Matcha Basque Cheesecake
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296 shares

Reader Interactions

Comments

  1. Kevin says

    July 03, 2024 at 3:16 am

    Too many ads in this recipe to try to figure out everything because you gotta keep scrolling down and then if you print it off it prints off in 15 pages thatโ€™s ridiculous

    Reply
    • Natasha Minocha says

      July 03, 2024 at 3:33 pm

      Hi Kevin, I'm sorry the ads caused so much inconvenience to you. You can click on 'jump to recipe' button right on top of the each blog, that takes you to the recipe straightaway. Also, the "print recipe" button ( on top of the page and on top of of every recipe card), helps you print just the recipe in 1 or 2 pages, depending on the size of font you choose.๐Ÿ™๐Ÿป

      Reply
  2. Easyfoodsmith says

    February 05, 2021 at 10:24 pm

    Ah! you had me at espresso. Can't drink hot coffee therefore I indulge myself with coffee desserts. Swooning over it ๐Ÿ˜€

    Reply
    • Natasha Minocha says

      February 09, 2021 at 2:46 pm

      Thanks so much, Taruna! I rarely drink coffee, but love it in desserts too. xoxo

      Reply
  3. Trina says

    February 02, 2021 at 6:45 pm

    5 stars
    Made this today for my sister's birthday! Thank you for sharing โ˜บ๏ธ

    Reply
    • Natasha Minocha says

      February 03, 2021 at 12:13 pm

      Wow! Thank you, Trina, and a very happy birthday to your sister! lots of love

      Reply
5 from 1 vote

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