Creamy Coffee Cheesecake Recipe with a Rich Espresso Crust

This no bake coffee cheesecake with an Oreo crust blends real brewed coffee into a creamy filling set on a chocolate cookie base, finished with soft whipped cream and a dusting of cocoa.

Satisfy coffee cravings with this easy espresso coffee cheesecake. The chocolatey Oreo crust provides a crunchy contrast to the silky, coffee-infused cheesecake filling. It’s topped with pretty swirls of whipped cream and finished with a light dusting of cocoa powder for an elegant finish.

Why you’ll love this recipe

• Decadent coffee-flavored dessert with real brewed coffee.
• No-bake method—no oven required.
• Classic coffee and chocolate pairing that always impresses.
• Make-ahead friendly for stress-free entertaining.

Ingredients

Coffee: Ground coffee is used to cold-brew flavor into the cream. A medium roast Arabica works well; choose an espresso blend if you prefer a stronger coffee hit.

Vanilla extract: Adds warmth to the filling. Use pure extract or imitation vanilla to taste.

Granulated sugar: Sweetens the cheesecake filling; caster sugar is an acceptable substitute.

Cream cheese: Full-fat cream cheese gives the best texture and flavor; low-fat varieties may affect setting.

Cream: Thickened cream (about 34% fat) or heavy whipping cream will whip to firm peaks and provide structure.

Chocolate-flavored cookies: Oreos with filling removed are ideal. You can substitute graham crackers or Digestives for a lighter base.

Unsalted butter: Binds and sets the base.

To decorate (optional)

Cocoa powder: A light dusting complements the chocolate base.

Powdered sugar: Sweetens and stabilizes the whipped cream.

Whole coffee beans: For garnish; optional and mainly decorative.

How to make coffee cheesecake

See the recipe card below for ingredient amounts and the full instructions.

To make the base

Line and grease a springform tin. Separate the cookies and discard the filling. Pulse the cookies to fine crumbs in a food processor or blender. Melt the butter, add to the crumbs and mix until the texture resembles damp sand. Press the mixture firmly but not overly compacted into the base of the lined tin. Chill for at least one hour or overnight.

Tip: Chill the base thoroughly before adding the filling. A warm base can cause the filling to weep and the crust to become soggy. If short on time, make the base the day before.

To make the cheesecake filling

Combine ground coffee and cream in a jug, stirring to ensure all grounds are wet. Cover and refrigerate for four hours to cold-brew the coffee into the cream. Line a sieve with cheesecloth and strain the coffee cream, pressing gently to extract as much liquid as possible. Reserve one cup of the strained coffee-infused cream and chill until needed.

Tip: Make sure the cream cheese is at room temperature (about 30–60 minutes at room temperature). Cold cream cheese can cause a lumpy texture.

Beat the room-temperature cream cheese briefly to soften, then add sugar and vanilla and beat until smooth and the sugar has dissolved. In a separate bowl whip the coffee-infused cream to firm peaks, then gently fold the whipped cream into the cream cheese mixture until combined. Pour the filling onto the chilled cookie base, smooth the top and refrigerate for at least four hours or overnight to set.

To decorate the cheesecake

Remove the set cheesecake from the tin and peel away the parchment or acetate. Smooth the sides with a spatula. Whip the decorating cream to medium peaks, sift in powdered sugar and continue to whip to stiff peaks. Transfer to a piping bag fitted with a star tip and pipe swirls around the edge. Dust the center with cocoa powder and place a whole coffee bean on each piped peak, if desired.

How to serve

Slice with a large knife warmed under hot water, wiped dry between cuts, for clean slices. Serve on its own or with a drizzle of coffee sauce or a scoop of vanilla ice cream for contrast.

How to store

Keep the cheesecake covered in the refrigerator for up to five days. Wrap individual slices or the whole cake for freezing for up to two months; texture is best within one month. If freezing the whole cake, leave off piped whipped cream and add fresh swirls when serving.

Recipe tips and frequently asked questions

Can I speed up the coffee flavoring?

Yes—use instant coffee or dissolved espresso for a quicker method. Dissolve 1½ tablespoons instant coffee in ¼ cup gently heated cream, then combine with ¾ cup cold cream. This replaces the cold-brew method, though the flavor will be less rounded than cold-brewing the grounds in the cream.

What coffee should I use?

Choose a coffee you like to drink. A medium roast Arabica gives a smooth flavor; an espresso blend will yield a bolder taste. The coffee flavor is prominent, so select a blend you enjoy.

Can I use a different base?

Yes. Replace the Oreo crumbs with 2⅓ cups (250 g) graham cracker or Digestive crumbs for a more traditional cheesecake base.

Have you made this recipe? Share your experience in the comments and tag photos on Instagram to show your creations.

Looking for more dessert ideas?

Try other no-bake treats like coffee sauce, no-bake Baileys cheesecake or a Ferrero Rocher cheesecake for more indulgent options.

📋 Recipe

Join the community!