The Rich and Creamy Chocolate Espresso Cheesecake You’ll Brag About for Weeks

This cheesecake isn’t just dessert—it’s a power move. Silky, bold, and unapologetically indulgent, it’s what happens when your favorite mocha and a luxury cheesecake get married. Every forkful hits with chocolate, coffee, and a whisper of sweetness that feels downright illegal.

You’ll serve it once and suddenly you’re “the dessert person” at every gathering. Want a dessert that shuts down the room? This is it.

Why You’ll Love This Recipe

• Decadent flavor combo: Dark chocolate + espresso = a sophisticated, café-level finish in every bite.
• Ultra-creamy texture: A velvety filling that slices clean but melts on the tongue.

  No chalky vibes allowed.

• Foolproof technique: Smart steps (like room-temp ingredients and a hot water bath) keep cracks and chaos away.
• Make-ahead friendly: Cheesecake loves the fridge. It’s actually better on day two. Hosting win.
• Customizable: Swap the crust, tweak the toppings, or dial the coffee up or down.

  Your rules.

What Goes Into This Recipe – Ingredients

• For the crust:
• 1 3/4 cups (about 200 g) chocolate cookie crumbs (Oreos without filling or chocolate grahams)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of fine sea salt
• For the cheesecake filling:
• 24 oz (680 g) full-fat cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) sour cream, room temperature
• 1/2 cup (120 ml) heavy cream, room temperature
• 3 large eggs, room temperature
• 8 oz (225 g) bittersweet chocolate (60–70%), finely chopped, melted and slightly cooled
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder (or 1 tablespoon very strong brewed espresso, cooled)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• For the ganache topping (optional but highly recommended):
• 4 oz (115 g) bittersweet chocolate, finely chopped
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon unsalted butter (for shine)
• 1/2 teaspoon instant espresso powder (optional, for a mocha finish)
• Garnish ideas: Chocolate shavings, cocoa nibs, flaky sea salt, or a dusting of cocoa powder

Let’s Get Cooking – Instructions

1. Prep your gear: Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to waterproof it. Line the bottom with parchment.
2. Make the crust: Stir cookie crumbs, sugar, salt, and melted butter until sandy and even.

   Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 8–10 minutes. Cool while you make the filling.

3. Melt the chocolate: In a heatproof bowl, melt chopped chocolate gently over a double boiler or in 20–30 second microwave bursts, stirring until smooth.

   Let cool to lukewarm.

4. Whisk the espresso base: Mix cocoa powder and espresso powder with 2 tablespoons of warm heavy cream to form a smooth paste. This prevents lumps and boosts flavor.
5. Beat the cream cheese: In a stand mixer with paddle (or hand mixer), beat cream cheese on medium-low until smooth and creamy, 2 minutes. Scrape bowl and paddle.
6. Add sugar and salt: Beat in sugar and salt on medium-low until glossy and lump-free, 1–2 minutes.

   Avoid aerating like a cappuccino—gentle is key.

7. Blend in dairy and flavor: Add sour cream, remaining heavy cream, vanilla, and the espresso-cocoa paste. Mix on low just until combined. Scrape the bowl.
8. Add eggs: Beat in eggs one at a time on low, mixing just until incorporated before adding the next.

   Overmixing invites cracks, and we’re not about that life.

9. Finish with chocolate: Stream in the melted chocolate while mixing on low until the batter is uniform and silky.
10. Assemble the bath: Pour batter into the crust. Place the springform into a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.
11. Bake: Bake 55–70 minutes.

    The edges should be set and the center should have a slight jiggle, like firm Jell-O. If it’s sloshing, give it more time.

12. Cool gently: Turn off oven, crack the door, and let cheesecake rest inside 45 minutes. Then remove from the bath, unwrap the foil, and cool to room temp.
13. Chill: Cover and refrigerate at least 6 hours, preferably overnight.

    Patience equals perfect texture.

14. Ganache time: Heat cream to steaming. Pour over chopped chocolate, add butter and espresso powder, and let sit 2 minutes. Stir until glossy.

    Spread over chilled cheesecake. Chill 15 minutes to set.

15. Serve: Warm a knife under hot water, wipe dry, and slice cleanly. Garnish with chocolate shavings or flaky salt if you’re feeling fancy (you are).

Storage Instructions

• Refrigerator: Cover tightly and store up to 5 days.

  Flavor deepens on day 2–3, FYI.

• Freezer: Freeze whole or in slices, well wrapped, up to 2 months. Thaw overnight in the fridge.
• Make-ahead: Bake and chill the day before serving; add ganache the morning of for best sheen.

Health Benefits

• Dark chocolate perks: Rich in flavanols that support circulation and may offer antioxidant benefits. Tastes like a cheat, acts like a treat.
• Protein and calcium: Cream cheese and eggs bring satiety, helping prevent a three-slice rampage (no promises).
• Caffeine lift: Espresso adds a mild energy boost and enhances chocolate flavor, so you can “focus” on dessert.
• Portion control friendly: The richness means smaller slices satisfy.

  Quality over quantity, IMO.

What Not to Do

• Don’t rush room temperature: Cold ingredients cause lumps and overmixing. Let everything sit out.
• Don’t overbeat: Too much air = puffing, cracking, heartbreak. Mix on low and scrape often.
• Don’t skip the water bath: It stabilizes heat and humidity.

  Skipping it is how you get canyon cracks.

• Don’t slice warm: The structure sets as it chills. Cutting early gives you pudding vibes—not in a good way.
• Don’t scorch the chocolate: Gentle heat only. Burnt chocolate tastes like regret.

Variations You Can Try

• Salted mocha swirl: Reserve 1/2 cup batter, mix with extra espresso, and swirl into the top.

  Finish with flaky salt.

• Hazelnut crunch: Use chocolate-hazelnut cookies for the crust and sprinkle chopped toasted hazelnuts under the ganache.
• Irish cream edition: Swap 2 tablespoons of heavy cream for Irish cream liqueur in the filling. Adults-only, obviously.
• Gluten-free: Use certified GF chocolate cookies. Everything else is naturally GF.
• White chocolate cappuccino: Replace bittersweet with white chocolate, add an extra teaspoon espresso powder, and reduce sugar by 2 tablespoons.
• No-bake hack: Use a no-bake cookie crust and fold melted chocolate and espresso into a whipped cream cheese base.

  Chill 6–8 hours. Different texture, still epic.

FAQ

Can I use brewed coffee instead of espresso powder?

Yes, but keep it strong and cool. Use 1–2 tablespoons brewed espresso or very strong coffee and reduce the heavy cream slightly to keep the batter balanced.

How do I prevent cracks without a water bath?

You can bake at a lower temp (300°F/150°C) and place a pan of hot water on a lower rack.

Also avoid overmixing, don’t overbake, and cool gradually in the oven with the door cracked.

My cheesecake is jiggly in the middle—did I underbake it?

A slight jiggle is correct. It will set as it cools and chills. If it ripples like liquid when you nudge the pan, give it another 5–10 minutes.

Can I make this with milk chocolate?

You can, but it’ll be sweeter and less intense.

Reduce the sugar by 2–3 tablespoons and consider adding an extra 1/2 teaspoon espresso powder to keep balance.

What size pan can I use if I don’t have a 9-inch springform?

An 8-inch springform will be taller and need 10–15 more minutes. A 10-inch will be shorter; start checking 10 minutes earlier. Line and foil-wrap regardless.

How do I get clean slices?

Use a long, sharp knife warmed in hot water.

Wipe between cuts. Slow and steady—this isn’t a speedrun.

Can I reduce the caffeine?

Yes. Cut espresso powder by half or omit it; the chocolate still shines.

For zero-caf, use decaf espresso powder.

Wrapping Up

Rich and Creamy Chocolate Espresso Cheesecake is that showstopper dessert that delivers every time—silky texture, bold flavor, and a finish that makes people close their eyes. Follow the smart steps, chill it well, and let the ganache seal the deal. Whether it’s date night, holidays, or “because I felt like it,” this cheesecake turns you into a dessert legend.

Now go claim your applause.