Coffee Cheesecake Recipe – Easy Homemade Dessert With Chocolate Cookie Crust

The first time I pulled a coffee cheesecake out of the oven, the scent was wild—rich espresso swirling with the deep cocoa notes of a chocolate cookie crust. Honestly, I was torn between digging in immediately or waiting for it to chill (spoiler: I failed). If you love coffee and cheesecake, this coffee cheesecake recipe with chocolate cookie crust is the dessert mashup you never knew you needed.

I stumbled on this idea during a late-night craving when classic cheesecake felt too plain, but a standard chocolate dessert would be, well, a little predictable. I had a jar of instant espresso, a pack of chocolate sandwich cookies, and a stubborn craving that just wouldn’t quit. After a few test runs (and a couple of cracked tops—oops), I landed on a super simple, foolproof method that delivers creamy, dreamy results every single time.

This coffee cheesecake recipe is perfect for anyone who loves to combine their two favorite treats: coffee and chocolate. It’s not just about flavor, either. The texture is velvety and lush, with just the right balance of tang from the cream cheese and a punch of coffee in every bite. Plus, the chocolate cookie crust? It’s the crunchy, slightly salty base that makes every forkful kind of amazing. Whether you’re serving this at a brunch, a holiday gathering, or just treating yourself on a rainy afternoon (been there!), you’ll want to make it again and again. Trust me, after testing this recipe a dozen times (for science!), I can say with confidence: it’s a keeper.

Why You’ll Love This Recipe

• Quick & Easy: You don’t need to be a pastry chef to nail this coffee cheesecake recipe. The steps are straightforward, and you’ll have it chilling in the fridge in under 30 minutes of hands-on time.
• Simple Ingredients: No fancy coffee syrups or specialty cheeses here—just real cream cheese, instant espresso, and those classic chocolate sandwich cookies. Chances are, you’ve got most of what you need in your pantry right now.
• Perfect for Any Occasion: This is my go-to dessert for dinner parties, family birthdays, or even a cozy Sunday afternoon with friends. It’s impressive but not intimidating, and people always ask for the recipe (which, honestly, feels great).
• Crowd-Pleaser: Coffee lovers go wild for the bold flavor, but even non-coffee folks love the creamy texture and crunchy crust. Bonus: it’s a dessert that both kids and adults can agree on (my niece once ate two slices in a row—true story).
• Unbelievably Delicious: The way the coffee flavor mingles with the tangy cheesecake and that chocolate base? It’s next-level comfort food. So good, you might even find yourself sneaking a bite from the fridge at midnight.

What makes this coffee cheesecake recipe stand out? It’s all about the method—blending instant espresso with hot water and folding it into the batter ensures the coffee flavor is bold but never overwhelming. And the chocolate cookie crust? It bakes up crisp and holds together perfectly, even after chilling.

This is the kind of recipe you reach for when you want something that feels special but doesn’t require a ton of effort or a mile-long ingredient list. I’ve tested variations with different crusts and cheesecakes, but this combo is, hands-down, my favorite. Trust me, after you take that first bite and get the coffee kick with a hit of chocolate, you’ll understand exactly why this recipe has a permanent place in my dessert rotation. It’s comfort food, reimagined—easy enough for a weeknight, worthy of a celebration, and always, always delicious.

Ingredients Needed

This coffee cheesecake recipe with chocolate cookie crust keeps things simple but delivers big on flavor. Most ingredients are pantry staples, and you can swap a few things if needed. Here’s what you’ll need:

• For the Chocolate Cookie Crust:
  • 24 chocolate sandwich cookies (like Oreos), crushed (240g) (provides that perfect chocolate crunch—no need to remove the filling!)
  • 5 tablespoons unsalted butter, melted (70g) (helps hold the crust together—salted butter works too)
• For the Coffee Cheesecake Filling:
  • 24 oz cream cheese, softened (680g) (full-fat is best for creaminess, but you can use light cream cheese in a pinch—Philadelphia is my go-to)
  • 1 cup granulated sugar (200g) (balances the tang and coffee bite)
  • 3 large eggs, room temperature (helps the cheesecake set evenly)
  • 3/4 cup sour cream (180g) (makes the filling extra smooth—Greek yogurt works too)
  • 1 tablespoon instant espresso powder (or strong instant coffee) (for that bold coffee flavor—use more or less to taste)
  • 2 tablespoons hot water (to dissolve the espresso powder)
  • 1 tablespoon vanilla extract (rounds out the flavors—real vanilla gives the best results)
  • 1/4 cup heavy cream (60ml) (adds silkiness—milk can be substituted if needed, but I prefer cream)
  • Pinch of salt (brings out the sweetness and coffee flavor)

Ingredient Tips: When choosing cream cheese, go for the brick-style rather than the spreadable tubs—it really makes a difference in texture. If you need a gluten-free option, use gluten-free chocolate sandwich cookies (I’ve tried KinniToos with good results). For a dairy-free version, swap in plant-based cream cheese, dairy-free sour cream, and coconut cream, though the texture will be a little different (still good, just slightly less dense). And if you’re feeling adventurous, try adding a sprinkle of cinnamon or a handful of mini chocolate chips to the batter. The options are endless, but this classic combo is hard to beat.

Equipment Needed

• 9-inch (23cm) springform pan (essential for easy removal—if you don’t have one, use a deep cake pan lined with parchment, but be careful when unmolding)
• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer (you can mix by hand, but it’s a workout!)
• Measuring cups and spoons
• Rubber spatula and wooden spoon
• Food processor or rolling pin (for crushing cookies—if you’re feeling old-school, a zip-top bag and a heavy can work in a pinch)
• Aluminum foil (for wrapping the pan if using a water bath)
• Baking sheet (to catch any leaks and make moving the pan easier)

Personally, I’ve made this coffee cheesecake recipe using both a hand mixer and a stand mixer—both work great, but the stand mixer definitely speeds things up. If you’re on a budget, dollar store mixing bowls and a handheld mixer are totally fine. One tip: always check your springform pan for leaks and line it with foil if you’re worried. Nothing ruins dessert like a soggy crust! Clean-up is a breeze if you soak everything right after baking.

Preparation Method

1. Prep Your Pan and Oven: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper for easy release. If you’re worried about leaks, wrap the outside with aluminum foil.
2. Make the Chocolate Cookie Crust: Crush 24 chocolate sandwich cookies (about 240g) in a food processor or by hand (zip-top bag + rolling pin). Mix with 5 tablespoons (70g) melted unsalted butter until the crumbs resemble wet sand. Press this mixture firmly into the bottom of your prepared pan. Use the bottom of a glass or measuring cup for an even layer. Bake for 10 minutes, then let cool while you prep the filling.
3. Mix the Espresso: In a small bowl, dissolve 1 tablespoon instant espresso powder (or strong instant coffee) in 2 tablespoons hot water. Let it cool slightly.
4. Make the Cheesecake Filling: In a large mixing bowl, beat 24 oz (680g) softened cream cheese and 1 cup (200g) granulated sugar until smooth and creamy—about 2-3 minutes on medium speed. Scrape down the bowl as you go to avoid lumps. Add 3 eggs, one at a time, mixing on low speed after each addition. Don’t overmix—just enough to blend in each egg.
5. Add 3/4 cup (180g) sour cream, cooled espresso mixture, 1 tablespoon vanilla extract, 1/4 cup (60ml) heavy cream, and a pinch of salt. Mix until just combined. The batter should be silky and pourable. If you see lumps, don’t panic—run the mixer on low for another 30 seconds, but avoid whipping too much air in, which can lead to cracks.
6. Assemble and Bake: Pour the cheesecake batter over the cooled cookie crust. Tap the pan gently on the counter a few times to release any air bubbles. Place the pan on a baking sheet (to catch leaks) and bake at 325°F (160°C) for 45-55 minutes. The edges should be set, but the center will jiggle slightly when you gently shake the pan. (Don’t overbake—cheesecake keeps cooking as it cools!)
7. Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This helps prevent cracks by letting the temperature drop slowly.
8. Chill Completely: Transfer cheesecake to the fridge and chill for at least 4 hours, or overnight for best results. The longer it chills, the easier it is to slice and the better the flavor.
9. Serve: Run a thin knife around the edge of the pan before releasing the springform. Slice with a hot, clean knife for perfect wedges. Top with whipped cream, chocolate shavings, or a dusting of cocoa powder if you like.

Prep Note: If your cheesecake cracks on top, don’t sweat it—just cover with whipped cream or chocolate ganache. It’ll still taste incredible. And if your crust seems a little crumbly, try adding another tablespoon of butter next time. You’ll get the hang of it after a couple of tries!

Cooking Tips & Techniques

• Room Temperature Ingredients: This is the #1 rule for creamy, lump-free cheesecake. Let your cream cheese, eggs, and sour cream sit out for at least 30-60 minutes before mixing. Cold ingredients can leave you with a chunky batter (been there—don’t recommend it!).
• Don’t Overmix: Overbeating introduces air, which can cause cracks or a weird, puffy texture. Mix on low and stop as soon as everything

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