From the crust to the filling to the glorious swirled whipped cream, bold flavor weaves its way through in this decadent 6-inch espresso cheesecake.
I love coffee. Now I’m one of those anomalies who gets zero energy from caffeine, which is both a blessing and a curse at times. It is nice to refrain from creating a habit with no benefits, but also, at times, I envy those who can get a jolt of energy from sipping the delightful beverage. This recipe uses real espresso powder from the crust to the filling to that glorious chocolate swirl espresso whipped cream (I KNOW 🤩), but fear not: if you cannot have or choose not to have real espresso, there is an equally wonderful decaf version that I’ve linked below. I've also added the usual gluten-free and dairy-free options. This 6-inch espresso cheesecake is going to monumentally impress the coffee lovers in your life - let’s make it.
What you’ll need to make this 6-inch espresso cheesecake:
Oreos (with the fillings removed)
Granulated Sugar
Espresso powder (I used this DeLallo powder)
Salted Butter, melted
Cream Cheese
Heavy Cream
Pure Vanilla Extract or Paste
1 Large Egg
Dark or Semisweet Chocolate Chips
Powdered Sugar
The Crust
This Easy Oreo Crust can be found in many of my creations, and with good reason: it’s perfectly balanced to be sweet, buttery, and stable for your richest fillings. It’s made with Oreo cookies without the fillings, granulated sugar, and melted salted butter. While many crusts boast this trio of ingredients, the true test of a good crust is in the ratio. The butter has to be evident in the crust, as too little will yield a crumbly finish that doesn’t hold up well. This ratio has been tested and retested, and I truly love the result! It comes out perfect every time.
To begin, scrape the filling out of 28 Oreo cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients in the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter in a microwave-safe container on high for 30-45 seconds or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, granulated sugar, and espresso powder. Gently mix with a fork to combine or set your food processor on until the mixture is fully combined (about 20 seconds or so). Press the crust into your prepared 6-inch springform pan. Set it aside while you make the fillings.
The Filling
These cheesecake fillings are offshoots of many cheesecake recipes on this site. You need only to pop the word “cheesecake” in the homepage search bar to find a delightful array of flavors and tastes. This filling was born from my basic Vanilla Bean Cheesecake. It is quite easy to make several flavors from one batch of cheesecake batter, and I’ve got a fun mini cheesecake recipe coming that does just that!
Beat the cream cheese, sugar, and espresso powder on medium speed in a standing mixer or by hand for about 2 minutes. The mixture should be light and fluffy. Add the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds. Add the egg, and mix until just incorporated. Do not over-mix.
Pour the batter into your prepared crust. Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Bake at 350° for 70-90 minutes. If you find that your top is browning too quickly, lightly cover it with foil at the 60-minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools.
Allow the cheesecake to cool at room temperature for 20 minutes, and then remove it from the water bath. Gently place it on a towel to dry the bottom and transfer it to the fridge to cool for 2-3 hours or overnight. Top it with espresso ganache and espresso swirled whipped cream.
The Toppings + An Amendment
There are very few things that whipped cream does not belong on, and I am happy to say that it is very much a standout on this 6- inch Espresso cheesecake. The ganache swirl is spectacular in the espresso cream, and this entire creamy, chocolate-y, coffee-y treat is very much the very definition of decadence.
Begin by making the ganache, as that will need to cool on the cheesecake and before you add it to the whipped cream swirl.
Heat the heavy cream in a small bowl on high for 60 seconds in the microwave. Alternatively you can heat it on medium in a pan on the stovetop until it is starting to steam but not boiling. Place the chocolate chips and the espresso powder in the bowl and let it sit untouched for five minutes. Ensure all of the chocolate is covered by the cream.
Whip the ganache until smooth. Save two tablespoons for the whipped cream swirl. Pour the remainder of the ganache it over the cooled cheesecake and smooth it out over the top. Place it back into the fridge for 10 minutes until the ganache has set and cooled.
Place the heavy cream, granulated sugar, and espresso powder into a small bowl and whip with a hand mixer for two to three minutes or until stiff peaks form. Gently fold in the ganache, and mix until a streaky cream forms. Do not mix entirely. Pipe or spread the whipped cream on top of the ganache. Serve and store any leftovers in the refrigerator for up to five day. Best stored without the homemade whipped cream, but it should last overnight just fine. By day three it could get a little runny, and if that’s the case, simply scrape it off and enjoy without or make a new batch of whipped cream.
Now this entire cheesecake is BOLD with espresso flavor. For those who want a little less coffee flavor but still want to experience this espresso cheesecake, remove the espresso powder from both the crust and the whipped cream. You can also take the powder in the filling from two tablespoons to only one tablespoon. Proceed with the rest of the recipe as instructed and enjoy a more muted coffee flavor in your espresso cheesecake!
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Organics makes an instant espresso powder in decaf so you can enjoy this dessert without the caffeine jolt.
Oreo makes a gluten free cookie that is also dairy free.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Scharffen Berger makes an oat milk + coconut sugar chocolate chunk that would work great in this recipe.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Organics makes an instant espresso powder in decaf so you can enjoy this dessert without the caffeine jolt.
If you loved this 6-inch espresso cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
6-Inch Espresso Cheesecake
Ingredients
For the Espresso Cookie Crust:
- 1 ¾ Cups Chocolate Cookies, fillings removed and crushed to fine crumbs
- 1 Teaspoon Espresso Powder
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Espresso Cheesecake Filling:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Granulated Sugar
- 2 Tablespoons Espresso Powder
- ⅓ Cup Heavy Cream
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg, room temperature
For the Espresso Ganache:
- ¼ Cup Heavy Cream
- ½ Cup Dark or Semisweet Chocolate Chips
- 1 Teaspoon Espresso Powder
For the Whipped Cream:
- ½ Cup Heavy Cream
- 1 Tablespoon Powdered Sugar
- 1 Teaspoon Espresso Powder
Instructions
- For the crust: To begin, scrape the filling out of 28 Oreo cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients in the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter in a microwave-safe container on high for 30-45 seconds or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
- Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, granulated sugar, and espresso powder. Gently mix with a fork to combine or set your food processor on until the mixture is fully combined (about 20 seconds or so). Press the crust into your prepared 6-inch springform pan. Set it aside while you make the fillings.
- For the filling: Beat the cream cheese, sugar, and espresso powder on medium speed in a standing mixer or by hand for about 2 minutes. The mixture should be light and fluffy. Add the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds. Add the egg, and mix until just incorporated. Do not over-mix.
- Pour the batter into your prepared crust. Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Bake at 350° for 70-90 minutes. If you find that your top is browning too quickly, lightly cover it with foil at the 60-minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools.Allow the cheesecake to cool at room temperature for 20 minutes, and then remove it from the water bath. Gently place it on a towel to dry the bottom and transfer it to the fridge to cool for 2-3 hours or overnight. Top it with espresso ganache and espresso swirled whipped cream.
- For the ganache and whipped cream: Begin by making the ganache, as that will need to cool on the cheesecake and before you add it to the whipped cream swirl. Heat the heavy cream in a small bowl on high for 60 seconds in the microwave. Alternatively you can heat it on medium in a pan on the stovetop until it is starting to steam but not boiling. Place the chocolate chips and the espresso powder in the bowl and let it sit untouched for five minutes. Ensure all of the chocolate is covered by the cream.
- Whip the ganache until smooth. Save two tablespoons for the whipped cream swirl. Pour the remainder of the ganache it over the cooled cheesecake and smooth it out over the top. Place it back into the fridge for 10 minutes until the ganache has set and cooled.
- Place the heavy cream, granulated sugar, and espresso powder into a small bowl and whip with a hand mixer for two to three minutes or until stiff peaks form. Gently fold in the ganache, and mix until a streaky cream forms. Do not mix entirely. Pipe or spread the whipped cream on top of the ganache. Serve and store any leftovers in the refrigerator for up to five day. Best stored without the homemade whipped cream, but it should last overnight just fine. By day three it could get a little runny, and if that’s the case, simply scrape it off and enjoy without or make a new batch of whipped cream.
Jeannie
Who needs Cheesecake Factory when you can make your own!
Heather Templeton
I wholeheartedly agree! 😊
Estefany
Loved the recipe, great taste! Thanks for sharing
Heather Templeton
Thanks so much!