Espresso Chocolate Cheesecake

Happy holidays to all of you lovely readers.

This week has included a heap of festivities with friends and family as well as plenty of downtime to relax. Our new home is proving to be very cozy and every day we’re feeling more settled.

We’re currently snowed in, and since the fridge is still full of leftovers, there’s really no need to do anything else but hibernate – until  New Year’s Eve that is. We’ve been invited to friends for a party on the 31st, so I’m brainstorming what I could contribute.

Since we’re in the middle of the dark days of winter, my mind turned to chocolate…and coffee….and then I remembered this cheesecake.

A rich chocolate cheesecake was one of the first recipes I took home from my experience working in the restaurant industry. I adapted it for home baking and I’ve been impressing my guests ever since 1998 – so about two decades!

I guess it’s time I shared the recipe with you, tweaked to perfection and spiked with espresso for a delicious mocha twist. This is the best Espresso Chocolate Cheesecake you’ll ever taste; it scores points for texture, flavour and presentation. Win, win, win!

I will also add that this cheesecake is an excellent make-ahead dessert, which is helpful if you are busy planning a party. I’ve baked it up to three days in advance of serving and it’s still been fantastic. Try to use the best chocolate and vanilla you can afford and be sure that espresso shot is the real deal.

Espresso Chocolate Cheesecake

Dark and decadent, this is a special occasion dessert!
4 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Essential Ingredient: Chocolate
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 12 people
Calories: 380kcal
Author: Aimee


  • 1 3/4 cups graham cracker crumbs
  • 3/4 cup raw cane sugar + 2 Tablespoons
  • 2 teaspoons espresso powder divided
  • 1/4 cup salted butter melted
  • 1 3/4 cups 35% cream divided
  • 1/4 cup espresso coffee (2oz shot)
  • 250 g semi-sweet chocolate chopped
  • 680 g cream cheese (2x340g tubs)
  • 1 teaspoon pure vanilla
  • 3 large eggs room temperature
  • 170 g dark chocolate chopped
  • pinch fine sea salt
  • 12 chocolate covered coffee beans optional


  • Preheat oven to 350F. In a small bowl, combine the cookie crumbs and 2 tablespoons cane sugar. Stir ½ teaspoon of espresso powder into the melted butter, then pour the butter over the crumbs. Mix to combine, then press into the bottom of a 10-inch springform pan. Bake the crust for 7 minutes, then remove from oven and cool.
  • In a medium heatproof bowl (I use Pyrex), combine 1 teaspoon of espresso powder, ¾ cup of cream, espresso shot and semi-sweet chocolate. Place the bowl on a slightly smaller pot with an inch of boiling water in it. Place the pot over medium heat and simmer the water gently until it warms the cream and melts the chocolate. Stir gently until the mixture is smooth. Cool for 5 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, slowly mix the cream cheese and ¾ cup of sugar together. Add the vanilla, increase the mixer to high and cream the ingredients for 2 minutes. Stop the mixer and scrape down the sides frequently with a spatula.
  • Gently tip the melted chocolate into the mixer. Stir slowly to incorporate. Add the eggs, one at a time, and stir on low to combine.
  • Stop the mixer. Pour the cheesecake batter over the prepared crust. Place in the center of the oven bake until set, about 50 minutes. Cool completely.
  • In the same heatproof bowl, combine dark chocolate, the remaining cup of cream, ½ teaspoon espresso powder and a pinch of salt. Set the bowl over simmering water and melt the chocolate again. Stir gently to combine, then pour the chocolate over the baked cheesecake. Refrigerate overnight, then remove the ring around the edge.
  • Decorate with chocolate covered coffee beans if desired, then slice with a hot knife and serve.


Calories: 380kcal

If cheesecake isn’t really your thing, but you love mocha flavours, try my Mocha Pie with Espresso Whipped Cream.  It’s another crowd pleaser and such a fun baking project.

Happy baking and Happy New Year!

What are you cooking up to finish out the year?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.


  1. 4 stars
    This looks and sounds incredible. You could always put some chocolate chips on top 😉

  2. Where do you find sugar cane? Can you use regular sugar instead?

Speak Your Mind

Recipe Rating