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Espresso Martini Cheesecake

A rich and creamy cheesecake infused with bold espresso, smooth Kahlua, and a hint of chocolate, topped with luscious espresso whipped cream and a dusting of cocoa.
Prep Time20 minutes
Cook Time1 hour 42 minutes
Cooling Time5 hours
Total Time7 hours 2 minutes
Course: Dessert
Keyword: cheesecake, coffee, espresso, espresso martini
Servings: 12 slices

Ingredients

Crust:

  • 240 g Oreo crumbs
  • 70 g butter melted
  • 1 tablespoon sugar
  • 1 teaspoon salt

Cheesecake Filling:

  • 3 bricks cream cheese, room temperature 24 oz
  • 200 g sugar
  • 3 eggs room temperature
  • 2 tablespoons espresso powder (use decaf if need be)
  • 1 teaspoon vanilla extract
  • 80 g sour cream or Greek yogurt
  • 1 shot Kahlua 30mL

Topping:

  • 1/2 cup whipping cream
  • 1 tablespoon sugar
  • 1 tablespoon espresso powder (use decaf if need be)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder for dusting

Instructions

For the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, combine Oreo crumbs, melted butter, sugar, and salt. Mix until the texture resembles wet sand.
  • Press the mixture evenly into an 8-inch pan.
  • Bake for 12 minutes. Set aside to cool while you prepare the filling.

For the Cheesecake Filling:

  • Lower the oven temperature to 300°F (150°C).
  • In a large bowl, beat the cream cheese and sugar together until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Mix in the espresso powder, vanilla extract, sour cream (or Greek yogurt), and Kahlua until fully combined.
  • Spray the 8-inch pan with cooking spray and pour in the cheesecake mixture.
  • Place the pan in a water bath and bake for 1 hour.
  • Turn off the oven and leave the cheesecake inside for 30 minutes.
  • Crack the oven door open slightly and leave the cheesecake for another 30 minutes.
  • Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.
  • Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.

For the Topping:

  • Using a whisk attachment, whip the cream to soft peaks.
  • Add sugar, espresso powder, and vanilla extract, then whip to stiff peaks.
  • Pile the whipped cream onto the cooled cheesecake.
  • Place the cheesecake in the freezer for 20 minutes to firm up the cream.
  • Cut a pattern into a piece of parchment paper and lay it over the whipped cream.
  • Dust cocoa powder over the parchment, then carefully remove it to reveal the design.

To Serve:

  • Keep the cheesecake in the fridge until about an hour before serving.
  • Serve at room temperature for the best texture and flavour.

Notes

Substitution Options:
  • Replace Kahlua with another coffee liqueur or omit it completely for a non-alcoholic version.
  • Use decaf espresso powder for a caffeine-free option.
  • The Greek yogurt and the sour cream are totally interchangeable! Either one works.
Storage & Shelf Life:
  • Store the cheesecake in an airtight container in the fridge for up to 5 days.
  • Cheesecake can be frozen (without the whipped cream topping) for up to 2 months. Thaw overnight in the fridge before serving.
How to Avoid Cracking:
  • Cracks happen when the cheesecake changes temperature too quickly, so we use a water bath and a lengthy cooling process to prevent this.
  • A water bath helps create a moist environment in the oven, which prevents the cheesecake from drying out and ensures even heat distribution, allowing the cheesecake to bake gently and achieve its smooth, creamy texture.
  • Gradual cooling prevents cracks by allowing the cheesecake to contract evenly and reduces the risk of sudden temperature changes that cause splitting.
  • But also, remember that cracks in your cheesecake aren’t the end of the world—they don’t affect the flavour, and you can easily cover them with the whipped topping to still have a beautiful finish!