There’s something magical about combining the robust flavor of espresso with the creamy decadence of cheesecake.

Every bite of this Sumptuous Espresso Infused Biscuit And Cream Cheese Cake feels like a cozy hug, perfect for any occasion, whether it’s a birthday, dinner party, or just an indulgent weekend treat.

I first made this recipe on a rainy afternoon when I was craving a dessert that could double as a coffee fix.

After a few tweaks and happy experiments, this cake became a family favorite. Now, I’m sharing it with you, so let’s create a dessert that’s as delicious as it is memorable!

Sumptuous Espresso Infused Biscuit And Cream Cheese Cake

This dessert combines a chocolate biscuit crust with a creamy coffee-infused cheesecake layer, topped with optional caramel and thickened cream for added indulgence.

Recipe Overview

Prep Time: 20 minutes

Cook Time: 55 minutes
Chill Time: 3 hours
Total Time: 4 hours 15 minutes

Cuisine: Dessert
Course: Cake
Difficulty: Easy

Yield: 10 servings
Calories Per Serving: ~320

Ingredients

For The Biscuit Crust:

200g Chocolate Ripple biscuits (or any chocolate biscuits)

100g unsalted butter, melted

For The Cheesecake Filling:

500g cream cheese, softened
1 cup castor sugar

1 tbsp corn flour
Pinch of salt
2 tsp instant coffee dissolved in 2 tbsp hot water

½ cup sour cream
1 tsp vanilla extract
2 large eggs

Optional Topping:

½ cup thickened cream, whipped with 2 tbsp castor sugar
Drizzle of caramel

Instructions

1. Prepare The Biscuit Crust:

Crush the chocolate biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin.

Mix the crumbs with melted butter until well combined.
Press the mixture firmly into the base of a springform cake pan (about 8 inches). Smooth it out with the back of a spoon. While the filling is being prepared, chill the crust in the refrigerator.

2. Make The Cheesecake Filling:

Preheat your oven to 160°C (320°F).

In a large mixing bowl, beat the cream cheese and castor sugar until smooth.
Add corn flour, salt, and the dissolved coffee, mixing until just combined.
Stir in sour cream and vanilla extract, ensuring a smooth mixture.

Add eggs one at a time, gently mixing after each addition. Be careful not to overmix to avoid cracks in the cheesecake.

3. Assemble And Bake:

Using a spatula to smooth the top, pour the filling over the cold crust.
Bake in the preheated oven for 50–55 minutes or until the edges are set and the center jiggles slightly when shaken.

Turn off the oven and leave the cake inside with the door slightly ajar for an hour to cool gradually.

4. Chill And Serve:

Once cooled, refrigerate the cake for at least 3 hours (or overnight) to fully set.
Before serving, top with whipped cream and drizzle caramel over the surface for an extra touch of decadence.

Video Tutorial:

What Is Espresso Cheesecake?

Espresso cheesecake is a rich, creamy dessert that combines the bold flavor of coffee with the smooth texture of a classic cheesecake. It’s a perfect blend of sweet and bitter, making it a go-to treat for coffee lovers and dessert enthusiasts alike.

What Does Espresso Cheesecake Taste Like?

Imagine the velvety richness of cheesecake with a subtle coffee kick. The espresso enhances the sweetness, creating a balanced flavor profile that’s indulgent but not overpowering.

Add the chocolate crust and optional caramel topping, and you’ve got a dessert that’s simply irresistible!

Tips And Tricks

Perfect The Crust: Use a flat-bottomed glass to press the biscuit crust evenly into the pan.
Avoid Cracks: Don’t overbeat the filling, and always let the cake cool gradually in the oven.
Flavor Variations: Swap instant coffee for a shot of real espresso for a bolder flavor.

Storing Leftovers: Store the cheesecake in an airtight container in the fridge for up to 5 days.

Serving Suggestions

Pair with a steaming cup of espresso for the ultimate coffee experience.
Garnish with shaved chocolate or fresh berries for a pop of color.

Serve as a show-stopping dessert for birthdays or holiday dinners.

Frequently Asked Questions

Can I Make This Cheesecake Without Coffee?

Yes! You can omit the coffee and enjoy a classic cream cheese flavor or add a different extract like almond or hazelnut.

What Type Of Caramel Works Best For The Topping?

Store-bought caramel sauce or homemade caramel both work wonderfully.

Can I Freeze This Cheesecake?

Absolutely! After wrapping the slices in foil and plastic wrap, freeze them for up to three months. Thaw in the fridge before serving.

What Can I Use Instead Of Chocolate Biscuits?

Digestive biscuits or graham crackers work well. Add 1-2 tablespoons of cocoa powder to maintain the chocolate flavor.

Ready To Try This Sumptuous Recipe?

There you have it! This Sumptuous Espresso Infused Biscuit And Cream Cheese Cake is easy to make, delicious, and sure to impress.

I’d love to hear how yours turns out—drop me a comment or tag me on social media with your creations. Let’s bake something amazing together!

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Naznin Aktar

Author & Recipe Developer at Naznin's Kitchen

Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.