Easy Coffee Cheesecake Bliss

If coffee and cheesecake had a baby, it would be this mind-blowingly good Easy Coffee Cheesecake Bliss. We’re talking creamy cheesecake with a robust coffee kick that’ll knock your socks off. Whether you’re a coffee addict or just someone looking for a dessert that stands out in a sea of vanilla, this cheesecake is your beacon of delicious hope. Give it a whirl, and watch your dessert game soar.
This recipe might just be the reason my husband hasn’t run away during my chaotic cooking ventures. He swears up and down it’s because I’ve mastered this cheesecake, which is pretty much a staple at our family gatherings now. There’s something magical about the way everyone nods blissfully during that first bite, followed by a silent but loaded look that says, “Wow, you outdid yourself.” It’s also the dish that makes me feel like maybe, just maybe, I have my life slightly together.
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Why You’ll Love This Easy Coffee Cheesecake Bliss
– It’s like eating coffee for dessert. Mind blown, right?
– Super rich, yet light enough that you’ll want seconds. Or thirds. No judgment.
– Perfect for showing off at dinner parties or just impressing your cat.
– Easy to make, even when you’re feeling like a tornado in the kitchen.
How to Make It
Alright, let’s get down to business. You know I’m not one to fuss over fancy techniques, just good vibes and good food. Start with a classic graham cracker crust, adding just a touch of coffee granules for that unexpected twist. While that’s chilling out in the fridge, whip up your cheesecake filling with cream cheese, sour cream, and sugar, plus a strong shot of espresso. Don’t worry if you spill a bit; I always do. Then it’s bake, cool, and devour.
Ingredient Notes
– Cream Cheese: Go full-fat. You’ve been warned. It’s the fluffy magic here.
– Espresso: Gives the cake its kick. Sip any leftovers; you deserve it.
– Graham Crackers: Tried using gingersnaps once. Worked but tasted too holidayish. Stick to grahams.
Recipe Steps
1. Mix graham cracker crumbs and coffee granules with melted butter.
2. Press into a springform pan and chill in the fridge.
3. Blend cream cheese, sugar, sour cream, and espresso until smooth.
4. Pour over the crust and bake until the center is set, but still a bit jiggly.
5. Let it chill completely—this is the hard part.
6. Slice, serve, and bask in dessert glory.
What to Serve It With
You can never go wrong with a dollop of whipped cream or a small scoop of vanilla ice cream. Feeling extra? Pair with a shot of espresso or a dash of cinnamon on top. Trust me, it’s a whole vibe.
Tips & Mistakes
– Avoid overbaking. A little jiggle means it’s just right.
– Let it cool fully to avoid the dreaded cheesecake crack.
Storage Tips
Pop any leftovers in the fridge. Covered well, it stays dreamy for up to four days. Eaten cold for breakfast it becomes the ultimate morning booster. Not judging over here.
Variations and Substitutions
Try using decaf if caffeine isn’t your friend—everyone loves dessert without the buzz. Out of sour cream? Greek yogurt saves the day. I’ve swapped honey for sugar when the pantry was empty, still a big hit.
Frequently Asked Questions

Easy Coffee Cheesecake Bliss
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
- 24 oz cream cheese, softened room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp instant coffee granules dissolved in 2 tbsp hot water
- 1 tsp vanilla extract
- 1 cup sour cream
Instructions
Preparation Steps
- Preheat the oven to 325°F (163°C). Mix graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar together until smooth and creamy using an electric mixer.
- Add eggs one at a time, mixing just until combined after each addition.
- Stir in dissolved coffee, vanilla extract, and sour cream until fully incorporated.
- Pour the batter over the crust and smooth the top with a spatula.
- Bake for 50 minutes or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven, cool completely at room temperature, then refrigerate at least 4 hours before serving.
Notes
Featured Comments
“This rich recipe was will make again — the creamy really stands out. Thanks!”
“This sweet treat recipe was so flavorful — the crowd-pleaser really stands out. Thanks!”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“New favorite here — family favorite. sweet treat was spot on.”
“New favorite here — absolutely loved. sweet treat was spot on.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”