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Coffee and chocolate cheesecake recipe

Coffee and chocolate cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Coffee cake

A lovely chocolate cheesecake embellished with coffee-flavoured liqueur. Guaranteed to please! This cheesecake needs to chill in the refrigerator at least 8 hours so you may want to make it the day ahead.

16 people made this

IngredientsServes: 10

  • 340g cream cheese
  • 100g caster sugar
  • 3 eggs, room temperature
  • 7 tablespoons whipping cream
  • 2 tablespoons coffee flavoured liqueur
  • 80g milk chocolate, coarsely chopped
  • 125ml whipped cream
  • grated plain chocolate to garnish

MethodPrep:20min ›Cook:55min ›Extra time:8hr chilling › Ready in:9hr15min

  1. Preheat oven to 150 C / Gas 2.
  2. In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons whipping cream and the coffee-flavoured liqueur. Pour into an 20cm glass pie dish.
  3. In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.
  4. Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect. Set the pie dish in a larger dish with water that comes halfway up side of dish.
  5. Bake at 150 C / Gas 2 until firm in the centre, about 55 minutes. Cool completely and refrigerate, covered with cling film, overnight. Garnish with whipped cream and grated chocolate.

Cheesecake tips

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Watch how!

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Reviews & ratingsAverage global rating:(9)

Reviews in English (6)


I made this cheesecake for my husband for Valentine's day. I asked him how many stars to give and he said 3. I did add a cookie crust. The cake was okay, but I was disapointed. You could tell there was a coffee taste to it (and I doubled the liquior) but we couldn't taste the chocolate at all. And I expected it to be really pretty, light brown with chocolate swirls, but it was instead a light brown with a darker brown bottom. My husband ate it, but said it wasn't my best. Thanks anyway though.-27 Feb 2004


This is a great recipe! I thought that 2 tablespoons of Kahlua would not do much for the flavor - it didn't seem like enough. But, I was wrong! It adds just enough flavor so that you can taste it, but it's not overwhelming. My only question with this recipe is that there was nothing said about a crust. I used a store-bought chocolate oreo crust anyway and it was a perfect compliment. I also used 16 oz of cream cheese (2 whole packages) because I thought "HEY the more cream cheese the better!". But it made too much batter and wouldn't all fit into the crust. Next time, I will just use the 12 oz. Overall, a really great-tasting cheesecake!-31 Jan 2004

by sunflowerBirmingham

wasnt bad when i made it first seem lacking so when i re-made it i added another 1/2 ounce chocolate and a teaspoon of instant coffee and a teaspoon of amaretto as well came out great.-28 Sep 2011

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