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Triple Coffee Cheesecake

Irresistible Triple Coffee Cheesecake for True Coffee Lovers

Triple Coffee Cheesecake features a Kahlua cheesecake, coffee mousse, and whipped cream—perfect for coffee lovers.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 8 hours
Total Time 10 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Chocolate Graham Crackers can use store-bought or homemade
  • 1/2 cup Melted Butter or coconut oil for dairy-free option
For the Cheesecake Layer
  • 16 oz Cream Cheese softened
  • 3 large Eggs
  • 1 cup Granulated Sugar adjust to taste
  • 1 cup Sour Cream or plain Greek yogurt
  • 8 oz Mascarpone Cheese can substitute with more cream cheese
  • 1/2 cup Kahlua Liqueur or extra espresso for non-alcoholic
  • 2 tablespoons Instant Coffee or brewed espresso
For the Coffee Mousse Layer
  • 1 cup Heavy Cream cold
  • 1/2 cup Sweetened Condensed Milk or substitute with more heavy cream
  • 1/2 cup Chocolate Chips dark chocolate preferred
  • 1 tablespoon Unflavored Gelatin can use agar-agar for vegetarian option
For the Coffee Whipped Cream
  • 8 oz Softened Cream Cheese
  • 1/2 cup Melted Chocolate high-quality recommended
  • 1/4 cup Kahlua optional
  • 1 pinch Salt to enhance flavor

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing Bowl
  • Electric mixer

Method
 

Step-by-Step Instructions for Triple Coffee Cheesecake
  1. Preheat the oven to 325°F (163°C). Blend chocolate graham crackers into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan. Bake for about 10 minutes and set aside to cool.
  2. Beat softened cream cheese until creamy. Gradually add eggs, sugar, sour cream, mascarpone, and instant coffee dissolved in Kahlua, mixing until smooth. Pour this mixture over the cooled crust and bake in a water bath for 1 to 1.5 hours. Cool in the pan for 1 hour.
  3. Whip heavy cream until stiff peaks. Mix mascarpone, sweetened condensed milk, and melted chocolate until smooth. Dissolve gelatin in warm espresso and Kahlua, stir into mascarpone mixture. Fold in whipped cream and pour over cooled cheesecake.
  4. Beat softened cream cheese until creamy. Add melted chocolate, Kahlua, and a pinch of salt. Gradually add heavy cream and whip until light and fluffy. Pipe or spread over the mousse layer.
  5. Cover with plastic wrap and refrigerate overnight. Remove from springform pan and slice into pieces before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 34gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 280mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter. Always use a water bath for even baking and chilling overnight enhances flavor.

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