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Easy New York Coffee Cheesecake Recipe

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Cheesecakes are amongst the oldest types of cake and baking treats in human history. The Ancient Romans already had a version of the cheesecake, and chances are it hasn’t changed much in two thousand years.

The New York-style cheesecake, that’s another story. You can recognize it because it’s based on the creamy and palate-coating cream cheese, an American invention. The result is a thick, slightly sweet, and immensely satisfying cheesecake that just tastes like the comfort of home.

What if we infused a classic New York-style cheesecake with coffee? Then you’ll get a lovely, tanned dessert with the most thrilling aromatics and a caffeine buzz. Doesn’t that sound lovely?

Here’s an easy recipe for a fantastic New York coffee cheesecake, and you’ll love it. The best part? You don’t have to bake this one; just chill it in the fridge for a few hours. When something as tasty is also easy to make, you’ve got yourself a winning dessert.

Easy New York Coffee Cheesecake Recipe-2

What you’ll need

Since I promised this would be an easy recipe will start with a store-bought Oreo pie crust. They’re pretty tasty! If you want to make your own, simply combine crushed Oreos with melted butter and press the mixture into a pie tray.

We’ll also need cream cheese and sugar; that’s the heart and soul of the cheesecake. And staying true to the New York style, we’re using heavy cream too.

Then comes the instant espresso, a fantastic addition to the creamy nature of cheesecakes! A few drops of vanilla extract will give the dessert some aromatics, and a thick layer of whipping cream will make it look as beautiful as it is delicious.

Serve your New York coffee cheesecake with a large cup of macchiato and call some friends over because this is a dessert you’ll want to share with your closest buddies!

How to Make It

  • Prep Time4 hr 10 min
  • Total Time4 hr 10 min
  • Serving Size8
  • Energy227 cal




In the mixing bowl of a stand mixer, beat the cream cheese with the sugar until softened 3-5 minutes. Incorporate the instant coffee.


Fold in the heavy cream and beat for three more minutes.


Spread the mixture into the Oreo pie crust and refrigerate the cheesecake for at least four hours.


Top with whipping cream before serving.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories227
  • % Daily Value*Standard DV
  • Total Fat19.3 g78 g24.74%
  • Saturated Fat12 g20 g60%
  • Cholesterol63 mg300 mg21%
  • Sodium110 mg2300 mg4.78%
  • Total Carbohydrate11.7 g275 g4.25%
  • Dietary Fiber0.1 g28 g0.36%
  • Total Sugars9.4 g
  • Protein2.8 g50 g5.6%
  • Calcium40 mg1300 mg3.08%
  • Iron1 mg18 mg5.56%
  • Potassium59 mg4700 mg1.26%
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