Baked Coffee Cheesecake Recipe (No Water Bath)
This classic coffee cheesecake recipe is luxuriously creamy, perfectly smooth, and rich with coffee flavor. Baked in a 9-inch springform pan, the coffee cheesecake filling sits on a buttery, homemade graham cracker crust. I also share my kitchen-tested trick for baking perfect cheesecake without a water bath below. It’s a game-changer!

Ask me what my favorite sweet flavor is and I will always say coffee. There is something about it that I just cant get enough of. I have a ton of coffee recipe ideas on my site too! This 5 star rated coffee frosting and this caramel iced coffee recipe are reader favorites!
This coffee infused cheesecake is made with instant coffee in the batter as well as in the graham cracker crust. Adding coffee to the crust takes this flavor over the top so don’t skip it!
As a trained pastry chef, making cheesecake doesn’t scare me and it shouldn’t scare you either! It really is easy to make once you learn the hack I have for a no water bath cheesecake! This is the technique I use for all my recipes in my cheesecake recipe collection.
Pro tip-You’ll need to use cream cheese at room temperature to make this recipe so that the batter is silky and not lumpy. If the cream cheese is too cold, it wont mix well into the batter leaving lumps. If you forgot to leave your cream cheese out, check out these tips on how to soften cream cheese quickly.
This baked cheesecake is full of coffee flavor on it’s own but I like to make it pretty by piping whipped cream on top and adding some chocolate covered espresso beans for garnish!
Why you’ll love this recipe
- If you’re a serious coffee lover, you’ll love that there is coffee baked into every part of this coffee flavored cheesecake.
- It really is easy to make!
- This coffee dessert is not only delicious but it will totally impress your family and friends.
What kind of coffee to use
I use instant coffee in this recipe. It’s just the easiest thing to have on hand when baking and it has a concentrated flavor. It can be the powder or the granules, whatever you have on hand!
Ingredients
- baking spray
- graham cracker crumbs
- butter
- cream cheese- I buy the bricks, you’ll need 3
- white sugar
- sour cream
- eggs
- half n half or cream
- instant coffee- any instant coffee will do!
- water
- all purpose flour
Equipment
- Mixer- hand or stand
- 9″ springform pan – this is the best spring for pan because it easily releases from the sides.
- 9×13 aluminum tin or baking pan
How to Make Coffee flavored Cheesecake
- Make the coffee infused graham cracker crust. In a medium, microwavable safe bowl melt the butter. Add the graham cracker crumbs, sugar, and dry instant coffee granules, and mix well. Spray the spring form pan with baking spray and press the crumbs into the bottom and sides of the pan. Bake for 10 minutes.
- Make the cheesecake filling. Add the cream cheese and sugar to the bowl of a hand or stand mixer and mix on medium speed till combined. Add in the sour cream with the mixer on low, then add in the 3 eggs one at a time mixing in between. Pour in the half and half. Combine the instant coffee with 1/2 cup water and pour that in too. Sift 1/4 cup (or don’t if your’e being lazy) flour and pour it into the batter.
- Mix on medium-high speed until a smooth batter forms, about 2 minutes. Pour the batter into the springform pan.
- Fill an aluminum tray (preferably a 9×13) with water 1″ high and place on the bottom rack of your oven. Put the cheesecake on the top rack and bake for 45-55 minutes.
- Turn off the oven when the cheesecake is done but don’t remove it from the oven. Leaving the oven door open slightly, let the cheesecake cool down for 1 hour. Then remove and chill in the fridge for at least 4 hours or overnight.
- Decorate with whipped cream and chocolate covered espresso beans.
How to tell when a cheesecake is done
A cheesecake is done when the sides of the cheesecake are set but the middle still has a little jiggle to it. You don’t want the middle to be firm, otherwise it will be over baked.
The jiggle in the middle will firm up in the fridge!
How to make a cheesecake with no water bath
YES I SAID IT, and yes you can do it. I have baked cheesecake so many times in my last (almost) 10 years of professional baking and have figured out a way to do it.
All you have to do is place a tray of water underneath the cheesecake like I mentioned in the “how to” section above. The steam from the water will rise and will have the same effect as a water bath only you wont be worrying if your cheesecake will get ruined the entire time.
Seriously I have always hated using the traditional water bath because:
- It was never 100% leak proof
- It’s so dangerous trying to get it out of the oven- you can spill the hot water on you or worse, all over the cheesecake.
When I bake cheesecakes this way, they come out perfect every single time, with no cracks!
So now I never use a water bath, I just stick a tray of water on the bottom rack instead!
How to cool a cheesecake
Another way to make the most perfect cheesecake is to cool it the right way.
When the baked cheesecake is done, do not take it right out of the oven. Instead turn off the oven and leave the door open slightly. Let it cool for an hour, then remove it from the oven and let it sit on the counter for another 20 minutes or so.
Then you can move it into the fridge to chill and firm up for a minimum of 4 hours.
Baking the cheesecake in the way I mentioned, and cooling it the right way will ensure that you have no cracks!
Storing and Freezing
Store the cheesecake in the fridge for up to 1 week. Freeze individual slices or the whole thing but wrapping it tightly in freezer safe plastic wrap and then wrapping again in tin foil. Freeze for up to 3 months.
Cheesecake topping
Decorate the cheesecake with homemade or store bought whipped cream and chopped or whole chocolate covered espresso beans.
If you are making this recipe in advance, decorate right before serving.
Tips for making cheesecake
- Room temperature ingredients– make sure all your refrigerated ingredients come to room temperature first. This will help make the batter smooth instead of lumpy.
- Use a small measuring cup to press the graham cracker crust into the springform pan. You want it to be firmly pressed.
- Follow the water bath hack and cooling instructions above for a no-crack cheesecake.
- If you don’t have graham cracker crumbs you can make your own by pulverizing graham crackers. You’ll need 7-8 graham crackers.
- Don’t over-bake! The middle of the cheesecake should still jiggle when it’s ready to come out of the oven.
- To remove the cheesecake from the springform pan, use a knife around the edges to separate the cheesecake, the unhook the pan.
Recipe FAQ
Why does my cheesecake crack?
Your cheesecake is cracking because it is over baked or because you took it out of the oven too soon and the change in temperature made it drop and crack. Make sure you turn off the oven when the cheesecake is still jiggly in the middle!
How do you prevent a cheesecake cracking?
Use my water bath hack! The steam from the water keeps the cheesecake from cracking. See above for how to do it, its really so easy and better than the traditional way.
What is the best cream cheese to use for cheesecake?
I like Philadelphia or Publix brand cream cheese that comes in the bars because its easy to measure out. Stay away from whipped cream cheese, you don’t want that.
How do I make fluffy cheesecake?
To make fluffy cheesecake make sure to sift your dry ingredients and use all cold ingredients at room temperature. Mix well and don’t over bake!
Does cheesecake need sour cream?
I like to use it because it adds a level of creamy-ness and adds that extra tang that is so classic in cheesecake. So yes you should use it.
More cheesecake recipes you’ll love
- Mini cheesecake bites
- Cranberry cheesecake bars
- Salted caramel cheesecake
- Red Velvet Cheesecake Cupcakes
- Cherry Chocolate Cheesecake
Baked Coffee Cheesecake Recipe (No Water Bath)
Ingredients
Coffee Infused Graham Cracker Crust
- 1/3 cup butter
- 1 cup graham cracker crumbs, or 7-8 graham crackers pulverized
- 2 tbsp sugar
- 1 tbsp instant coffee granules, dry, not brewed, straight from the can
- Baking spray
Coffee Cheesecake Filling
- 24 oz cream cheese, 3 cream cheese bricks, room temperature
- 3/4 cup sugar
- 3/4 cup sour cream, room temperature
- 3 eggs, large, room temperature
- 1/4 cup half n half, or cream, room temperature
- 3 tsp instant coffee, dry
- 1/2 cup water, warm
- 1/4 cup all purpose flour
Garnish
- whipped cream
- chocolate covered espresso beans
Equipment
Instructions
Make the Coffee Infused Graham Cracker Crust
- Preheat the oven to 350° F. In a medium size microwavable safe bowl, melt the 1/3rd cup butter. Add the 1 cup graham cracker crumbs, 2 tbsp sugar, and 1 tbsp instant coffee granules, and mix well. The consistency should be like wet sand.
- Spray a 9" springform pan with baking spray and press the crumbs into the bottom and up the sides of the pan. Use a small measuring cup to help press it in. Bake for 10 minutes until golden brown.
Make the Coffee Cheesecake Filling
- In the bowl of a hand or stand mixer add the 3 bricks of cream cheese and 3/4 cup sugar. Mix on medium speed until smooth, about 2 minutes. With the mixer on low, add in the 3/4 cup sour cream, and eggs one at a time mixing in between each addition. Add in the 1/4 cup half n half with the mixer running on low and continue to mix. You may have to scrape down the sides of the bowl.
- Combine the 3 tsp instant coffee with 1/2 cup warm water and slowly add it to the mixture on low speed. Add the 1/4 cup flour in slowly, and mix on medium speed for 2 more minutes.
- Pour 1 inch of water from your sink into a 9×13" pan and place on the bottom rack of the oven.
- Pour the cheesecake filling into the graham cracker crust and place it on the top rack in the oven. Bake for 45-55. mins. Check the cheesecake after 45 minutes. If the sides are set but the middle is still a little jiggly, it's done!
- Turn the oven off but leave the cheesecake inside with the oven door cracked open to cool for one hour. Remove and set on the counter for another 20 mins, then transfer to the fridge to chill for a minimum of 4 hours.
- Decorate with whipped cream and chocolate covered espresso beans and serve.
Notes
- You can use any kind of instant coffee in this recipe. For the crust the coffee is used straight from the can and is not dissolved in water. For the cheesecake filling, it is.
- To prevent cracking use the water bath hack mentioned in the post and cool the cheesecake in a turned off oven for one hour before moving it to the fridge.
- I always use a springform pan for cheesecakes because they make is super easy to remove the cheesecake from.
- Learn how to soften cream cheese quickly.
Can I use espresso powder instead of instant coffee? I have a jar of it that I don’t know what to do with besides add to chocolate. Thanks. This recipe is exactly what I’ve been looking for.
Hey Dawn! So funny you should ask because I specifically didnt put espresso powder in this recipe because it’s hard to find and always comes in a huge jar that I didnt want to make people buy haha! But yes, you can totally swap the espresso powder just in smaller increments because it’s more concentrated. In the crust I would add only 1- 1/2 tsp espresso powder and for the cheesecake I would add 2 tsp to the water. Hope that helps, and thank you so much for the rating!
I want to make in 10″ spring form pan with 4 blocks of cream cheese. How would I increase the other ingredients?
Hi Elaine! You can make the recipe as its stated, the 1″ in difference between the 9 and 10 inch springform pan wont make a difference. This recipe already calls for 4 blocks of cream cheese.
Thank you!
Ahh! I just realized I was looking at a different cheesecake recipe. For this coffee cheesecake if you want to use 4 blocks of cream cheese you can add 1/4 cup sugar,1/4 cup sour cream and an extra egg. Hope it works out!
How much cook time would be added to a 10 inch
Same cook time!
Could I make this in advance and if so, how far in advance?
Totally! I would say 3 days in advance is totally fine.
Can you use mascarpone cheese in place of cream cheese?
Hi Jody, I havent tried it- I am sure it will work because it has the same consistency but the taste will be a little different and not as tangy.
Will heavy cream work in place of the half and half?
Yes totally!
Absolutely delicious!! And I love the coffee added to the crust! Thanks for the sharing a new way to bake cheesecake without the water bath…it worked perfectly!
Im so glad Pamela! The coffee added to the crust is my favorite part too!
Greetings from Chicago! I totally want to make your cheesecake and another Limoncello one for the non-coffee lovers in my family. Will your non water bath method work on any cheesecake recipe that involves a water bath?
Im serious, this could be sooo life changing!
Thank you and Merry Christmas!
YES! It works for any type of cheesecake! It truly is life changing, I am so glad you feel the same way about it that I do, I have been trying to spread the news LOL. Please tell me how it goes! Merry Christmas!!
The chhesecake cracked 😞. However, the texture was perfect and it was still delicious! I made a chocolate ganache to cover the top and no one was the wiser! I may have to keep on practicing to make sure I figure out how to keep it from cracking!
Hi Susan! Thank you so much for making this recipe and for the 5 star review! I would take out the cheesecake 5-10 minutes earlier next time, it may have been just a tad over baked. So smart to make a ganache, I am sure it was delish!
Would 1/2c coffee liquor work instead of the 3tsp coffee and 1/2c of water . I’m going to be making this for a friend for her bday in a couple weeks.
Hi Tracy! That sounds delish! I havent tried it but I don’t see why it wouldnt work! Please let me know how it turns out! Happy birthday, you sound like a great friend!
I was told the cake was amazing. Thank you
Thank you so much Tracy!!
I hate putting sour cream in cheesecake because I don’t like it to have tang. What does the sour cream do besides add that flavor? If moisture is the issue, maybe I can just add heavy whipping cream or kahlua instead?
Hey V! It gives tang but also helps with the texture. Since heavy cream is not the same volume as sour cream I would mix half the amount of sour cream with more cream cheese and half n half. Hope that helps!
I made this for my hubbys birthday because he loves coffee. I made an oreo crust for it instead. It was a hit and now almost everyone else wants it for their birthday cake too.
Happy Birthday! Thank you so much for making this part of your husbands special day, so glad everyone loved it!
Thank you for this recipe! As a first-time cheesecake maker, I was able to follow it and my cheesecake turned out great (no cracks!).
The real star of this recipe is the crust! The sugar got a little caramelized in the oven and it was just DELISH. Next time I may do 1.5x the recipe for the crust so I can enjoy more of it!
OH YAY! Thank you so mich for this Victoria! I am so glad you loved this recipe and it was easy to follow!
Can you use a coffee liqueur in place of the instant coffee
Hi Deborah! I haven’t personally tried this so I’m not sure if it would mess up the texture of the cheesecake or how much you would need to use to get the same flavor. I imagine a little bit would go a long way so that you don’t over power the cheesecake. If you give it a try will you let me know! This would be a great variation to add in.
Made this coffee cheesecake for my husband’s birthday and he loved it! No cracks and first time baking a cheesecake. It was definitely a hit. I love the airy smooth texture and the taste is exquisite. The coffee taste doesn’t get lost nor does the cream cheese flavor.
Sending lots of happy birthday wishes to your husband Leslie! I’m so glad this recipe helped make the day special. Thank you so much for coming back and taking the time to leave a review. It means so much to me.
This cheesecake was so creamy and delicious
Yay Teri – you just made my day! I’m so happy you loved it!
Any tips for if batter is fairly runny?
It’s ok if its runny, just bake as usual and chill 🙂
Just made this! Flawless! Used espresso rather than instant coffee. Used 2 shots of espresso. Topped with a chocolate ganache. Easy recipe and great results! If I could add a picture I would!!
This is a GENIUS idea! Your version sounds extra delicious Geoffrey!
Hi Sam!
I’m making this cheesecake as a birthday cake this week. I’m so excited to try it. I just wanted to double check-can I use a 9×13 glass baking dish instead of aluminum for the water dish?
Hi Margaret! Great question- I dont typically bake in glass because of the way it distributes heat unevenly- it takes longer for it to heat up and then longer for it to cool down. To make cheesecake in a glass pan I would lower the oven to 325 and bake for the same amount of time. 🙂 Lemme know how it comes out!
Sorry, my question was worded poorly! I mean for the water pan below my cheesecake-can I use glass or does it need to be aluminium?
Ahh ok! Yes you totally can! That doesnt need to be aluminum at all! I just have so many aluminum pans so they are always my go to. Happy baking!!
Hi Sam! How would you adjust this recipe if you using ricotta instead of all cream cheese? I love a ricotta cheesecake texture, but not sure how to adjust. Thanks!
Hi Kalle!
I havent made it with Ricotta so Im not sure, I would experiment and start with a 1:1 and see how it works. You may need another egg for binding.
For the espresso powder could I use my breville and just grind my coffee as usual for espresso
Sure can!