If you’re looking to indulge in a dessert that’s both elegant and irresistibly rich, this Kahlua Cheesecake is your perfect match. It’s a smooth, creamy coffee-infused cheesecake layered over a dark chocolate cookie crust, topped with a luscious Kahlua ganache. One bite and you’ll understand why it always steals the show at dinner parties, holidays, or cozy weekend treats.

The Kahlua liqueur gives this cheesecake its signature coffee flavor without overpowering the sweetness. Paired with the velvety chocolate topping and a crunch of the crust, this dessert is all about balance. Whether you’re a cheesecake enthusiast or just a coffee-lover looking for something new, this one will win you over fast.

What Kind of Crust Should I Use for Kahlua Cheesecake?

This recipe shines with a classic chocolate cookie crust. The deep cocoa flavor enhances the coffee tones in the Kahlua while offering a delicious crunch that contrasts the silky filling. Chocolate wafer cookies or Oreos (without the filling) are both perfect choices. Don’t forget a touch of melted butter to bring it all together.

Ingredients for the Kahlua Cheesecake

Chocolate Cookie Crust: Chocolate wafer crumbs create the perfect bittersweet base. It anchors the cheesecake and adds a crunchy contrast to the creamy filling.

Cream Cheese: The main character in any cheesecake. Use full-fat, room-temperature cream cheese for that luxurious texture and tang.

Granulated Sugar: Balances out the tanginess and elevates the flavor of the Kahlua.

Sour Cream: Adds richness and a light tang to balance the coffee liqueur.

Eggs: Essential for structure and that velvety custard texture. Room temp eggs mix in more smoothly.

Kahlua: The star of the show. This coffee liqueur infuses the cheesecake with its warm, aromatic flavor.

Vanilla Extract: Enhances all the other flavors with a smooth finish.

Heavy Cream and Chocolate Chips (for ganache): A rich, glossy Kahlua ganache crowns the cheesecake for an elegant final touch.

How To Make the Kahlua Cheesecake

Step 1: Make the Crust

Preheat the oven to 325°F (163°C). Pulse your chocolate wafer cookies into fine crumbs. Mix with melted butter until the texture resembles wet sand. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let cool.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat cream cheese until smooth. Add sugar and beat until fully combined. Mix in sour cream, Kahlua, and vanilla extract. One at a time, add the eggs, mixing on low speed just until blended. Avoid overmixing to keep the texture creamy.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust. Bake in a water bath at 325°F for 55–65 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge for at least 6 hours or overnight.

Step 4: Make the Kahlua Ganache

Heat heavy cream until steaming (not boiling), then pour it over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Add a tablespoon of Kahlua and stir again. Let the ganache cool slightly before pouring it over the chilled cheesecake.

Step 5: Chill and Serve

Return the cheesecake to the fridge for 30 minutes to let the ganache set. Slice and serve with a dusting of cocoa powder or chocolate shavings if desired.

How to Serve and Store Kahlua Cheesecake

This cheesecake is best served chilled, with the ganache firm but glossy. Use a sharp knife wiped clean between slices for the most polished presentation. Pair with a cup of espresso or even a little splash of Kahlua on the side.

To store, keep the cheesecake in the refrigerator covered with foil or plastic wrap for up to 5 days. It also freezes beautifully—just wrap tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How strong is the Kahlua flavor?

It’s subtly present—warm, rich, and balanced with the creaminess of the cheesecake and the chocolate ganache. Not overpowering.

Can I use another coffee liqueur?

Yes! Tia Maria or your favorite coffee-flavored liqueur will work similarly.

What if I don’t want to use alcohol?

You can substitute brewed espresso or strong coffee in place of Kahlua, but the texture and richness might differ slightly.

Why use a water bath?

A water bath ensures gentle, even baking. It helps prevent cracking and keeps the texture super smooth.

Can I make this ahead of time?

Absolutely—this cheesecake is actually better after chilling overnight, making it a perfect make-ahead dessert.

How do I keep my ganache from separating?

Make sure your cream isn’t too hot. Let it sit on the chocolate for a minute or two, then stir slowly to emulsify.

Want More Cheesecake Ideas?

If this Kahlua cheesecake hits the spot, you’ll love diving into these other inspired treats:

Lemon Raspberry Swirl Cheesecake Cups for a fruity twist.
Caramel Cheesecake Cookies if you want cheesecake in cookie form.
Strawberry Cheesecake Poke Cake for a crowd-pleasing hybrid.
Cherry Cheesecake Puppy Chow when you need a no-bake option.
Condensed Milk Snow Cookies if you’re in the mood for something sweet and wintery.

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And let me know in the comments how yours turned out! Did you go bold with extra ganache? Maybe added a chocolate-covered espresso bean garnish?

I love hearing how you make these recipes your own. Got questions? Drop them below—let’s troubleshoot and share ideas together.

Looking for more indulgent desserts? Follow me on Pinterest @hallarecipes where I share my favorite daily treats from Life with Jam.