Coffee Cheesecake

Coffee Cheesecake

Light and fluffy cheesecake, with a pure and smooth coffee flavor, all tucked in a graham cracker crust.

Coffee Cheesecake

Prep Time
Cook Time
Total Time


To make the crust:

  • 1 1/2 cups Graham Cracker crumbs
  • 1/ 2 cup of Sugar
  • 5 tbsp butter
  • 1/ 2 cup of Sugar
  • 1/2 tsp Salt
  • To make the filling:
  • 2 tbsp Javy Coffee Concentrate
  • 12 ounces Cream Cheese, softened
  • 2 eggs
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract
  • ½ tsp Salt

To make the Sour Cream

  • 1 3/4 cup sour cream
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Salt


To make the Crust

  1. In a bowl, combine the graham cracker crumbs and sugar. Then pour in the melted butter and stir until combined.  Pour this mixture into a  greased 9\" spring form pan. Using the bottom of a measuring cup spread the mixture out and tap it down to coat the bottom of the pan and up the sides a bit.   Once it's all patted down, cover with plastic wrap and refrigerate for at least an hour to set up.
  2. To make the filling: 
  3. In another large bowl combine the cream cheese, the sugar, and the Javy Coffee and beat until smooth. Then add in the remaining ingredients and beat until fully combined.
  4. Spoon the filling into the chilled pie crust and carefully spread it out to avoid air bubbles. 
  5. Bake for 20 minutes at 375°F (~190°C). You’re looking for the outer edges to be slightly firm while the inner part to be slightly softer
  6. Take it out of the oven and let it cool at room temperature for one and a half hours.

To make the sour cream:

  1. In a small bowl, mix sour cream, sugar, vanilla, and salt (1/2 tsp. Smooth onto the cheesecake layer. 
  2. Coffee Cheesecake
  3. Let cool outside of the fridge then refrigerate overnight
  4. To make the Sour Cream
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