Easy Cappuccino Cheesecake

61  Ratings
  • 10 min prep
  • 3 hr 50 min total
  • Makes 8 servings.

A creamy filling flavored with instant coffee is baked in a prepared chocolate-sandwich-cookie crust for an easy, luscious cheesecake.

Easy Cappuccino Cheesecake Recipe


  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 Tbsp. milk
  • 2 Tbsp. instant coffee
  • 1 OREO Pie Crust (6 oz.)


  • Preheat  oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Microwave  milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
  • Bake  40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but choose an appropriate portion.

Special ExtraGarnish with chocolate-dipped pecan halves just before serving.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 370 
    • Total fat 26 g
    • Saturated fat 14 g
    • Cholesterol 115 mg
    • Sodium 380 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 20 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 15 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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