Coffee lovers – this extravagant, layered coffee cake recipe is for you! My Triple Coffee Cheesecake is a combination of Kahlua cheesecake, Kahlua-coffee mousse cake, and topped off with coffee-chocolate whipped cream. All three layers come together to form a gorgeous, show-stopping cheesecake that literally melts in your mouth. I love that this mousse cake recipe isn’t too sweet; it’s rich and flavorful, yet not overwhelming.
Watch My Video!
Watch my video recipe for step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!
How It’s Made!
This epic coffee cheesecake recipe is made with three distinct layers, each adding a unique and delicious element to this recipe! I start with a chocolate graham cracker crust – the chocolate adds an extra bit of richness to every bite. The first layer is a traditional-style, baked coffee cheesecake. This heavier cheesecake layer is followed by light-as-air coffee mousse. This delicate coffee mousse cake recipe simply melts in the mouth! It’s made with cream cheese and whipped cream – it’s the perfect choice for this cake.
And to finish off the first two layers, I add a layer of coffee whipped cream. This is my favorite layer, too. Don’t get me wrong, the other layers are delicious but the whipped cream is so light and fluffy, this cake wouldn’t be the same without it! Use a fancy star tip for piping the coffee whipped cream on top for a show-stopping finish. And sprinkle the top with cocoa powder!
A Personal Favorite!
This is one of the best cheesecakes I’ve ever had – definitely one to try! I’ve made this coffee cake over and over again for many different occasions and it’s always a hit with everyone! Enjoy it for birthdays, anniversaries, or other special occasions. My dad now requests this cheesecake all the time and has my sister make it for him and his coworkers!
More Recipes!
Enjoyed this coffee cake recipe? Check out some of my other recipes you’re sure to enjoy!
- I enjoyed this coffee cheesecake so much, I came up with a fruity version of it! Try my ‘Red Velvet Strawberry Cheesecake’ next!
- And this ‘Coffee Tres Leches Cake’ is so light and airy and packed with incredible coffee flavor!
- Tatyana’s Torte – this elaborate coffee hazelnut cake is one of the best ever, with crunchy meringue filling and French buttercream!
- Coffee Caramel Cake – coffee cake layers with caramel frosting and chocolate ganache!
- German Chocolate Cheesecake – rich and velvety smooth chocolate cheesecake with coconut!
Enjoyed this recipe? Save it to Pinterest for later!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love this tall spring form pan for cakes and cheesecakes.
I use a bulk roll of acetate cake collar, then cut it down to size for each cake.
This set of jumbo cake decorating tips includes all my favorites.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.
Love your recipes. This looks delish. Would love to see some more Russian recipes for cakes/food
Hi there Tatyana,
I was wondering if all the cheese ingredients and sour cream should be room temperature? What about the heavy cream as well?
Heavy cream should always be chilled. For best results chill beaters and bowl.
Can you make the cheesecake and mousse layers a few days ahead and freeze, and add the whipped cream for the day before?
Hi Nancy! You can definitely make the layers ahead of time, up to 3 days, but I do not recommend freezing the layers. Just cover the pan with plastic and refrigerate 🙂
Yummmm!!! I made this cake and my husband said its his new favorite! Thank you :))
:)) Awesome! So glad you enjoyed it! It’s one of my new favorites, too! Couldn’t stop eating it!
The recipe doesn’t say when you add the melted chocolate chips for the chocolate coffee whipping cream.
You’ll want to add in along with the cream cheese 🙂
I don’t normally feel compelled to leave comments or reviews, but this recipe is an exception. What a delicious cheesecake! It’s light and fluffy, and while each layer has its own distinct flavor they each complement the others well. I didn’t have Kahlua on hand, so I brewed some strong coffee, sweetened it, and cooled it. I used this each time the recipe called for espresso and Kahlua. The result was pleasing, but I suspect using Kahlua and espresso is even better. Thanks so much for sharing this!
I am so glad you enjoyed this cake and thank you for taking the time to leave a review! Try using Kahlua next time; it’s even better! 🙂
Is there a substitute I can use for the eggs in this recipe?
I haven’t tried using anything else but here’s a chart that I recommend to anyone asking about egg substituting: http://www.egglesscooking.com/egg-substitutes/
Is there a substitution for the kahlua? Could I just use more espresso?
Yes, just use a bit more espresso. I would also increase the sugar slightly since kahlua is sweetened
Hi, Tatyana! This is def on to-bake list but I was wondering if I could use maybe a fudgy brownie base instead of graham crackers?
What an awesome idea! That would taste fantastic, too! 🙂
Could you make these into mini cheesecakes using a cupcake pan?
Absolutely! 🙂 That would work well, too. Enjoy!
Can I use the coffee mouse layer also to piping the cupcakes? Would it hold the shape?
Hi! 🙂 I think the coffee whipped cream would be a great option for cupcakes! 🙂
Hey Tatyana
Which stand do you use for the oven? Convection or traditional?
Thank you!
Hi Lara! I always bake my desserts the traditional way, not convection.