Triple Coffee Cheesecake (video)
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 to Make a Triple Coffee Cheesecake!
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!
Enjoyed this coffee cake recipe? Check out some of my other recipes you’re sure to enjoy!
- And this ‘Coffee Tres Leches Cake’ is so light and airy and packed with incredible coffee flavor!
- Chocolate Coffee Cake– rich chocolate cake filled with coffee pastry cream and chocolate French buttercream!
- 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.
Triple Coffee Cheesecake (video)
For Kahlua Cheesecake:
- 10 chocolate graham crackers, about 1 1/2 cups (130g) cookie crumbs
- 1/4 cup melted butter
- 16 ounces cream cheese, softened
- 2 eggs
- 1/2 cup white granulated sugar
- 1/4 cup sour cream
- 1/2 cup mascarpone cheese, softened
- 1/4 cup Kahlua liqueur, or strong espresso
- 1 tablespoon instant coffee
For Coffee Mousse:
- 1 cup heavy cream
- 4 ounces mascapone cheese
- 1/2 cup sweetened condensed milk
- 1/4 cup chocolate chips, melted
- 1/4 cup espresso
- 2 to 3 tablespoons Kahlua
- 2 teaspoons unflavored gelatin
For Coffee Whipped Cream:
- 8 ounces cream cheese
- 1/2 cup chocolate chips, melted
- 1/4 cup Kahlua
- pinch of salt
- 2 cups heavy cream
- Prepare the Kahlua coffee cheesecake layer first. Wrap a 9-inch spring form with foil in preparation for a water-bath. Preheat oven to 325F.
- Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.
- Place the softened cream cheese into a mixer bowl with a flat beater attached. Mix for 5 minutes, until cream cheese is light and creamy. Add the eggs, sugar, sour cream and softened mascaprone; beat again for a few minutes until mixture is smooth. Scrape down sides of mixing bowl periodically to ensure no clumps of cheese remain. Dissolve the instant coffee in the Kahlua liqueur, then pour into the cheesecake batter. Mix for a few more minutes.
- Pour the cheesecake batter over the prepared chocolate crust. Transfer the cake onto a baking sheet and fill the pan with hot water. Bake in preheated oven for 1 hour and 5 to 15 minutes, just until the top is set. Once cheesecake is baked, remove from oven and allow it to cool for one hour before adding the next mousse layer.
- Prepare the coffee mousse layer. Pour cold heavy cream into a mixer bowl and whisk until stiff peaks form; set aside. In a separate bowl, cream together the softened mascarpone, sweetened condensed milk and melted chocolate. In a measuring cup, combine the espresso, Kahlua and unflavored gelatin. Heat this mixture in the microwave for about 1 minute, or until the gelatin is completely dissolved; cool for 5 minutes.
- Pour the gelatin mixture into the creamed mascarpone and stir until combined. Add the whipped cream and fold gently with a spatula until well-combined. Fold as gently as possible to keep the whipped cream airy. Pour the mousse over the cooled cheesecake and set into the refrigerator to set for 30 minutes up to 1 hour. The top of the mousse should start to firm up before adding the last layer.
- For the coffee-chocolate whipped cream, place softened cream cheese, melted chocolate, Kahlua, and a pinch of salt into mixer bowl. Whisk for a few minutes until creamy and smooth. Pour in the cold heavy cream and whisk until a thick and fluffy whipped cream forms.
- Transfer the whipped cream into a pastry bag; I used tip #4FT - French star tip. Pipe the whipped cream in layers over the mousse. Alternatively, simply spoon the whipped cream onto the cake and smooth the top. Place the cake into the refrigerator and set overnight. To remove the cake from spring form, run a flat spatula along the edges to release the cake. Keep cake refrigerated until ready to serve.
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! 🙂
Which stand do you use for the oven? Convection or traditional?
Hi Lara! I always bake my desserts the traditional way, not convection.
This is my absolute favorite cheesecake to make and eat. I am no longer impressed by the Cheesecake Factory’s cheesecakes after eating this one. I have even used the three components (cake, mousse, and whipped cream) individually outside of this recipe.
Thank you so much for the review! I’m so glad you enjoy this cake! It’s actually one of my all-time favorites! 🙂
My daughter gave me this recipe to make for my granddaughter for her sweet sixteenth birthday. She requested this for her birthday. It is a lot of work but so worth it. I used expresso chips in place of chocolate chips. It was delicious! I will be making this again.
Hi Penny! I’m so glad you enjoyed this recipe for such a special birthday! It’s one of my favorite cakes! I hope you continue to enjoy it for years to come!
I’m a vegetarian. Is the gelatin and necessary ingredient? Thank you!
Hi Kathy! The gelatin is needed for the second layer, otherwise it will not set. You can however try using agar gelatin, which is a vegetarian gelatin made from seaweed. I buy mine on Amazon. It works even better than regular gelatin. Enjoy!
Dear Tatyana ,what can i substitute for the gelatine?Because i don’t use gelatine.Thank you for this amazing recipe.Greetings from Natacha
Hi! You can replace the gelatin with agar gelatin, which is a plant-based gelatin. It’s the best alternative to regular gelatin. You will need some kind of setting agent; this recipe won’t work without it. Hope you enjoy it! I get my agar gelatin on Amazon