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.
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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!
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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.