Why You’ll Love This Recipe

I love this cheesecake because it’s elegant yet surprisingly easy to make. The layers of coffee jelly add a beautiful texture and a fun twist, while the Kahlúa gives it that classic espresso martini flavor. It’s a dessert that looks impressive but doesn’t require baking, making it perfect for parties, special occasions, or any time I want to wow my guests. The overnight setting makes it great for preparing ahead of time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 x 128g pkt Oreo Original cookies
100g unsalted butter, melted
500g cream cheese, at room temperature, chopped
395g can sweetened condensed milk
3 tbsp Kahlúa Coffee Liqueur
80ml (1/3 cup) thickened cream
60ml (1/4 cup) water
3 tsp gelatine powder
Crushed chocolate-coated coffee beans, to decorate

Coffee jelly
60ml (1/4 cup) water
1 tbsp gelatine powder
500ml (2 cups) freshly brewed espresso coffee
110g (1/2 cup) caster sugar

Directions

Step 1
To make the coffee jelly, I place water in a small bowl, sprinkle it with gelatine, and stir until combined. In a small saucepan, I heat the coffee and sugar over medium heat until it just reaches the boil. I add the gelatine mixture and stir until it dissolves completely. Then, I pour it into two small containers and refrigerate for at least 4 hours until set.

Step 2
I grease and line the base of a 20cm round springform pan. In a food processor, I blend the Oreo cookies until finely crushed. I add melted butter and pulse until combined. I press this mixture firmly into the base and up the sides of the pan, creating a slightly rustic edge at the top. I chill it in the fridge for 15 minutes to firm up.

Step 3
For the cheesecake filling, I blend the cream cheese, condensed milk, and Kahlúa in a clean food processor until smooth. I add the thickened cream and blend again until well combined. In a small bowl, I combine water and gelatine, microwaving it for 10 seconds until dissolved, then whisk it with a fork. With the processor running, I pour in the gelatine mixture and blend until completely incorporated.

Step 4
I cut the set coffee jelly into 1.5cm cubes. Over the chilled Oreo crust, I scatter one-third of the jelly cubes, pour one-third of the cheesecake mixture over them, and repeat this layering process two more times. I tap the pan gently on the counter to remove air bubbles and smooth the top. I refrigerate the cheesecake for 6 hours or overnight until fully set.

Step 5
Once set, I transfer the cheesecake to a serving plate and sprinkle it generously with crushed chocolate-coated coffee beans before serving.

Servings and Timing

This cheesecake serves 10 people and takes about 30 minutes to prepare, 5 minutes of cooking time for the jelly, and at least 6 hours (preferably overnight) to set completely. It’s the perfect make-ahead dessert for entertaining.

Variations

 For a twist, I’ve swapped the Oreo base for chocolate digestive biscuits or added a layer of whipped cream on top before serving. I also like using decaf coffee when making it for guests who prefer a caffeine-free option.

Storage/Reheating

I store the cheesecake in the fridge, covered, for up to 4 days. It’s best kept chilled and served cold. Since it contains gelatine, I don’t freeze it as the texture can change after thawing. The jelly and cheesecake layers stay perfectly smooth and firm when refrigerated.

FAQs

Can I use instant coffee instead of espresso?

Absolutely. I dissolve about 2 tablespoons of instant coffee in 500ml of hot water for a strong flavor.

What if I don’t have a food processor?

I can crush the cookies in a ziplock bag with a rolling pin and use an electric mixer for the cheesecake filling.

How long does it need to set?

It needs at least 6 hours in the fridge, but overnight is best for the perfect firm texture.

Can I make it ahead of time?

Yes, it’s ideal for making a day before serving since it needs to chill and set properly.

Can I use a different type of biscuit base?

Yes, chocolate digestives or any crunchy chocolate cookie work beautifully.

How can I make it vegetarian?

I use a vegetarian-friendly gelatine substitute like agar-agar, following the package instructions.

Can I make mini versions?

Yes, I often divide the mixture into small jars or ramekins for individual serves—it looks adorable and sets faster.

What’s the best way to cut it cleanly?

I dip a sharp knife in hot water, wipe it dry, and slice—it gives smooth, clean cuts through the jelly and cheesecake layers.

Can I decorate it differently?

Of course. I sometimes drizzle melted chocolate or espresso syrup on top, or garnish with whipped cream and coffee beans for a fancier presentation.

Conclusion

This Espresso Martini Jelly Cheesecake is the ultimate dessert for coffee lovers. I adore the mix of creamy cheesecake, wobbly coffee jelly, and the slight crunch of the Oreo crust. The hint of Kahlúa makes it indulgent without being too rich, and every slice looks as beautiful as it tastes. Whether I’m serving it for a dinner party or a weekend treat, it always gets rave reviews.