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Greek Yogurt Vanilla Espresso Cheesecake

4.94 from 16 votes
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chocolate crust

  • 6 tablespoons unsalted butter melted
  • 20 oreo cookies

vanilla espresso cheesecake

  • 2 teaspoons 1 packet powdered gelatin
  • 2 8-ounce blocks of cream cheese, softened
  • 1 1/2 cups plain greek yogurt 2% or full-fat
  • 3/4 cup sugar
  • 3 tablespoons instant espresso powder
  • 1 tablespoon vanilla bean paste
  • 1/2 lemon juiced
  • 1/2 teaspoon salt
  • cocoa or espresso powder for dusting
  • chopped dark chocolate for stopping


chocolate crust

  • Place the cookies in a food processor and pulse until crumbs remain. Stream in the butter and run the processor, scraping down the sides if needed, until all the crumbs are moistened. Press the cookie crumbs into a 9-inch springform pan and put it in the fridge while you make the filling.

espresso cheesecake

  • Place the gelatin in a heatproof bowl with 1 1/2 tablespoons cold water. Let it sit for 5 to 10 minutes and soften.
  • In the bowl of your food processor, blend the cream cheese, yogurt, sugar, espresso powder, vanilla paste, lemon juice and salt. Scrape down sides, making sure the mixture is smooth.
  • Heat a 1/2 inch of water in a skillet and place the bowl of gelatin in the water. Whisk the gelatin until it dissolves. Very carefully pick up the bowl (using a towel or potholders!) and drizzle the gelatin into the food processor and blend it up well.
  • Pour the mixture into the oreo crust. Refrigerate overnight, or for at least 6 to 8 hours.
  • To serve, top with a dusting of cocoa powder or espresso powder and chopped chocolate.


[slightly adapted fromĀ bon appetit via epicurious]

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