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Coffee Cheesecake Pie Recipe

Coffee is my superhero, and every superhero needs a sidekick, so I’m sharing this recipe for Coffee Cheesecake Pie. Just saying its name seems to have goodness coming through the lips!

It’s the perfect slice of deliciousness for entertaining–there are a lot of celebrations coming up, Easter, Mother’s Day, Father’s Day, and more. It’s a unique recipe featuring U.S. family-owned Community Coffee Company.

Coffee Cheesecake Pie

This make-ahead dessert features 100% Arabica coffee and a yummy chocolate wafer crust – plus, there’s no last-minute frosting, garnishing, or fussing. It’s entertaining made easy!

Coffee Cheesecake Pie

coffee cheesecake pie


1 cup chocolate wafer crumbs (from about 20 wafers) or graham cracker crumbs

2 tablespoons granulated sugar

3 tablespoons butter, melted

¼ cup bittersweet or semisweet chocolate chips

2 tablespoons strongly brewed Community® coffee

2 (8-ounce) packages Neufchatel cheese (lower fat than cream cheese), softened

½ cup granulated sugar

⅓ cup strongly-brewed Community® coffee, cooled

1 teaspoon vanilla

2 large eggs

How to Make Coffee Cake Cheesecake Pie

  1. Preheat oven to 350°F.
  2. To make the crust, combine wafer crumbs and 2 tablespoons of sugar. Add butter and thoroughly mix. Place in a 9-inch pie pan sprayed with vegetable cooking spray; evenly press up sides and over the bottom. Refrigerate until ready to fill.
  3. In a small microwave-safe measuring cup or bowl, place chocolate chips and 2 tablespoons of coffee. Heat coffee to a simmer in the microwave; do not boil. Stir until completely smooth. Set aside to cool.
  4. In a large mixing bowl, beat Neufchatel cheese and ½ cup sugar until smooth. Add ⅓ cup coffee and vanilla; mix until combined and smooth. Add eggs 1 at a time, mixing on low speed and scraping bowl after each until blended. Pour over reserved crust.
  5. Drizzle reserved coffee mixture all over the filling; gently swirl with a knife tip. Bake in the middle of the oven for 30-40 minutes or until the center is almost set. Let cool completely. Cover and refrigerate for at least 4 hours.
  6. Cut into 8 slices and serve.

This make-ahead dessert features 100% Arabica coffee and a yummy chocolate wafer crust – plus, there’s no last-minute frosting, garnishing, or fussing.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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