White Russian Cheesecake

white russian cheesecake Dessert
White Russian Cheesecake
  • Prep 15 min
  • Total 5 hr 55 min
  • Servings 8

If White Russians are your favorite special-occasion drink, this creamy cheesecake recipe is for you. Spiked with coffee-flavored liqueur, it serves up those classic flavors in a whole new way. MORE+ LESS-

Stephanie Wise
Created October 21, 2011



cup crushed graham crackers (16 squares)
cup butter, melted


packages (8 oz each) cream cheese, softened
cup sugar
cup cold brewed espresso
cup milk
cup coffee-flavored liqueur
teaspoon vanilla
tablespoon butter, melted

Topping, if desired

Vanilla-flavored candy coating (almond bark)
Milk chocolate-flavored candy coating


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  • 1
    Heat oven to 350°F. Cover outside bottom and sides of 9-inch springform pan with foil to avoid leaks. In small bowl, mix crushed graham crackers and butter. Press mixture evenly in bottom of pan. Set aside.
  • 2
    In large bowl, beat cream cheese with whisk or electric mixer on medium speed until smooth. Add sugar, espresso, milk, liqueur, butter and vanilla; beat on low speed until smooth (do not overmix). Add eggs, one at a time, beating just until combined. Pour filling carefully into pan.
  • 3
    Bake about 40 minutes or until center is just set. Cool completely on cooling rack, about 1 hour. Cover cheesecake; refrigerate 4 hours or overnight.
  • 4
    To make topping, melt vanilla and milk chocolate candy coatings as directed on packages. Using spoons or decorating bags, drizzle lines of candy coatings over refrigerated cheesecake. Let coating set before serving.

Expert Tips

  • Run a sharp knife under very hot water before cutting into the cheesecake, so that the topping will slice easily.
  • Not a fan of candy coating as a topping? Top each serving with a dollop of whipped cream spiked with extra coffee-flavored liqueur instead.

Nutrition Information

No nutrition information available for this recipe

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