If you’re craving a dessert that blends the richness of cheesecake with the bold flavors of a White Russian cocktail, this White Russian Cheesecake is your next culinary showstopper. Each slice is creamy, silky, and infused with coffee liqueur and vodka, all resting on a buttery graham cracker crust. The gentle tang of cream cheese beautifully balances the boozy sweetness, creating a dessert experience that feels indulgent yet surprisingly balanced.
This decadent cheesecake is ideal for celebrations, dinner parties, or any evening where you want to impress without overcomplicating things. It takes classic decadent dessert recipes to a new level—no layering shenanigans, just simple steps and dramatic results. Whether you serve it on a holiday table or pair it with coffee after dinner, this cake delivers both style and substance.
Why You’ll Love This Recipe
- Cocktail-inspired twist: A cheesecake meets White Russian—elegant and unexpected.
- Creamy, crowd-pleasing texture: Ultra-smooth filling with a firm but tender bite.
- Statement dessert: Perfect centerpiece for celebrations, worthy of holiday dessert ideas.
- Relatively straightforward: No elaborate decorations required, just simple steps.
- Flexible for garnish: Add chocolate shavings, coffee beans, or a light whipped cream crown.
- Memorable flavor pairing: Combines coffee, cream, and vodka in a dessert your guests will talk about.
Ingredient Breakdown
Here’s a look at each component and why it matters in this boozy cheesecake masterpiece:
Crust
- Graham cracker crumbs (1½ cups): Provides the crisp base that holds up to the creamy filling.
- Unsalted butter (5 tbsp, melted): Binds the crumbs and gives richness and structure.
- Granulated sugar (¼ cup): Adds subtle sweetness to balance the tang of the cheese layer.
(Note: The original listing had duplicates; the correct crust portion is as above.)
Filling
- Cream cheese (32 oz, softened): The heart of any cheesecake—must be very soft to avoid lumps.
- Granulated sugar (1½ cups): Sweetens and gives structure to the filling.
- Eggs (4 large): Bind and help the cheesecake set to a luxurious mousse-like texture.
- Coffee liqueur (¼ cup, e.g. Kahlúa): Infuses that signature coffee flavor.
- Vodka (2 tbsp): Adds a clean boozy note, mimicking the White Russian cocktail.
- Heavy cream (½ cup): Lightens the filling and adds a silky mouthfeel.
- Vanilla extract (1 tsp): Rounds out the flavors and prevents bitterness.
Topping
- Heavy cream (1 cup): Whipped to top the cheesecake with a delicate cloud.
- Powdered sugar (2 tbsp): Adds sweetness to the whipped cream topping.
- Garnish (optional): Coffee beans, chocolate shavings, or cocoa powder for visual flair.
Pro Tips for a Flawless Cheesecake
- Always use room-temperature ingredients: This ensures a silky, lump-free filling.
- Beat low and slow: Overbeating introduces air that can cause cracking.
- Use a water bath (bain-marie): Wrapping your springform pan and baking over water helps maintain moisture and prevent cracks.
- Don’t overbake: The center should still have a gentle jiggle when done—carryover heat will finish it.
- Cool gradually: After baking, turn off the oven and crack it open slightly for an hour before chilling to avoid sudden temperature shock.
Ingredient Swaps or Variations
- Lower alcohol version: Reduce vodka to 1 tbsp or omit entirely and swap with extra cream.
- Non-alcoholic version: Replace coffee liqueur with strong brewed espresso or coffee extract.
- Gluten-free crust: Use gluten-free graham crumbs or almond flour + gluten-free cookies.
- Lighter version: Use reduced-fat cream cheese and half-and-half instead of heavy cream (though texture will be slightly lighter).
- Chocolate twist: Add 2–3 tbsp cocoa powder to part of the filling for a marbled chocolate version.
Serving Suggestions
- Serve each slice with a dollop of lightly sweetened whipped cream.
- Garnish with chocolate shavings, a few coffee beans, or a dusting of cocoa powder for polish.
- Pair with espresso or a strong cup of coffee to echo the flavors.
- Serve small slices, as this is a rich dessert—ideal for a special closing to dinner.
Make Ahead + Storage Tips
- Chill overnight: For best results, allow at least 8 hours (or overnight) to fully set.
- Cover gently: Use plastic wrap or foil, but avoid pressing it down on the top.
- Refrigerate: Store in the fridge for up to 5 days.
- Freeze slices: Wrap each piece tightly; freeze up to 2 months. Thaw overnight in the fridge.
- Rest before serving: Let slices sit at room temperature 10–15 minutes before serving for optimal texture.
Cultural or Historical Notes
Cheesecake has rich roots going back to ancient Greece, but the modern cream cheese version is deeply embedded in American dessert tradition. The White Russian Cheesecake is a playful fusion of cocktail and cake—merging two realms of comfort into one indulgent dessert. It captures the spirit of classic American dessert recipes by combining timeless cheesecake structure with bold, adult flavors for special occasions.
Frequently Asked Questions (FAQ)
1. Can I make this cheesecake without alcohol?
Yes—simply replace the coffee liqueur with strong espresso and omit or cut back on the vodka.
2. Why did my cheesecake crack?
Overmixing or sudden temperature changes (cooling too rapidly) are common culprits. Using a water bath and gentle cooling helps prevent cracks.
3. How do I know when it’s done?
The edges should be set; the center should still wiggle slightly when the pan is nudged.
4. Can I freeze the entire cheesecake?
Yes. Wrap well and freeze. Thaw overnight in the refrigerator.
5. What size pan should I use?
A 9-inch springform pan is ideal. Using a larger pan may cause the cheesecake to be thinner or overcooked on the edges.
The Big Lebowski White Russian Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press crust mixture firmly into the bottom of the springform pan. Bake for 8–10 minutes, then let cool completely.
- Reduce oven temperature to 325°F (160°C).
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in coffee liqueur, vodka, heavy cream, and vanilla extract until well combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake at 325°F (160°C) for 60–75 minutes, until edges are set but the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before topping.
- In a small bowl, whip heavy cream and powdered sugar until soft peaks form. Spread or pipe over chilled cheesecake.
- Garnish with coffee beans or chocolate shavings before serving.
