If you're like me and can't decide between coffee, chocolate, or cheesecake—why not go with all three? This homemade cheesecake wraps them up in one glorious dessert. It’s the kind of thing that makes you pause after the first bite, then dive right back in for another. We’re talking smooth cream cheese with that signature tang, mellowed out by brewed espresso and sweetened with melted chocolate. Whether you’re a fan of healthy cheesecake recipes, scouting out vegan cheesecake recipes for later, or eyeballing pumpkin cheesecake recipes for the fall, this one holds its own. High protein cheesecake? Check. Raw vegan cheesecake? Well, not quite—but this one definitely keeps the creamy dream alive. Craving vegan pumpkin cheesecake? Maybe later, but let’s start here. I’ve baked this for birthdays, book clubs, and once because it was a Tuesday. Every time, it disappears faster than I can cut the last slice. Let’s make dessert a little dramatic, shall we?