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This mocha cheesecake is a rich and creamy dessert that perfectly balances the deep flavors of coffee and chocolate. It’s become a favorite for special occasions and cozy get-togethers, combining a crunchy Oreo crust with a smooth mocha-infused filling topped by a luscious ganache.
I first made this for a holiday party, and it immediately became the star of the dessert table. Now I make it for birthdays and celebrations whenever I want to wow my guests with minimal fuss.
Ingredients
- Cookies Oreos: for the crust — use regular or double-stuffed for more richness
- Butter: melted to bind the crust — unsalted butter gives better control over flavor
- Heavy whipping cream: cold — whipping it up adds lightness to the dense cheesecake filling
- Cream cheese: softened to room temperature for smooth mixing without lumps
- Unsweetened cocoa powder: gives the filling its deep chocolate flavor — choose a high-quality Dutch-processed type for milder acidity
- Instant espresso powder: provides the mocha kick — look for finely ground for easy dissolving
- Powdered sugar: adds sweetness that melts evenly into the cream cheese mixture without grit
- Vanilla extract: enhances overall flavor and balances the coffee and chocolate notes
- Semi-sweet chocolate chips: for ganache — choose good-quality baking chocolate for glossy, smooth topping
- Light corn syrup: in ganache helps achieve that shiny finish and silky texture
Instructions
- Crust Preparation:
- Grease a 9-inch springform pan with butter or shortening to prevent sticking. Use a food processor to crush the Oreos into fine crumbs, making sure there are no large chunks. While the processor is running on low speed, gradually pour in the melted butter until the crumbs start to clump together like wet sand. Transfer the crumb mixture into your greased pan and use the flat bottom of a measuring cup or glass to press the crumbs firmly and evenly along the bottom and up the sides. Freeze the crust for at least 20 minutes to let it set properly.
- Whip the Cream:
- In a clean mixing bowl, pour the cold heavy whipping cream and whip it using an electric mixer until stiff peaks form. This step is crucial for getting a light, airy texture in the cheesecake. Set the whipped cream aside.
- Mix the Filling:
- In a large bowl, beat the softened cream cheese together with the cocoa powder and instant espresso powder until smooth and free of lumps. Add the powdered sugar and vanilla extract and beat until fully combined. Gently fold the whipped cream into this mixture using a spatula, making sure not to deflate the cream. The filling should be fluffy yet thick enough to hold its shape.
- Assemble the Cheesecake:
- Spoon the mocha cheesecake filling evenly over the chilled crust. Smooth the surface with a spatula to create an even top layer. Cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours but preferably overnight. This chilling step allows the cheesecake to set firmly and the flavors to meld beautifully.
- Prepare the Ganache:
- When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the springform pan and carefully remove the ring. Transfer the cheesecake to a serving plate or cake stand for presentation. In a small microwave-safe bowl, stir together the heavy whipping cream and instant espresso powder, then heat for about 1 minute until steaming but not boiling. Add the semi-sweet chocolate chips and light corn syrup to the hot cream, let it sit for 2 minutes, then stir until completely smooth and glossy. Pour the ganache over the top of the cheesecake and spread it evenly. Let the ganache set for about 10 minutes before slicing and serving chilled.
This cheesecake always reminds me of the first time I took it to a family gathering. The mocha notes sparked so many compliments that it quickly became a tradition for every holiday after. I especially love how the whipped cream folded into the cheesecake filling gives it a lightness that balances the rich chocolate and coffee flavors perfectly.
Storage tips
Store this cake well wrapped in plastic wrap or airtight containers in the fridge to keep it fresh for up to three days. It maintains its texture beautifully within this window. For longer storage, freeze it wrapped in plastic and foil. Thaw it overnight in the fridge before serving to preserve that creamy consistency.
Ingredient substitutions
If you do not have instant espresso powder, doubling the amount of instant coffee powder works well or stirring in a shot of very strong brewed espresso while reducing the cream can achieve a similar mocha taste. For a dairy-free version, try cream cheese and cream substitutes made from coconut or almond milk, though expect some flavor changes.
Serving suggestions
Serve this cheesecake chilled with fresh raspberries or a dusting of cocoa powder to enhance the chocolate mojo. A dollop of whipped cream or a drizzle of caramel sauce also complements the coffee undertones nicely. It pairs wonderfully with an afternoon cup of java or an after-dinner digestif.
This mocha cheesecake blends rich coffee and chocolate flavors with a simple no-bake method, perfect for impressing guests with minimal effort.
FAQs about Recipes
- → What can I use if I don't have instant espresso powder?
You can substitute instant coffee powder, using double the amount to maintain mocha intensity, or a shot of strong brewed espresso with less cream.
- → Can this be made gluten-free?
Yes, use gluten-free chocolate sandwich cookies or wafers for the crust; the filling and ganache are naturally gluten-free.
- → How do I ensure a firm crust?
Press the Oreo crumbs firmly into the pan using a flat-bottomed glass or measuring cup to help the crust hold together when sliced.
- → Is there an alternative to a springform pan?
A 9-inch deep pie dish or an 8x8-inch high-sided square pan lined with parchment works well; chill time and yield remain similar.
- → How should leftovers be stored?
Wrap tightly with plastic wrap and store in an airtight container in the fridge for up to 3 days, or freeze wrapped in plastic and foil for up to 2 months.
- → What is the best way to make the ganache smooth?
After heating cream and espresso, let the chocolate chips rest before stirring gently until fully melted and smooth, avoiding lumps.