Mocha Cheesecake Recipe – Creamy Coffee & Chocolate Delight
1. Introduction
If you’re a coffee lover who also has a soft spot for chocolate, this Mocha Cheesecake is your dream dessert. It’s the perfect marriage of smooth, creamy cheesecake and the bold, aromatic flavor of coffee, all wrapped in a decadent chocolate crust. The coffee amplifies the chocolate flavor, giving each bite a rich, gourmet taste that feels like a luxurious café dessert.
This recipe is ideal for special occasions, dinner parties, or whenever you want to impress guests with a restaurant-quality treat that’s surprisingly easy to make. You’ll learn how to get that velvety texture, a perfectly set center, and a topping that wows everyone.
2. Ingredients Breakdown
For the Crust:
- Chocolate cookies – Use crushed Oreos or chocolate graham crackers for a deep cocoa flavor.
- Unsalted butter – Holds the crust together and adds a rich taste.
For the Filling:
- Cream cheese – Softened for smooth blending; full-fat is best for creaminess.
- Granulated sugar – Balances the tang of the cream cheese.
- Eggs – Provide structure and help the cheesecake set.
- Sour cream – Adds tang and a silky texture.
- Heavy cream – Enhances richness.
- Instant coffee or espresso powder – Dissolves easily and infuses the cheesecake with coffee flavor.
- Semi-sweet chocolate – Melted for that mocha richness.
- Vanilla extract – Enhances the overall flavor.
For the Ganache Topping:
- Semi-sweet chocolate – For a glossy finish.
- Heavy cream – Creates a luscious pourable ganache.
Substitutions:
- Swap sour cream with Greek yogurt for a lighter version.
- Use decaf espresso powder for less caffeine.
- Try white chocolate for a mocha-white cheesecake twist.
3. Step-by-Step Instructions
- Prepare the crust
- Preheat oven to 325°F (163°C).
- Crush chocolate cookies into fine crumbs. Mix with melted butter until evenly moistened.
- Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
- Make the filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed.
- Stir in sour cream, heavy cream, and vanilla.
- Add mocha flavor
- Dissolve instant coffee in 2 tablespoons of hot water.
- Melt chocolate and let it cool slightly before adding to the batter.
- Mix coffee and melted chocolate into the cream cheese mixture.
- Bake
- Pour filling over the crust.
- Place the springform pan in a larger roasting pan and fill halfway with hot water (water bath method).
- Bake for 60–70 minutes, until edges are set but center is slightly jiggly.
- Cool and chill
- Turn off oven and leave cheesecake inside with the door ajar for 1 hour.
- Remove from oven, let cool completely, then refrigerate for at least 4 hours (preferably overnight).
- Make the ganache
- Heat heavy cream until just simmering. Pour over chopped chocolate. Stir until smooth.
- Spread over chilled cheesecake and refrigerate 30 minutes before serving.
4. Tips and Variations
- For an extra coffee kick, add 1 tablespoon of coffee liqueur to the filling.
- Garnish with chocolate-covered espresso beans for presentation.
- Make mini cheesecakes using muffin tins for individual servings.
- For gluten-free, use gluten-free chocolate cookies in the crust.
5. Serving Suggestions
- Serve slices with a dollop of whipped cream and a dusting of cocoa powder.
- Pair with a cappuccino or espresso for a café-style experience.
- Add fresh berries for a pop of color and tartness.
6. Storage and Reheating Instructions
- Fridge: Store covered in the refrigerator for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.
- Thawing: Defrost overnight in the fridge.
- Reheating: Cheesecake is best served chilled; no reheating needed.
7. Recipe Notes
- Can be made 1–2 days ahead for better flavor.
- Always use room-temperature cream cheese for a lump-free batter.
- Avoid overmixing after adding eggs to prevent cracks.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 465 |
| Fat | 32g |
| Saturated Fat | 18g |
| Carbs | 38g |
| Sugar | 27g |
| Fiber | 2g |
| Protein | 7g |
| Sodium | 240mg |
| Cholesterol | 135mg |
| Calcium | 9% DV |
| Iron | 12% DV |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 12
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6 hours (including chilling)
Ingredients:
- Chocolate cookies (crushed) – 2 cups
- Unsalted butter (melted) – 1/2 cup
- Cream cheese – 24 oz
- Sugar – 1 cup
- Eggs – 3 large
- Sour cream – 1 cup
- Heavy cream – 1/2 cup (plus 1/2 cup for ganache)
- Instant coffee – 1 tbsp
- Semi-sweet chocolate – 8 oz (plus 4 oz for ganache)
- Vanilla extract – 1 tsp
Instructions:
- Prepare crust and bake 8 minutes.
- Beat cream cheese and sugar; add eggs.
- Mix in sour cream, heavy cream, vanilla, coffee, and melted chocolate.
- Bake in a water bath 60–70 minutes.
- Cool, chill, and top with ganache.
Notes:
- Use water bath for best texture.
- Chill overnight for clean slices.
🏷️ Diet Tags: Vegetarian, Decadent Dessert, Holiday Treat
🌿 Health Benefits: Contains antioxidants from cocoa and coffee; good source of calcium from cream cheese.
FAQs:
Q: Can I use brewed coffee instead of instant coffee?
A: Yes, but reduce other liquids slightly to avoid a runny batter.
Q: How do I prevent cracks?
A: Bake in a water bath and avoid overbaking.
10. Final Thoughts
This Mocha Cheesecake delivers the perfect balance of creamy, chocolatey indulgence and aromatic coffee flavor. Whether for a holiday dinner or a weekend treat, it’s guaranteed to make coffee and chocolate lovers happy. Give it a try, and let me know how it turned out for you in the comments below.