Why You’ll Love This Recipe
Mocha Cheesecake is the ultimate dessert for coffee and chocolate lovers. It features a creamy, rich filling infused with espresso and cocoa on a chocolate cookie crust. This indulgent treat offers a perfect balance of deep mocha flavor and velvety texture, making it ideal for special occasions or a luxurious everyday dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chocolate cookie crumbsunsalted buttercream cheesegranulated sugareggssemisweet chocolateespresso powdervanilla extractheavy creamcocoa powder
directions
Preheat your oven to 325°F (160°C) and grease a springform pan.
Combine chocolate cookie crumbs and melted butter. Press into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Melt the semisweet chocolate and mix into the batter along with espresso powder, cocoa powder, and vanilla extract.
Stir in the heavy cream until fully incorporated.
Pour the filling over the cooled crust and smooth the top.
Bake for 55-65 minutes, or until the center is just set and the edges are slightly puffed.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight before serving.
Servings and timing
This recipe yields 10-12 slices.Preparation time: 20 minutesBaking time: 55-65 minutesCooling and chilling time: 5-6 hoursTotal time: 6-7 hours
Variations
Add a swirl of caramel or chocolate sauce on top before baking.
Use a brownie crust for an extra chocolatey base.
Fold in chocolate chips or chopped nuts for added texture.
Top with whipped cream and a dusting of cocoa before serving.
Add a splash of coffee liqueur for an adult twist.
storage/reheating
Store Mocha Cheesecake in an airtight container in the refrigerator for up to 5 days.Freeze slices individually wrapped for up to 2 months.Thaw in the fridge overnight before serving.Do not microwave to reheat—serve chilled or at room temperature.
FAQs
What kind of coffee should I use?
Instant espresso powder works best for a strong, rich flavor without extra liquid.
Can I use decaf coffee?
Yes, decaf espresso powder is a great option if you want to avoid caffeine.
How do I prevent cracks?
Avoid overmixing the batter, and cool the cheesecake slowly in the oven with the door ajar.
Can I make this ahead of time?
Absolutely. Mocha Cheesecake is perfect to make a day or two in advance.
What chocolate is best?
Use good-quality semisweet or bittersweet chocolate for the best flavor.
Can I make it gluten-free?
Yes, use gluten-free chocolate cookies for the crust.
Do I need a water bath?
A water bath can help prevent cracks, but it’s optional if you cool the cheesecake gradually.
Can I substitute the crust?
Yes, graham cracker or Oreo crusts are great alternatives.
Can I add toppings?
Yes, try chocolate ganache, whipped cream, or coffee beans for garnish.
Is this kid-friendly?
It contains coffee, so it’s best for adults or older kids depending on your preference.
Conclusion
Mocha Cheesecake combines the boldness of coffee with the richness of chocolate in a decadent, creamy dessert. It’s an elegant showstopper that’s surprisingly simple to prepare and perfect for any coffee enthusiast. Serve it at your next gathering or savor it slowly with a cup of espresso—you won’t be disappointed.
Print
Mocha Cheesecake
- Prep Time: 20 min
- Cook Time: 70 min
- Total Time: 9 hr (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy mocha cheesecake combining coffee and chocolate flavors on a buttery chocolate cookie crust.
Ingredients
- 1¾ cups chocolate cookie crumbs (about 180 g)
- 5 Tbsp unsalted butter, melted (about 70 g)
- 3 (8‑oz) packages cream cheese, softened (24 oz / 680 g)
- 1 cup granulated sugar (200 g)
- 3 large eggs
- 1 cup sour cream (240 ml)
- ½ cup heavy cream (120 ml)
- 2 Tbsp all‑purpose flour
- 2 Tbsp instant espresso powder
- ¾ cup semi‑sweet chocolate chips, melted (130 g)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325 °F (160 °C). Grease a 9‑inch springform pan and wrap the outside with foil.
- Mix chocolate cookie crumbs with melted butter; press into bottom of pan. Bake 10 minutes, then cool slightly.
- In a bowl, dissolve espresso powder in heavy cream.
- Beat softened cream cheese until smooth. Add sugar, flour, and vanilla; beat until combined.
- Mix in sour cream, then eggs one at a time, mixing well after each addition.
- Fold in coffee‑cream mixture and melted chocolate until just blended; avoid over‑mixing.
- Pour batter over crust, smooth top, then place pan in a water bath using a larger pan.
- Bake 60–70 minutes until edges are set and center slightly jiggly.
- Turn off oven, crack door slightly, and cool cheesecake inside for 1 hour.
- Remove water bath, chill cheesecake in refrigerator overnight (at least 6 hours).
- Before serving, run a knife around edge, release springform, slice and serve. Optionally top with whipped cream or chocolate shavings.
Notes
- Ensure cream cheese is room temperature for a smooth batter.
- Use instant espresso for best flavor without extra liquid.
- Water bath prevents cracks—don’t skip.
- Chill fully before slicing for clean cuts.