Mocha Cheesecake

Mocha Cheesecake is a luscious, coffee-infused chocolate dessert that’s rich, velvety, and utterly irresistible. Combining the bold flavors of espresso and cocoa in a creamy cheesecake base, this dessert sits atop a chocolate cookie crust and is finished with a smooth chocolate ganache or whipped topping. It’s a decadent treat that’s perfect for coffee lovers and special occasions alike.

Why You’ll Love This Recipe

This cheesecake blends the deep, robust flavor of coffee with the sweetness of chocolate for a sophisticated and indulgent dessert. It’s smooth, creamy, and perfectly balanced—not too sweet, with just the right touch of bitterness from the coffee. This dessert is make-ahead friendly, show-stopping in presentation, and guaranteed to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Chocolate graham crackers or chocolate sandwich cookies (crushed)
• Melted butter
• Sugar (optional)

For the cheesecake filling:

• Cream cheese, softened
• Sugar
• Eggs
• Sour cream or heavy cream
• Instant espresso powder or strong brewed coffee
• Semisweet or dark chocolate, melted
• Vanilla extract
• Cocoa powder

Optional ganache topping:

• Heavy cream
• Chocolate chips or chopped chocolate

directions

this recipe

1. Preheat oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper if desired.
2. Combine crushed chocolate cookies and melted butter to form the crust. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
4. Mix in eggs, one at a time, followed by sour cream, vanilla extract, cocoa powder, and espresso powder.
5. Fold in melted chocolate until well incorporated.
6. Pour batter over cooled crust. Tap the pan gently on the counter to remove air bubbles.
7. Bake in a water bath for 55–65 minutes, or until the center is just set but slightly jiggly.
8. Turn off the oven and let cheesecake cool inside with the door cracked for 1 hour.
9. Chill in the fridge for at least 4 hours, preferably overnight.
10. If using, make the ganache by heating cream until simmering, then pouring over chocolate chips. Stir until smooth and pour over chilled cheesecake.

Servings and timing

Serves 10–12
Prep time: 25 minutes
Cook time: 1 hour
Chill time: 4+ hours
Total time: 5.5–6 hours

Variations

• Use milk chocolate for a sweeter version
• Add a swirl of caramel or chocolate syrup into the batter before baking
• Swap espresso with decaf or coffee liqueur for a boozy touch
• Use Oreo crust or nut-based crust for a different flavor
• Add whipped cream and chocolate curls on top for extra flair

storage/reheating

Store cheesecake tightly covered in the refrigerator for up to 5 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
Do not reheat—this dessert is best enjoyed chilled.

FAQs

What kind of coffee should I use?

Instant espresso powder works best for a strong, smooth coffee flavor. Strong brewed coffee can be used as well but may affect the texture slightly.

Can I make this without a water bath?

Yes, but a water bath helps prevent cracks. If skipping, place a pan of water on the rack below the cheesecake to create steam.

What kind of chocolate is best?

Use high-quality semisweet or dark chocolate for the best taste and texture.

Can I make this ahead of time?

Yes, this cheesecake is perfect for making a day in advance. It needs time to chill and set for the best flavor.

How do I know when it’s done?

The center should still have a slight jiggle when gently shaken. It will firm up as it cools and chills.

Can I use flavored coffee?

Yes, flavored instant coffee or liqueurs like Kahlúa or Baileys Mocha work well in this recipe.

How do I prevent cracks?

Use a water bath, don’t overmix the batter, and cool the cheesecake gradually in the oven with the door cracked.

Can I use a store-bought crust?

Yes, a premade chocolate cookie crust can be used for convenience, though the texture may differ slightly.

What toppings go well with mocha cheesecake?

Whipped cream, ganache, shaved chocolate, or chocolate-covered espresso beans are all excellent choices.

Can I make it gluten-free?

Yes, use gluten-free chocolate cookies for the crust and ensure all other ingredients are certified gluten-free.

Conclusion

Mocha Cheesecake is the perfect combination of rich chocolate and bold coffee flavor, making it a sophisticated yet approachable dessert for any occasion. Whether you’re celebrating or just indulging, this creamy, decadent treat is guaranteed to satisfy every mocha lover’s craving.

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