Introduction

Indulge in this rich and creamy no-bake mocha cheesecake that combines the bold flavors of espresso and chocolate with a crunchy Oreo crust. It’s a perfect dessert for coffee lovers seeking an easy yet impressive treat.

Mocha Cheesecake (No-Bake) Recipe - Recipe Image

Ingredients

22 Oreo cookies
5 tablespoons butter, melted
1 ½ cups heavy whipping cream, cold
24 ounces cream cheese, softened
⅓ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 cup powdered sugar
1 teaspoon vanilla extract
¼ cup heavy whipping cream
2 teaspoons instant espresso powder
½ cup semi-sweet chocolate chips
1 tablespoon light corn syrup

Instructions

Step 1: Grease a 9-inch springform pan with shortening or butter and set aside.
Step 2: Use a food processor to crush the Oreos into fine crumbs. With the processor running on low speed, gradually add the melted butter until the crumbs clump together.
Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared pan. Freeze for at least 20 minutes until firm.
Step 4: Meanwhile, pour 1 ½ cups cold heavy whipping cream into a bowl and whip with an electric mixer until stiff peaks form. Set aside.
Step 5: In a separate large bowl, beat the cream cheese, cocoa powder, and 1 tablespoon instant espresso powder with an electric mixer until smooth and combined.
Step 6: Mix in the powdered sugar and vanilla extract, then gently fold in the whipped cream until fully incorporated.
Step 7: Spread the cheesecake filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Step 8: When ready to serve, run a thin knife around the edge to loosen the cheesecake and remove the springform ring. Transfer to a serving plate.
Step 9: Combine ¼ cup heavy whipping cream and 2 teaspoons instant espresso powder in a microwave-safe bowl. Heat for 1 minute until steaming.
Step 10: Add the chocolate chips to the hot cream, let sit for 2 minutes, then stir until smooth and shiny.
Step 11: Pour the ganache over the cheesecake and spread evenly. Let it rest for about 10 minutes before slicing and serving chilled.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder in the filling by ½ teaspoon.
Use gluten-free sandwich cookies if you need a gluten-free crust option.
Add a tablespoon of light corn syrup to the ganache for a shinier finish and smoother texture.
Top with whipped cream or chocolate shavings for extra decoration and flavor.

Storage

Store the mocha cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain its texture. To reheat ganache if it firms too much, gently warm it in the microwave in short bursts and stir until smooth before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake benefits from resting overnight, which allows the flavors to meld and the filling to set perfectly.

Can I substitute the Oreo crust with a different cookie?

Absolutely! You can use graham crackers, digestive biscuits, or any chocolate cookies you prefer for the crust. Just crush them finely and mix with melted butter as directed.

Mocha Cheesecake (No-Bake) Recipe

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★★★★★

4.8 from 142 reviews

This no-bake Mocha Cheesecake combines the rich flavors of coffee and chocolate in a creamy, smooth dessert. The Oreo crust adds a crunchy, chocolaty base while the mocha-flavored cheesecake filling is lightened by whipped cream. Topped with a luscious mocha ganache, this elegant cheesecake requires no baking and is perfect for coffee and chocolate lovers.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

22 Oreo cookies
5 tablespoons butter, melted

Mocha Cheesecake Filling

1 ½ cups heavy whipping cream, cold
24 ounces cream cheese, softened
⅓ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 cup powdered sugar
1 teaspoon vanilla extract

Mocha Ganache

¼ cup heavy whipping cream
2 teaspoons instant espresso powder
½ cup semi-sweet chocolate chips
1 tablespoon light corn syrup

Instructions

Prepare the crust: Grease a 9-inch springform pan with shortening or butter and set aside. Use a food processor to crush the Oreo cookies into fine crumbs. Gradually add the melted butter while processing at low speed until the crumbs clump together.
Form and freeze the crust: Press the Oreo crumb mixture firmly into the bottom and up the sides of the prepared springform pan. Freeze for at least 20 minutes, or until hardened.
Whip the cream: In a medium or large mixing bowl, whip the cold heavy whipping cream using an electric mixer until stiff peaks form. Set aside.
Make the cheesecake filling: In a large bowl, beat together the softened cream cheese, unsweetened cocoa powder, and instant espresso powder until smooth and combined. Mix in the powdered sugar and vanilla extract until well incorporated.
Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until evenly combined to keep the filling light and airy.
Assemble the cheesecake: Spoon the mocha cheesecake filling over the chilled and hardened crust, smoothing the top evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set.
Prepare the ganache: When ready to serve, remove the cheesecake ring by running a knife around the edges. In a small microwave-safe bowl, stir together the heavy whipping cream and instant espresso powder. Heat in the microwave for 1 minute or until steaming.
Finish the ganache: Add the semi-sweet chocolate chips and light corn syrup to the hot cream mixture. Let sit for 2 minutes, then stir until completely smooth.
Top the cheesecake: Pour the mocha ganache over the top of the chilled cheesecake and spread evenly. Allow the ganache to set for about 10 minutes before slicing and serving chilled.

Notes

The crust can be made ahead and frozen to save time.
For a stronger coffee flavor, increase the espresso powder slightly in the filling and ganache.
Ensure the cream cheese is softened to avoid lumps in the filling.
Use a cold mixing bowl and beaters when whipping the cream for best results.
Light corn syrup in the ganache provides a glossy finish but can be substituted with honey or omitted if unavailable.
Chilling the cheesecake overnight ensures it sets properly and develops flavor.

Keywords: mocha cheesecake, no-bake cheesecake, Oreo crust, mocha dessert, coffee dessert, chocolate cheesecake, easy cheesecake, no bake dessert