Mocha Cheesecake (No-Bake) Recipe
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.
- 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
Find it online: https://dinewithdylan.com/mocha-cheesecake-no-bake-recipe/
