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Mocha Cheesecake (No-Bake) Recipe

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★★★★★

4.9 from 429 reviews

This delicious no-bake Mocha Cheesecake features a rich Oreo cookie crust, a creamy mocha-flavored cream cheese filling, and a smooth mocha chocolate ganache topping. Perfect for coffee and chocolate lovers, this elegant dessert requires no oven and is chilled to set, making it easy to prepare ahead of time for any special occasion or gathering.

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

  1. Prepare the Crust: Grease a 9-inch springform pan with shortening or butter and set it aside. Use a food processor to crush the Oreo cookies into fine crumbs. While running the processor at low speed, slowly pour in the melted butter until the crumbs begin to clump together. Pour the crumb mixture into the prepared pan, pressing firmly into the bottom and up the sides. Freeze for at least 20 minutes to harden the crust.
  2. Whip the Cream: In a medium or large mixing bowl, pour in the cold heavy whipping cream. Use an electric mixer to whip the cream until stiff peaks form. Set aside for later use.
  3. Make the Cheesecake Filling: In a large bowl, combine the softened cream cheese, unsweetened cocoa powder, and instant espresso powder. Beat with an electric mixer until smooth and well blended. Add the powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the whipped cream until the mixture is even and creamy.
  4. Assemble the Cheesecake: Spoon the mocha cheesecake filling over the frozen crust and smooth the surface evenly with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
  5. Prepare the Mocha Ganache: When ready to serve, stir together the heavy whipping cream and instant espresso powder in a small microwave-safe bowl. Heat in the microwave for 1 minute or until the mixture starts to steam. Add the semi-sweet chocolate chips and light corn syrup, allowing it to sit for 2 minutes. Stir the mixture until the chocolate melts completely and the ganache is smooth and glossy.
  6. Release and Top the Cheesecake: Run a thin knife around the edge of the chilled cheesecake and carefully remove the springform pan ring. Transfer the cheesecake to a serving plate or cake stand. Spoon and spread the mocha ganache evenly over the top of the cheesecake. Let the ganache set for about 10 minutes before slicing.
  7. Serve: Cut the cheesecake into slices and serve chilled for best flavor and texture.

Notes

  • Use cold heavy whipping cream for best whipping results.
  • Press the crust firmly to ensure it holds together after freezing.
  • Allow the cheesecake to chill overnight to achieve optimal texture and flavor.
  • The instant espresso powder enhances the mocha flavor but can be adjusted to taste.
  • For a firmer ganache, refrigerate for a short time before serving.

Keywords: Mocha cheesecake, no bake cheesecake, Oreo crust cheesecake, chocolate mocha dessert, easy cheesecake recipe

Find it online: https://thefoodrecipe.com/mocha-cheesecake-no-bake-recipe/