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Mocha Cheesecake (No-Bake) Recipe

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★★★★★

4.7 from 82 reviews

This luscious no-bake Mocha Cheesecake combines the rich flavors of espresso and cocoa with a crunchy Oreo cookie crust. The creamy chocolate-espresso filling is topped with a smooth mocha ganache for an indulgent dessert perfect for coffee and chocolate lovers alike. Easy to prepare without baking, it requires chilling time to set for a silky texture.

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 aside. Use a food processor to crush the Oreos into fine crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs clump together. Press the crumb mixture firmly into the bottom and up the sides of the prepared pan. Freeze for at least 20 minutes until hardened.
  2. Whip the Cream: While the crust chills, pour the 1 ½ cups cold heavy whipping cream into a mixing bowl. Use an electric mixer to whip it until stiff peaks form. Set aside for later use.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, unsweetened cocoa powder, and 1 tablespoon instant espresso powder together until smooth and fully combined. Add powdered sugar and vanilla extract and mix well. Gently fold in the whipped cream until fully incorporated to maintain the airy texture.
  4. Assemble Cheesecake: Spoon the mocha cheesecake filling evenly over the chilled crust. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.
  5. Prepare Mocha Ganache: When ready to serve, run a thin knife around the cheesecake edge and carefully remove the springform ring. Transfer the cheesecake to a serving plate or cake stand. In a microwave-safe bowl, stir together ¼ cup heavy whipping cream and 2 teaspoons instant espresso powder. Heat for 1 minute or until steaming. Add semi-sweet chocolate chips and light corn syrup. Let stand for 2 minutes, then stir until ganache is smooth and fully melted.
  6. Top and Serve: Spoon the mocha ganache over the top of the cheesecake and spread evenly. Let it rest for about 10 minutes to set the ganache before slicing. Serve chilled for best flavor and texture.

Notes

  • For a stronger coffee flavor, increase the instant espresso powder slightly in the filling and ganache.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Chilling the crust before adding the filling helps maintain the crust’s texture and prevents sogginess.
  • Refrigerate the cheesecake covered to prevent it from absorbing other fridge odors.
  • Allow the ganache to come to room temperature before slicing to prevent cracking.

Keywords: mocha cheesecake, no-bake cheesecake, Oreo crust, mocha ganache, espresso dessert, chocolate cheesecake, no-bake dessert

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