Print

Mocha Cheesecake

mocha cheesecake - featured image
Print Recipe

This easy homemade mocha cheesecake combines rich chocolate and bold coffee flavors in a creamy, decadent dessert. Perfect for celebrations or cozy nights in, it’s a crowd-pleaser for chocolate lovers and coffee fans alike.

Ingredients

Scale
  • 2 cups chocolate cookie crumbs (about 200g, crushed; Oreo or chocolate wafer cookies)
  • 4 tablespoons unsalted butter, melted (60g)
  • Pinch of salt (optional)
  • 24 ounces cream cheese, full-fat, room temperature (680g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup sour cream (120g)
  • 3 large eggs, room temperature
  • 6 ounces semisweet chocolate, chopped and melted (170g)
  • 1/4 cup espresso or strong brewed coffee, cooled (60ml)
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant espresso powder (optional)
  • 1/4 teaspoon salt
  • For Ganache Topping (optional):
  • 1/2 cup heavy cream (120ml)
  • 3 ounces semisweet chocolate, chopped (85g)
  • 1 tablespoon butter (optional, for shine)

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine chocolate cookie crumbs, melted butter, and a pinch of salt in a medium bowl. Stir until evenly moist. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. Melt semisweet chocolate in a small saucepan or microwave-safe bowl until smooth. Let cool slightly.
  4. In a large bowl, beat cream cheese until creamy and lump-free (about 2 minutes). Add sugar, sour cream, and salt; beat until smooth.
  5. Add eggs one at a time, mixing after each addition. Scrape down the bowl as needed.
  6. Blend in melted chocolate, espresso or coffee, vanilla extract, and instant espresso powder (if using). Mix until fully combined and glossy.
  7. Pour filling over cooled crust and smooth the top. Bake at 325°F for 50-60 minutes, until edges are set and center jiggles slightly.
  8. Turn off oven, crack the door, and let cheesecake sit for 30 minutes. Remove and cool to room temperature, then refrigerate at least 4 hours or overnight.
  9. For ganache (optional): Heat heavy cream until just simmering. Pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth. Cool slightly and spread over chilled cheesecake.
  10. Run a knife around the edge before releasing the pan. Slice with a warm, clean knife for neat edges. Serve chilled.

Notes

For best results, use room temperature cream cheese and eggs. Avoid overmixing to prevent cracks. Cool gradually to avoid sudden temperature changes. Ganache topping covers any cracks and adds extra richness. For gluten-free, use GF chocolate cookies for the crust. Cheesecake tastes best after chilling overnight.

Nutrition

Keywords: mocha cheesecake, chocolate dessert, coffee cheesecake, easy cheesecake, homemade cheesecake, chocolate lovers, espresso dessert, ganache topping

Find it online: https://realityeats.com/mocha-cheesecake-recipe-easy-homemade-dessert-for-chocolate-lovers/