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Mocha Cheesecake (No-Bake) Recipe

★★★★★

4.9 from 118 reviews
  • Author: Thomas
  • Total Time: 6 hours 25 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This no-bake Mocha Cheesecake features a rich Oreo crust combined with a creamy mocha-flavored filling and topped with a smooth espresso-infused chocolate ganache. Perfect for coffee and chocolate lovers alike, this dessert is chilled rather than baked, making it an effortless yet indulgent treat.

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. Using a food processor, crush the Oreos into fine crumbs. With the processor running at low speed, slowly add the melted butter until the crumbs begin to clump together. Press these crumbs firmly into the bottom and up the sides of the prepared pan. Freeze the crust for at least 20 minutes or until firm.
  2. Whip the cream: While the crust is freezing, pour the cold heavy whipping cream into a medium or large bowl and whip it using an electric mixer until stiff peaks form. Set aside.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, unsweetened cocoa powder, and instant espresso powder with an electric mixer until smooth and well combined. Mix in the powdered sugar and vanilla extract thoroughly. Gently fold in the whipped cream until fully incorporated.
  4. Assemble the cheesecake: Spoon the mocha cheesecake filling over the chilled crust and smooth the surface evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set.
  5. Prepare the mocha ganache: When ready to serve, run a thin knife around the edge of the cheesecake to release it from the pan. Transfer it to a serving plate or cake stand. In a small, microwave-safe bowl, stir together the heavy whipping cream and instant espresso powder. Microwave for about 1 minute or until steaming. Add the semi-sweet chocolate chips and light corn syrup, then let sit for 2 minutes. Stir until the ganache is smooth and all the chocolate is melted.
  6. Finish and serve: Spoon the mocha ganache over the top of the cheesecake, spreading it evenly. Allow the ganache to set for about 10 minutes before slicing. Serve chilled for the best flavor and texture.

Notes

  • For best results, chill the cheesecake overnight to ensure a firm, creamy texture.
  • You can substitute Oreos with gluten-free chocolate sandwich cookies if needed to accommodate dietary restrictions.
  • The espresso powder adds a deep coffee flavor; adjust the amount to taste or substitute with instant coffee granules.
  • Ensure the cream cheese is soft at room temperature for easier mixing and a smoother filling.
  • If you prefer a sweeter ganache, you may add a bit more powdered sugar or corn syrup.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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

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