Oh my goodness, let me tell you about my absolute favorite dessert – this mocha cheesecake is everything! I still remember the first time I made it for a dinner party years ago. My coffee-loving friend took one bite, closed her eyes, and said “This tastes like my favorite coffee shop in dessert form!” That’s when I knew this recipe was special. The rich chocolate pairs perfectly with just enough coffee flavor to make it interesting without being overpowering. It’s creamy, dreamy, and honestly? Easier to make than you’d think. Whether you’re a serious coffee fan or just love a good cheesecake, this mocha cheesecake will become your new go-to dessert for every special occasion (or, let’s be real, just because it’s Tuesday).

Why You’ll Love This Mocha Cheesecake

Listen, I don’t want to brag, but this mocha cheesecake might just ruin all other desserts for you. Here’s why it’s so special:

• Creamy dreaminess: That silky smooth texture that makes you close your eyes with every bite? Yep, we’ve got that.
• Coffee-chocolate harmony: Not too much coffee, not too chocolatey – just the perfect balance that’ll make you go “Mmm” after every forkful.
• Surprisingly simple: Don’t let the fancy looks fool you – it comes together with basic mixing and baking. No fancy techniques here!
• Crowd pleaser: Whether it’s book club or your in-laws’ anniversary, this cheesecake makes you look like a rockstar baker.

Trust me, once you try this, you’ll be making excuses to bake it again (“Uh, honey? I think the cat’s birthday is coming up…”).

Mocha Cheesecake Ingredients

Alright, let’s gather everything we need for this beauty! Here’s your shopping list:

For the Crust:

• 200g chocolate cookies (I use Oreos with the cream scraped out)
• 100g butter, melted (unsalted works best)

For the Filling:

• 500g cream cheese, softened at room temperature (this is KEY)
• 150g granulated sugar
• 3 large eggs (also room temp – cold eggs can make the batter lumpy)
• 1 tsp vanilla extract (the good stuff!)
• 2 tbsp instant coffee dissolved in 1 tbsp hot water (makes it smooth)
• 50g cocoa powder (I like dutch-processed for richer flavor)
• 200ml heavy cream (cold)

Optional Toppings:

• Whipped cream
• Chocolate shavings
• Dusting of cocoa powder

Ingredient Notes & Substitutions

No stress if you need to swap things! Gluten-free cookies work great for the crust. Want less caffeine? Use decaf instant coffee. I’ve tried reduced-fat cream cheese before – it works but isn’t quite as creamy. Out of heavy cream? Full-fat sour cream can work in a pinch. Just promise me you won’t skip letting the cream cheese soften – lumpy batter is sad batter!

How to Make Mocha Cheesecake

Okay, let’s get baking! Here’s exactly how I make this dreamy mocha cheesecake step by step:

1. Prep your pan: Wrap the bottom of your springform pan with foil (trust me, this saves you from leaks!). Press that buttery cookie crust firmly into the bottom – I use a measuring cup to really pack it down evenly.
2. Cream cheese magic: Beat the softened cream cheese and sugar together until it’s completely smooth – no lumps allowed! Scrape down the bowl often. This takes about 3 minutes with my hand mixer.
3. Eggcellent addition: Add eggs one at a time, mixing just until combined after each. Overbeating here makes the cheesecake puff up then collapse – we want gentle incorporation!
4. Flavor party: Stir in vanilla, that dissolved coffee (it should smell amazing!), and cocoa powder. The batter will look like melted chocolate ice cream at this point.
5. Creamy finish: Gently fold in the cold heavy cream until ribbons form. Pour over your cooled crust and smooth the top with a spatula.
6. Bake time: Bake at 160°C for 50-60 minutes. The center should jiggle slightly when you nudge the pan – like set pudding, not liquid. Turn off the oven and crack the door for 1 hour to prevent cracking.
7. Chill out: Refrigerate at least 4 hours (overnight is best). I know waiting is hard, but this makes all the difference in texture!

Tips for Perfect Mocha Cheesecake

Here are my hard-earned tricks for cheesecake success:

• Room temp is your friend: Cold cream cheese = lumpy batter. Let everything sit out 30 minutes before starting.
• Water bath secret: Place your springform pan in a larger pan with 1 inch of hot water while baking. This gives you that creamy, crack-free top!
• Don’t peek! Resist opening the oven door for at least 45 minutes – sudden temperature changes cause cracks.
• Cool slowly: That hour in the turned-off oven? Non-negotiable for perfect texture.
• Slice smart: Use a hot knife (dipped in hot water and dried) for clean cuts every time.

Serving and Storing Mocha Cheesecake

Now for the best part – eating your masterpiece! I love serving this mocha cheesecake with a dollop of fresh whipped cream and chocolate shavings on top. Sometimes I’ll drizzle a little caramel sauce too – because why not? Keep leftovers covered in the fridge for up to 3 days (if it lasts that long!). Pro tip: Let slices sit at room temperature for 10 minutes before serving to get that perfect creamy texture again. The flavors actually get even better the next day – if you can wait!

Mocha Cheesecake Nutritional Information

Okay, let’s be real – we’re not eating cheesecake for health food, but here’s the scoop on what’s in each glorious slice (based on 10 servings): about 350 calories, 25g of fat (15g saturated), 30g carbs with 2g fiber, and 6g protein. Sugar comes in around 25g per slice. But listen – these numbers can change based on your exact ingredients (like full-fat vs reduced-fat cream cheese). My philosophy? Life’s too short to stress over dessert nutrition – just enjoy every delicious bite of this mocha cheesecake!

FAQs About Mocha Cheesecake

I get so many questions about this recipe – let me answer the most common ones to help you bake with confidence!

Can I freeze mocha cheesecake? Absolutely! Wrap slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge – it tastes just as amazing.

Help! My cheesecake cracked – what do I do? First, don’t panic! I’ve fixed many cracks with a simple trick – cover them with whipped cream or chocolate ganache. No one will ever know, and it makes your dessert look even fancier.

Can I leave out the coffee? You can, but then it’s just chocolate cheesecake (still delicious!). The coffee enhances the chocolate flavor without making it taste like a cup of joe. Try using just 1 tablespoon if you’re unsure.

Why does my filling have lumps? Almost always because the cream cheese wasn’t soft enough. Next time, let it sit out longer (I leave mine for a full hour) and beat it really well before adding other ingredients.

How do I know when it’s done baking? The edges should be set while the center jiggles slightly when you gently shake the pan – like Jell-O, not liquid. It keeps cooking as it cools, so don’t overbake!

Share Your Mocha Cheesecake Experience

I want to hear all about your mocha cheesecake adventures! Did you add any fun toppings? Maybe you tried a fun variation? Drop a comment below and tell me how it turned out – the good, the bad, and the delicious. Snap a photo if you can! There’s nothing I love more than seeing your baking successes (and trust me, we’ve all had our kitchen disasters too). Your feedback helps me create even better recipes for you, so don’t be shy – let’s chat cheesecake!

Irresistible Mocha Cheesecake Recipe With a Perfect 3-Ingredient Crust

---

• Author: Christina R. Jones
• Total Time: 5 hours (including chilling)
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A rich and creamy mocha cheesecake with a chocolate cookie crust and a hint of coffee flavor.

---

Ingredients

Scale 1x2x3x

• 200g chocolate cookies (crushed)
• 100g butter (melted)
• 500g cream cheese (softened)
• 150g sugar
• 3 eggs
• 1 tsp vanilla extract
• 2 tbsp instant coffee (dissolved in 1 tbsp hot water)
• 50g cocoa powder
• 200ml heavy cream

---

Instructions

1. Preheat the oven to 160°C.
2. Mix crushed cookies and melted butter, press into a springform pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool.
4. Beat cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in vanilla, coffee, and cocoa powder.
7. Fold in the heavy cream gently.
8. Pour the filling over the crust and smooth the top.
9. Bake for 50-60 minutes until the center is set.
10. Let it cool completely before refrigerating for at least 4 hours.

Notes

• Use room-temperature cream cheese for smoother texture.
• Dissolve coffee in hot water to avoid graininess.
• Chill the cheesecake for best results.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 120mg

Keywords: mocha cheesecake, coffee dessert, chocolate cheesecake