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Mocha Cheesecake

Mocha Cheesecake

This mocha cheesecake recipe has an cookie crust and creamy coffee-infused filling and is topped with a decadent chocolate ganache. This cheesecake is every coffee lover’s dream!

Ingredients for the base:

  •  1 1/2 cups crushed chocolate cookies
  •  1/4 cup sugar
  •  1/2 cup melted butter

Ingredients for the stuffing:

  •  3 packages cream cheese (8 oz each), at room temperature
  •  1 cup of sugar
  •  3 eggs
  •  1/4 cup cocoa powder
  •  1/4 cup of strong coffee, chilled
  •  1 teaspoon vanilla extract
  •  1/4 cup melted semisweet chocolate

Ingredients for the topping:

  •  1 cup of whipped cream
  •  2 teaspoons of instant coffee dissolved in 1 tablespoon of hot water
  •  Grated chocolate or chocolate chips to decorate


1. Preheat the oven to 160°C (325°F) and line the bottom of a cheesecake pan with parchment paper.

2. In a bowl, mix the crushed cookies, sugar and melted butter.  Press this mixture into the bottom of the mold to form the base.

3. In another large bowl, beat the cream cheese and sugar until smooth and creamy.

4. Add the eggs one at a time, beating after each addition.

5. Add the cocoa powder, strong coffee, vanilla extract and melted chocolate.  Mix well until all the ingredients are incorporated.

6. Pour the cheesecake mixture over the cookie base in the mold.

7. Bake in the preheated oven for about 45-50 minutes, or until the center is almost set but still slightly jiggly.

8. Turn off the oven and leave the cheesecake inside with the door ajar for an hour.

9. Next, refrigerate the cheesecake for at least 4 hours or overnight.

10. Before serving, prepare the topping by mixing the whipped cream with the dissolved instant coffee.  Spread this mixture over the cheesecake.

11. Decorate with grated chocolate or chocolate chips.