This mocha cheesecake is full of chocolate and coffee flavor. It’s a decadent and rich twist on our favorite chocolate cheesecake. Add whipped cream on top for the perfect delicious dessert!
Chocolate Coffee Cheesecake
This is the best cheesecake recipe because each bite is super sweet and rich! Coffee lovers will rejoice when they bite into this espresso and chocolate-flavored cheesecake. It’s light and fluffy and full of flavor.
The chocolate crust of this mocha cheesecake is made from the fine crumbs of Oreo cookies. Talk about delicious! It won’t be any surprise if there are no leftovers. Your friends and family are going to love this delicious recipe!
Why You’ll Love this Mocha Cheesecake Recipe:
- Easy: It might sound intimidating if you’ve never made a cheesecake, but I can assure you that it’s more simple than you think!
- Decadent: This decadent mocha cheesecake recipe is full of rich flavor. It’s the perfect balance of chocolate and coffee taste.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreo is a proprietary brand that I want to acknowledge and give credit to.
How to Make Mocha Cheesecake
Be sure to see the recipe card below for full ingredients & instructions!
- Make the Oreo cookie crust mixture, then press it into the pan and bake briefly.
- Combine ingredients to make the mocha cheesecake layer, and pour it on top of the crust.
- Bake until the cheesecake is set, then let it cool in the oven (turned off with the door cracked open).
- Let it chill in the fridge before serving.
Ingredient Notes
- Oreos: I love an Oreo crust with chocolate cheesecakes! To make Oreo crumbs, pulse whole Oreos in your food processor until they are the texture of sand.
- Butter: Helps hold the crust together.
- Heavy Cream: Adds a bit of richness to the cheesecake, and it helps the chocolate melt!
- Strongly Brewed Coffee: Gives us that classic coffee flavor to make this a mocha cheesecake.
- Chocolate: Make sure to use a good quality chocolate in this cheesecake. I used Ghirardelli semisweet baking bars.
- Instant Espresso Powder: Enhances that coffee flavor even more, so don’t skip it!
- Cream Cheese: Make sure your cream cheese is fully softened so you don’t end up with lumps in your cheesecake.
- Granulated Sugar: Adds just a bit of extra sweetness.
- Sour Cream: Adds a bit of tanginess to balance out all the sweet!
- Vanilla: Enhances the flavor of the chocolate.
- Cocoa Powder: Adds a bit more chocolate flavor, but it also absorbs any extra moisture to help prevent cracking.
- Eggs: Make the cheesecake rich and delicious, and it holds the custard together.
Mocha is a term for the delicious flavor combination of coffee and chocolate!
Like most cheesecakes, you need a springform pan. Specifically, you need a 9-inch springform pan. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
You sure can! While I love an Oreo crust, you could also opt for a classic graham cracker crust or grind up your favorite cookies, such as vanilla wafers, shortbread cookies, peanut butter cookies, or even chocolate chip cookies!
You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
Yes, you do have to bake this one. The crust needs to be baked first, and then the actual cheesecake itself.
Unfortunately, due to the high water content of this cheesecake, it is very prone to cracking. For the best chances of preventing cracking, turn the oven off, and let the cheesecake cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
I hope this recipe answers all of your questions but if you can think of one that isn’t addressed here, feel free to leave a comment below!
Make Ahead Instructions
Make mocha cheesecake up to 2 days in advance and store, tightly wrapped, in the refrigerator until ready to serve.
Storage Instructions
Store leftover mocha cheesecake in an airtight container in the refrigerator for up to 3 days. Serve cold or let come to room temperature before serving. Do not leave cheesecake unrefrigerated for more than 2 hours.
Freezing Instructions
Freeze mocha cheesecake whole or in individual slices in an airtight container for up to 1 month. Allow cheesecake to thaw overnight in the refrigerator before serving.
Substitutions
- Crust: For a slightly different flavor, use shortbread cookies, peanut butter cookies, or even chocolate chip cookies.
- Sour Cream: Plain yogurt can be used instead.
- Cocoa Powder: You can use natural or Dutch-process cocoa powder in this recipe.
Serving Suggestions
This cheesecake is likely to crack because of the high water content (due to the addition of the coffee) but it can easily be covered with a whipped cream or chocolate ganache.
- Mocha Whipped Cream: Beat ½ cup heavy cream and 1 teaspoon instant espresso powder on medium speed until stiff peaks form. Serve over the cheesecake.
- Chocolate Ganache: Heat ½ cup heavy cream in a small saucepan until steaming. Add 4 ounces chopped chocolate and mix until smooth. Serve over the cheesecake.
Tips for the Best Mocha Cheesecake
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Use room temperature ingredients for best results.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
I hope you love this mocha cheesecake recipe! Are there changes you made that you’d like to share? How did your chocolate coffee cheesecake turn out? Let me know in the comments below; I’d love to hear from you!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mocha Cheesecake Recipe
Ingredients
For the Oreo Crust
- 3 cups Oreo cookie crumbs 407 grams (from about 36 cookies)
- 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
For the Chocolate Cheesecake Layer
- ¼ cup heavy cream 57 grams
- ¼ cup strongly brewed coffee or espresso 57 grams
- 8 ounces baking chocolate 227 grams, finely chopped (2 bars) — Ghirardelli semisweet recommended
- 1 tablespoon instant espresso powder 7 grams (1 packet)
- 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- ½ cup granulated sugar 100 grams
- ½ cup sour cream 114 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons unsweetened cocoa powder 11 grams, sifted
- 3 large eggs 150 grams, room temperature
Equipment
- Kitchen Scale (optional)
Instructions
For the Oreo Crust
- Preheat oven to 350°F and line a 9-inch springform pan with parchment paper. Set aside.
- Combine the Oreo crumbs and melted butter in a medium-sized bowl. Mix until the mixture resembles wet sand.3 cups Oreo cookie crumbs, 6 tablespoons unsalted butter
- Transfer the mixture to the prepared pan and press it around the bottom and sides to create a compact, even layer that is about ¼-inch thick.
- Bake for 5 minutes, then set aside to cool while you make the cheesecake layer.
For the Chocolate Cheesecake Layer
- Add the heavy cream, coffee, and chopped chocolate to a small saucepan set over medium heat. Cook, stirring occasionally, until the chocolate has fully melted. Then, add the instant espresso and whisk to combine. Set the mixture aside to cool.¼ cup heavy cream, ¼ cup strongly brewed coffee or espresso, 8 ounces baking chocolate, 1 tablespoon instant espresso powder
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the cream cheese is light and fluffy, about 2-3 minutes.24 ounces cream cheese
- Add the sugar and sour cream and mix to combine. Make sure to scrape down the sides of the bowl as needed.½ cup granulated sugar, ½ cup sour cream
- Add the vanilla, cocoa, and chocolate mixture (from step 1). Mix until well combined.1 teaspoon pure vanilla extract, 2 tablespoons unsweetened cocoa powder
- With the mixer on low speed, add the eggs one at a time. Make sure to fully incorporate each egg before adding the next one.3 large eggs
- Once all of the eggs have been incorporated, pour the mixture over the prepared crust.
- Bake for 55-60 minutes, or until the center is set and no longer jiggles when shaken.
- Turn the oven off and crack the door. Allow the cheesecake to cool in the oven to room temperature (about 1 hour). This will help prevent cracking!
- Once the cheesecake has cooled, transfer it to the refrigerator to chill completely– at least 4 hours, but preferably overnight.
- To serve, slice and enjoy!
Notes
- For a slightly different flavor, use shortbread cookies, peanut butter cookies, or even chocolate chip cookies for the crust instead of Oreos
- Plain yogurt can be used instead of the sour cream.
- You can use natural or Dutch-process cocoa powder in this recipe.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Use room temperature ingredients for best results.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
- This cheesecake is likely to crack because of the high water content (due to the addition of the coffee) but it can easily be covered with a whipped cream or chocolate ganache.
- Mocha Whipped Cream: Beat ½ cup heavy cream and 1 teaspoon instant espresso powder on medium speed until stiff peaks form. Serve over the cheesecake.
- Chocolate Ganache: Heat ½ cup heavy cream in a small saucepan until steaming. Add 4 ounces chopped chocolate and mix until smooth. Serve over the cheesecake.
Followed the recipe but the chocolates completely seized up when heated with the cream and coffee.
Hi Cheryl, it sounds like you may have scorched the chocolate! If it is heated too high, it can seize up. Make sure to heat it very low and slow. To fix seized chocolate, gently stir in some warmed heavy cream!