I love the bold pairing of coffee and chocolate, and this mocha cheesecake with Oreo crust is one of my absolute favorite chocolate desserts. Made with rich semisweet chocolate, real brewed coffee, and a full tablespoon of instant espresso powder, this cheesecake recipe delivers deep, layered flavor in every bite!
Chocolate Coffee Cheesecake
This mocha cheesecake recipe has quickly become a holiday favorite! I carefully balanced a blend of chocolate and coffee to create a flavor profile that’s deep, rich, and incredibly satisfying. And that Oreo cheesecake crust is just the beginning…
Inside, a mix of semisweet baking chocolate and unsweetened cocoa powder gives the filling structure and complexity. But the real magic comes from the coffee: freshly brewed espresso enhances the chocolate without overpowering it, while instant espresso powder intensifies the mocha flavor. On top of that, sour cream adds a slight tang that keeps the sweetness in check, and heavy cream gives the texture a luscious, melt-in-your-mouth finish. I carefully chose every ingredient in this chocolate coffee cheesecake for flavor, texture, and balance.
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Brew a Pot of Coffee
I make coffee every morning, so I usually just make an extra large pot when I know I want to make this cheesecake recipe. The coffee doesn’t need to be hot and fresh when making the chocolate mixture, so leftover coffee works great!
Mocha Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Fine-Mesh Sieve
Ingredients
For the Oreo Crust:
- 3 cups Oreo cookie crumbs (from about 36 cookies)*
- 6 tablespoons unsalted butter melted (¾ stick)
For the Chocolate Cheesecake:
- ¼ cup heavy cream
- ¼ cup strongly brewed coffee or espresso
- 8 ounces baking chocolate finely chopped (2 bars) – Ghirardelli semisweet recommended
- 1 tablespoon instant espresso powder (1 packet)
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup granulated sugar
- ½ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder sifted
- 3 large eggs room temperature
Instructions
Make 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.
Make 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 and Cool:
- 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).
- Serve, slice, and enjoy!
Notes
- Use room temperature ingredients for best results.
- 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.
- 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.
- 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.
- 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.
- Even with the best preparation, this is one of those cheesecakes that does often crack, 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.
How to Prevent Cracks
This mocha cheesecake is especially prone to cracking due to the high moisture content from ingredients like cream, sour cream, and coffee. The combination of dairy and melted chocolate is delicate, but here are a few of my proven strategies that help minimize the risk of cracks:
- Use Room-Temperature Ingredients: Cold ingredients don’t mix evenly and can lead to an overworked batter, which increases the chance of cracking. Make sure your cream cheese, eggs, and sour cream are all fully at room temperature before mixing.
- Cool the Chocolate Mixture Slightly: After melting the chocolate with cream and coffee, let it cool to just above room temperature before adding it to the batter. Adding it while hot can shock the mixture and lead to separation or curdling, both of which can cause cracks during baking.
- Skip the Water Bath: While many cheesecake recipes call for a water bath, I’ve tested this recipe both ways and found the water bath didn’t make a noticeable difference here. The added complexity and risk of leaks simply aren’t worth it for this specific chocolate mocha cheesecake.
- Let It Cool Gradually: Once your cheesecake has finished baking, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1-3 hours. This slow, gentle cooling process helps prevent sudden temperature changes, which are a common cause of surface cracks.
And if a crack does appear? Don’t worry–check the recipe card for my favorite easy ways to cover them up beautifully!
How to Make Mocha Cheesecake Step-by-Step
Mix the Crust: Preheat your oven to 350°F, line a 9-inch springform pan with parchment paper, and set aside. Next, combine 3 cups of Oreo cookie crumbs with 6 tablespoons of melted unsalted butter, in a medium-sized bowl. Mix until it resembles wet sand.
Bake the Crust: 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 Oreo crust for 5 minutes, then set aside to cool while you make the cheesecake layer.
Melt the Chocolate: Next, add ¼ cup of heavy cream, ¼ cup of strongly brewed coffee, and 8 ounces of finely chopped baking chocolate to a small saucepan set over medium heat. Cook, stirring occasionally, until the chocolate has fully melted. Then, add 1 tablespoon (1 packet) of instant espresso powder and whisk until fully dissolved. Set the mixture aside to cool to just above room temperature (about 80-85°F).
Beat the Cream Cheese: Add 24 ounces (3 bricks) of room-temperature 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. Then add ½ cup of granulated sugar and ½ cup of room-temperature sour cream, and mix to combine. Make sure to scrape down the sides of the bowl as needed.
Add the Chocolate: Add 1 teaspoon of vanilla extract, 2 tablespoons of sifted unsweetened cocoa powder, and the cooled chocolate sauce mixture. Mix until well combined to create a chocolate cheesecake batter.
Add the Eggs: With the mixer on low speed, add 3 large room-temperature eggs one at a time. Make sure to fully incorporate each egg before adding the next one. Once all of the eggs have been incorporated, pour the mixture over the prepared crust.
Bake the Cheesecake: Bake mocha cheesecake in a 350°F oven for 55-60 minutes, or until the center is set and no longer jiggles when shaken. Then turn the oven off and crack the door. Allow the cheesecake to cool in the oven to room temperature (about 1-3 hours). 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.
Finish and Serve: Once cooled and set, I like to finish my cheesecake with a mocha whipped cream and chocolate ganache combo. This is optional, but both give it a beautiful presentation. Slice, serve, and enjoy!
How to Store
Store leftover mocha cheesecake in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving cold or at room temperature. Do not leave cheesecake unrefrigerated for more than 2 hours.
More Cheesecake Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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