Coffee and chocolate is one of my favorite flavor combinations, and this mocha cheesecake is one of my favorite cheesecake recipes! Made with 2 kinds of chocolate, freshly brewed coffee, and instant espresso, it’s so rich and decadent. Seated on an Oreo crust, this is a cheesecake I can’t get enough of!
This mocha cheesecake is a delicious upgrade to my favorite chocolate cheesecake recipe. The coffee really enhances the chocolate flavor and takes this cheesecake to another level! Every bite is rich with mocha flavor, and the texture is so creamy and dense. Trust me, this one is worth the extra effort!
What’s in This Mocha Cheesecake Recipe?
- 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!
- Coffee: 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.
- Sugar: Granulated sugar adds just a bit of extra sweetness.
- Sour Cream: Adds a bit of tanginess to balance out all the sweet! Plain yogurt also works well here.
- Vanilla Extract: 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. 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.
- Eggs: Make the cheesecake rich and delicious, and it holds the custard together.
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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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.
Tips for Success
- Use room temperature ingredients for best results.
- 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!
- 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.
- 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.
Mocha Cheesecake Recipe
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 Layer
- 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
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Fine-Mesh Sieve
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
- 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.
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. Combine 3 cups of Oreo cookie crumbs and 6 tablespoons of melted unsalted butter in a medium-sized bowl. Mix until the mixture 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 for 5 minutes, then set aside to cool while you make the cheesecake layer.
Melt the Chocolate: Add ¼ cup of heavy cream, ¼ cup of strongly brewed coffee, and 8 ounces of chopped baking chocolate to a small saucepan set over medium heat. Cook, stirring occasionally, until the chocolate has fully melted. Then, add 1 tablespoon of instant espresso and whisk to combine. Set the mixture aside to cool.
Beat the Cream Cheese: Add 24 ounces (3 bricks) of 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. Add ½ cup of granulated sugar and ½ cup of 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 unsweetened cocoa powder, and chocolate mixture (from step 1). Mix until well combined.
Add the Eggs: With the mixer on low speed, add 3 large 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 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.
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!