This decadent Mocha Cheesecake recipe is an impressive dessert perfect for any occasion. Smooth coffee cheesecake filling is topped with a shiny dark chocolate ganache glaze. Each bite is a luxurious blend of rich chocolate, bold coffee flavor, and creamy cheesecake.
Why You'll Love This Recipe
- Decadent Flavors: If you love the combination of chocolate and coffee then you are really going to love this mocha cheesecake! It's a rich dessert with the flavor of a café mocha!
- Showstopping Look: With dramatic layers of chocolate and coffee, enrobed in chocolate ganache, this dessert is gorgeous enough for any special occasion.
- Unique Twist: This recipe puts an upscale spin on classic cheesecake with the addition of mocha and espresso. The bold coffee flavors add sophistication.
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
Cream Cheese - Use full-fat brick-style cream cheese for the best texture and bring it to room temperature before using.
Dark Chocolate - Chocolate with at least 58% cocoa solids balances the coffee flavor best. Baking chocolate and chocolate chips work equally well.
Espresso Powder - Pure instant espresso powder adds bold flavor to this recipe. 1 ½ tablespoons of instant coffee granules can be used instead. I do not recommend using brewed coffee as it adds too much liquid to the batter.
All-Purpose Flour - Flour helps to thicken the filling, resulting in a dense cheesecake. Cornstarch can also be used.
Sour Cream - Using sour cream softens the cream cheese texture and adds a little tanginess. An equal amount of Greek yogurt can be substituted.
Large Eggs - Eggs provide structure and contribute to the texture of the filling.
Oreo Cookies - Purchase original Oreos, not double-stuffed, as that adds too much creaminess to the crust. If you prefer chocolate graham crackers, replace the cookies with 1 ½ cups of graham cracker crumbs.
Pro Tip: Bring the cream cheese, sour cream, and eggs to room temperature before preparing the batter. This ensures a smooth and creamy texture and enhances the rise.
How to Make Mocha Cheesecake
1) Prepare the Oreo Crust
- Crush Oreos into fine crumbs using a food processor (or crush them in a large resealable bag).
- You want crumbs the size of grains of sand with no large chunks.
- Mix the cookie crumbs and melted butter together.
- Use medium pressure when packing the crumbs into the springform pan.
- Par-bake crust at 325°F (165°C) for 8 minutes.
2) Make the Chocolate Sauce
- Chop the chocolate and place it in a medium bowl.
- I microwave the cream for 1 minute, but you can also heat it in a small saucepan on the stove.
- It should be steaming but not bubbling.
- Pour the heavy cream over the chocolate pieces and let it sit for about 3 minutes to melt the chocolate.
- Whisk the chocolate mixture until it is completely smooth.
- Allow the chocolate to cool slightly while you are preparing the filling.
3) Mix the Coffee Cheesecake Filling
- Beat the cream cheese in a large bowl using an electric mixer on medium-high speed.
- Once the cream cheese is light and fluffy, add the sugar and beat for 3 minutes.
- Everything else should be mixed in using low speed.
- Scrape the bottom and sides of the bowl frequently to ensure all of the ingredients are fully incorporated.
- Add the eggs one at a time, mixing until just incorporated, and scraping the bowl between each addition.
- Pour half of the cheesecake batter into the chocolate cookie crust.
- Fold the melted chocolate mixture into the bowl of the remaining coffee batter, stirring the mixture until the color is uniform.
- Spoon the chocolate coffee filling on top of the cheesecake.
- Use an offset spatula to smooth the surface.
4) Bake the Cheesecake
- Use a water bath for even, gentle baking without cracking.
- Bake at 325°F 70-80 minutes until the center is just set but still jiggly.
- Turn off the oven and open the door.
- Let cool for 1 hour in the oven, then transfer to the refrigerator.
5) Top with Chocolate Ganache
- Finish with a glossy chocolate ganache glaze for extra decadence!
- This ganache is prepared following the same steps as the chocolate sauce made earlier.
- Refrigerate the ganache-topped cheesecake for 10 minutes before slicing and serving.
Baking Cheesecake in a Water Bath
Most baking experts recommend baking cheesecake in a water bath for several reasons. The main one is that it helps to prevent cracks and ensures an even, creamy texture throughout.
The water bath method, known as 'bain-marie,' creates a gentle heat around the cake and maintains a steady, moist baking temperature.
Wrap two layers of heavy-duty aluminum foil around the outside of a 9-inch springform pan, reaching up the sides to keep the water from seeping in. Work carefully to make sure there are no cracks or seams in the foil.
Place the wrapped pan in a larger roasting pan and then fill the roasting pan with 1 inch of boiling hot water.
Pro Tip: Place the pan in a crockpot liner or roasting bag, securing the bag tightly around the pan, then wrap it with foil. This provides an extra layer of protection against water seeping into the pan.
Ways to Top Chocolate Coffee Cheesecake
You really don't need to top this cheesecake, as the glossy chocolate ganache is pretty stunning. But if you want to go over the top, try these delightful toppings!
Chocolate Shavings - These not only add another layer of chocolatey goodness but also give the cheesecake a visually appealing, gourmet touch. Run a vegetable peeler along the side of a Hershey bar for easy curls.
Cocoa Powder - Lightly dust the top with cocoa powder.
Fruit - For those who prefer a bit of freshness with their dessert, adding fruit such as strawberries or raspberries can enhance the flavor.
- Using room temperature ingredients helps them blend together smoothly for the silkiest, creamiest cheesecake texture. Cold ingredients can make the batter lumpy and leave the finished cheesecake dense or grainy.
- Weigh the filling if you want even layers, using just over half of the filling for the bottom layer and adding the chocolate sauce to the remaining portion.
- Add the eggs last and mix them on low speed until they are just mixed in. Overmixing adds air bubbles to the batter and leads to cracking.
- Use a water bath. Not only does it help prevent the top from cracking but it also bakes the cheesecake more evenly and helps with the overall texture.
- Cool the dessert slowly. Rapid temperature changes will cause the center to crack so allow the cheesecake to cool for an hour before putting it in the refrigerator.
- Carefully slide a knife around the sides of the pan to loosen the cheesecake, before removing the ring.
- For a dessert with clean sides pour the ganache over the cheesecake while it is still in the sprinform pan. For added drama, remove the ring before pouring the chocolate and let it drip down the sides.
How to Freeze a Whole Cheesecake
Freezing a whole cheesecake is a simple, relatively quick process that ensures its freshness and taste for months to come.
- Line the springform pan with a parchment paper circle before baking. This not only ensures minimal chance of the cheesecake sticking to the pan but also, the smooth removal of the cake post-freezing.
- Let it cool completely to room temperature, an essential step in curtailing condensation which could result in a soggy crust.
- After the cheesecake has cooled, carefully remove the outer ring of the springform pan.
- Use a large spatula to gently slide under the cheesecake to dislodge it from the base of the springform pan, and then transfer it carefully to a round cardboard, the size similar to the cheesecake, previously wrapped in aluminum foil. This makes for a sturdy, frozen cheesecake which is also easier to thaw out later.
- Wrap it in two layers of plastic wrap, ensuring no part of the cheesecake is exposed.
- Follow this up by wrapping it again in a layer of heavy-duty aluminum foil. This secures the cheesecake further and avoids any frost burn.
- It is important to note that the cheesecake should be frozen without any toppings.
- Once your cheesecake is wrapped neatly it is ready for freezing and can be stored in the freezer for up to 3 months.
- To thaw a cheesecake, transfer it to the refrigerator and let it thaw overnight.
According to the USDA cheesecake can be stored in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap or transfer it to an airtight container before refrigerating.
Sure! For a twist on the original recipe, pour all of the coffee batter into the Oreo cookie crust. Then place teaspoon-sized dollops of chocolate sauce on top of the filling. Take a knife and cut through the dollops to make a swirl pattern. You will not need the additional ganache when following this method.
To cut perfect slices of your layered mocha cheesecake, make sure to chill it thoroughly. Then use a sharp, thin-bladed knife. Dip the knife in warm water, wiping it clean between each slice. Cut in slow, gentle motions.
More Cheesecake Recipes
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Mocha CheesecakeRecipe by:
Chocolate Cookie Crust
- 24 Oreo cookies
- 4 tablespoons butter melted
Mocha Cheesecake Filling
- 4 ounces dark chocolate
- ½ cup heavy cream
- 1 tablespoon hot water
- 1 tablespoon instant espresso powder
- 32 ounces cream cheese room temperature
- 1 ½ cups granulated sugar
- 2 tablespoons all-purpose flour
- ¼ cup sour cream room temperature
- 1 tablespoon vanilla extract
- 4 eggs room temperature
- 4 ounces dark chocolate
- ½ cup heavy cream
- chocolate shavings and whipped cream to garnish optional
Oreo Cookie Crust
- Preheat oven to 375°F (190°C). Wrap a 9-inch springform pan in an 18-inch piece of heavy-duty foil, working carefully to make sure there are no cracks or openings in the first 2 inches of the foil sides.
- Process the Oreo cookies in a food processor until they are fine crumbs. If you do not have a food processor then you can crush them in a resealable bag with a rolling pin.24 Oreo cookies
- Add the melted butter and mix until fully combined.4 tablespoons butter
- Gently press the crumb mixture into the bottom and sides of a springform pan. Using a flat-bottomed measuring cup or glass to smooth the crust.
- Bake for 8 minutes, then remove the pan from the oven and reduce the temperature to 325°F (165°C).
Mocha Cheesecake Filling
- Chop the dark chocolate into small pieces and put it in a heatproof bowl.4 ounces dark chocolate, ½ cup heavy cream
- Heat the cream until it is very hot but not quite boiling.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes undisturbed. Then whisk slowly until the chocolate is completely melted and the mixture is smooth. Set aside.
- Place the water in a small bowl and stir in the espresso granules. Set aside.1 tablespoon instant espresso powder, 1 tablespoon hot water
- Beat the cream cheese on medium speed for 1 minute. Add sugar and resume beating speed for 3 minutes. Scrape the sides and bottom of the bowl.32 ounces cream cheese, 1 ½ cups granulated sugar
- Add the flour and mix gently. Next, add the vanilla, sour cream, and coffee mixture and mix in at low speed until combined.2 tablespoons all-purpose flour, ¼ cup sour cream, 1 tablespoon vanilla extract
- Add the eggs, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.4 eggs
- Pour half of the the coffee cheesecake batter over the cookie crust and use a spoon or spatula to smooth the batter.
- Add the chocolate mixture into the remaining cheesecake batter and mix on low speed until the batter is a uniform color. Carefully spoon the mocha cheesecake mixture over the coffee batter and smooth it evenly across the batter.
- Place the cheesecake pan into a large roasting pan. Carefully fill the pan 1-inch full with boiling water, being careful to not splash any water onto the cheesecake.
- Bake the cheesecake at 325°F and continue cooking for 70-80 minutes, or until the cheesecake has set.
- Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
- Remove from the oven. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and place in the refrigerator for at least 8 hours, or overnight.
- Chop the remaining dark chocolate and place it in a medium-sized bowl. Heat the heavy cream until hot but not boiling.4 ounces dark chocolate, ½ cup heavy cream
- Pour the hot cream over the chocolate mixture and let it sit for 2-3 minutes, just like you did early in the recipe. Then whisk until the chocolate is completely melted and the mixture is smooth.
- Pour the ganache evenly over the chilled cake and return to the refrigerator for 10 minutes, or until set.
- Garnish with chocolate shavings and whipped cream, if desired.
- Cover tightly with plastic wrap and refrigerate for up to 4 days.
- To freeze, wrap with 2 layers of plastic wrap followed by 1 layer of heavy-duty aluminum foil. Freeze for up to 3 months.
- Thaw frozen cheesecake in the refrigerator overnight.
- Be sure to use room-temperature cream cheese, sour cream, and eggs.
- After the cream cheese and sugar are blended, keep the mixer on low speed and be careful not to overmix.
- See the recipe post for tips on how to use a water bath without it leaking into your crust.