How To make Mocha Chip Cheesecake

Mocha Chocolate Chip Cookie Cake

A super easy, no bake dessert with chocolate chip cookies, mascarpone, whipped cream with a touch of mocha!

Mocha Cheesecake Brownies | Sally's Baking Recipes

Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. They’re moist, rich, and creamy, with coffee flavor and lots of chocolate.

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Mocha Almond Cheesecake

Mocha Almond Cheesecake by Mary Andersson, Sedro-Woolley WA.

3 Delicious MOCHA Flavoured Desserts! Panna Cotta Chocolate Mousse and Cheesecake Coffee Chocolate

↓↓↓↓↓↓↓ Click for Ingredient Measurements ↓↓↓↓↓↓↓

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#1 MOCHA PANNA COTTA

INGREDIENTS: Makes 12 Mini or 6 Regular Dessert Cups

PANNA COTTA:
2 Teaspoons Gelatine
2 Tablespoons Water
200mL Full Fat Milk
1/2 Cup Sugar
1 Teaspoon Instant Coffee Granules (or to taste)
160g Chopped Dark Chocolate (Use a chocolate you enjoy eating)
1-2 Teaspoon Vanilla (or to taste)
600mL Cream (any crema will work)

TRUFFLE TOPPING:
200g Dark Chocolate (Use a chocolate you enjoy eating)
150g Cream (any cream will work)

Dust with Cocoa or Drinking Chocolate etc
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#2 MOCHA CHEESECAKE MOUSSE

INGREDIENTS: Makes 12
250g Cream Cheese
4 Teaspoons Sugar
300mL Thickened Cream OR Whipping Cream
1.5 Teaspoons Cocoa Powder
1 Teaspoon Coffee (2 if you like it a bit stronger)
1 Tablespoon Hot Water
1/4 Teaspoon Cocoa Powder for Dusting
Melted Chocolate

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#3 CHOCOLATE MOUSSE

INGREDIENTS: Makes 8-10 depending on size

MOUSSE:
200g Chocolate (Dark, Milk or White - Use a Chocolate you enjoy eating)
200g Whipping/Heavy Cream (This will be heated)
250g Cold Whipping/Heavy Cream
6 Tim Tams Crushed (or any cookie/biscuit)
Whipped Cream for Topping
Cocoa Powder for Dusting

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How to Make Chocolate Mocha Cheesecake with Glaze #cheesecake

Like Cheesecake? Like Chocolate? Like Coffee? Like them better combined? Stick around and watch me make this rich Chocolate Mocha Cheesecake with an optional Chocolate Mocha Glaze. This chocolate mocha cheesecake will be the hit at your next party. The coffee enhances the flavor of the chocolate and adds an intense depth of flavor. The Chocolate mocha glaze is optional but your cheesecake will look beautiful topped with the stunning glossy mixture.

Crust Ingredients and Instructions

1 ¼ cup Chocolate Sandwich Cookies crushed
2 Tablespoons unsweetened cocoa powder
1 teaspoon instant coffee
¼ Cup Butter melted

In a small bowl combine all crust ingredients and mix until well combined. Transfer and press into a 9 inch springform pan evenly and bake at 350 degrees for about 10-15 minutes. Baking the crust also enhances the flavors. Let cool while making the filling.

Mocha Filling Ingredients and Instructions

24 ounces cream cheese at room temperature
⅓ cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
⅓ cup hot water
1 teaspoon instant coffee
2 teaspoons vanilla extract
1 cup chocolate chips melted
1 teaspoon salt


● Combine cream cheese, sugar and cornstarch into the stand mixer bowl and blend on low until smooth.
● In a separate bowl combine the eggs and yolk, vanilla extract and salt and beat together until combined. Add this egg mixture to your stand mixture and blend on low until combined.
● Add your instant coffee to the hot water and combine and then add to the cream cheese mixture.
● In a microwave safe bowl melt the chocolate chips stirring every 20-30 seconds until just melted and then add to your cream cheese mixture.
● Pour the mixture over your crust and bake at 350 degrees for 15 minutes then lower the temperature to 200 degrees and bake for 1 hour or until the top no longer looks shiny.
● Remove from the oven and run a sharp knife around the edge of the pan to release. Turn the oven off and place the cake back in the oven for about 1 hour.
● Chill uncovered for at least 4 hours but preferably overnight.
● Prepare the Mocha Glaze if serving

Mocha Glaze Ingredients and Instructions

½ cup chocolate chips
1 tablespoon coconut oil or shortening
1 teaspoon instant coffee

In a saucepan combine all ingredients and stir constantly over low heat. Spread over cheesecake and chill until you’re ready to serve.

Recipe adapted from Mary Crownover Cheesecake Extraordinaire

Tips I’ve learned for best outcome
● Avoid over mixing. Over mixing can create cracks in your cheesecake.
● It is important that all of your filling ingredients are at room temperature. This ensures the ingredients will mix easily and properly and will prevent you from over mixing.
● Eggs - I use Large eggs. I like to lightly beat my eggs before adding into the mixture to avoid over beating the eggs into the mixture.
● Cornstarch is used as a thickener and gives a finer texture versus flour and has no taste.
● I use a paddle attachment in my stand mixer and blend on low speed. If you use a hand held blender just be sure to mix on low to avoid over beating. This will prevent cracks.
● I typically bake my cheesecakes at a low temperature for a longer bake time. The cake is done when the center is firm and set.
● After I remove from the oven I run a sharp knife around the edge of pan to release from sides. Cakes often crack during the cooling process and you want to ensure the cake is not sticking to the pan.
● Do not cover the cake during the cooling process to avoid any moisture from forming on top.
● It’s best to let your cheesecake cool and set overnight before slicing if possible. This will also help your cake develop full flavor.

BEST Oreo Cheesecake Recipe

Calling all Oreo lovers!! This creamy Oreo cheesecake is chock full of those delicious cookies, covered in a beautiful swirled chocolate ganache and crowned with whipped cream. Beyond delicious and so easy to make!

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