How To make Mocha Cheesecake

Keto Recipe - Mocha Cheesecake Bars

With the holiday season in full swing, I find myself making a lot of sugar-free goodies. When I was baking in the kitchen recently, I decided to try making a sugar-free cheesecake brownie bar. I haven’t made cheesecake bars in a while, and I wanted to create something different. Something like mocha cheesecake bars!

It started off simple with an easy brownie layer as the base. As I was working on the recipe, I decided I wanted to add some coffee to the batter to create a rich mocha flavor. I thought that the coffee would enhance the chocolate flavor, as well as bring a nice rich flavor to the cheesecake layer.

What’s great about this recipe is that it’s really easy to make. And, you can easily change up some of the basic spices to mix up the flavors. If you wanted more of a blondie brownie, then you can just leave out the chocolate powder. Not in love with a mocha flavor? Then leave it out of the recipe.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
Brownie Layer:
6 tablespoons unsalted butter
2 teaspoons vanilla extract
3 large eggs
1 ½ cups almond flour
½ tablespoon instant coffee
½ cup Hershey’s Baking Cocoa
½ teaspoon salt
1 cup erythritol
1 teaspoon baking powder

Cream Cheese Layer:
1 pound cream cheese, softened
½ cup erythritol
1 teaspoon vanilla extract
1 large egg

Nutrition Summary:
This makes a total of 16 servings of Mocha Cheesecake Bars. Each bar comes out to be 232 Calories, 21.15g Fats, 3.24g Net Carbs, and 6.12g Protein.

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No-Bake Mocha Cheesecake Recipe | Chocolate Coffee Cheesecake

If you like coffee flavored dessert you are going to love this no-bake mocha cheesecake. Great combination of milk chocolate and coffee! This cheesecake is light, airy and very tasty! And of course, like all my no-bake cheesecakes, this one is also pretty easy to make.
Ingredients:

Printable Recipe:



More Cheesecake Recipes:
Peanut Butter Cheesecake:
Lemon Cheesecake Bars:
No-Bake Coconut Cheesecake:
Oreo Cheesecake Bars:
No-Bake Blueberry Cheesecake:



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RECIPE:
For the crust:
170g (6oz) Biscuits/ Graham crackers
6 tablespoons (90g) butter, melted
1 tablespoon Cocoa powder
For the filling:
2¼ cups (500g) Cream cheese
2/3 cup (160ml) Heavy cream, cold
2/3 cup (80g) Powdered sugar
150g (5.3oz) Milk chocolate
1-2 teaspoons Instant coffee
9g gelatin + 45ml water
1 teaspoon Vanilla extract
For chocolate coffee ganache:
1 teaspoon Instant coffee
1/2 cup (120ml) Heavy cream
100g (3.5oz) Dark chocolate

Directions:
1. Make the crust: In a food processor or a ziploc bag place biscuits and cocoa powder, crush into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Chop milk chocolate and place in a heatproof bowl, add instant coffee. Set over pot with simmering water (double boiler). Melt completely. Remove from heat and let cool slightly.
4. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth. Add heavy cream and beat until light and fluffy.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
6. Make the chocolate coffee ganache: Chop the chocolate, place in a large bowl. Place heavy cream and coffee in a small saucepan and heat over low-medium heat, dissolve the coffee and bring to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.

커피 치즈케이크 만들기 : Coffee Cheesecake Recipe : コーヒーチーズケーキ | Cooking tree

커피 향을 가득 품은 베이크드 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡

커피 향을 가득 품은 베이크드 치즈케이크를 만들었어요~
뉴욕 치즈케이크와 비슷한 스타일의 식감에 부드러운 크림을 올리니 더욱 부드럽게 즐길 수 있어 좋았어요~^^
간단하게 인스턴트 커피 가루를 사용해 만들었는데 진한 커피 향이 정말 좋더라구요~~
달걀 양을 조금 늘려 만들었더니 모양이 많이 부풀거나 식어도 꺼짐이 거의 없어 구운 그대로 모양 유지가 되는 것 같아요~
크림을 올릴거라서 케이크는 조금 낮게 구웠는데 크림을 올리지 않고 양을 반정도 더 늘려 구우셔도 좋을 것 같아요~
윗면에는 커피와 잘 어울리는 코코아파우더를 듬뿍 뿌렸는데 티라미수 느낌이 나네요~~
커피를 좋아하시는 분들은 일반 치즈케이크보다 훨씬 더 맛있게 드실 수 있으실 것 같아요~~
즐겁게 시청하세요~♬ Enjoy~

*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~

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▶틀 사이즈 Mold size : 16cm

▶재료

부순 로투스 쿠키 90g
녹인 무염버터 40g

크림치즈 250g
설탕 80g
달걀 2개
바닐라익스트랙 2g
레몬즙 5g
생크림 40g
옥수수전분 10g
인스턴트 커피 가루 10g

따뜻한 생크림 15g
인스턴트 커피 가루 3g
차가운 생크림 75g
설탕 25g
차가운 크림치즈 150g

▶레시피
1. 부순 로투스 쿠키에 녹인 무염버터를 넣고 섞은 뒤 16cm 틀에 꾹꾹 눌러 깔고 냉장실에 넣어둔다.
2. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞고 인스턴트 커피가루를 넣고 섞은 뒤 달걀, 바닐라익스트랙, 레몬즙을 넣고 섞는다.
3. 생크림과 옥수수전분을 넣고 섞은 뒤 틀에 붓고 뜨거운 물이 담긴 팬 위에 올려 180도 20분 정도 예열한 오븐에서 20분 정도 굽고 온도를 160도로 내려 40분 정도 굽는다.
4. 실온에서 식히고 냉장실에서 차갑게 식힌 뒤 틀을 제거한다.
5. 따뜻한 생크림에 인스턴트 커피가루를 넣고 녹인다.
6. 차가운 생크림에 설탕을 넣고 50% 정도 묽게 휘핑한 뒤 크림치즈와 녹인 커피를 넣고 섞어 크림을 만든다.
7. 크림을 케이크 위에 올려 평평하게 바르고 남은 크림을 케이크 위에 짜 장식하고 코코아파우더를 뿌려 마무리한다.

▶Ingredients

90g Crushed lotus cookies 
40g Melted unsalted butter 

250g Cream Cheese
80g Sugar
2 Eggs
2g Vanilla extract
5g Lemon juice
40g Whipping cream
10g Corn starch
10g Instant coffee powder

15g Warm whipping cream
3g Instant coffee powder
75g Cold whipping cream
25g Sugar
150g Cold cream cheese 

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시청해주셔서 감사합니다~♥
Thank you for watching~

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이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.

▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^

▶Community Subtitles

If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^


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*오븐 : LG디오스 광파오븐
*유리볼 : 루미낙 코스모스 유리볼
*핸드믹서 : 레브젠
*손거품기 : 쿠이지프로

Espresso Cheesecake

FULL RECIPE at

The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor! #cheesecake #espressocheesecake #coffeecheesecake

No Bake Mocha Cheesecake Recipe ☕ Coffee Chocolate Cheesecake No Gelatin

No bake Mocha cheesecake without gelatin is an easy cheesecake recipe with mocha flavor, the coffee cream and the dark chocolate in pieces go perfectly together in this no bake chocolate coffee cheesecake without gelatin.
To make this no bake mocha cheesecake follow the steps below:

0:00 Intro Coffee
0:16 Biscuits Base
1:07 Coffee Cream
2:10 Combine and put In the Fridge
2:32 Chocolate Top
2:57 Cocoa Powder
3:20 Tasting

More No Bake Cheesecake Recipe Here:
More Recipes With Chocolate Here:

RECIPE:

.Digestive Biscuits 250 g
.Melted Butter 80 g
.Chocolate Chips 40 g

.Mascarpone Cheese 500 g
.Cream Cheese 150 g
.Whipping Cream 200 g/ml
.Powdered Sugar 100 g
.Espresso Coffee (room temp)

.Dark Chocolate 100 g
.Bitter Cocoa Powder 1 Tablespoon

At least 6 Hours in fridge before eat it, you can keep in the fridge for a maximum of 2 days

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#coffeecheesecake #nobakecheesecake #mocha

No Bake - Coffee Cheesecake Recipe | Easy DIY Cheesecake at Home

Coffee is baked right into this Creamy Cheesecake topped with Chocolate Ganache and Fresh Cream. This baked coffee cheesecake recipe will be the next stunner at your dinner table! Step-by-step video help you bake this cheesecake recipe.

Ingredients:
10-11 Oreo cakes
20g melted butter

200g cream cheese
60g sugar (put in cream cheese)
200g whipping cream
10g gelatin
8g coffee