How To make Mocha Chocolate Cheesecake

No-Bake Mocha Cheesecake | Chocolate Coffee Swirl Cheesecake

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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon

Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch

100g ( 3.5 oz ) Lotus Biscoff biscuits ( caramelised biscuit )
40g ( 3 Tbsp ) butter

15g ( 1 Tbsp ) water
3.5g ( 1 + 1/2 tsp ) gelatin powder
5g ( 1 Tbsp ) instant coffee
45g ( 3 Tbsp ) milk
150g ( 5.3 oz ) cream cheese
50g ( 1/4 cup ) sugar
60g ( 1/4 cup ) sour cream
60g ( 1/4 cup ) whipping cream

15g ( 1 Tbsp ) water
2.5g ( 1 tsp ) gelatin powder
60g ( 2.1 oz ) dark chocolate ( 50% cocoa )
120g ( 1/2 cup ) whipping cream
100g ( 3.5 oz ) cream cheese
36g ( 3 Tbsp ) sugar

Coffee beans









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#Nooven

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.

No Bake Choco MOCHA Cheesecake | Cheesecake Recipe @GlenzADVlogs

Hello Guys! I'm back for another  tutorial  vlog. This time I'm gonna be teaching you on how to make another variation of  Cheesecake, its No Bake Choco Mocha Cheesecake. Hope this video is helpful to you. If you like this video please subscribe ,give a thumbs up and share.Enjoy watching and Stay Safe.❤????@GlenzADVlogs

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Ingredients:

Set A: 1 cup Crushed Graham
           3 tbsp Melted Butter
           1/2 cup  brown sugar

Set B: 100g Cream Cheese
           1/2 cup powdered sugar
           1 tsp lemon
           250 ml All Purpose Cream (Chilled)
           1 envelope unflavored
           2 tbsp Cocoa Powder
           1/2 tsp coffee powder
           
           Sliced Almond (Optional)
         
          

Music used for chocolate  cheesecake:
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Music: ROA -Stardust Watch: Stream/Download: License:

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Music Promoted by Audio Beat Official


Download:

Delicious Mocha Cheesecake Recipe

Delicious Mocha Cheesecake Recipe

Recipe:

Here is the Recipe Dash tutorial for the cake:

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Mocha Cheesecake!

Mocha Cheesecake is one of those cheesecakes that you just can't resist. Especially if you love coffee and chocolate. Grab your mocha latte beverage and a slice of this Mocha Cheesecake and your day just got better. The rich flavors of dark chocolate and coffee blended with the traditional flavor profile of cheesecake makes this cheesecake a champion! Real coffee and chocolate flavorings were used in this cheesecake but any chocolate and coffee extract will work just fine. The crust of this Mocha Cheesecake is made with tea biscuits, melted butter, brown sugar and cocoa powder. This sets the stage for a show stopping performance in cheesecake theatre! I encourage to try this Mocha Cheesecake as I am sure that your friends and family will be delighted with this cheesecake.
Here is the recipe:

For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
42g/ 3 tbsp. cocoa powder
75g/ 1/3 cup melted unsalted butter (crust)
28g/ 2 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
60g/ 1/4 cup sour cream
85g/ 2/3 cup melted unsweetened dark chocolate
171g/ 3 eggs
1g/ 1/4 tsp vanilla
2g/ ½ tsp chocolate flavoring
4g/ 1 tsp coffee flavoring
14g/ ¼ cup strong instant coffee
42g/ 3 tbsp. cornstarch
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, chocolate, and coffee flavorings and combine.
Add instant coffee and combine.
Add sour cream and combine.
Add dark chocolate and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 50mins.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Top cheesecake with shaved dark chocolate and or chocolate curls.

Enjoy!
Keep refrigerated until ready to serve.

How to make No Bake Mini Mocha Chocolate Cheesecake like a pro by Topstovecooking

A pefect dessert for any event. So much extravagant & yet easy to make. No baking required. You can literally taste every ingredient in your mouth.

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