Mocha Espresso Cheesecake

Mocha Espresso Cheesecake is a delightful dessert that combines the rich flavors of coffee and chocolate. This creamy cheesecake has a crunchy cookie crust and a smooth filling made with cream cheese and espresso. It’s perfect for coffee lovers and a great way to indulge your sweet tooth.

Why Make This Recipe

This cheesecake is not only delicious but also surprisingly easy to make. It impresses guests at parties, brings comfort during a quiet evening at home, and satisfies your cravings for both chocolate and coffee. Plus, it’s a unique twist on traditional cheesecake. Whether you’re celebrating a special occasion or just want a treat, this recipe is sure to hit the spot!

How to Make Mocha Espresso Cheesecake

Making Mocha Espresso Cheesecake is a straightforward process. Just follow these simple steps, and you’ll have a tasty dessert in no time!

Ingredients

2 cups (200g) crushed chocolate cookies (e.g., Oreos, without filling)
1/2 cup (115g) unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1/3 cup (80ml) heavy cream
2 tbsp instant espresso powder dissolved in 2 tbsp hot water
3/4 cup (150g) dark chocolate, melted and cooled
1 tsp vanilla extract
Whipped cream (optional)
Chocolate shavings or curls (optional)
Espresso beans (whole or crushed, optional)

Directions

Combine crushed chocolate cookies and melted butter in a bowl; mix until crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Preheat your oven to 325°F (165°C). In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream, dissolved espresso, melted chocolate, and vanilla extract until well combined.
Pour the filling over the prepared crust and smooth the top. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan. Bake for 60-70 minutes, until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Before serving, decorate with whipped cream, chocolate shavings, or espresso beans. Slice and serve chilled, ideally paired with a fresh cup of coffee.

How to Serve Mocha Espresso Cheesecake

Serve this cheesecake chilled for the best flavor. It pairs wonderfully with a cup of coffee or espresso. You can also add whipped cream, chocolate shavings, or even a few espresso beans on top for a nice touch.

How to Store Mocha Espresso Cheesecake

Keep any leftover cheesecake in the refrigerator. Make sure to cover it tightly with plastic wrap or keep it in an airtight container. It should last for about 5-7 days in the fridge.

Tips to Make Mocha Espresso Cheesecake

Make sure the cream cheese is softened before mixing to avoid lumps.
Use quality dark chocolate for a richer flavor.
Beat the filling until smooth, but don’t overmix after adding the eggs to prevent cracks in the cheesecake.
Let the cheesecake cool completely before refrigerating to ensure the best texture.

Variation

You can add a layer of coffee-flavored ganache on top for extra chocolate flavor. You can also use different types of chocolate cookies for the crust, such as graham crackers or digestive biscuits.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made ahead of time. It’s best after a few hours or overnight in the refrigerator.

2. What if I don’t have a springform pan?
You can use a regular cake pan, but make sure to line it with parchment paper for easy removal.

3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil. It can last up to 2 months in the freezer. Thaw it in the refrigerator before serving.