No Bake Mocha Cheesecake
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No Bake Mocha Cheesecake is rich, creamy, and full of bold coffee and chocolate flavor. The smooth mocha filling is in a graham cracker crust and is topped off with a layer of silky chocolate ganache and chocolate bar pieces.
I start every morning off with a cup of coffee. This started when I was in my early twenties. Prior to that I didn’t drink any coffee, only the fun flavored lattes at the local coffee shop. Then I met my husband who is totally a coffee addict and now I have to have my morning cup of coffee each day. I do like to add a bit of flavored creamer but it’s still just coffee.
While I have a ton of coffee recipes on this recipe site that relate to beverages, I only have a few that are food related! I have made delicious Coffee Cupcakes with Coffee Buttercream Frosting. I’ve also made a No Churn Coffee Caramel Crunch Ice Cream which is amazing in the summer. I’ve also made this decadent Coffee and Caramel Layered Fudge which is out of this world.
I’ve found that I like adding coffee to chocolate the best but it also works with other flavors. Coffee adds such a depth of flavor to so many different foods.
This week I’m sharing another fabulous coffee flavored dessert with you. It’s a No Bake Mocha Cheesecake and it’s amazing! It starts with a simple graham cracker crust. It’s then topped off with a light and fluffy mocha cheesecake layer. It’s made with rich chocolate, cream cheese, and espresso powder. It’s so good.
What is a No Bake Cheesecake?
A no bake cheesecake is a type of cheesecake that sets in the refrigerator rather than being baked in the oven. It’s usually made with a cream cheese base that’s mixed with sugar, whipped cream or whipped topping, and gelatin to help it firm up. The filling is poured into a cookie or graham cracker crust then chilled for several hours or overnight until it’s firm enough to slice.
As if that wasn’t enough I topped the cheesecake off with chocolate ganache. The ganache is rich and full of chocolate flavor and works so well with the mocha cheesecake.
I decorated the cake with fun candies. I used gold edible pearls, chocolate bar pieces, and chocolate covered coffee beans. It’s such a great looking cake and it tastes fantastic too!
How else can I decorate this cheesecake?
Honestly, you can just pour the ganache over the top of it and call it a day and it will look great. You could shave chocolate over top of the cheesecake or put chocolate curls on top. Gold or silver edible pearls or sprinkles work well too. You could also add chocolate covered strawberries to the top to make it really fancy.
The cheesecake is rich, chocolatey, and has a deep espresso flavor. The cheesecake filling is fairly light while the ganache is dark and rich. The candies on the top are just the icing on the cake.
The great thing is that this cheesecake doesn’t take long at all to make it. The longest time in making this cheesecake is the time in the refrigerator.
This cheesecake is great served with a cup of coffee or a tasty flavored latte. If you like your dessert with an adult beverage you can’t beat a glass of fruity red wine with this chocolate delight. So give it a try at your next party or dinner!
If you’ve tried my No Bake Mocha Cheesecake or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
No Bake Mocha Cheesecake
Ingredients
For the Graham cracker crust:
- 2 c. graham cracker crumbs
- 1/2 c. brown sugar
- 1 stick melted butter
For the Mocha cheesecake:
- 1 1/2 packages cream cheese 12 oz
- 3 c. whipped cream or whipped topping 8 oz
- 1/2 c. powdered sugar
- 1 1/2 c. chocolate chips melted
- 4 Tablespoons espresso powder
- 1/4 c. heavy cream
- 2 1/2 teaspoons unflavored gelatin
- 2 Tablespoons hot water
For the Chocolate ganache:
- 1 c. dark chocolate
- 1 c. heavy cream
For the decorations:
- 1 chocolate bar broken into random pieces
- Gold or silver edible pearls
- 1/4 c. chocolate covered coffee beans
Instructions
- Combine the graham cracker crumbs, brown sugar, melted butter, and salt in a food processor and process until it comes together in a clump.
- Dump the mixture into an 8 inch springform form. Press it down tightly against the bottom.
- Chill the crust for 1 hour in the refrigerator.
- To make the cheesecake place the cream cheese and powdered sugar in a mixing bowl. Mix on medium speed until smooth. Add in the melted chocolate chips and mix again until smooth.
- Dissolve the espresso powder in the heavy cream and then add to the chocolate cream cheese mixture and mix until combined.
- Add the gelatin to the hot water in a small bowl and mix. Allow it to bloom for 3 minutes. Pour into the bowl with the cream cheese mixture and mix on medium speed until smooth.
- Add the whipped cream and beat on low speed until combined.
- Pour over top of graham cracker crust and chill in the refrigerator for 4 hours.
- Before serving heat the heavy cream in a saucepan. Bring to a simmer then remove from heat. Add the dark chocolate and mix until smooth. Cool for 10 minutes.
- Remove the cheesecake from the springform pan and place on a cake stand or cake round. Pour the cooled ganache over top of the cake allowing it to drip down the sides.
- Top the cake with the chocolate pieces, edible pearls, and chocolate covered coffee beans.
- Keep in the refrigerator.
Notes
Pass a fork, I’m ready to dive in! It’s pretty and looks delicious too!
A delicious cheesecake that’s garnished to perfection! Beautifully done!
You had me at no bake cheesecake but I love the coffee flavor. What a special looking cake as well, Heather!