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Mocha Cheesecake with Chocolate Cookie Crust and Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and creamy mocha cheesecake combines the bold flavors of espresso and cocoa with a luscious cream cheese filling on a chocolate cookie crust. Topped with a smooth chocolate ganache, this no-bake cheesecake is perfect for coffee and chocolate lovers looking for an indulgent dessert that is refrigerated instead of baked for the filling.

Ingredients

Scale

For the Crust

  • 200 grams (about 2 cups) chocolate cookies, crushed
  • 100 grams (1/2 cup) unsalted butter, melted

For the Cheesecake Filling

  • 450 grams (16 oz) cream cheese, softened
  • 150 grams (3/4 cup) granulated sugar
  • 60 ml (1/4 cup) espresso, cooled
  • 30 grams (1/4 cup) cocoa powder
  • 240 ml (1 cup) heavy cream
  • 1 teaspoon vanilla extract

For the Chocolate Ganache Topping

  • 120 ml (1/2 cup) heavy cream
  • 100 grams (3.5 oz) dark chocolate, chopped

Instructions

  1. Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking the crust.
  2. Prepare the Crust: Mix the crushed chocolate cookies with the melted unsalted butter until well combined. Press this mixture firmly into the base of a 23 cm (9-inch) springform pan to form an even crust.
  3. Bake the Crust: Place the springform pan in the preheated oven and bake the crust for about 10 minutes. Remove and let it cool completely to set.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar while continuing to mix.
  5. Add Mocha Flavor: Stir in the cooled espresso, cocoa powder, and vanilla extract into the cream cheese mixture until everything is fully combined.
  6. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture to keep it light and airy.
  7. Assemble the Cheesecake: Pour the filling over the cooled crust and smooth the surface evenly using a spatula.
  8. Chill the Cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set properly.
  9. Prepare Chocolate Ganache: Heat the heavy cream in a saucepan until just boiling, then pour over the chopped dark chocolate. Let sit for a minute, then stir gently until the ganache is smooth and glossy.
  10. Finish and Serve: Drizzle the chocolate ganache over the chilled cheesecake and serve. Optionally, refrigerate again for 15 minutes to set the ganache before slicing.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Espresso should be cooled before adding to avoid curdling the cream cheese.
  • For a more intense mocha flavor, use strong brewed espresso or instant espresso powder dissolved in water.
  • You can substitute the chocolate cookies with graham crackers mixed with cocoa powder for a different texture.
  • Use a sharp knife warmed in hot water between cuts to slice the cheesecake neatly.
  • Store leftovers covered in the refrigerator for up to 3 days.

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Find it online: https://aswoonfulofsugar.com/mocha-cheesecake-with-chocolate-cookie-crust-and-ganache-recipe/