This creamy Mocha Cheesecake recipe is a coffee lover’s dream! It’s rich, thick, and as easy as it gets. No water bath needed!
What I like about this Mocha Cheesecake recipe
Many people are intimidated by cheesecake, but this one couldn’t be any easier. Rather than a water-bath cooking method, it cooks low and slow in the oven, then finishes cooking (and setting up) while in a turned-off oven.
In addition to the ease with which it is made, this Mocha Cheesecake recipe has a deep coffee flavor. If you like coffee or espresso, you’ll love this recipe!
Frequently Asked Questions
How important is it to soften the cream cheese before making the recipe?
Very! Cold cream cheese will tend to clump up in the filling and make streaks of cream cheese in the mocha filling.
What’s the best way to crush the Oreo cookies?
I placed my Oreos in a ziplock bag and crushed them with a rolling pin. But you could also pulse them in a food processor for a finer crumb.
Can I use brewed coffee in place of the instant granules?
Unfortunately, no. The liquid ratio would change too much and likely not produce the same results.
The perfect Mocha Cheesecake is just a few easy steps away! No water bath needed, this easy recipe is the perfect cheese for any coffee fan.
1 1/2 cups crushed Oreo* cookies (about 20 cookies)
2 tablespoons melted unsalted butter
8 oz. semisweet chocolate chips (about 1 1/3 cups)
1 cup heavy whipping cream
2 Tbsp. instant espresso powder or instant coffee granules
4 (8-oz.) packages cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs
3 oz. semisweet chocolate chips (about 1/2 cup)
1/4 cup heavy whipping cream
Prepare the Oreo Crust: Pre heat oven to 300°. Coat bottom and sides of a 9-inch springform pan with cooking spray. Stir together crushed cookies and melted butter. Press crumb mixture evenly in bottom of prepared pan; set aside.
Prepare the Filling: Microwave chocolate and cream at HIGH in a small bowl, in 30-second intervals, until melted and smooth, about 1 1/2 minutes, stirring between intervals. Stir espresso granules into melted chocolate until smooth; set aside.
Beat cream cheese with a heavy-duty stand electric mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of the bowl as needed. Add sweetened condensed milk and vanilla; just until combined, about 1 minute. Add eggs to cream cheese mixture, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended, 1 to 2 minutes. Pour batter into prepared chocolate crust. Place springform pan on a large, rimmed baking sheet.
Bake in preheated oven, uncovered, just until edges are set and center is just still slightly jiggly, about 1 hour, 5 minutes. Turn oven off. Let cheesecake stand in oven with oven door closed 1 hour. Remove cheesecake from oven; carefully run a small pairing knife around outer edge of cheesecake to loosen from sides of pan. Let cool completely in pan on a wire rack, about 1 hour. Cover, and cool cheesecake in refrigerator at least 4 hours or up to 24 hours.
Prepare the Topping: Melt chocolate chips and 1/4 cup cream in a microwave-safe bowl in the microwave on HIGH in 30-second intervals until melted and smooth, 30 seconds to 1 minute, stirring between intervals.
Remove chilled cheesecake from refrigerator, and carefully run a small pairing knife around outer edge of cheesecake to ensure cheesecake has been fully loosened from sides of pan. Remove ring from springform pan. Spoon Topping over top of the cheesecake, spreading to edges. Slice and serve. Store in refrigerator.
*This cheesecake can easily be made gluten-free by using Gluten Free Oreos.