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Mocha cheesecake slice on a plate.

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You are in for a yummy treat!

Mocha Cheesecake

This mocha cheesecake recipe has an Oreo cookie crust and creamy coffee-infused filling and is topped with a decadent chocolate ganache. This cheesecake is every coffee lover’s dream!

I love cheesecake and how easy it is to throw one together. I have a huge variety of cheesecake recipes on the site. 

Mocha cheesecake on a cake stand.

There’s nothing better than combining the flavor of coffee, chocolate, and cheesecake into a decadent dessert.

If you love coffee and cheesecake, you do not want to miss out on this amazing dessert.

A slice of mocha cheesecake being removed from the cheesecake.

Mocha Cheesecake Ingredients

  • Oreo cookie crumbs
  • butter
  • some cream cheese
  • granulated sugar
  • flour
  • instant coffee granules or espresso powder
  • vanilla extract
  • bittersweet chocolate
  • heavy cream 
  • heavy whipping cream
  • a few large eggs
  • powdered sugar

A slice of mocha cheesecake

How to Make Mocha Cheesecake 

Preheat your oven to 350 degrees, prepare a 9” springform pan with non-stick spray, and set aside.

Prepare the crust by adding Oreo cookies to a food processor and pulse until you get about 2 cups crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes.

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

With the mixer on low speed, slowly add the sugar, flour, and instant coffee granules. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.

Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.

Mocha cheesecake

Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.

Pour the prepared batter into the baked crust and gently tap to release air bubbles.

Bake at 350 for 15 minutes, then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.

Turn off the oven and slightly crack the door to allow the cheesecake to cool for 15 minutes before removing it.

Mocha cheesecake

Allow the cheesecake to cool on a wire rack until completely cooled, and place it in the refrigerator for at least 2 hours to overnight.

To make the chocolate ganache, combine ½ cup of heavy cream, 4 ounces of chocolate, and one tablespoon of butter in a small saucepan. Gently cook over medium-low heat, stirring until the butter melts and the mixture is smooth. Remove from heat and let cool.

Pour the cooled ganache over the top of the chilled cheesecake.

To make the whipped topping, add the heavy cream into a stand mixer with a whisk attachment and whisk on high speed until soft peaks form. Add in powdered sugar and vanilla and mix until stiff peaks form.

Transfer to a piping bag with a large star tip and pipe a ring around the cheesecake, and serve!

Mocha cheesecake on a cake stand.

Why does this cheesecake not call for a water bath? 

For this cheesecake, I choose not to use a water bath. If you follow the cooling method I provide in the recipe card, you should not have any problem with the texture or crack in your cheesecake.

Mocha cheesecake on a cake stand.

How can I cut a clean slice of cheesecake? 

Take a large knife and run it under hot water or use a kitchen torch to heat it for about 30 seconds per side. Clean off any access water and make the first cut of cheesecake. Repeat and make your second cut. That’s it! Super easy.

A slice of mocha cheesecake on a plate.

More Cheesecake Recipes to try!

These cheesecakes would be amazing to serve any time of the year. 

A bite of mocha cheesecake

What do you think of this delicious mocha cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Mocha Cheesecake Recipe

Mocha cheesecake slice on a plate.
Yield: 8 servings

Mocha Cheesecake

This mocha cheesecake recipe has an Oreo cookie crust, and creamy coffee-infused filling, and is topped with a decadent chocolate ganache. This cheesecake is every coffee lover's dream!

Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 6 hours
Total Time 7 hours 5 minutes

Ingredients

Crust

  • 2 cups Oreo cookie crumbs
  • 5 Tablespoons butter melted

Cheesecake Filling

  • 32 oz. packages cream cheese room temperature
  • 1 cup granulated sugar
  • 3 Tablespoons flour
  • 2 Tablespoons instant coffee granules or espresso powder
  • 2 teaspoons vanilla extract
  • ¾ cup heavy whipping cream
  • 3 large eggs

Chocolate Ganache

  • 6 ounces bittersweet chocolate
  • 1/2 cup heavy cream (plus more if needed)
  • 1 tablespoon butter

Whipped Cream

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees and prepare a 9-inch springform pan by spraying with non-stick spray and set aside.
  2. Prepare the crust by adding Oreo cookies to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1-inch up the sides. Bake for 10 minutes.
  3. To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
  4. With the mixer on low speed, slowly add the sugar, flour, and instant coffee granules. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
  5. Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
  6. Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.
  7. Pour the prepared batter into the baked crust and gently tap to release any air bubbles.
  8. Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
  9. Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing it.
  10. Allow the cheesecake to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.


Chocolate Ganache

  1. In a small saucepan, combine ½ cup of heavy cream, 4 ounces of chocolate, and one tablespoon of butter. Gently cook over medium-low heat, stirring until the butter melts and the mixture is smooth. Remove from heat and let cool.
  2. Pour the cooled ganache over the top of the chilled cheesecake.

Whipped Cream

  1. Add the heavy cream into a stand mixer with a whisk attachment and whisk on high speed until soft peaks form. Add in powdered sugar and vanilla and mix until stiff peaks form. Add to a piping bag with a large star tip and pipe a ring around the cheesecake, and serve!

Notes

  • Make sure that your cream cheese is at room temperature before mixing. If you try to mix cold cream cheese it will be clumpy, and nobody likes a clumpy cheesecake.
  • Do not over-mix the eggs. Mix the eggs in last and mix until they just disappear in the rest of the batter.
  • Do not overbake. This is a major issue when making cheesecake. When you take the cheesecake out of the oven it should look a TAD underdone. It should slightly jiggle like Jell-O. The cheesecake will set up overnight and it will be the perfect creamy consistency.
  • Allow the cheesecake to cool slowly. This will help prevent the top from cracking. But if it does crack, just throw some ganache or whipped cream on top and nobody will ever know.

    • Nutrition Information:

    Yield:

    8

    Serving Size:

    1
    Amount Per Serving: Calories: 1105Total Fat: 89gSaturated Fat: 52gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 283mgSodium: 559mgCarbohydrates: 64gFiber: 4gSugar: 47gProtein: 16g

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    © A Classic Twist
    Cuisine: Dessert / Category: Cheesecake