Mocha Cheesecake (No-Bake)

Mocha Cheesecake (No-Bake)

This no-bake mocha cheesecake is a creamy, espresso-infused dessert made with an Oreo crust, a rich mocha cheesecake filling, and a glossy chocolate-espresso ganache—perfect for coffee and chocolate lovers seeking a showstopping, restaurant-quality treat for any occasion.

Course Dessert

Cuisine American

Keyword Mocha Cheesecake

Prep Time 30

Chill Time 6

Total Time 30

Servings slices

Calories 826kcal

Author Julia

Ingredients

Crust:

22 cookies Oreos
5 tablespoons butter melted

Mocha Cheesecake:

1 ½ cups heavy whipping cream cold
24 ounces cream cheese softened
⅓ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 cup powdered sugar
1 teaspoon vanilla extract

Mocha Ganache:

¼ cup heavy whipping cream
2 teaspoons instant espresso powder
½ cup semi-sweet chocolate chips
1 tablespoon light corn syrup

US Customary - Metric

Instructions

Crust:

Grease a 9-inch spring form pan with shortening or butter and set it aside.
Use a food processor to crush the Oreos into fine crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs start to clump together.
Pour the crumbs into the greased spring form pan, and firmly press them into the bottom and up the sides. Freeze the crust for at least 20 minutes or until it has hardened.

Mocha Cheesecake Filling:

While the crust is freezing, pour the heavy whipping cream into a medium or large mixing bowl, and use an electric mixer to whip the cream until it is stiff. Set aside.
Add the cream cheese, cocoa powder, and instant espresso to a large bowl, and beat with an electric mixer until combined and smooth.
Mix in the powdered sugar and vanilla extract until combined, then fold in the whipped cream thoroughly.
Spoon the cheesecake filling over the hardened crust, and smooth it out evenly. Cover the cheesecake with plastic wrap, and chill in the fridge for at least 6 hours, but overnight is best.

Mocha Ganache:

When you are ready to serve, run a thin knife around the edge of the cheesecake and carefully release the ring of the pan. Transfer the cheesecake to a large plate or cake stand.
Stir the heavy whipping cream and espresso powder in a small, microwave-safe bowl, then heat for 1 minute in the microwave or until it starts to steam.
Add the chocolate chips, and let them rest for 2 minutes. Stir until all of the chocolate has melted and the ganache is smooth.
Spoon the ganache over the cheesecake and spread it out over the top. Let the cheesecake rest for about 10 minutes before slicing and serving chilled.

Notes

Make sure the cream cheese is smooth and lump-free before adding the whipped cream.
The ganache should be smooth with no lumps of chocolate chips for the best results.
Use the flat bottom of a measuring cup or glass to help firmly pack the Oreo crumbs into the pan. This will help keep the crust intact when it’s sliced.
Can I make it gluten-free? Yes! Use gluten-free chocolate sandwich cookies or gluten-free wafers for the crust—The filling and ganache are naturally gluten-free.
What if I don’t have instant espresso powder? Substitute instant coffee powder, but double the amount for the same mocha strength—or try a shot of strong brewed espresso, just reduce the cream.
Can I make this without a springform pan? Yes. I recommend using a 9-inch deep pie dish or an 8×8-inch square pan (high-sided). Line with parchment for easy lift-out; the yield and chill time remain similar.

Storage Instructions

Refrigerator: Wrap the mocha cheesecake with plastic wrap or store it in an airtight container in the fridge for up to 3 days.
Freezer: Wrap the cheesecake in both plastic wrap and foil to prevent freezer burn, and store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

You will need these supplies/equipment:

9-inch spring form pan
Butter or shortening for greasing the pan
Food processor
Medium and large mixing bowls
Electric mixer
Small, microwave-safe bowl

Nutrition