Easy Coffee Cheesecake {Mocha}

Easy no bake coffee cheesecake recipe, homemade with simple ingredients. A thick graham cracker crust is topped off with mocha cheesecake, chocolate ganache and chocolate decorations.

*Thank you Vital Proteins for sponsoring today's post so that I can share this recipe with all of you. As always, all opinions are mine.*

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This dessert is loaded with two of my favorite flavors- chocolate and coffee. Seriously, it has 5 tablespoons of strong espresso powder. That makes it ideal for coffee loving chocoholics, same as this Chocolate Coffee Cake. Most cheesecake recipes are so complicated that they make my head spin. Thankfully, this version is super easy and you don't even have to turn on your oven. I also made it glamorous by adding some decorative abstract chocolate pieces and coffee beans and spraying everything with gold edible mist, just like my Gold Cake.

Key ingredients for no bake mocha cheesecake

• Graham cracker crumbs- Be sure they are fine crumbs to make the best crust.
• Coconut- Shredded flakes add a nice taste and aroma.
• Brown sugar- It's important to use brown, not granulated, to create the right flavor.
• Butter- You can use unsalted or salted based on your preference.
• Cream cheese- Use full fat for more creaminess.
• Whipped cream- Brings in the light and fluffy texture.
• Powdered sugar- Essential for the perfect texture in this dessert.
• Chocolate chips- Use semisweet ones that are melted down.
• Espresso powder- Not to be confused with ground coffee.
• Heavy cream- Don't skimp on the fat here or you will lose texture and flavor.
• Gelatin- This helps the cheesecake set well and make it easier to slice.
• Edible gold spray- Adds a bit of flare to bring the aesthetic appeal up a notch.
• Coffee beans- Brings in a classic coffee dessert look.
• Chocolate bars- They not only taste delicious but appear classy as well.
• Edible pearls- Adds a nice touch and crunch to the mix.

How to make easy coffee cheesecake recipe from scratch?

1. Prepare- The graham cracker crust.
2. Make- The cheesecake mixture.
3. Spread cheesecake mixture- On top of the crust.
4. Allow to chill- While you prepare chocolate ganache.
5. Pour ganache- On top of the cake and let it drip along the sides.
6. Decorate cake- With gold sprayed chocolate pieces, coffee beans, and edible pearls.

Variations

• Try other topping options- Instead of chocolate ganache, drizzle Caramel Sauce. Another option is to pipe swirls of Carmel Frosting on top, once the ganache sets. You can also go a different direction by simply topping it with Whipped Cream or Chocolate Whipped Cream.
• Instead of a chocolate bar- Make homemade chocolate bark for decoration, such as Chocolate Bark or White Chocolate Bark. You can also make various types of your own Chocolate Bars.
• Make mini cheesecakes- They make great individual desserts for parties.
• Instead of a cookie crust for the base- Make a brownie base. Try my Cake Mix Brownies recipe or even these Pumpkin Brownies during the Fall.
• Use any type of graham crackers for the crust- Including original, cinnamon and even chocolate flavored.
• Try another flavor of crust- Such as an Oreo crust or pretzel crust.
• Make in a rectangle pan- And then slice into cheesecake squares for a different look.

Tips and Techniques

• Gelatin helps the cheesecake set- And allows it to hold its shape better, especially when slices are cut.
• Be sure the ganache is not too hot- When you apply to the top of the cheesecake or else things will start to melt. You want it to be warm enough to pour, but cool enough not to heat up the whole dessert.
• Adding that little bit of coconut- To the crust will add a nice subtle coconut flavor and aroma and chewiness to the crust.
• Don't use low fat or sugar free- Whipped cream, because the results won't be the same.
• When making the crust, always remember- That if you add too much butter, the crust will become greasy. If not enough butter is added, the crust won't hold its shape together.
• If you prefer a salty crust- You can use salted butter instead of unsalted butter.
• You must pack the graham cracker crust together- So that it doesn't fall apart. The best way to do that is by pressing down the flat base of a drinking glass or a measuring cup to make everything compact and firm.
• The crust must be refrigerated- For 30 minutes or until the butter solidifies and it becomes hard and firm. Then, spread cheesecake mixture on top of this crust. This keeps the crumbs from spreading everywhere and making a mess.
• If you have never made pie crusts before- Check out these two posts: How to Make Graham Cracker Crust (No Bake) and How to Make Oreo Pie Crust (No Bake).
• Use high quality ingredients- Because this will enhance the dessert overall.

As you know, I love Vital Proteins gelatin and used it in today's recipe ad well as this Chocolate Raspberry Mousse Cake I shared a few weeks ago. It works just like regular gelatin but has the added benefit of all these nutrients that help your skin, bones, hair and nails. Best of all, it's colorless, odorless and flavorless.

Recipe FAQs

Storage

• Room temperature- This should not be left out more than 2-3 hours, because the dairy will eventually spoil, it won't keep it's firm shape forever, and it tastes best when chilled.
• Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
• Freeze- I don't recommending freezing since dairy doesn't thaw well.  
• Make ahead- This can be made up to 3 days a head kept in a sealed container in the fridge.

More coffee desserts

• Coffee Popsicles (With Iced Coffee)
• Coffee Brownies (Mocha Espresso Brownies)
• Easy Coffee Pancakes (With Mocha Sauce/Syrup)
• Easy Coffee Truffles (Mocha Espresso Truffles)
• Coffee Fudge (Espresso Fudge)
• Coffee Cookies (Espresso Mocha Cookies)
• Mocha Cupcakes (Coffee Cupcakes)

Recipe

Coffee Cheesecake (No Bake Mocha Cheesecake)

Abeer Rizvi

Easy no bake coffee cheesecake recipe, homemade with simple ingredients. A thick graham cracker crust is topped off with mocha mixture and chocolate ganache.

5 from 3 ratings

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Prep Time 20 minutes mins

Chill time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 9 Slices

Calories 5983 kcal

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Ingredients

  

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Graham cracker crust

• 1½ cups Graham cracker crumbs
• 2 tablespoon Coconut Finely shredded
• ¼ cup Brown sugar
• 7 tablespoon Butter Unsalted, Melted

Cheesecake

• 1 package Cream cheese 8 oz, Full fat, Room temperature
• ⅓ cup Powdered sugar
• 5 tablespoon Espresso powder
• 1 cup Chocolate chips Melted, Semisweet
• 2½ teaspoon Gelatin
• 2 tablespoon Water
• 3 cups Cool Whip 8 oz.

Chocolate ganache

• 1 cup Dark chocolate
• 1 cup Heavy cream

Decoration

• 10 Chocolate bar Broken roughly into shards
• ¼ cup Coffee beans
• Edible gold spray
• Edible gold pearls

Instructions

 

Graham cracker crust

• In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
• Add melted butter and mix everything until your have a coarse mixture.
• Dump this cookie mixture into a 6 inch springform pan.
• Press it down tightly, using the flat base of a drinking glass or measuring cup.
• Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.

Cheesecake

• In a mixing bowl, add cream cheese, powdered sugar and espresso powder. Mix until everything becomes soft and smooth.
• Add melted chocolate and mix again.
• Now, add gelatin and water in a small cup and let it bloom for 3 minutes. Then, heat it in the microwave until it dissolves.
• When the gelatin mixture cools down a bit, add it into the chocolate cream cheese mixture and mix again.
• Gently, stir in Cool Whip until everything is thoroughly combined.
• Spoon this mixture on top of the graham cracker crust.
• Refrigerate the cake for 5-6 hours or until the cheesecake layer sets.

Chocolate ganache

• In a saucepan, add heavy cream and set it on medium heat.
• When it's about to come to a boil, lower the heat and add chocolate.
• Whisk everything together until the chocolate fully melts and you have a smooth and glossy mixture.
• Remove the saucepan from heat and allow the ganache to cool down a bit.

Assembling and decoration

• Gently, remove cheesecake from the

  springform pan and place it on a cake stand.
• Pour melted ganache on top of the cake and let it drip slightly down the sides.
• Finally, top off everything with chocolate pieces, coffee beans, edible pearls and spray everything with gold mist. Enjoy!

Notes

• For a sweet and salty flavor combination, use salted butter in the crust. 
• Use full fat ingredients for maximum richness and creaminess. 
• Try another flavor of cookie crust such as an Oreo crust or pretzel crust. 
• Read additional tips and variations above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. I don't recommending freezing since dairy doesn't thaw well.  

Nutrition

Calories: 5983kcalCarbohydrates: 435gProtein: 66gFat: 449gSaturated Fat: 284gCholesterol: 993mgSodium: 2645mgPotassium: 4537mgFiber: 31gSugar: 247gVitamin A: 10980IUVitamin C: 2.3mgCalcium: 1472mgIron: 31.2mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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