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5 from 2 votes

No Bake Mocha Cheesecake

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This easy no bake mocha cheesecake recipe makes the perfect dessert for Summer parties. It's packed with chocolate and coffee flavors.

Servings: 9 Slices
Course: Dessert
Cuisine: American
Calories: 5983 kcal
Author: CakeWhiz

Ingredients

Graham cracker crust:
  • cups Graham cracker crumbs
  • 2 tbsp Coconut Finely shredded
  • ¼ cup Brown sugar
  • 7 tbsp Butter Melted
Mocha cheesecake:
  • 1 package Cream cheese 8 oz
  • 3 cups Whipped cream Store-bought, 8 oz
  • cup Powdered sugar
  • 1 cup Dark chocolate chips Melted
  • 6 tbsp Espresso powder
  • 3 tbsp Heavy cream
  • tsp Vital Proteins gelatin
  • 2 tbsp Water
Chocolate ganache:
  • 1 cup Dark chocolate
  • 1 cup Heavy cream
Decoration:
  • 10 Broken chocolate pieces
  • ¼ cup Coffee beans
  • Edible gold spray
  • Edible gold pearls

Instructions

Graham cracker crust instructions:
  1. In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
  2. Add melted butter and mix everything until your have a coarse mixture.
  3. Dump this cookie mixture into a 6 inch springform pan.
  4. Press it down tightly, using the flat base of a drinking glass or measuring cup.
  5. Chill this graham cracker crust in the fridge for 3 hours or until it becomes hard.
Mocha cheesecake instructions:
  1. In a mixing bowl, add cream cheese and powdered sugar. Mix until everything becomes soft and smooth.
  2. Add melted chocolate and mix again.
  3. Dissolve espresso powder in heavy cream and add this into the chocolate cream cheese mixture and mix again.
  4. 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.
  5. When the gelatin mixture cools down a bit, add it into the chocolate cream cheese mixture and mix again.
  6. Gently, stir in whipped cream until everything is thoroughly combined.
  7. Spoon this mixture on top of the graham cracker crust.
  8. Refrigerate the cake for 5 hours or until the cheesecake layer sets.
Chocolate ganache instructions:
  1. In a saucepan, add heavy cream and set it on medium heat.
  2. When it's about to come to a boil, lower the heat and add chocolate.
  3. Whisk everything together until the chocolate fully melts and you have a smooth and glossy mixture.
  4. Remove the saucepan from heat and allow the ganache to cool down a bit.
Assembling/Decoration:
  1. Gently, remove cheesecake from the springform pan and place it on a cake stand.
  2. Pour melted ganache on top of the cake and let it drip slightly down the sides.
  3. Finally, top off everything with chocolate pieces, coffee beans, edible pearls and spray everything with gold mist. Enjoy!

Recipe Notes

Nutrition Facts
No Bake Mocha Cheesecake
Amount Per Serving
Calories 5983 Calories from Fat 4041
% Daily Value*
Total Fat 449g 691%
Saturated Fat 284g 1420%
Cholesterol 993mg 331%
Sodium 2645mg 110%
Potassium 4537mg 130%
Total Carbohydrates 435g 145%
Dietary Fiber 31g 124%
Sugars 247g
Protein 66g 132%
Vitamin A 219.6%
Vitamin C 2.8%
Calcium 147.2%
Iron 173.1%
* Percent Daily Values are based on a 2000 calorie diet.