Coffee Cheesecake (No Bake Mocha Cheesecake)
Easy no bake coffee cheesecake recipe, homemade with simple ingredients. A thick graham cracker crust is topped off with mocha mixture and chocolate ganache.
Servings: 9 Slices
Calories: 5983kcal
Ingredients
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
- 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: 5983kcal | Carbohydrates: 435g | Protein: 66g | Fat: 449g | Saturated Fat: 284g | Cholesterol: 993mg | Sodium: 2645mg | Potassium: 4537mg | Fiber: 31g | Sugar: 247g | Vitamin A: 10980IU | Vitamin C: 2.3mg | Calcium: 1472mg | Iron: 31.2mg