No-Bake Mocha Cheesecake

This No-Bake Mocha Cheesecake is a creamy, decadent dessert that combines the rich flavors of chocolate and coffee in one irresistibly smooth bite. I love how simple it is to make — no oven needed, just a few ingredients and a little patience while it chills. The result is a velvety cheesecake with a deep mocha flavor that’s perfect for any coffee lover.

Why You’ll Love This Recipe

I love this cheesecake because it tastes indulgent but comes together effortlessly. The chocolate cookie crust adds crunch, the creamy filling melts in my mouth, and the subtle coffee notes make it feel sophisticated. Since it’s no-bake, I don’t have to worry about cracks or overbaking. I also love how easily I can make it ahead of time — it’s the perfect dessert for dinner parties or special occasions when I want something elegant but stress-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Chocolate sandwich cookies (such as Oreos), crushed
• Melted butter

For the filling:

• Cream cheese, softened
• Heavy cream or whipped topping
• Powdered sugar
• Instant coffee or espresso powder
• Semi-sweet or dark chocolate, melted and cooled slightly
• Vanilla extract
• Pinch of salt

For garnish (optional):

• Shaved chocolate or cocoa powder
• Whipped cream
• Coffee beans or chocolate curls

Directions

1. I start by preparing the crust. I crush the cookies in a food processor until fine, then mix them with melted butter until the texture resembles wet sand.
2. I press the mixture firmly into the bottom of a springform pan, smoothing it into an even layer. I chill it in the refrigerator while I make the filling.
3. In a small bowl, I dissolve the instant coffee or espresso powder in a tablespoon of hot water and let it cool.
4. In a large mixing bowl, I beat the cream cheese until smooth and fluffy.
5. I add powdered sugar, melted chocolate, vanilla extract, salt, and the cooled coffee mixture, and mix until creamy and well combined.
6. In a separate bowl, I whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture.
7. I pour the filling over the chilled crust, smoothing the top with a spatula.
8. I refrigerate the cheesecake for at least 4–6 hours (or overnight) until firm.
9. Before serving, I garnish it with whipped cream, shaved chocolate, or a dusting of cocoa powder.

Servings and timing

This cheesecake serves about 10–12 slices. It takes roughly 25 minutes to prepare and at least 4 hours to chill. In under 5 hours, I have a luscious, no-bake dessert ready to impress.

Variations

• I sometimes add a splash of coffee liqueur (like Kahlúa) for an extra mocha kick.
• For a lighter version, I use Greek yogurt instead of some of the cream cheese.
• If I want a stronger coffee flavor, I double the espresso powder.
• I love using a mix of milk and dark chocolate for a balanced flavor.
• To make mini cheesecakes, I press the crust and filling into muffin tins lined with cupcake liners.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. It holds its texture beautifully and tastes even better the next day. For longer storage, I freeze it (whole or sliced) for up to 2 months. When I’m ready to serve, I thaw it overnight in the fridge. This dessert doesn’t need reheating — I enjoy it chilled for the creamiest texture.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, I often use instant coffee granules. I just make sure to dissolve them completely before adding to the filling.

Can I use a different type of crust?

Absolutely. I sometimes make a graham cracker crust or use crushed digestive biscuits for a lighter flavor.

Can I make this cheesecake ahead of time?

Yes, I love making it a day in advance. It sets perfectly overnight and saves me time on the day of serving.

How do I make it dairy-free?

I use vegan cream cheese, coconut cream, and dairy-free chocolate for a delicious dairy-free version.

Can I add a topping?

Yes, I like to drizzle chocolate ganache or caramel sauce on top, or even add a layer of chocolate whipped cream for extra indulgence.

Conclusion

This No-Bake Mocha Cheesecake is my favorite dessert when I want something rich, smooth, and full of flavor without turning on the oven. The mix of chocolate and coffee creates a perfect mocha balance that’s both refreshing and indulgent. It’s easy to make, elegant to serve, and always a hit — especially for anyone who loves coffee and chocolate as much as I do.

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