January 29, 2018
No-Bake Mocha Cheesecake!
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A no-bake chocolate buttery biscuit base, with a swirled no-bake coffee and chocolate cheesecake filling, with a chocolate drizzle, and coffee whipped cream – heavenly mocha cheesecake!
Mocha cheesecake
So one of the most highly recommended recipes on my website is this. A mocha cheesecake. To be completely honest I never really got the fuss of the idea, but now I’ve made it ~several/many~ times I really do get it. Heavenly. I’m not saying I was ever snubbing the idea of it, but I always go for a chocolate bar theme for example.
Naturally I think I sort of neglected the idea even though the combination of coffee and chocolate together is an actual dream. Like, its honestly so utterly delightful, that I really do get the fuss. Like hellooooo why have I not posted this recipe sooner?!
No bake recipe
But anyway. I decided to go for a no-bake style cheesecake, obviously, so it was so easy to do. I decided that I would do something quite similar to my no-bake After Eight cheesecake, because its an ideal basis for a recipe like this. I wanted to do a swirled style cheesecake instead of a coffee and chocolate flavour together, and as my no-bake After Eight cheesecake is the same, but with mint, I thought it was perfect!
Coffee
I decided to use Camp coffee extract in this particular recipe, as its just so easy to use. You don’t have to use it, but 1-2 tsps of the stuff and you have a lovely strong flavour! There are notes in the recipe section on how to use actual coffee if you want instead though. One thing I must say is that either way, it will be delightfully delicious.
Chocolate
I also thought I would use milk chocolate in this recipe, but you can easily use white or dark. I think the milk chocolate tastes the best as its my favourite for cheesecakes, but dark chocolate provides a better set. However, that might be a bit too bitter along with the coffee flavour.
I did just use a supermarket own chocolate that costs 45p for 100g, but you can use a better chocolate if you like. To be honest, if you find a coffee flavoured chocolate, thats probably best, but I used what I had.
Swirl effect
I did make this slightly faffy by swirling the two cheesecakes together but I just love it that way. Each bite is a different flavour. I just sort of dollop it on alternatively, and then swirl them together once all the mixture is in the tin, but you could easily just layer the two flavours like I do in my no-bake neapolitan cheesecake!
Decoration
I wanted to decorate this one slightly differently to my others – the difference being I used coffee flavoured whipped cream! I feel like it just gives this cheesecake another mocha element as it has a milk chocolate drizzle, so it needed something else coffee like. A chocolatey biscuit base, is quite bitter in a way, so a sweet coffee swirl on the top of each slice is ideal. Enjoy it! x
No-Bake Mocha Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
- 25 g cocoa powder
Cheesecake Filling
- 150 g milk chocolate
- 2 tsp camp coffee
- 500 g full-fat cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
Decoration
- 100 g milk chocolate
- 150 ml double cream
- 2 tbsp icing sugar
- 1 tsp camp coffee
- Sprinkles
Instructions
For the Biscuit Base
- Blitz the digestives in a food processor with the cocoa powder until it’s a fine crumb.
- Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm deep springform tin and refrigerate whilst you make the filling!
For the Filling
- Melt the milk chocolate carefully and leave to the side to cool slightly.
- Using an electric stand mixer, whisk together the cream cheese, vanilla and icing sugar until smooth.
- Add the double cream and whisk together until thick – I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it until it holds itself (like meringue does!)
- Split the mixtures into two bowls. To one half, add the melted milk chocolate and mix together. In the other, add the camp coffee extract and mix until combined as well.
- When mixed, dollop the mixtures onto the biscuit base randomly and swirl them together. Smooth over the top and refrigerate for 6+ hours to set, or preferably over night.
To Decorate
- Once set, remove from the tin. Whip together the double cream, camp coffee extract, and icing sugar until thick and pipeable.
- Drizzle over some melted milk chocolate, pipe on some of the delicious coffee whipped cream, and sprinkle on some pretty sprinkles!
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake!
- I recommend using a 8″/20cm deep springform tin in this recipe!
- I use a stand mixer to whip my mixture up. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
- Using full-fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
- This recipe will last 3 days, covered, in the fridge!
- You can use actual coffee in this recipe if you wish - simple dissolve 1tsp of instant coffee granules in 1tbsp of water and let it cool completely. Use in place of the coffee extract!
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J x
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I have made this cheesecake twice now and my family say its the best one by far, not too sweet, very moreish !
Made a simplified version of this last night and it was lovely! I used biscoff cookies for the base, dark chocolate and a little more coffee than the recipe called for – I also added in some avocado just to see if it would be detected by someone who refuses to accept that you can use avocado in desserts lol (and it wasn’t!)
I didn’t think it was going to set when I poured it in the tin but it did beautifully within just a few hours – I topped it off with crumbled biscoff cookies and a dusting of cocoa powder.
Hi please can I ask the amount of chocolate to use if it’s just chocolate and mocha and how much khuala I can add thanks v much
Jane, can I add coffee liqueur to this recipe?
Hiya! I personally have never tried this, but its definitely worth a go! Hope this helps! x
Wow! This cheesecake is fantastic! I love to make cheesecakes and they’re always a hit with my family, but this one was the bomb! My mother said it was the best cheesecake she’s ever had and everyone else complimented it as well. It would definitely be a 5 star, but it just wasn’t firm enough for my liking. I’ll need to adjust the recipe slightly when I make it next time.
Hi Jane,
This looks amazing and I am keen to make next weekend for my partners birthday. I absolutely love using mascarpone, could I use it in this recipe, would I just substitute half the cream cheese?
Thanks for your wonderful recipes, I made your baileys cheesecake for my mum’s birthday and pretty sure it earned me favourite child status for life 😂
Hiya! Im so glad to hear that! Yes you can, as long as it’s full fat mascarpone! Hope this helps! x
Loved this recipe, however my chocolate got bitty when mixed in the cream cheese, I think my cream cheese was too cold. Also I need d about 2-3 tsp of coffee to really get that coffee essence come through! Delicious
I’ve just made this cheesecake and had the same issue re bitty chocolate! Melted fine, no seizing, but once mixed into the cream cheese it became bitty. Lovely cheesecake though.
Try making sure your cream cheese and double cream are room temp and see if that helps you x
Hi Jane, what would the measurements be if I used a 24cm deep springform tin?
Would you be able to use a coffee liquor in this recipe?
Thanks.
One of my fave cheesecakes. Have made it several times now – so good and light 😋
Hi,
Really looking forward ro making this! If I am using coffee instead of coffee extract would one teaspoon of the dissolved coffee be equal to one teaspoon of extract or would you need to use a different quantity?
Thank you
It really really depends on your coffee – some are stronger than others. Coffee extract tends to be stronger, but generally yes I would use 1tsp granules per 1tsp extract x
I just made this for my partner’s birthday.
Was very tasty. He loved it. However I struggled to put the chocolate on the top. The moment it came into contact with the cream mixture it went bitty. This didn’t affect the taste though. Also found the base was really hard to cut through. I will definitely make again, but only use half the biscuits base next time.
Do you mean the drizzle? Or mixing into the mix? – if you mean the mix that means it’s seized, so try having your cream cheese mix slightly more towards room temp and the temperature difference should be better! And if you find it too hard you will want to use less butter (90-100g) rather than less biscuits! x
Beautiful cheesecake…love all your recipes x
Thank you so much!! x