Mocha Cheesecake Recipe with a Chocolate Cookie Crust

Mocha cheesecake recipe fans, this one layers coffee, chocolate, and cream in a single slice. The name mochaccino nods to mocha and cappuccino together. A chocolate cookie crust anchors three rich layers. Strong coffee and melted chocolate carry the bold flavor.

Plan ahead, since the cake bakes for an hour and chills before serving. Use fresh, strong coffee or espresso for the deepest flavor. Chill the finished cake fully before you slice the layers.

Mocha Cheesecake Recipe at a Glance

The cake feeds a crowd and slices best chilled. Here is the full recipe at a glance before you start baking.

A strong dark roast or espresso gives the boldest coffee layer. Browse our premium whole bean coffee to start.

Ingredients

Everything you need for this mocha cheesecake recipe.

• 1 package chocolate sandwich cookies, double-stuffed (about 14 oz)

• 3 bricks (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 eggs
• ¼ cup strong coffee or espresso

• Two 8 oz milk chocolate bars
• 4 oz heavy cream (2 oz plus 2 oz)
• 1 egg

• 1 brick (8 oz) cream cheese, softened
• ½ cup sugar
• 2 oz heavy cream
• 1 egg

How to Make This Mocha Cheesecake Recipe

Build the cake in four stages, then bake. Soften the cream cheese first for a smooth batter.

1. Crush the chocolate sandwich cookies in a food processor into sticky crumbs.
2. Press the crumbs into the bottom of a 10-inch springform pan and half an inch up the sides.
3. Freeze the crust while you make the filling.

1. Cream three softened bricks of cream cheese until smooth.
2. Add 1 cup of sugar gradually and beat until light and fluffy.
3. Beat in three eggs, one at a time, blending each fully before the next.
4. Mix in the coffee or espresso until fully blended.
5. Pour the coffee filling into the crust. Return the pan to the freezer.

1. Melt the chocolate bars in a double boiler without stirring.
2. Add 2 ounces of heavy cream, a tablespoon at a time, stirring until blended.
3. Heat until foam forms around the edges. Set the top over a bowl of ice.
4. Whisk over the ice until the chocolate cools to room temperature.
5. Beat in one egg and 2 ounces of heavy cream until light and fluffy.
6. Pour over the coffee layer and spread gently.

1. Cream the last brick of cream cheese with ½ cup of sugar until fluffy.
2. Add 2 ounces of heavy cream and one egg. Whip until the batter ribbons off the beaters.
3. Spread over the chocolate layer. Swirl patterns with the tip of a wooden spoon.
4. Bake at 325 degrees for one hour. The center stays soft.
5. Turn off the oven. Let the cheesecake cool slowly inside before chilling.
6. Refrigerate several hours or overnight before serving.

Tips and FAQ

For the best mocha cheesecake recipe, bring the cream cheese and eggs to room temperature before mixing for a smooth batter. Wrap the springform pan in foil to help prevent leaks. Run a knife around the rim before releasing the pan. Chill the cheesecake for at least four hours so the layers hold clean edges. For more sweet ideas, see our baking with coffee recipes.. For more sweet ideas, see our baking with coffee recipes.

A mochaccino blends the flavors of mocha and cappuccino. This mocha cheesecake recipe brings those same coffee, chocolate, and creamy flavors together in one rich dessert. The coffee balances the sweetness for a smooth finish.

Use a strong, fresh dark roast or a shot of espresso. Brew the coffee double strength so the flavor holds. See our roast levels guide to choose yours.

Bake the cheesecake a day ahead for the best texture. An overnight chill sets the layers and deepens the flavor. Keep the cake covered in the fridge. A cold slice cuts cleaner than a warm one.

A cheesecake sets while cooling, not in the oven. The soft center at one hour is normal. Slow cooling prevents cracks on top.

Chocolate sandwich cookies give a classic dark crust. Graham crackers or chocolate wafers also work well. Try our caramel coffee sauce drizzled over each slice.

Fresh Coffee to Bake With

Bake with coffee worth tasting. Browse our premium whole bean coffee, roasted fresh and shipped within 1 to 2 business days.

Subscribe with the Blackout Coffee Club and save 19% on every order. Baking for a crowd? Our bulk coffee keeps up.

Craving more? Try our flourless coffee chocolate cake and our coffee and dessert pairing guide.

Short on time? Our coffee pods brew a quick, strong shot for the filling.

Learn how we source and roast on our About Blackout Coffee page. Follow us on Instagram and Facebook.