This Mocha Cheesecake recipe has an Oreo cookie crust, creamy coffee infused filling, and topped with a decadent chocolate ganache. This cheesecake is every coffee lovers dream!
If you want some more coffee inspired recipes, check out these Coffee Macarons!
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WHAT YOU’LL NEED TO MAKE MOCHA CHEESECAKE
CRUST
This Mocha Cheesecake has a few more ingredients than a lot of my other recipes, but I promise you do NOT want to miss out on this amazing dessert!
If you do any amount of baking in your home, you’ll likely have most of them on hand anyway.
Crust
- Oreo Cookie Crumbs
- Butter
Cheesecake Filling
- Cream cheese
- Granulated Sugar
- Flour
- Instant Coffee Granules or Espresso Powder
- Vanilla Extract
- Heavy Whipping Cream
- Large Eggs
Whipped Cream
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
HOW TO MAKE MOCHA CHEESECAKE
PREP YOUR PAN
Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
MAKE THE CRUST
Prepare the crust by adding Oreo cookies to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes.
MIX THE CHEESECAKE FILLING
To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar, flour, and instant coffee granules. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.
Pour the prepared batter into the baked crust and gently tap to release any air bubbles.
Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
HOW TO MAKE THE WHIPPED TOPPING
Add the heavy cream into a stand mixer with a whisk attachment and whisk on high speed until soft peaks form. Add in powdered sugar, and vanilla and mix until stiff peaks form.
Transfer to a piping bag with a large star tip and pipe a ring around the cheesecake and serve!
TIPS TO MAKE THE PERFECT CHEESECAKE
- Make sure that your cream cheese is at room temperature before mixing. If you try to mix cold cream cheese it will be clumpy and nobody likes a clumpy cheesecake.
- Do not over mix the eggs! Mix the eggs in last, and mix until they just disappear in the rest of the batter.
- Do not over bake! This is one of the bigger issues I come across. When you take the cheesecake out of the oven it should look a TAD underdone. It should slightly jiggle similar to Jell-O. The cheesecake will set up over night and it will be the perfect creamy consistency.
- Allow the cheesecake to cool slowly. This will help prevent the top from cracking. BUT if it does crack, just throw some ganache or whipped cream on top and nobody will ever know.
FREQUENTLY ASKED QUESTIONS
WHY DOES THIS RECIPE NOT CALL FOR A WATER BATH?
In all honesty, water baths are a pain. I have found that they aren’t necessary when making a cheesecake you just have to adjust a few things. If you follow the cooling method I provide below, you should not have any problem with texture or cracking in your cheesecake.
HOW CAN I CUT A CLEAN SLICE OF CHEESECAKE
Take a large knife and run under hot water or use a kitchen torch to heat for about 30 seconds per side. Clean off any access water and make the first cut of cheesecake. Repeat and make your second cut. That’s it! Super easy.
MORE RECIPES YOU WILL LOVE!
If you love this Mocha Cheesecake as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too!
MOCHA CHEESECAKE
Ingredients
Crust
- 2 cups Oreo cookie crumbs
- 5 Tablespoons butter melted
Cheesecake Filling
- 32 oz. packages cream cheese room temperature
- 1 cup granulated sugar
- 3 Tablespoons flour
- 2 Tablespoons instant coffee granules or espresso powder
- 2 teaspoons vanilla extract
- ¾ cup heavy whipping cream
- 3 large eggs
Whipped Cream
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees and prepare an 9” springform pan by spraying with non-stick spray and set aside.
- Prepare the crust by adding Oreo cookies to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes.
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar, flour, and instant coffee granules. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
- Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
- Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.
- Pour the prepared batter into the baked crust and gently tap to release any air bubbles.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
Whipped Cream
- Add the heavy cream into a stand mixer with a whisk attachment and whisk on high speed until soft peaks form. Add in powdered sugar, and vanilla and mix until stiff peaks form. Add to a piping bag with a large star tip and pipe a ring around the cheesecake and serve!
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