No-Bake Mocha Cheesecake

Chocolatey cold frozen cheesecake with a coffee twist! This mocha cheesecake is a no-bake dessert with a chocolate cookie crust and a rich mocha cheesecake filling.

Technically, this cheesecake recipe can be served all year, but since it’s a no-bake frozen cheesecake, it really is more of a summer thing. It combines two of my favorite things – chocolate and coffee – for a rich, cold, and creamy dessert that is great for a summer celebration or just because you’re craving something special.

It has all the things we love in a no-bake dessert: a creamy no-bake cheesecake filling, a crunchy cookie crust that doubles as a topping, and just enough coffee flavor to take it to a coffee house-meets-dessert level.

How to Make It

This recipe has two main parts: the cookie crust and the cream cheese mocha filling. Be sure to plan ahead because the cheesecake needs to set in the freezer for at least six hours before you serve it.

Espresso Cupcakes | White Mocha Latte | Mocha Pudding Cake | Banana Mocha Smoothie

No-Bake Mocha Cheesecake

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Chocolatey cold frozen cheesecake with a coffee twist! This mocha cheesecake is a no-bake dessert with a chocolate cookie crust and topping and a rich mocha cheesecake filling.

• Author: April Anderson
• Prep Time: 40 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Desserts
• Method: No Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1/2 cup salted butter, melted
• 2 cups Oreo cookie crumbs (see note)

For the Filling

• 8-ounces softened cream cheese
• 1 (11-oz) can sweetened condensed milk
• 3/4 cup chocolate syrup
• 1 tablespoon instant coffee granules
• 1 teaspoon hot water
• 1 ½ cup whipping cream

Instructions

1. Combine the melted butter with the Oreo cookie crumbs.  Set aside ½ cup of this mixture to use for the topping. 
2. Press the remaining crumb mixture into a 9″ springform pan.  Press the crumb mixture into the bottom and a little up the sides. 
3. For the filling, beat the cream cheese in a large bowl until fluffy.  Then beat in the condensed milk and chocolate syrup, scraping sides and bottom partway through until well mixed.
4. Dissolve the coffee in 1 teaspoon of water.  Add this to the cream cheese mixture.
5. Whip the whipping cream in a separate bowl until stiff.  Fold the whipped cream into the cream cheese batter.
6. Pour this whole mixture on top of the cookie crumb crust. Sprinkle the reserved crumbs over top.
7. Freeze overnight or for at least 6 hours. Serve frozen. 

Notes

You can buy Oreo cookie crumbs or crush whole cookies in a food processor. You can also use chocolate wafer cookie crumbs or make a graham cracker crust for this recipe.

If you don’t want to make homemade whipped cream, you can substitute 8 ounces of prepared whipped topping. 

For a plain no-bake chocolate cheesecake, omit the coffee granules.

Fold some chocolate chips into the filling before pouring it into the prepared pan for an extra chocolate kick. Or drizzle some melted dark chocolate ganache or melted chocolate over the top before serving.

Keep the leftover cheesecake in the freezer.

Nutrition

• Calories: 668
• Sugar: 50.7g
• Sodium: 514.2mg
• Fat: 40.5g
• Saturated Fat: 23.4g
• Unsaturated Fat: 13.9g
• Trans Fat: 0.7g
• Carbohydrates: 69.3g
• Fiber: 1.8g
• Protein: 9.9g
• Cholesterol: 103.3mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

So here’s to summer, chocolate, no-bake cheesecake, and treating yourself! I hope you love this mocha cheesecake ❤

Happy no-baking!

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