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 topping and a rich mocha cheesecake filling. It’s a great frozen treat for a warm day.

close up shot of a slice removed from the cake.

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.

a slice of cheesecake garnished with whipped cream and mint.

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

ingredients for the recipe.

Ingredients

  • Melted unsalted butter
  • Oreo cookie crumbs
  • Softened cream cheese
  • Sweetened condensed milk
  • Chocolate syrup
  • Instant coffee granules
  • Hot water
  • Heavy cream

How to Make the Crust

Combine the cookie crumbs with the melted butter.  Set aside ½ cup of this mixture to use for the topping. 

three photos showing how to mix the crust ingredients.

Press the remaining crumb mixture into a 9″ springform pan.  Press the crumb mixture into the bottom and a little up the sides. 

How to Make the Filling

For the cheesecake batter, beat the cream cheese until fluffy in a large bowl. 

two photos showing the cream cheese, milk, and chocolate being mixed.

Then beat in the condensed milk and chocolate syrup, scraping sides and bottom part way through until well mixed.

Dissolve the coffee in 1 teaspoon of water.  Add this to the cream cheese mixture.

two photos showing the coffee being added and the completed filling in the bowl,

IIn a separate large bowl, whip the whipping cream until stiff.  Fold the whipped cream into the cream cheese batter.

Pour this whole mixture on top of the cookie crumb crust. 

the filling being poured into the crust in the pan.

Sprinkle the reserved crumbs over top.

Freeze the mocha cheesecake overnight, or for at least 6 hours. Serve frozen. 

the filling and topping being added

Recipe Tips and Tricks

  • 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. Just make sure to thaw it first.
  • For a plain no-bake chocolate cheesecake, omit the coffee granules.
  • For an extra chocolate kick, fold some chocolate chips into the filling before pouring it into the prepared pan. Or drizzle some melted dark chocolate ganache or melted chocolate over the top before serving.
  • Keep the leftover cheesecake in the freezer.
mocha cheesecake on a cake stand.

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

Happy no-baking!

April
close up of half the cheesecake.

More Summer Desserts

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No-Bake Mocha Cheesecake

mocha cheesecake on a cake stand.

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

For the Crust

  • 1/2 cup salted butter, melted
  • 2 cups Oreo cookie crumbs

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. 

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

Keywords: chocolate no bake cheesecake, cheesecake with Oreo crust, no bake mocha cheesecake

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