Mocha Cheesecake

This sinfully decadent Mocha Cheesecake recipe starts with a thick crust of crushed chocolate creme-filled sandwich cookies. It's a quadruple chocolate cheesecake altogether, infused with coffee, and smothered in a thick layer of silky, luscious semi-sweet chocolate ganache. This Mocha Cheesecake is out-of-this-world amazing, and a must-try for coffee lovers!
Course Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 -12 servings
Author Sarah @ The Gold Lining Girl


For Chocolate Cookie Crust:

  • 1 - 12 oz. package chocolate creme-filled sandwich cookies
  • 3 tbsp. sugar
  • 4 tbsp. melted butter

For Mocha Cheesecake:

  • 3 - 8 oz. packages cream cheese softened
  • 1 1/2 c. sugar
  • 3 eggs at room temperature
  • 2 tbsp. vanilla
  • 2 shots espresso or 1/4 c. *strongly* brewed coffee
  • 2 packets instant coffee granules
  • 6 oz. semi-sweet baking chocolate broken into pieces
  • 1 c. semi-sweet chocolate chips

For Chocolate Ganache:

  • 6 oz. semi-sweet baking chocolate broken into pieces
  • 1/3 c. heavy cream
  • 3 tbsp. butter


For Chocolate Cookie Crust:

  1. In a food processor, pulse cookies until they are fine crumbs.
  2. In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.
  3. Press into the bottom of a 9-inch springform pan.

For Mocha Cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add sugar, beating until smooth.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add vanilla.
  5. In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.
  6. Add to cream cheese mixture.
  7. In a small microwave-safe bowl, heat the baking chocolate at 20-30 second intervals, or until melted and smooth. Do not microwave for too long or it risks scorching the chocolate. Use short intervals.
  8. With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
  9. Fold in chocolate chips.
  10. Pour batter into prepared springform pan.
  11. Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.

  12. Remove to a wire rack to cool completely.

For Chocolate Ganache:

  1. In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.
  2. Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.
  3. Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
  4. Cut and serve.
  5. Store in the refrigerator.

Recipe Notes

Baking chocolate is usually packaged in small boxes of 4 ounces each. I used 3 boxes total, and split them between the baking chocolate used in the cheesecake batter, and the baking chocolate used in the ganache. You need 12 oz. total of semi-sweet baking chocolate.