No-Bake Mocha Cheesecake Recipe

Espresso meets chocolate in this no-bake mocha cheesecake. A crisp cookie base gives way to smooth, coffee-kissed filling, topped with dark ganache and a swirl of mocha cream.

Ingredients

For the crust:

14 double-stuffed chocolate cookies, crushed
2 tablespoons salted butter, melted
1 tablespoon granulated sugar

For the cheesecake filling:

1/2 cup heavy cream, whipped to stiff peaks
1 cup granulated sugar
1/4 cup unsweetened cocoa powder, sifted
12 ounces cream cheese, softened to room temperature
1 tablespoon pure vanilla extract
2 shots espresso of choice, cooled to room temperature, divided (just under 1/2 cup, minus 1 tablespoon for whipped topping)

For the ganache:

1/4 cup heavy cream
1/2 cup semisweet chocolate chips (or chocolate of choice)

For the mocha whipped cream:

1/2 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 tablespoon reserved espresso

Instructions

Make the crust: In a bowl, mix crushed cookies with melted butter and granulated sugar until well combined, then press into the bottom of a parchment-lined springform pan. Set aside.
Prepare the filling: In a separate bowl, whip heavy cream to stiff peaks and set aside. In another bowl, beat together sugar, sifted cocoa powder, cream cheese, vanilla extract, and all but 1 tablespoon of the espresso until smooth and fluffy. Fold in whipped cream and spread filling evenly over crust. Refrigerate 3 to 4 hours, or overnight.
Make the ganache: Heat heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips until smooth. Let cool slightly, then drizzle over chilled cheesecake.
Top with whipped cream: In a mixing bowl, combine remaining heavy cream, powdered sugar, cocoa powder, vanilla extract, and reserved tablespoon of espresso. Whip until fluffy. Top cheesecake with mocha whipped cream and garnish with chocolate shavings, if desired. Enjoy!

Recipe by: @heathershomebakery