Dark Chocolate Mocha Cheesecake

Not just beautiful, but delicious! This no-bake mocha cheesecake is so rich and creamy! It is a modern Italian dessert that you can find in many fancy Italian restaurants today – and now you can make it at home! Here is the recipe:


For the Graham cracker crust:

  • 1½ cups graham cracker crumbs
  • 7 tablespoons melted butter
  • 2 tablespoons finely shredded coconut
  • ¼ cup brown sugar

For the Mocha cheesecake:

  • 8 oz. (3 cups) store-bought whipped cream
  • 8 oz. (1 package) cream cheese
  • 1 cup dark chocolate chips, melted
  • ⅓ cup powdered sugar
  • 6 tablespoons espresso powder
  • 3 tablespoons heavy cream
  • 2 ½ teaspoons gelatin
  • 2 tablespoons water

For the Chocolate ganache:

  • 1 cup heavy cream
  • 1 cup dark chocolate

To decorate (optional):

  • ¼ cup coffee beans
  • 9 broken chocolate pieces
  • Edible gold pearls
  • Edible gold spray



To make the Graham cracker crust:

  • In a mixing bowl, combine the graham cracker crumbs, brown sugar, and coconut, and mix well with a fork. Then, add melted butter and combine all over again until you get a coarse mixture.
  • Next, dump this batter into a 6-inch springform Using the flat base of a glass or measuring cup press it down tightly. Chill the crust in the fridge for around 1 hour or until it becomes hard.

To make the mocha cheesecake:

  • In a mixing bowl, add powdered sugar and cream cheese. Mix until soft and smooth. Then, place the melted chocolate and combine again.
  • Combine the espresso powder and the heavy cream and pour this mixture into the chocolate cream cheese mix and combine well again.
  • Next, combine gelatin and water in a small cup and let it set for 3 minutes. After that, heat it until it dissolves.
  • Once the gelatin mixture is slightly cool, add it into the chocolate cream cheese batter and mix again.
  • Smoothly, stir in whipped cream until thoroughly combined.
  • Spoon this batter on top of the cracker crust.
  • Place the cake in the fridge for 5-6 hours or until the layer sets.
  • To make the chocolate ganache:
  • In a saucepan, on medium heat, place the heavy cream.
  • Before it comes to boil, lower the heat and put the chocolate.
  • Whip everything together until the chocolate melts and you have a glossy and smooth mixture.
  • Remove the pan from heat and let the ganache cool down a little bit.

To decorate:

  • Remove cheesecake from the spring form pan and apply it on a cake stand.
  • Apply the melted ganache over the top of the cake. Let it drop slightly down the sides of the cake.
  • To finish, top off everything with edible pearls, chocolate beans, and chocolate pieces and spray everything with some gold mist (if desired). Slice and serve.

Buon Appetito!

Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.