bourbiza mohamed
Easy no bake coffee cheesecake recipe, homemade with simple ingredients. A thick graham cracker crust is topped off with mocha cheesecake, chocolate ganache and chocolate decorations.
*Thank you Vital Proteins for sponsoring today”s post so that I can share this recipe with all of you. As always, all opinions are mine.*
This dessert is loaded with two of my favorite flavors- chocolate and coffee. Seriously, it has 5 tablespoons of strong espresso powder. That makes it ideal for coffee loving chocoholics, same as this Chocolate Coffee Cake. Most cheesecake recipes are so complicated that they make my head spin. Thankfully, this version is super easy and you don’t even have to turn on your oven. I also made it glamorous by adding some decorative abstract chocolate pieces and coffee beans and spraying everything with gold edible mist, just like my Gold Cake.
Key ingredients for no bake mocha cheesecake
- Graham cracker crumbs
- Coconut
- Brown sugar
- Butter
- Cream cheese
- Whipped cream
- Powdered sugar
- Chocolate chips
- Espresso powder
- Heavy cream
- Gelatin
- Edible gold spray
- Coffee beans
- Chocolate bars
- Edible pearls
How to make easy coffee cheesecake recipe from scratch?
- Prepare the graham cracker crust.
- Prepare the cheesecake mixture.
- Spread the cheesecake mixture on top of the crust.
- Chill
- Prepare chocolate ganache.
- Pour it on top of the cake and let it drip along the sides.
- Decorate with gold sprayed chocolate pieces, coffee beans, edible pearls.
Variations, Tips and Techniques
- Adding some gelatin in no-bake cheesecakes allows it to hold its shape better, especially when slices are cut.
- Don’t use low fat or sugar free whipped cream! The results aren’t be the same.
- When making the crust, always remember that if you add too much butter, the crust will become greasy. If not enough butter is added, the crust won’t hold its shape together.
- I like to add a little bit of coconut in my graham cracker crust but it is optional. It simply adds a subtle coconut flavor and aroma and chewiness to the crust.
- If you prefer a salty crust, you can use salted butter instead of unsalted butter.
- You can apply the graham cracker crust recipe to any type of graham crackers- original, cinnamon and even chocolate flavored ones.
- You must pack the graham cracker crust together so that it doesn’t fall apart. The best way to do that is by pressing down the flat base of a drinking glass or a measuring cup to make everything compact and firm.
- The crust must be refrigerated for about 3 hours or until the butter solidifies and it becomes hard and firm. Then, spread cheesecake mixture on top of this crust.
- If you have never made pie crusts before, check out these two posts: How to Make Graham Cracker Crust (No Bake) and How to Make Oreo Pie Crust (No Bake).
As you know, I love Vital Proteins gelatin and used it in today’s recipe ad well as this Chocolate Raspberry Mousse Cake I shared a few weeks ago. It works just like regular gelatin but has the added benefit of all these nutrients that help your skin, bones, hair and nails. Best of all, it’s colorless, odorless and flavorless.
Recipe FAQs
Storage
- Room temperature-
- Refrigerate-
- Freeze-
- Make ahead-
More coffee desserts
Coffee Cheesecake (No Bake Mocha Cheesecake)
This easy no bake coffee cheesecake recipe makes the perfect dessert for Summer parties. It’s packed with chocolate and coffee flavors.
Ingredients
Graham cracker crust
- 1½ cups Graham cracker crumbs
- 2 tablespoon Coconut Finely shredded
- ¼ cup Brown sugar
- 7 tablespoon Butter Unsalted, Melted
Decoration
- 10 Chocolate bar Broken roughly into shards
- ¼ cup Coffee beans
- Edible gold spray
- Edible gold pearls
Instructions
Graham cracker crust
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In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
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Add melted butter and mix everything until your have a coarse mixture.
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Dump this cookie mixture into a 6 inch springform pan.
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Press it down tightly, using the flat base of a drinking glass or measuring cup.
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Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.
Cheesecake
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In a mixing bowl, add cream cheese, powdered sugar and espresso powder. Mix until everything becomes soft and smooth.
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Add melted chocolate and mix again.
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Now, add gelatin and water in a small cup and let it bloom for 3 minutes. Then, heat it in the microwave until it dissolves.
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When the gelatin mixture cools down a bit, add it into the chocolate cream cheese mixture and mix again.
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Gently, stir in Cool Whip until everything is thoroughly combined.
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Spoon this mixture on top of the graham cracker crust.
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Refrigerate the cake for 5-6 hours or until the cheesecake layer sets.
Chocolate ganache
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In a saucepan, add heavy cream and set it on medium heat.
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When it’s about to come to a boil, lower the heat and add chocolate.
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Whisk everything together until the chocolate fully melts and you have a smooth and glossy mixture.
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Remove the saucepan from heat and allow the ganache to cool down a bit.
Assembling and decoration
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Gently, remove cheesecake from the springform pan and place it on a cake stand.
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Pour melted ganache on top of the cake and let it drip slightly down the sides.
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Finally, top off everything with chocolate pieces, coffee beans, edible pearls and spray everything with gold mist. Enjoy!
Notes
- For a sweet and salty flavor combination, use salted butter in the crust.
- Use full fat ingredients for maximum richness and creaminess.
- Try another flavor of cookie crust such as an Oreo crust or pretzel crust.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days. I don’t recommending freezing since dairy doesn’t thaw well.
Nutrition
Calories: 5983kcalCarbohydrates: 435gProtein: 66gFat: 449gSaturated Fat: 284gCholesterol: 993mgSodium: 2645mgPotassium: 4537mgFiber: 31gSugar: 247gVitamin A: 10980IUVitamin C: 2.3mgCalcium: 1472mgIron: 31.2mg
