Mocha cheesecake is a coffee and chocolate flavoured no bake cheesecake….. Personally, I like no bake cheesecakes because I
1. Don’t like adding eggs to cream cheese as they kill the sourness of cream cheese and destroy its taste
2. Avoid using oven too much
3. Like easy desserts
So I made chocolate caramel cheesecake last week, it was really sweet so this week I decided to make something with chocolate but with a hint of bitterness….. so what can be better than Mocha Cheesecake?
You will love it, give it a try and enjoy it with your family& friends…….
- 225 gms digestive biscuits
- ¼ – ½ cup melted butter
- ¼ cup brown sugar
- ¼ cup desiccated coconut
- 500 gms Philadelphia cream cheese (at room temperature)
- ½ cup brown sugar
- 4 tbspns white sugar
- 200 gms melted dark chocolate
- ¼ cup whipping cream cream + 4 tspns Mocconna instant coffee granules
- 1 cup white chocolate chips/ dark chocolate chips/ walnuts/ chopped pecans (optional)
- A splash of vanilla
- Some whipped cream
- Some chocolate powder (to sprinkle)
-Crush digestives in a food processor and mix coconut and sugar with it. Now add melted butter and mix until it looks like wet sand.
-Take a 22inch springform pan and spray some non stick spray on it.
-Lay a base of this digestive biscuit mix and make it even with your fingers.
-Stick it in the freezer for around 10 minutes.
-Meanwhile lets make our cream cheese filling.
-Melt the chocolate in a microwave proof bowl for heating it for 2 minutes and let it stay in the microwave until needed.
-Now in a large mixing bowl combine everything except chocolate, chocolate chips and cream and coffee mixture.
-Using an electric hand mixer mix everything together until just combined. Scrape the sides of the bowl with the spatula and mix again.
-Now mix coffee granules with the cream. Stir well until they are dissolved in the cold cream.
-Now introduce it to the cream cheese mixture along with the melted chocolate. Give your beater another buzz and mix everything together for about 2 minutes on high speed. This will make the cheesecake fluffy as well.
-Now mix it the chocolate chips and pour this mixture onto your base and make it smooth and even with the spatula. Cover it with cling film and refrigerate for atleast 16 hours.
-Take it out, decorate with some whipped cream, top it with some cocoa powder, cut a slice and serve.