Tag Archives: Coffee

Mocha Cheesecake

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…….

Ayesha's Kitchen

Ayesha’s Kitchen



  • 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.

Ayesha's Kitchen

Ayesha’s Kitchen


Tiramisu ….. A classic Italian dessert you can find on any continental or Italian restaurant menu. Creamy custard layered with coffee dipped sponge fingers and dusted with dark chocolate shavings and cocoa. Sounds great 😀

This is one of the easiest recipes I know and to be very honest, this is the only recipe I have tried cos after this I don’t think I need any other….. Try this on your this weekend party and enjoy with friends or family or both 😉

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 cups strong black coffee + 1/3 cup orange juice or any coffee liqueur
  • 3 eggs, separated
  • 1/3 cup caster sugar
  • 250g mascarpone
  • 300ml thickened cream, lightly whipped
  • 1 large packet of sponge fingers (savoiardi)
  • Cocoa and shaved chocolate, for dusting


-Pour coffee into a shallow dish. Set aside.

-Now take 3 mixing bowls, small for whipping the cream, medium for whipping the egg whites and large for whipping the egg yolks and mixing everything at the end.

TIP: If you don’t like or you don’t want to wash whip attachments after every use, whip egg whites first, then cream and then yolks and sugar. Like this you can move things fast.

-Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

-Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

-Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Ice Cream Coffee Shake

A cool refreshment for summer …….

Ayesha’s Kitchen


  • 1 tspn instant coffee
  • 1 cup cold milk
  • 1 scoop vanilla ice cream
  • 2 tspns sugar


  • 1 scoop vanilla ice cream
  • Some whipped cream
  • Some coffee
  • 1 Ferrero rocher/ any other chocolate


-Combine everything given for shake in a blender and blend.

-In a shake glass, drop a scoop of ice cream and fill the ¾ of the glass with shake.

-Top it with some whipped cream, sprinkle some coffee and place the chocolate ball on top and serve immediately.