If you love cheesecake and you are looking for something a little bit different from the classic you are going to love this mocha chocolate cheesecake. Mocha is basically a blend of coffee and chocolate. Begin by crushing some plain cookies using a rolling pin and a zip lock bag or you can use a food processor. Pour the cookie crumbs into a 9-inch springform pan that has been greased with butter along with melted unsalted butter stir the ingredients together until you are left with a consistency that resembles wet sand and press as even as you can to create the base now set that aside as you prepare the ultra-decadent mocha filling.

In a bowl with cream cheese, add granulated sugar followed by eggs. You just want to blend all those ingredients together using a wire whisk until well incorporated. Remember that with cheesecake you want them to be super dense so the less you mix the better.  For the chocolate component, you want to melt dark chocolate in the microwave stirring after every 20 seconds or so or until smooth.

You can also do this step over a double boiler. Tumble the chocolate into cream cheese mixture and you want to work quickly so that the chocolate does not solidify. Stir the mixture together until it resembles the likes of a beautifully rich chocolate mousse. Add to the mixture sour cream, heavy cream you can use milk instead but the sour cream gives the cheesecake that signature tang and creaminess that you are looking for.

In a small bowl with instant espresso powder, add boiling hot water and using a spoon mix it well, you can use less or omit it. Pour the coffee mixture into cheesecake batter along with vanilla extract. Work those ingredients together slowly until you’re left with a velvety chocolate mass and then tumble the butter over the crust we had prepared earlier. Spread the batter top of the crust so that it coats the entirety of the base using a spatula.

Bake the cheesecake at 350 degrees F (180 degrees C) for about 45 minutes the center will still be a little jiggly but it will set once it cools down and once the cheesecake is cooled completely you can unveil it from that springform tin and garnish with some fresh raspberries. Finish off with some chocolate shavings.

This cheesecake is great for a birthday or special occasion. It is dense, creamy, and really, a cool way to have your coffee and eat it too. Slice and enjoy.


For the crust;

  • 1 ½ cups (150 g) cookie crumbs
  • 4 tbsp (115 g) butter, melted

For the filling;

  • 1 cup (200 g) granulated sugar
  • 24 oz (680 g) cream cheese at room temperature
  • 2 large eggs
  • 8 oz (225 g) bittersweet chocolate
  • 2 tbsp heavy cream
  • 1 cup (250 mL) sour cream
  • 1-1½ tbsp instant espresso powder
  • ½ cup (125 mL) hot water
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 F and grease a 9-inch springform pan with butter.
  2. To prepare the crust, stir together the cookie crumbs and melted butter. This can be done in the springform pan or in a separate dish.
  3. Press the mixture evenly and firmly on the bottom of the baking pan and set aside.
  4. To make the filling, combine the cream cheese and sugar in a large bowl and beat using an electric mixer or whisk, until smooth.
  5. Add in the eggs and continue to mix until just blended. Be careful not to over-mix as this will lead to cracks in the cheesecake.
  6. Melt the chocolate in 20-second increments in the microwave or over a double boiler until smooth. Cool the chocolate slightly and then quickly stir it into the cheesecake batter.
  7. Pour in the heavy cream, sour cream, and stir till just combined.
  8. Dissolve the instant espresso powder in the hot water and add this to the batter along with the vanilla extract. Scrape down the sides of the bowl to make sure everything is well-blended.
  9. Pour the mixture into the prepared pan and spread slightly so that the top is even.
  10. Bake for 45 minutes. The center will still be jiggly- but you want to take it out at that stage so that the cheesecake retains its creamy texture. It will solidify as it cools, so fear not.
  11. Cool thoroughly and chill before serving. If your cheesecake has any cracks, you can cover it up with berries (pictured above) or chocolate ganache.
  12. Serve cold with fresh berries and chocolate shavings.