A No-Bake Chocolate Buttery Biscuit Base, with a swirled No-Bake Coffee and Chocolate Cheesecake filling, with a Chocolate Drizzle, and Coffee Whipped Cream – Heavenly Mocha Cheesecake!
So one of the most highly recommended recipes on my website is this. A Mocha Cheesecake. To be completely honest I never really got the fuss of the idea, but now I’ve made it ~several/many~ times I really do get it. Heavenly. I’m not saying I was ever snubbing the idea of it, but I always go for a chocolate bar theme for example.
Naturally I think I sort of neglected the idea even though the combination of coffee and chocolate together is an actual dream. Like, its honestly so utterly delightful, that I really do get the fuss. Like hellooooo why have I not posted this recipe sooner?!
But anyway. I decided to go for a No-Bake style cheesecake, obviously, so it was so easy to do. I decided that I would do something quite similar to my No-Bake After Eight Cheesecake, because its an ideal basis for a recipe like this. I wanted to do a swirled style cheesecake instead of a coffee and chocolate flavour together, and as my No-Bake After Eight Cheesecake is the same, but with mint, I thought it was perfect!
I decided to use Camp Coffee Extract in this particular recipe, as its just so easy to use. You don’t have to use it, but 1-2 tsps of the stuff and you have a lovely strong flavour! There are notes in the recipe section on how to use actual coffee if you want instead though. One thing I must say is that either way, it will be delightfully delicious.
I also thought I would use Milk Chocolate in this recipe, but you can easily use white or dark. I think the milk chocolate tastes the best as its my favourite for cheesecakes, but dark chocolate provides a better set. However, that might be a bit too bitter along with the coffee flavour. I did just use a supermarket own chocolate that costs 45p for 100g, but you can use a better chocolate if you like. To be honest, if you find a coffee flavoured chocolate, thats probably best, but I used what I had.
I did make this slightly faffy by swirling the two cheesecakes together, but I just love it that way. Each bite is a different flavour. I just sort of dollop it on alternatively, and then swirl them together once all the mixture is in the tin, but you could easily just layer the two flavours like I do in my No-Bake Neapolitan Cheesecake!
I wanted to decorate this one ~eversoslightly~ differently to my others, which basically manes still very similar, by using coffee flavoured whipped cream! I feel like it just gives this cheesecake another mocha element as it has a milk chocolate drizzle, so it needed something else coffee like. A chocolatey biscuit base, is quite bitter in a way, so a sweet coffee swirl on the top of each slice is ideal.
I’m sorry this recipe took me so long to post, but I am so glad I have now! Enjoy it! x
A No-Bake Chocolate Buttery Biscuit Base, with a swirled No-Bake Coffee and Chocolate Cheesecake filling, with a Chocolate Drizzle, and Coffee Whipped Cream!
- 300 g Digestives
- 150 g Unsalted Butter/Stork
- 25 g Cocoa Powder
- 150 g Milk Chocolate
- 2 tsp Camp Coffee
- 500 g Full-Fat Cream Cheese
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 300 ml Double Cream
- 100 g Milk Chocolate
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 1 tsp Camp Coffee
Blitz the Digestives in a food processor with the cocoa powder until it’s a fine crumb.
Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm Deep Springform Tin and refrigerate whilst you make the filling!
Melt the Milk Chocolate carefully and leave to the side to cool slightly.
Using an electric stand mixer, whisk together the Cream Cheese, Vanilla and Icing Sugar till smooth.
Add the Double Cream and whisk together till thick – I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it till it holds itself (like meringue does!)
Split the mixtures into two bowls. To one half, add the melted milk chocolate and mix together. In the other, add the Camp Coffee extract and mix till combined as well.
When mixed, dollop the mixtures onto the biscuit base randomly and swirl them together. Smooth over the top – Refrigerate for 6+ hours to set, of preferably over night.
Once set, remove from the tin. Whip together the Double Cream, Camp Coffee Extract, and Icing Sugar until thick and pipeable.
Drizzle over some melted Milk Chocolate, pipe on some of the delicious Coffee Whipped Cream, and sprinkle on some pretty sprinkles!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
I recommend using a 8″/20cm Deep Springform Tin in this recipe!
I use a stand mixer to whip my mixture up. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
This recipe will last 3 days, covered, in the fridge!
You can use actual coffee in this recipe if you wish - simple dissolve 1tsp of instant coffee granules in 1tbsp of water and let it cool completely. Use in place of the coffee extract!
Find my other Cheesecake Recipes on my Recipes Page!
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