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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!

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?!

No bake recipe

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.

Swirl effect

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 slightly differently to my others – the difference being I used 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. Enjoy it! x

No-Bake Mocha Cheesecake!

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!
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Category: Dessert
Type: Cheesecake
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter
  • 25 g cocoa powder

Cheesecake Filling

  • 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
  • Sprinkles


For the Biscuit Base

  • 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!

For 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 until smooth. 
  • Add the double cream and whisk together until 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 until 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 until combined as well. 
  • When mixed, dollop the mixtures onto the biscuit base randomly and swirl them together. Smooth over the top and refrigerate for 6+ hours to set, or preferably over night.

To Decorate

  • 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 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 recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Fiona Bramzell on August 27, 2023 at 10:01 am

    5 stars
    Made a simplified version of this last night and it was lovely! I used biscoff cookies for the base, dark chocolate and a little more coffee than the recipe called for – I also added in some avocado just to see if it would be detected by someone who refuses to accept that you can use avocado in desserts lol (and it wasn’t!)
    I didn’t think it was going to set when I poured it in the tin but it did beautifully within just a few hours – I topped it off with crumbled biscoff cookies and a dusting of cocoa powder.

  2. Alison on July 22, 2023 at 6:44 pm

    Hi please can I ask the amount of chocolate to use if it’s just chocolate and mocha and how much khuala I can add thanks v much

  3. Sue on November 17, 2022 at 11:19 am

    Jane, can I add coffee liqueur to this recipe?

    • Jane's Patisserie on November 28, 2022 at 4:07 pm

      Hiya! I personally have never tried this, but its definitely worth a go! Hope this helps! x

  4. Tonette on May 9, 2022 at 12:06 am

    4 stars
    Wow! This cheesecake is fantastic! I love to make cheesecakes and they’re always a hit with my family, but this one was the bomb! My mother said it was the best cheesecake she’s ever had and everyone else complimented it as well. It would definitely be a 5 star, but it just wasn’t firm enough for my liking. I’ll need to adjust the recipe slightly when I make it next time.

  5. Jess on October 29, 2021 at 11:05 pm

    Hi Jane,
    This looks amazing and I am keen to make next weekend for my partners birthday. I absolutely love using mascarpone, could I use it in this recipe, would I just substitute half the cream cheese?

    Thanks for your wonderful recipes, I made your baileys cheesecake for my mum’s birthday and pretty sure it earned me favourite child status for life 😂

    • Jane's Patisserie on November 9, 2021 at 10:26 am

      Hiya! Im so glad to hear that! Yes you can, as long as it’s full fat mascarpone! Hope this helps! x

  6. Sara Khan on August 9, 2021 at 3:26 pm

    Loved this recipe, however my chocolate got bitty when mixed in the cream cheese, I think my cream cheese was too cold. Also I need d about 2-3 tsp of coffee to really get that coffee essence come through! Delicious

  7. Sophie on August 9, 2021 at 8:30 am

    Hi Jane, what would the measurements be if I used a 24cm deep springform tin?

  8. Tina Jeffs on March 27, 2021 at 5:52 pm

    Would you be able to use a coffee liquor in this recipe?

  9. CLAIRE-LOUISE Wilson on December 10, 2020 at 10:13 pm

    5 stars
    One of my fave cheesecakes. Have made it several times now – so good and light 😋

  10. Michelle Cotterell on November 17, 2020 at 6:49 pm

    Really looking forward ro making this! If I am using coffee instead of coffee extract would one teaspoon of the dissolved coffee be equal to one teaspoon of extract or would you need to use a different quantity?
    Thank you

    • Jane's Patisserie on November 18, 2020 at 11:22 am

      It really really depends on your coffee – some are stronger than others. Coffee extract tends to be stronger, but generally yes I would use 1tsp granules per 1tsp extract x

  11. Susanna Harris on June 26, 2020 at 9:54 am

    4 stars
    I just made this for my partner’s birthday.
    Was very tasty. He loved it. However I struggled to put the chocolate on the top. The moment it came into contact with the cream mixture it went bitty. This didn’t affect the taste though. Also found the base was really hard to cut through. I will definitely make again, but only use half the biscuits base next time.

    • Jane's Patisserie on June 26, 2020 at 9:59 am

      Do you mean the drizzle? Or mixing into the mix? – if you mean the mix that means it’s seized, so try having your cream cheese mix slightly more towards room temp and the temperature difference should be better! And if you find it too hard you will want to use less butter (90-100g) rather than less biscuits! x

  12. Penny on May 27, 2020 at 9:59 am

    5 stars
    Beautiful cheesecake…love all your recipes x

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