I sent this dreamy Mocha Cheesecake with Chocolate Chips with my husband to work. An empty plate returned home with one sampler saying it was the BEST cheesecake she had ever eaten.
This rich Cappuccino Cheesecake is enhanced with instant coffee, whipping cream and loads of mini chocolate chips. A coffee lover’s dream dessert!
Mocha Cheesecake with Chocolate Chips
The hubby heads to one of his hospital’s satellite clinics about once a month. On the last couple of visits, the lovely staff has chatted with Bill about my blog, eager to sample some of my treats. Since the picky hubby does not like anything flavored with coffee, I figured I could make a mocha dessert and there would be no pouting since it wasn’t for the family.
I have to admit, I’m not a coffee drinker anymore, but that doesn’t mean I don’t have a penchant for coffee or mocha desserts. While in Italy, it was the creamy caffè gelato that won my heart. And even though I only got to lick the knife after cutting out one slice of this mocha cheesecake to photograph, I knew I had a winner. I even gilded the lily by garnishing with sweetened whipped cream and chocolate-coated espresso beans!
Tips for Making a Mocha or Cappuccino Cheesecake
Simply adding some instant coffee and chocolate chips, a cheesecake batter is transformed into a dreamy mocha dessert. But if you’re new to cheesecake making, here are a few helpful hints to make your first attempt a winner.
- PRO-Tip: Have all your ingredients at room temperature for the best, smoothest cheesecake.
- The eggs and cream cheese will incorporate best when not fresh out of the refrigerator.
- PRO-Tip: Mix your cheesecake with the paddle attachment of your stand mixer. This keeps the batter dense and creamy by not incorporating any excess air.
- Add the eggs one at a time, making sure each is absorbed before adding the next.
- PRO-Tip: Bake your cheesecake in a bain-marie, or water bath to avoid or minimize cracking.
- Use a roasting or other large pan filled with water as your bain-marie. Set your springform pan, wrapped in foil, into the pan, then fill with water to the depth of about an inch.
- If using a bain-marie, wrap your springform pan with a couple of layers of heavy-duty foil to prevent any water from leaking into the pan.
- Cool baked cheesecake at room temperature, then chill overnight for the best flavor and texture.
- Mocha is actually a specific type of coffee bean, but because there’s a mocha drink with coffee and chocolate, mocha also refers to that combination.
- This recipe uses instant coffee, a chocolate crust, and chocolate chips to complete the mocha duo. Adding espresso powder instead will intensify the coffee flavor and make this a cappuccino cheesecake.
You Might Need:
Here a few of my tried and true kitchen supplies that could come in handy when making this recipe:
- 9-inch Springform Pan (a MUST have for cheesecake lovers)
- OXO Small Offset Spatula (I use this to smooth the top of cookie bars, pie filling, cake batter, etc.)
- Nabisco Famous Chocolate Wafers (4 packages) (these are my favorite for making chocolate cookie crusts)
More Mocha Recipes You’ll Love:
- Whipped Mocha Tart from Pint Sized Baker
- Mocha Truffle Brownies from Mom on Timeout
- Mocha Ice Cream
- Fudgy Kahlua Brownies
- Mocha Layer Cake
- Frosted Chocolate Mocha Cupcakes
- Mocha Truffle Brownies
- Plus, you might enjoy this decadent Tiramisu Cheesecake!
- More Dessert Recipes
- 1-1/2 cups chocolate wafer crumbs
- 1/3 cup sugar
- 6 tablespoons butter, melted
- 1/2 cup heavy whipping cream
- 1 tablespoon instant coffee granules
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs, at room temperature
- 1 cup (6 ounces) miniature semisweet chocolate chips, divided
- Grease a 9-inch springform pan, wrap the exterior with heavy duty foil, and set aside.
- In a large bowl, combine the wafer crumbs, sugar, and butter. Press onto the bottom of prepared pan.
- In a heat safe bowl, microwave the cream until hot. Add the coffee granules, mix to combine, and set aside until cool.
- In a mixer fit with the paddle attachment, beat the cream cheese and sugar until smooth. Beat in coffee mixture and vanilla. Add eggs, one at a time, and beat on low speed just until combined. Fold in ¾ cup chocolate chips, then pour into the crust. Sprinkle with remaining chips.
- Add about 1 inch of very hot water to a roasting pan or similar sized baking dish. Set cheesecake into the water.
- Bake at 325° for 60-70 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, then cool one hour or more then refrigerate overnight
- Before serving, garnish cake with whipped cream and chocolate-covered espresso beans, if desired.