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Mocha Cheesecake with Chocolate Chips

5 from 3 reviews

A delectable mocha cheesecake with a chocolate cookie crust and a dreamy coffee flavored filling studded with mini chocolate chips.





  1. Grease a 9-inch springform pan, wrap the exterior with heavy duty foil, and set aside.
  2. In a large bowl, combine the wafer crumbs, sugar, and butter. Press onto the bottom of prepared pan.
  3. In a heat safe bowl, microwave the cream until hot. Add the coffee granules, mix to combine, and set aside until cool.
  4. 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.
  5. Add about 1 inch of very hot water to a roasting pan or similar sized baking dish. Set cheesecake into the water.
  6. 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
  7. Before serving, garnish cake with whipped cream and chocolate-covered espresso beans, if desired.