No-Bake Chocolate Mocha Cheesecake

 

If you’ve been following my dessert adventures, you might remember my growing obsession with no-bake cheesecakes from last year’s posts that you can find here and here. There’s something magical about their simplicity—no oven required—and the way they deliver that perfect creamy texture I crave. My latest favorite? This No-Bake Chocolate Mocha Cheesecake. It’s a chocolate lover’s dream, with an intense, rich flavor that comes from the chocolate-infused cheesecake base and a luscious chocolate ganache topping. It’s fancy enough to impress guests yet easy enough for my family to enjoy on any given day.

No-Bake Chocolate Mocha Cheesecake

For the Crust:

24 Oreos (about 2 cups of crumbs)
1 stick (8 T.) unsalted butter, melted

For the Cheesecake:

2 (8-oz) packages cream cheese, softened
1 c. powdered sugar
1 t. vanilla extract
1 c. bittersweet chocolate chips, melted
1 t. espresso powder
1 c. heavy cream

For the Ganache Topping:

½ c. heavy cream
¾ c. semi-sweet chocolate chips
Chocolate sprinkles (to garnish)

Crush the Oreos into fine crumbs (a food processor works wonders here), then mix with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill for 30 minutes.

In a stand mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla, melted dark chocolate, and espresso powder, mixing until fully incorporated. In a separate bowl, whip the heavy cream into stiff peaks, then gently fold it into the chocolate mixture for that airy texture.

Spread the filling evenly over the chilled crust. Refrigerate for at least 4 hours—or until it’s fully set and ready to slice.

Once set, run a knife around the edge and remove the springform pan. For the topping, heat the heavy cream, pour it over the semi-sweet chocolate chips, and stir until smooth. Let it cool slightly, then drizzle it over the cheesecake. Finish with a generous scattering of chocolate sprinkles around the edges.

Return the cheesecake to the fridge for another 30 minutes to let the ganache set, then slice and serve.

This no-bake wonder is a total crowd-pleaser. The deep chocolate flavor, enhanced by a hint of espresso, pairs perfectly with the crunchy Oreo crust and silky ganache. Whether you’re hosting friends or just treating your family, this recipe delivers every time. I’m already planning my next slice!

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