I start every morning off with a cup of coffee. This started when I was 23 or 24. Prior to that I didn’t drink any coffee, only the fun flavored lattes at the local coffee shop. Then I met my husband who is totally a coffee addict and now I have to have my morning cup of coffee each day. I do like to add a bit of flavored creamer but it’s still just coffee.
Why am I telling you all of this? Because this week Sunday Supper is sharing recipes with coffee! I have a ton of recipes with coffee on my blog. Everything from spiked coffee beverages to decadent coffee caramel fudge to coffee rubbed roasts. Coffee adds such a depth of flavor to so many different foods.
This week I’m sharing a coffee flavored dessert with you. It’s a No Bake Mocha Cheesecake and it’s amazing! It starts with a simple graham cracker crust. It’s then topped off with a light and fluffy mocha cheesecake layer. It’s made with rich chocolate, cream cheese, and espresso powder. It’s so good.
As if that wasn’t enough it’s then topped off with chocolate ganache and then decorated with fun candies. I used gold edible pearls, chocolate pieces, and chocolate covered coffee beans. It’s such a great looking cake and it tastes fantastic too!
The cheesecake is rich, chocolatey, and has a deep espresso flavor. The cheesecake is fairly light and the ganache is dark and rich. The candies on the top are just the icing on the cake. Plus it doesn’t take long at all to make it. The long time in this cake is the time in the refrigerator.
This cheesecake is great served with a cup of coffee or a tasty flavored latte. If you like your dessert with an adult beverage you can’t beat a glass of fruity red wine with this chocolate delight. So give it a try at your next party or dinner!
No Bake Mocha Cheesecake #SundaySupper
Print
Prep time
30 mins
Cook time
10 mins
Total time
40 mins
A rich and chocolatey cheesecake topped with chocolate ganache and fun candies.
Author: Heather Lynne
Recipe type: Cake
Serves: 12 servings
Ingredients
For the Graham cracker crust:
2 c. graham cracker crumbs
½ c. brown sugar
1 stick melted butter
For the Mocha cheesecake:
1½ packages cream cheese (12 oz)
3 c. whipped cream or whipped topping (8 oz)
½ c. powdered sugar
1½ c. chocolate chips, melted
4 T. espresso powder
¼ c. heavy cream
2½ t. unflavored gelatin
2 T. hot water
For the Chocolate ganache:
1 c. dark chocolate
1 c. heavy cream
For the decorations:
1 chocolate bar, broken into random pieces
Gold or silver edible pearls
¼ c. chocolate covered coffee beans
Instructions
Combine the graham cracker crumbs, brown sugar, melted butter, and salt in a food processor and process until it comes together in a clump.
Dump the mixture into an 8 inch springform form. Press it down tightly against the bottom.
Chill the crust for 1 hour in the refrigerator.
To make the cheesecake place the cream cheese and powdered sugar in a mixing bowl. Mix on medium speed until smooth. Add in the melted chocolate chips and mix again until smooth.
Dissolve the espresso powder in the heavy cream and then add to the chocolate cream cheese mixture and mix until combined.
Add the gelatin to the hot water in a small bowl and mix. Allow it to bloom for 3 minutes. Pour into the bowl with the cream cheese mixture and mix on medium speed until smooth.
Add the whipped cream and beat on low speed until combined.
Pour over top of graham cracker crust and chill in the refrigerator for 4 hours.
Before serving heat the heavy cream in a saucepan. Bring to a simmer then remove from heat. Add the dark chocolate and mix until smooth. Cool for 10 minutes.
Remove the cheesecake from the springform pan and place on a cake stand or cake round. Pour the cooled ganache over top of the cake allowing it to drip down the sides.
Top the cake with the chocolate pieces, edible pearls, and chocolate covered coffee beans.
Keep in the refrigerator.
Notes
Recipe adapted from Cake Whiz
3.3.3070
Beverages
Bulletproof Coffee My Way by Monica’s Table
Caramel Turtle Mocha Frappe by The Weekend Gourmet
Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook
Chocolate Peanut Butter Banana Latte by Meal Planning Magic
Breakfast
Apple Crumb Coffee Cake by Dessert Geek
Banana Blueberry Streusel Coffee Cake by The Freshman Cook
Cappuccino Overnight Oats by Pies and Plots
Cardamom-Crumb Coffee Cake by Wholistic Woman
Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime
Coconut & Coffee Gluten Free Scones by Caroline’s Cooking
Coffee and Cream Cinnamon Buns by Cooking With Carlee
Maple-Coffee Breakfast Sausage by Cricket’s Confections
Pumpkin Coffee Cake by The Bitter Side of Sweet
Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets
Whole Wheat Pecan Crumb Cake by Family Around The Table
Dessert
Best Coffee Frosting by My World Simplified
Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla
Chocolate Chip Mocha Brownies by Crazed Mom
Chocolate Coffee Nut Bark by My Imperfect Kitchen
Coffee Toffee Crunch Cookies by Family Foodie
Coffee Vanilla Ice Cream Pie by Moore or Less Cooking
Cold Brew Affogato by Helpful Homemade
Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday
Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table
Espresso Brownie Cupcake Sundaes by A Mind Full Mom
Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread
Mocha Layer Cake by That Skinny Chick Can Bake
Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake
NCR Cookies by Girl Abroad
No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks
Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess
Sweet Cream Affogato by The Redhead Baker
Main
Coffee and Garlic Rubbed Pork Chops by Casa de Crews
Java Dry Spice Rub Chops by Sunday Supper Movement
Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America
Sticky Coffee Chicken by Food Lust People Love
Sides
Dark Molasses Bread by What Smells So Good?
Homemade Coffee Baked Beans by Grumpy’s Honeybunch
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