Description
A rich and creamy mocha cheesecake topped with a luscious ganache, perfect for coffee lovers.
Ingredients
Scale
- 22 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 1 ½ cups cold heavy whipping cream
- 24 ounces cream cheese, softened
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 2 teaspoons instant espresso powder
- ½ cup semi-sweet chocolate chips
- 1 tablespoon light corn syrup
Instructions
- Grease a 9-inch springform pan with butter or shortening.
- Crush Oreo cookies into fine crumbs using a food processor. Gradually add melted butter while processing on low speed until crumbs clump.
- Press mixture firmly into the bottom and up the sides of the pan. Freeze for at least 20 minutes until firm.
- Pour cold heavy whipping cream into a mixing bowl and whip with an electric mixer until stiff peaks form. Set aside.
- In a large bowl, beat softened cream cheese, cocoa powder, and instant espresso powder until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gently fold in whipped cream until evenly incorporated.
- Spoon filling over the chilled crust and smooth the surface. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Combine heavy cream and espresso powder in a microwave-safe bowl. Heat for 1 minute or until steaming. Add chocolate chips, letting sit 2 minutes. Stir until smooth, then mix in corn syrup.
- Run a thin knife around the pan edges to loosen cheesecake. Remove the ring and transfer cheesecake to a serving plate. Pour ganache evenly over the top and let rest 10 minutes before slicing.
- Serve chilled.
Notes
- For best results, make the cheesecake a day in advance to allow flavors to meld.
- Use high-quality chocolate chips for the ganache for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg