An Inspired Cook

If it’s too hot to bake . . . try this no bake mocha cheesecake that has a firm texture and the taste of a baked cheesecake. I made my own graham cracker crust which took about 7 minutes bake time. Try making the crust ahead of time, perhaps in the early morning or evening when it feels cooler. Sometimes I make a crust up to a week ahead and place it in the refrigerator until I’m ready to make the filling. This cheesecake has two layers, a thin chocolate ganache and a creamy mocha filling. I love toffee bits with any coffee dessert so I sprinkled some on top for a little crunch. It tastes creamy and decadent with a slight hint of coffee flavor. If you’re a coffee lover you’ll love this cool mocha cheesecake!

My first task was to find a substitution for expresso powder since mine had expired. I found an article on Tasting Table which listed 13 substitutes for Instant Espresso in baking. I chose to grind my own coffee beans into a fine powder and it turned out great. You will notice the fine grounds in the filling, however after the dessert was chilled for several hours, the coffee grounds softened and there was no gritty taste.

I’m using a 7 inch spring form pan so I adjusted the ingredients for a smaller crust. I chose a graham cracker crust, however I know many would love an Oreo crust or chocolate graham cracker crust. It doesn’t matter what type of cookie crust you choose, the amounts will be the same. Add 3/4 cup graham crackers to a food processor. Pulse until you have fine or coarse crumbs, whichever you prefer. Add sugar and melted butter; process until the butter and sugar are incorporated evenly and the crumbs are moist enough to press into the bottom of a springform pan. Bake in a preheated 375 degree oven for 7 – 8 minutes. Let crust cool while you make the fillings.

Fill a 2 quart saucepan with water about one half to two thirds of the way up. Place a bowl over top that has a lip that will set inside the pan of water. Bring the water to a gentle boil and add 1/3 cup semi-sweet chocolate. This can be chocolate chips or baking chocolate that has been chopped into smaller pieces.

As the chocolate begins to melt, add 1/3 cup of heavy whipping cream.

Whisk the creamy chocolate and heavy cream together until it resembles a liquid chocolate ganache.

Pour the ganache over the crust spreading it with a spatula until you have an even layer of chocolate.

Once the layer of chocolate is spread evenly over the crust, place the springform pan in the refrigerator to cool.

The creamy chocolate coffee filling is basically 3 bowls of mixed ingredients that will be combined at the end to make your cheesecake. The first step is to whip 2 packages of softened cream cheese with the beater attachment of a hand mixer. You can use a stand mixer but I chose to use a hand mixer so I could use different bowls and change out the attachments.

Sift 1/2 cup of powdered sugar.

Add the powdered sugar a little bit at a time, beating after each addition to incorporate into the whipped cream cheese. Add the vanilla and blend into the mixture.

The mixture should appear creamy without any lumps.

The 2nd step is to use the same system with a bowl set up over a saucepan filled with gently boiling water. Melt 3/4 cups of semi-sweet chocolate chips or baking chocolate and whisk until it becomes creamy.

Add a tablespoon of finely ground coffee or espresso powder. Whisk to combine evenly. Let the chocolate cool slightly.

Pour the heavy whipping cream into a bowl. Use the whisk attachment of a hand or stand mixer and whip the heavy cream into stiff peaks.

Now it’s time to bring it all together. Use a spatula to scrape the melted chocolate into the cream cheese mixture.

Whisk the chocolate into the cream cheese mixture until it’s evenly distributed and creamy.

Add the whipped heavy cream to the chocolate mixture.

Gently fold the whipped cream into the chocolate mixture until it’s well combined and creamy.

Remove your springform pan from the refrigerator. Look at that shiny dark chocolate layer.

Pour the filling into the springform pan. Use a spatula to smooth over the top of the creamy filling. Place plastic wrap over the springform pan and set in the refrigerator overnight.

I love the flavor of toffee with coffee desserts. I found a large Heath bar that I ran through my food processor to make smaller bits to sprinkle over the cheesecake.

Use a knife to run along the inside of the springform pan before releasing the spring. Gently remove the pan leaving the bottom in place. Transfer to a cake plate to serve. Sprinkle with toffee bits if desired. Slice and serve.

No Bake Mocha Cheesecake

Cookie Crust
3/4 cup Graham Crackers (can substitute Oreo or Chocolate Graham Crackers)
1 tablespoon Sugar
3 tablespoons Butter, melted

Layer 1
1/3 cup Semi-sweet Chocolate (can use Chocolate Chips or Bakers Chocolate)
1/3 cup Heavy Whipping Cream

Layer 2
2 (8 ounce) packages Cream Cheese, softened at room temperature
1/2 cup Powdered Sugar, sifted
2 teaspoons Vanilla
3/4 cup Semi-sweet Chocolate (can use Chocolate Chips or Bakers Chocolate)
1 tablespoon Ground Coffee Beans, finely ground (I used New Mexico Pinon Coffee beans)
3/4 cups Heavy Whipping Cream
Toffee Candy Bar, cut into bits or run through a food processor to sprinkle over Mocha Cheesecake

To make Cookie Crust:
Make graham cracker crust by pulsing 3/4 cup of graham crackers in a food processor until you have coarse or fine crumbs, whatever you prefer.  Add the sugar and melted butter, mix on high until all the butter has been distributed throughout the crumbs.  Pour the crumbs into a 7 inch springform pan and press crumbs onto the bottom of the pan.  Place into a preheated 375 degree oven for 7 – 8 minutes or until crust is crisp and lightly browned.  Let crust cool.

To make Layer 1:
Fill a 2 quart saucepan with water about one half to two thirds of the way up. Place a bowl over top that has a lip that will set inside the pan of water. Bring the water to a gentle boil and add 1/3 cup semi-sweet chocolate. As the chocolate begins to melt, add 1/3 cup of heavy whipping cream. Whisk the mixture until it resembles a chocolate ganache. Pour the warm chocolate over the crust spreading it with a spatula until you have an even layer. Place some plastic wrap over the springform pan and place in the refrigerator.

To make Layer 2:
Step 1 . . . Beat 2 packages of softened cream cheese with the beater attachment of a hand mixer. Beat until the cream cheese appears creamy with no visible lumps. Add the sifted powdered sugar a little bit at a time beating after each addition. Add the vanilla and blend well. Set aside.

Step 2 . . . Use the same system with a bowl set up over a saucepan filled with gently boiling water. Melt 3/4 cups of semi-sweet chocolate chips or baking chocolate and whisk until it becomes creamy. Add a tablespoon of finely ground coffee or espresso powder. Whisk to combine evenly. Let the chocolate cool slightly.

Step 3 . . . Pour 3/4 cups of heavy whipping cream into a bowl. Use the whisk attachment of a hand or stand mixer and whip the heavy cream into stiff peaks.

Step 4 . . . Use a spatula to scrape the melted chocolate into the cream cheese mixture. Blend well until the chocolate is distributed evenly throughout the mixture. Fold in the whipped cream until it’s well combined and creamy.

Step 5 . . . Pour the filling into the springform pan. Use a spatula to smooth over the top of the creamy filling. Place plastic wrap over the springform pan and set in the refrigerator at least 8 hours or overnight. If desired, chop a toffee candy bar into bits to sprinkle on top of cheesecake.

To serve: Use a knife to run along the inside rim of the springform pan before releasing the spring. Gently remove the outside rim of the pan leaving the bottom in place. Place cheesecake on a cake plate to slice and serve. Sprinkle with toffee bits if desired.

Makes 8 servings.