Ingredients
Crust:
- 22 Oreo cookies
- 5 tablespoons butter, melted
Mocha Cheesecake Filling:
- 1 ½ cups heavy whipping cream, cold
- 24 ounces cream cheese, softened
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Mocha Ganache:
- ¼ cup heavy whipping cream
- 2 teaspoons instant espresso powder
- ½ cup semi-sweet chocolate chips
- 1 tablespoon light corn syrup
Instructions
- Prepare the Crust: Grease a 9-inch springform pan with shortening or butter to prevent sticking and set aside. Using a food processor, crush the Oreo cookies into fine crumbs. While the processor is running at low speed, slowly pour in the melted butter until the mixture begins to clump together. Transfer the crumb mixture into the prepared pan and firmly press it into the bottom and slightly up the sides to form an even crust. Place the crust in the freezer for at least 20 minutes or until it sets firmly.
- Whip the Cream: While the crust chills, pour the cold heavy whipping cream into a medium or large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Set aside this whipped cream for folding later.
- Make the Cheesecake Filling: In a separate large bowl, combine softened cream cheese, unsweetened cocoa powder, and instant espresso powder. Beat with an electric mixer until smooth and fully combined. Add the powdered sugar and vanilla extract, mixing until incorporated. Gently fold the whipped cream into the chocolate-espresso cream cheese mixture until evenly blended, being careful to maintain the light, airy texture.
- Assemble the Cheesecake: Spoon the mocha cheesecake filling over the frozen Oreo crust. Smooth the top evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set perfectly.
- Prepare the Mocha Ganache: When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the springform ring. Transfer the cheesecake onto a serving plate or cake stand. In a small microwave-safe bowl, combine heavy cream and instant espresso powder and heat in the microwave for about 1 minute, or until the mixture starts to steam. Add the semi-sweet chocolate chips and light corn syrup to the hot cream mixture. Let it rest for 2 minutes to allow the chocolate to melt completely, then stir gently until the ganache is smooth and glossy.
- Finish and Serve: Spoon the mocha ganache evenly over the chilled cheesecake, spreading it out smoothly across the top. Let the ganache set at room temperature for about 10 minutes before slicing. Serve the cheesecake chilled for the best flavor and texture.
Notes
- Ensure the cream cheese is completely smooth and lump-free before folding in the whipped cream for the best texture.
- The ganache should be perfectly smooth with no chocolate lumps; allow resting time for chocolate to melt fully before stirring.
- Use the flat bottom of a measuring cup or glass to firmly press the Oreo crust crumbs into the pan, which helps maintain the crust’s integrity when slicing.
- To make this dessert gluten-free, substitute the Oreos with gluten-free chocolate sandwich cookies or wafers; the filling and ganache are naturally gluten-free.
- If you don’t have instant espresso powder, you can substitute instant coffee powder at double the amount for similar mocha flavor, or use a shot of strong brewed espresso (reduce heavy cream slightly).
- This dessert can be made in a 9-inch deep pie dish or 8×8-inch square pan lined with parchment paper if you don’t have a springform pan; yields and chilling times remain similar.
- Store leftovers refrigerated, wrapped in plastic wrap or airtight container, for up to 3 days or frozen tightly wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
