If you’re a coffee lover who also can’t resist chocolate, this Mocha Espresso Cheesecake with Whipped Cream is your ultimate dessert fantasy. It features a luscious blend of rich cream cheese, bold espresso, and decadent melted chocolate—all resting on a buttery chocolate cookie crust.

Topped with fluffy whipped cream and chocolate shavings, it’s pure café-style luxury in every bite. This is the kind of dessert that wakes up your tastebuds… and maybe your soul.

Why I Love This Recipe

• The perfect flavor combo — coffee intensifies chocolate → bold mocha magic
• Creamy + silky texture — melts in your mouth
• Feels like a gourmet coffee shop dessert
• Looks stunning yet surprisingly easy to make
• Make-ahead friendly → ideal for entertaining

Why It’s a Must-Try Dish

• A showstopper dessert for dinner parties and holidays
• Guaranteed favorite for espresso fans
• Gives you a sweet caffeine boost
• The perfect balance of bittersweet and creamy richness

Time, Servings & Nutrition

Category	Details
Prep Time	25 minutes
Cook Time	60–70 minutes + cooling
Servings	10–12 slices
Calories	~525 kcal per slice (approx.)
Course	Dessert
Cuisine	American Café Style

Ingredients List

Chocolate Cookie Crust

• 2 cups crushed Oreos (filling included)
• 6 tbsp melted unsalted butter
• 1 tbsp sugar (optional)

Mocha Espresso Cheesecake Filling

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 2 tbsp cocoa powder
• 8 oz (225g) semi-sweet chocolate, melted
• 2 tbsp instant espresso powder (or strong brewed espresso, reduced)
• 1 tbsp cornstarch
• Pinch of salt

☁️ Whipped Cream Topping

• 1 cup cold heavy cream
• 2 tbsp powdered sugar
• ¼ tsp vanilla extract

Optional Garnish: Chocolate curls or espresso beans

Step-by-Step Preparation

Step 1 — Make the Crust

1. Preheat oven to 325°F / 160°C.
2. Combine crushed Oreos with melted butter.
3. Press firmly into bottom of 9-inch springform pan.
4. Bake 8–10 minutes. Let cool slightly.

Step 2 — Prepare Mocha Filling

1. Beat cream cheese & sugar until completely smooth.
2. Add sour cream, cocoa powder, espresso powder, vanilla & salt.
3. Mix in melted chocolate.
4. Add cornstarch and blend.
5. Add eggs one at a time, mixing on low speed (don’t overmix!).
6. Pour evenly over crust.

Step 3 — Bake

1. Place pan into a water bath (optional but reduces cracks).
2. Bake 60–70 minutes — edges set, center slightly jiggly.
3. Turn off oven; let sit inside for 1 hour with door cracked.
4. Cool completely → refrigerate 4+ hours or overnight.

Step 4 — Whipped Cream Topping

1. Whip heavy cream + powdered sugar + vanilla to soft peaks.
2. Pipe or spread onto cheesecake just before serving.
3. Add chocolate curls or espresso beans for garnish.

How to Serve

• Serve cold, straight from the refrigerator.
• Pair with espresso, latte, café mocha, or cold brew
• Use a warm knife for clean, sharp slicing edges.
• Add a drizzle of mocha sauce for café-style presentation.

Recipe Tips

• Use room-temperature cream cheese — eliminates lumps
• Espresso powder dissolves best when mixed with warm melted chocolate
• Bake gently — high heat = cracks
• Chill overnight for enhanced flavor & structure

Bonus Tip: A dark roast espresso will intensify the mocha flavor beautifully.

Variations & Customizations

Variation	Flavor Twist
Triple Mocha Cheesecake	Add espresso into whipped topping + espresso bean garnish
Salted Caramel Mocha	Add caramel drizzle between crust & filling
White Mocha Cheesecake	Swap dark chocolate with white chocolate
Mocha Mint	Add ¼ tsp mint extract for a festive vibe
Mocha Almond Delight	Add chopped toasted almonds into crust & topping

Storage & Freezing Guide

Method	Duration	Notes
Refrigerator	4–5 days	Keep covered tightly
Freezer	Up to 2 months	Freeze without whipped cream
Leftovers with topping	2–3 days	Best texture earlier

Special Equipment Needed

• 9-inch springform pan
• Stand or hand mixer
• Mixing bowls
• Aluminum foil + roasting pan (for water bath)
• Piping bag & star tip (for topping decor)

FAQ

Q: Can I use brewed espresso instead of instant powder?
A: Yes — but concentrate it heavily so it doesn’t add extra liquid.

Q: How do I avoid cracks?
A: Don’t overmix, bake slowly, and cool gradually in oven.

Q: Can I use milk chocolate?
A: Yes — but dark chocolate offers richer mocha taste.

Q: Can I make it fully caffeine-free?
A: Use decaf espresso powder — flavor remains the same!

Conclusion

This Mocha Espresso Cheesecake with Whipped Cream is the perfect indulgence for anyone who loves the bold richness of coffee and the creamy decadence of cheesecake. Every slice delivers a coffeehouse-worthy experience—smooth, luxurious, and beautifully balanced with chocolate.

It’s elegant enough for celebrations and irresistible enough to enjoy anytime you need something extraordinary.