Let the flavors of coffee and chocolate collide in this creamy and delicious no bake mocha cheesecake. It’s an elegant dessert that is a perfect make ahead treat.
If you like to enjoy the tastes of your favorite coffeehouse drinks in dessert form, you are in the right place. This no bake cheesecake recipe features the perfect balance of chocolate and coffee.
There is no whipped topping, just delicious dairy and loads of flavor. Plus it is best when it’s made ahead of time and you don’t even have to turn on your oven!
This recipe was originally shared on this site back in the summer of 2016. The recipe is the same, but the pictures have been updated and there are more helpful hints to help guarantee your success.
No bake cheesecakes are a great dessert option for so many occasions. There are so many ways you can make them, but this recipe features my favorite method.
The filling is basically made by beating together cream cheese, sugar and flavorings until they are super smooth. Then you drizzle in cream and beat the mixture until it is fluffy and hold stiff peaks.
I love this method for so many reasons. First, because it is super simple and really versatile.
Secondly it really highlights simple dairy products and leaves out the strange ingredients found in whipped topping. Also, this recipe doesn’t require gelatin which can sometimes lead to a weird texture and mouthfeel.
Instead you just get a lighter fluffier version of the cheesecake flavor you love, making it perfect for summer. Though we have been known to enjoy this cheesecake all year long.
To create this yummy mocha cheesecake, I combined the parts I loved from the no bake orange creamsicle cheesecake and fluffy mocha whipped cream. Taking parts from recipes we already know and love helps to ensure a culinary home run.
Luckily this recipe was no different. It had a silky mouthfeel and delicious not too sweet mocha flavor. It really is the best of both worlds.
Can I use something other the lady fingers for the crust?
Of course! I just like the look of the lady fingers and the mild vanilla flavor.
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You could certainly make a graham cracker or Oreo crumb crust. Just make a generous amount of crumbs and try to work them at least part of the way up the sides of the springform pan.
That will help to ensure an easier release and prettier edges to your cheesecake. Then just run a knife along the edge of the pan as you release it and you should be in good shape.
Making perfectly smooth and creamy no bake cheesecake filling
The key to having the perfect cheesecake filling is having your ingredients at the right temperature. Scraping the sides of the bowl and having a little patience helps too!
For the best results, your cream cheese should be at room temperature. This will help make it easier to beat smooth.
It will also keep your chocolate from hardening before it has a chance to be incorporated. If your cream cheese is to cold, you are running the risk of lumps of cream cheese, lumps of chocolate or both.
Temperature also plays a roll in the next step. Whipping cream whips up much better when it is cold, so you want the cream to be super cold.
Drizzle it in slowly while the mixer is running to get it incorporated. Then turn the mixer to high and beat until it is light and fluffy.
The mixture should hold a stiff peak and resemble the texture of mousse. It’s going to be hard to keep from eating it with a spoon, but it’s worth the wait.
Spoon into the prepared crust and spread out to the edges. Refrigerate for several hours to firm up before serving.
How long do I have to chill this cheesecake?
Ideally you would allow the cheesecake to spend six hours or more in the refrigerator before serving. That will give you the firmest texture with the prettiest pieces.
If you are crunched for time, the cheesecake will be able to be sliced and served after a few hours. It will just be a softer texture than with a longer chill time.
This recipe can easily be made a day ahead of time. In fact that is preferred!
I hope you give this cheesecake a try and love it. For more tasty inspiration, check out my collection of cheesecake recipes.
No Bake Mocha Cheesecake
Ingredients
- 7 oz lady fingers the crispy kind
- 2 cups milk
- 1 cup semi sweet chocolate chips
- 3 Tablespoons water
- 1 Tablespoon instant coffee optional, but encouraged
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 16 oz cream cheese softened but still cool
- 2 cup heavy cream super cold
Instructions
To Prepare The Crust
- Cut or break each lady finger so that they are about the height of your 8" springform pan, or slightly longer so you can use more filling!7 oz lady fingers
- Dip each piece of lady finger into milk. Place the lady finger, sugar side out around the springform pan. Use the short pieces to hold them up. It's ok if the bottom isn't a solid crust, just do your best to spread it out evenly and make the outside sturdy and spread out the rest.2 cups milk
- For The Filling
- Melt the chocolate chips in the microwave until just completely melted and stirred smooth. Be careful not to scorch the chocolate.1 cup semi sweet chocolate chips
- Heat the water until quite hot (I do this is the microwave too) then stir in the instant coffee. Stir the hot coffee mixture into the melted chocolate until smooth and set aside to cool while you prepare the rest of the filling.3 Tablespoons water, 1 Tablespoon instant coffee
- Beat the cream cheese until smooth. Add the sugar and vanilla and continue beating on high for a couple of minutes until it is light and fluffy.1 teaspoon vanilla extract, 16 oz cream cheese, ½ cup granulated sugar
- With the mixer running, drizzle in the chocolate mixture. Continue to mix until it is completely incorporated.
- Get the cream from the refrigerator and drizzle in while the mixer is still on high.2 cup heavy cream
- Once the cream is completely added, beat until smooth, creamy, airy and stiff enough to hold a peak. (That should only take a couple of minutes if everything is chilled.)
To Assemble
- Spoon cream cheese mixture into crust and spread smooth.
- Chill for at least a couple of hours or up to a day or two.
- Serve cold.
Video
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Hi there! My cream and cream cheese must not have been cold enough because my mixture never formed stiff enough peaks, and seems to have split. Is there anything I can do to solve this do you think? More cream cheese perhaps?
A little bit more cream cheese might bring it together. Otherwise, you could try chilling it for a bit and then whipping it again to see if it comes together. If you taste it and it’s not too sweet, a little bit of powdered sugar may help thicken it up as well.
@Carlee, Thanks for your speedy reply! Do you think I could whip the cream separately and fold it into the mixture instead? That’s usually what I’d do with another recipe I use
That would work too!
Ok well now Ive got an issue!! I went to the store looking to buy the ladyfingers so I could make this last night!! None of my local stores carry actual ladyfingers, an sadly I can’t make my own as I don’t have a working oven anymore!! What could I possibly use to make this amazing desert!! I’m dying slowly without this luscious treat in my fr
Oh no! Lady fingers can be tricky to find, but with tiramisu’s popularity I can usually find them near me. But don’t worry, we can fix this! You can make a graham cracker or Oreo crust instead. To keep it even simpler, you could make it in a pie pan but I would probably either make half the filling or 2 crusts.
If you really want to keep the look of this cheesecake, you could use another cookie. I think something like a Biscoff cookie would be tasty. They would add a little spice to the flavor profile.
Alternatively, you could skip the crust and just put the filling in glasses, jars, or something similar. Then you have a cheesecake mousse that would still be delicious.
@Carlee,
Ok coolies, so then I can use any “cookie” I’d like for the crust and the backing?!?! Ok cool deal!! Yeah where I live sadly tiramisu is not very popular, matter of fact I asked a lady at a local big brand store if they happened to carry them an she looked at me like I was from mars!! So yeah not real popular round my parts sadly, as I LOVE tiramisu!! But thank you this helped immensely!!
We should mount a campaign to make tiramisu more popular near you. I hope you enjoy the cheesecake!
Well I gotta say I’ve made your mocha whipped cream recipe for some fruit I was eating on an LOVED it, so I naturally wanted MORE…. So I searched for a stabilized recipe an lo an behold I came to this recipe!! So now I’m heading to the store for the few items I don’t have an makin this tonight!!
Ooooh, I think you are going to love this!
Can't wait to try this out–it looks so yummy!
Thank you, it is sooooo good and really easy!
NO BAKE = my preferable method of food creation FOR SURE!!!! And something as stunning as this, not cooked – SORCERY!
Ha!! It does seem like it just could be. No bake is the way to go, especially when it is so darn hot out! This is perfectly light and creamy, I hope you give it a try.
OH man…this sounds so amazingggggg! 🙂
Thanks, Jess!
Definitely trying this. Husband ALWAYS wants cheesecake, but honestly sometimes it is just to heavy and to much. This recipe would keep us both happy 🙂
This is a great texture, much lighter than baked cheesecake but still cheesecakey enough for purists. You'll have to let me know how you each like it!
Oh this looks luscious and in with ya, been trying to cut back on my sugar intake but I want something sweet all the time too!! Put this in front of me and forget about the lesser sugar intake thing….,I NEED this, lol. Have a fabulous weekend my sweet friend!!
It is totally worth it, Andrea! Thanks and have a great weekend!
Oh how I LOOOOVE this super recipe. I'm already eating it with my eyes. =) I would just love it with the coffee boost too.
Thanks, Marsha! This was definitely a hit at our house!