Mocha mousse cheesecake Recipe

Imagine rich, velvety layers of cheesecake infused with the deep, aromatic kick of espresso and smoothed over with a light, airy chocolate mousse. This is the essence of our Mocha Mousse Cheesecake—a dessert that begins with a crumbly cocoa crust, rises through a luxurious coffee‑kissed cheesecake filling, and finishes with a cloud‑like mousse that melts on your tongue. Perfect for both special evenings and cozy Sunday afternoons, it brings together the best of chocolate and coffee in one decadent, unforgettable treat. Whether you serve it for guests or simply treat yourself, be prepared for compliments—and possibly seconds.

Ingredients

Below is a typical list of ingredients to get you started. Feel free to adjust the sweetness, chocolate intensity, or coffee strength based on your taste.

Crust

• 1½ cups graham cracker crumbs

• ⅓ cup unsalted butter (melted)

• 2 tablespoons granulated sugar

Cheesecake filling

• 16 ounces cream cheese (softened)

• 1 cup granulated sugar

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons instant espresso powder (dissolved in 1 tablespoon of hot water)

• 1 teaspoon vanilla extract

• 2 large eggs

Mousse topping

• 1 cup heavy cream (chilled)

• 3 tablespoons powdered sugar

• 1 tablespoon prepared espresso or strong coffee (cooled)

• 1 tablespoon unsweetened cocoa powder

Directions

Prepare the crust

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
• Press this mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 8 to 10 minutes, then let it cool.

Make the filling

• In a separate bowl, beat softened cream cheese until smooth.
• Add sugar, cocoa powder, dissolved espresso, and vanilla extract. Mix until combined.
• Blend in the eggs one at a time, making sure each is fully incorporated.
• Pour the filling over the cooled crust.

Bake and cool

• Place your cheesecake on the center rack and bake for about 40 to 45 minutes, or until the edges look set but the middle still jiggles slightly.
• Turn off the oven, crack the door open, and let the cheesecake rest inside for 10 minutes.
• Remove and allow it to cool to room temperature on a rack, then refrigerate for at least 4 hours or overnight.

Whip up the mousse topping

• In a chilled bowl, whisk the heavy cream, powdered sugar, espresso, and cocoa powder.
• Beat until you see firm peaks forming, being careful not to overbeat.
• Spread or pipe the mousse over the chilled cheesecake.

Final chill

• Refrigerate the fully assembled cheesecake for at least 30 minutes to let those flavors meld.
• Slice, serve, and enjoy.

Tips & Variations

• Experiment with chocolate levels by adding a melted chocolate drizzle on top before the mousse layer.
• Swap out the graham cracker crust for an Oreo crust if you prefer a richer chocolate base.
• Looking for a slightly lighter version? Use reduced-fat cream cheese and skip the butter in the crust, opting for a non-stick spray.
• Top each slice with chocolate curls or a dusting of cocoa powder to give it a bakery-style presentation.

Nutrition Facts

A single slice of mocha mousse cheesecake (approximately 1/12 of the cake) can range around:

• 420–460 calories
• 31g of fat
• 29g of carbs
• 6–7g of protein

These numbers can vary based on your ingredient choices.

Final Thoughts

Making a coffee-inspired cheesecake adds a wonderful twist to a classic dessert. You’ll notice how the espresso aroma pairs seamlessly with the creamy texture of the cake, without overpowering it. If you’re a fan of both chocolate and a good cup of joe, this recipe can quickly become a go-to favorite in your kitchen.

Frequently Asked Questions (FAQs)

Can I use decaf espresso powder instead?

• Absolutely. If you’re avoiding caffeine, decaf powder keeps the flavor without the buzz.

What is the best way to store leftovers?

• Wrap the cheesecake and keep it in the fridge for up to four days. You can also freeze it in airtight containers for longer storage (up to a month).

Do I need a water bath for this recipe?

• It’s optional. A water bath helps prevent cracks, but if you’re comfortable baking cheesecakes without it, feel free to skip that step.

Can I reduce the sugar content?

• Yes. You can lower the sugar by replacing some of it with a sugar substitute or simply cutting it in half. Just note it might affect the sweetness balance.

Enjoy every creamy, chocolate-dusted bite. Let us know how you put your own spin on this mocha mousse cheesecake, and don’t be shy about sharing your creative twists.

Mocha mousse cheesecake Recipe

Recipe by Alpine Mountain Coffee

5.0 from 10 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

460

kcal

Ingredients

• Crust

• 1 1/2 cups graham cracker crumbs

• 1/3 cup unsalted butter (melted)

• 2 tablespoons granulated sugar

• Cheesecake filling

• 16 ounces cream cheese (softened)

• 1 cup granulated sugar

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons instant espresso powder (dissolved in 1 tablespoon of hot water)

• 1 teaspoon vanilla extract

• 2 large eggs

• Mousse topping

• 1 cup heavy cream (chilled)

• 3 tablespoons powdered sugar

• 1 tablespoon prepared espresso or strong coffee (cooled)

• 1 tablespoon unsweetened cocoa powder

Directions

• Prepare the crust
• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
• Press this mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 8 to 10 minutes, then let it cool.
• Make the filling
• In a separate bowl, beat softened cream cheese until smooth.
• Add sugar, cocoa powder, dissolved espresso, and vanilla extract. Mix until combined.
• Blend in the eggs one at a time, making sure each is fully incorporated.
• Pour the filling over the cooled crust.
• Bake and cool
• Place your cheesecake on the center rack and bake for about 40 to 45 minutes, or until the edges look set but the middle still jiggles slightly.
• Turn off the oven, crack the door open, and let the cheesecake rest inside for 10 minutes.
• Remove and allow it to cool to room temperature on a rack, then refrigerate for at least 4 hours or overnight.
• Whip up the mousse topping
• In a chilled bowl, whisk the heavy cream, powdered sugar, espresso, and cocoa powder.
• Beat until you see firm peaks forming, being careful not to overbeat.
• Spread or pipe the mousse over the chilled cheesecake.
• Final chill
• Refrigerate the fully assembled cheesecake for at least 30 minutes to let those flavors meld.
• Slice, serve, and enjoy.

Notes

• – Experiment with chocolate levels by adding a melted chocolate drizzle on top before the mousse layer.
  – Swap out the graham cracker crust for an Oreo crust if you prefer a richer chocolate base.
  – Looking for a slightly lighter version? Use reduced-fat cream cheese and skip the butter in the crust, opting for a non-stick spray.
  – Top each slice with chocolate curls or a dusting of cocoa powder to give it a bakery-style presentation.