If you can’t decide between coffee and dessert, why not have both? This no-bake mocha cheesecake marries the rich flavors of chocolate and espresso in a creamy, dreamy filling atop a crunchy Oreo crust. Topped with billowy espresso whipped cream and shaved chocolate, it’s an elegant treat that’s sure to impress.

Why This Recipe Works
This cheesecake takes all the best parts of a classic tiramisu – the coffee, the chocolate, the creamy filling – and transforms them into a simple, no-bake dessert that’s perfect for any occasion.

• Instant espresso powder added to the filling and whipped cream topping gives the cheesecake a robust coffee flavor
• Melted semisweet chocolate folded into the batter creates ribbons of rich chocolate throughout
• An Oreo crust provides a crunchy, chocolatey contrast to the silky filling
• It’s a make-ahead marvel that actually improves with time in the fridge

Ingredients
For the Crust:

• 24 Oreo cookies
• 5 tablespoons unsalted butter, melted

For the Filling:

• 24 ounces (3 blocks) cream cheese, softened
• 1 1/4 cups powdered sugar
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons instant espresso powder
• 1 1/2 cups heavy cream
• 6 ounces semisweet chocolate, melted and cooled

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon instant espresso powder
• Chocolate shavings or curls, for garnish

Instructions

1. Make the crust: In a food processor, pulse the Oreos into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch springform pan. Freeze while you prepare the filling.
2. Make the filling: In a small bowl, dissolve the instant espresso in 1 tablespoon of hot water. Set aside to cool. In a large bowl, beat the cream cheese until smooth. Add powdered sugar, sour cream, vanilla, and cooled espresso, mixing until combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined. Pour in the melted chocolate and fold gently to create swirls.
3. Pour the filling into the crust, smoothing the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4. Make the topping: When ready to serve, dissolve the instant espresso in 1 teaspoon of hot water. Let cool. Whip the heavy cream, powdered sugar, and cooled espresso to medium peaks. Remove the cheesecake from the springform pan and transfer to a serving plate. Dollop or pipe the espresso whipped cream around the edges of the cheesecake. Garnish with chocolate shavings. Slice and serve chilled.

Tips for Success

• Use full-fat cream cheese and sour cream for the creamiest texture
• Make sure your melted chocolate is cooled to room temperature before adding it to the filling to avoid clumps
• For a stronger coffee flavor, increase the instant espresso to 3 tablespoons in the filling and 1 1/2 teaspoons in the topping
• Dip your knife in hot water and wipe dry between cuts for clean, neat slices

Variations to Try

• Mocha-Hazelnut: Add 1/2 cup of toasted, chopped hazelnuts to the crust and 1/4 cup of Nutella to the filling
• Irish Cream: Replace the sour cream with Bailey’s Irish Cream for an extra-indulgent, adults-only treat
• Mocha-Caramel: Top the chilled cheesecake with a layer of caramel sauce before adding the whipped cream and chocolate shavings

This no-bake mocha cheesecake is the ultimate treat for coffee and chocolate fans. Rich, creamy, and spiked with just the right amount of espresso, it’s a dessert that’s sure to wow. And with no oven required, it’s a stress-free addition to your entertaining repertoire. Brew a pot of coffee and settle in for a slice of pure bliss!