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    Home » cakes

    Published: Jan 31, 2020 • Modified: Nov 5, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Triple Chocolate Mocha Cheesecake

    Jump to Recipe Print Recipe
    Pinterest images of Triple Chocolate Mocha Cheesecake from Beyond the Butter® | All Images © Beyond the Butter®

    This Triple Chocolate Mocha Cheesecake has not 1, not 2, but 3 layers of chocolate! It combines a buttery chocolate wafer crust topped with the creamiest chocolate espresso cheesecake filling, followed by the final layer—a smooth and silky dark chocolate ganache that's poured all over the top! And the very best part—no water bath is needed!

    Triple Chocolate Mocha Cheesecake with a slice removed | All Images © Beyond the Butter, LLC
    Pouring dark chocolate ganache over top of Triple Chocolate Mocha Cheesecake | All Images © Beyond the Butter, LLC

    Table of Contents

    • 5 Reasons Why This Should Be Your Go-To Chocolate Mocha Cheesecake Recipe
    • What Ingredients You'll Need
    • Essential Cheesecake Baking Tools
    • How to Make This Triple Chocolate Mocha Cheesecake
    • My Best Tips for Making a Perfect Cheesecake
    • Last Minute Tips Before Starting
    • More Cheesecake Recipes to Try!
    Just Triple Chocolate Mocha Cheesecake just dusted with cocoa | All Images © Beyond the Butter, LLC

    5 Reasons Why This Should Be Your Go-To Chocolate Mocha Cheesecake Recipe

    This cheesecake recipe has been tested multiple times in my kitchen over the last few weeks, and taste tested by not only me, but my husband Adam (who doesn't even really care for cheesecake!) and a few friends. They have all raved about it, so I know it's a good one!

    But in case you're still in doubt, here are 5 reasons this should be your go-to triple chocolate chocolate mocha cheesecake recipe!

    That rich chocolate taste. With much love to my other cheesecake recipes, this one really takes top prize! The buttery chocolate wafer crust doesn't immediately crumble and fall apart.

    The chocolate cheesecake filling has just the right amount of espresso powder for that perfect mocha taste. And the decadent dark chocolate ganache is so rich and creamy it spreads over the top of the cheesecake like buttah!

    All of the chocolate layers, with their different textures—they just work perfectly together!

    Simple garnishes. Because this triple chocolate mocha cheesecake stands perfectly on it's own, you really only need the simplest of garnishes (or none at all). For simple garnish ideas, you can try dusted cocoa powder, chocolate curls, crushed or whole chocolate wafers, fresh mint leaves, or fresh berries.

    Nothing but the best chocolate! Using high-quality bars of chocolate for both the chocolate cheesecake filling and the dark chocolate ganache makes for a better tasting cheesecake!

    Great alternative. This is the perfect go-to cheesecake recipe is the traditional New York style isn't your scene!

    No water bath needed! This reason should really be number 1! I know I talk about the importance of using them in my other cheesecake recipes, but I'm going rogue with this one!

    Single slice of Triple Chocolate Mocha Cheesecake dusted with cocoa | All Images © Beyond the Butter, LLC

    What Ingredients You'll Need

    To make this Triple Chocolate Mocha Cheesecake recipe, you'll need the following ingredients:

    • Chocolate Wafers. I like using Nabisco's Famous Chocolate Wafers, but feel free to use an alternative. Oreo cookies, for example, is a good substitute! For the chocolate wafer crust, you'll need 28 wafers from a 9 ounce sleeve. You can use the leftover wafers as a garnish, if you'd like.
    • Unsalted Butter. Used as the binding ingredient to bring the chocolate wafer crust together and it gives the crust that nice buttery taste. You'll need 5 tablespoons.
    • Granulated Sugar. You need 1 tablespoon for the crust, plus an additional cup for the cheesecake filling.
    • Bars of Dark Chocolate. 7 ounces total is needed. 3 ounces for the cheesecake filling, with the remaining 4 ounces for the dark chocolate ganache. I used Lindt's 70% dark chocolate bars. Whatever brand you decide to use, remember to go with a higher quality chocolate.
    • Espresso Powder. I like to use espresso powder from King Arthur Flour, but have also used Delallo's brand which you can find on Amazon and at Walmart. If espresso powder is hard to come by, you can use instant coffee (with a little hot water) or skip it entirely for a regular chocolate cheesecake!
    • Cream Cheese. You'll need 24 ounces or 3, 8 ounce bars for this recipe. And it will need to be softened and at room temperature.
    • Eggs. Just like the cream cheese, your eggs need to be at room temperature, and slightly whisked before adding them to the cheesecake batter. You'll need 4 large eggs.
    • Vanilla Extract. Used for both the chocolate espresso cheesecake filling and the dark chocolate ganache.
    • Salt. Only a pinch needed for the cheesecake filling!
    • All-Purpose Flour. Only 2 tablespoons are needed for the cheesecake filling, but make sure to sift it before adding it to the batter.
    Overhead angled image of Triple Chocolate Mocha Cheesecake dusted with cocoa and a slice removed | All Images © Beyond the Butter, LLC

    Essential Cheesecake Baking Tools

    We've covered what ingredients you'll need, but we can't leave out the baking tools! Below are the essential items you'll need to make this chocolate mocha cheesecake:

    • Food Processor
    • Hand-held Mixer or (preferred) Stand Mixer fitted with the paddle attachment
    • Spatulas
    • Microwave-Safe Bowls
    • Flour-based Baking Spray
    • Parchment Paper (optional)
    • 9 inch Springform Pan
    • Baking Sheet
    • Wire Cooling Rack
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Ninja Food Chopper Express
    Wusthof WU4066/09 CLASSIC Paring Knife, One Size, Black, Stainless Steel
    USA Small Cookie Sheet
    Ateco 1385 Offset Spatula
    Lindt Excellence Bar, 70% Cocoa - Pack of 4
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Pyrex Glass Measuring Cups (1 cup & 2 cup)
    KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Wilton Springform Cake Pan Set, 3-Piece
    Anchor Hocking 10pc Glass Mixing Bowl Set
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Baker's Joy Cake Pan Spray
    Using an offset spatula to spread out the dark chocolate ganache on top of the Triple Chocolate Mocha Cheesecake | All Images © Beyond the Butter, LLC

    How to Make This Triple Chocolate Mocha Cheesecake

    Prep your springform pan. I always like to generously spray my springform pan with Baker's Joy. It's a flour-based baking spray that I swear by for my cake recipes. Adding parchment paper to the bottom and sides is also helpful, but not a required step.

    Make the chocolate wafer crust. I use my food processor to make the chocolate wafer crumbs. Then I add in the melted butter and granulated sugar, pulsing it until the crust mixture is formed. Press it into the bottom of your prepared 9 inch springform pan, then place it in the refrigerator or freezer to chill. I like to level and smooth out the crust using the bottom of a measuring cup or a glass.

    Make the cheesecake filling. For the smoothest cream cheese, I like to beat it on medium-high speed for a good 4-5 minutes before adding the other ingredients. Spending the extra couple of minutes can help remove any possible little lumps. When you're ready to add in the remaining ingredients, switch the mixer speed to low. When the eggs have just combined with the rest of the batter, add in the melted chocolate.

    Bake your cheesecake. Before you preheat your oven to 350ºF, move your oven rack to the middle position, and place a baking sheet on top. This will help bake the cheesecake evenly. Bake for 45-50 minutes.

    Make the dark chocolate ganache. You'll do this part of the recipe after the chocolate mocha cheesecake has chilled for a minimum of 4 hours or overnight. The consistency of the dark chocolate ganache should be that of a thin glue. It should be easy to pour and spread over the top of the chocolate mocha cheesecake.

    Single slice of Triple Chocolate Mocha Cheesecake dusted with cocoa | All Images © Beyond the Butter, LLC

    My Best Tips for Making a Perfect Cheesecake

    1. Room temperature ingredients are key. For a smooth, lump free cheesecake you must have your cream cheese softened and at room temperature. Likewise, your eggs should be at room temperature as well.
    2. Slightly whisk your eggs before adding. Eggs are the ingredient that will bind all of the other ingredients together. Adding them in, slightly whisked, on low speed can help cut down on potential over mixing.
    3. Mix your batter on a low speed. After you mix your cream cheese for 4-5 minutes it's a good idea to mix the remaining ingredients on a low speed. This will also help keep any air bubbles from getting into the batter.
    4. Do not over mix. I feel like I've beat this tip silly on here, but it really is an important one.
    5. Scrape down the sides of your mixing bowl. If you don't have a paddle attachment that has the rubber scraper sides, it's a good idea to continually scrape down the sides of your mixing bowl. This can also cut down the over mixing.
    6. Keep the oven door closed. Repeat to yourself multiple times, "I will not open the oven door while my cheesecake is baking." Your oven and the cheesecake have a good thing going in there—it's best to leave them be! Seriously. Don't open the oven door.
    7. Cool cheesecake to room temperature. Allow time to cool your cheesecake to room temperature. This cake take anywhere from 1-2 hours, maybe more. Once cooled, you can place it in the refrigerator to set for a minimum of 4 hours. Overnight is preferred.

    Check out my Reese's Peanut Butter Cup Cheesecake recipe for more helpful tips on making the perfect cheesecake that include using a water bath.

    Overhead image of Triple Chocolate Mocha Cheesecake dusted with cocoa and a slice removed set on a dessert plate with a fork | All Images © Beyond the Butter, LLC

    Last Minute Tips Before Starting

    • The recommended prep and bake times listed for this recipe, do not include the 1-2 hours of cooling to room temperature time and the 4 hours (or overnight) chilling time in the refrigerator. Please allow time for both of these important steps when making your cheesecake!
    • If you don't own a food processor, you can place the chocolate wafers into a resealable bag and smack them with a rolling pin until they're fine crumbs. Add all of the ingredients to a medium-size bowl and mix together until the chocolate wafer crust forms.
    • Use the bottom of a glass or measuring cup to smooth out the chocolate wafer crust.
    • You can use 2 teaspoons of Instant Coffee mixed with 2 teaspoons of hot water in place of the espresso powder.
    • Alternatively, you can omit the espresso powder for a triple layer chocolate cheesecake!
    • This chocolate mocha cheesecake will keep covered in the refrigerator for up to 3-4 days.

    More Cheesecake Recipes to Try!

    • S'mores Cheesecake
    • Reese's Peanut Butter Cup Cheesecake
    • Blueberry Swirl Cheesecake Bars
    • Chocolate Brownie Cheesecake
    Single slice of Triple Chocolate Mocha Cheesecake dusted with cocoa | All Images © Beyond the Butter, LLC

    Triple Chocolate Mocha Cheesecake

    Author: Jennifer
    Chocolate Dessert Lovers—this Triple Chocolate Mocha Cheesecake is just for YOU! It's a super rich cheesecake recipe that combines a buttery chocolate wafer crust topped with the creamiest chocolate espresso cheesecake filling, followed by the final layer—a decadent dark chocolate ganache that's poured all over the top! And the very best part? NO WATER BATH IS NEEDED!
    5 from 1 vote
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Course Dessert
    Cuisine American
    Servings 12 servings

    Ingredients
     

    layer 1 - chocolate wafer crust

    • 1 ½ cup Chocolate Wafers (approximately 28 wafers) (finely crushed)
    • 5 tablespoon Unsalted Butter (melted)
    • 1 tablespoon Granulated Sugar

    layer 2 - chocolate mocha cheesecake filling

    • 3 oz Dark Chocolate (melted and cooled)
    • 2 teaspoon Espresso Powder
    • 24 oz Cream Cheese (softened to room temperature)
    • 1 cup Granulated Sugar
    • 1 teaspoon Vanilla Extract
    • â…› teaspoon Salt
    • 4 Large Eggs (room temperature and slightly whisked)
    • 2 tablespoon All-Purpose Flour (sifted)

    layer 3 - dark chocolate ganache

    • 3.5 oz Dark Chocolate (broken into small pieces)
    • ½ cup Heavy Whipping Cream (cold)
    • ½ teaspoon Vanilla Extract
    • 1 teaspoon Light Corn Syrup

    Instructions

    layer 1 - chocolate wafer crust

    • Generously spray a 9 inch springform pan with a flour-based baking spray. Set to the side. Optional step: Line the bottom and sides of the springform pan with parchment paper, then spray once more with the baking spray.
    • Using a small food processor, pulverize the chocolate wafers into fine crumbs. Add in the melted butter and granulated sugar and pulse until the mixture resembles a wet sand.
      1 ½ cup Chocolate Wafers (approximately 28 wafers), 5 tablespoon Unsalted Butter, 1 tablespoon Granulated Sugar
    • Press the chocolate wafer crust mixture into the bottom of the prepared springform pan. Place the pan in either the refrigerator or freezer to chill while you make the cheesecake filling.

    layer 2 - chocolate mocha cheesecake filling

    • In a microwaveable glass bowl, melt the 3 ounces of dark chocolate in 45 second increments at 60% power, stirring each time until fully melted and smooth. Stir in the espresso powder. Set to the side.
      3 oz Dark Chocolate, 2 teaspoon Espresso Powder
    • Adjust the oven rack to the middle position, then place a baking sheet on top. Preheat the oven to 350ºF.
    • Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese together for 4-5 minutes on medium-high speed until soft and smooth in texture. Scrape down the sides of the bowl as needed.
      24 oz Cream Cheese
    • Reduce the mixer speed to a low setting and add the granulated sugar, salt, vanilla extract, sifted all-purpose flour, and slightly whisked eggs until just combined.
      1 cup Granulated Sugar, 1 teaspoon Vanilla Extract, 4 Large Eggs, 2 tablespoon All-Purpose Flour, â…› teaspoon Salt
    • Continue to scrape down the sides and bottom of the mixing bowl, then add in the cooled melted chocolate with espresso powder and beat together until just combined. Do not over mix the cheesecake batter!
    • Pour the chocolate mocha cheesecake batter into the chilled chocolate wafer crust. Then use a spatula to spread the batter evenly over the top.
    • Place the cheesecake pan on to the preheated baking sheet and bake for 40-45 minutes at 350ºF. Refrain from opening and closing the oven door to check on the cheesecake during this time.
    • When the cheesecake is done, remove from the oven and set on a wire cooling rack to cool to room temperature.
    • 10 minutes into letting the cheesecake cool down, run a small sharp knife along the inside of the springform pan. Continue to cool the cheesecake until it's at room temperature.
    • When cooled completely, loosely cover the top of the springform pan with either plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours or, preferably, overnight.
    • When ready to add the dark chocolate ganache, you can remove the outside part of the springform pan and the parchment paper.

    layer 3 - dark chocolate ganache

    • Break up the 3.5 ounce bar of dark chocolate into small pieces and place into a medium size bowl. Set aside.
      3.5 oz Dark Chocolate
    • Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 1-1.5 minutes at full power. Pour it over the chocolate, then let it sit loosely covered with aluminum foil for 1-2 minutes.
      ½ cup Heavy Whipping Cream
    • Remove the aluminum foil, add in the vanilla extract and light corn syrup, then stir until completely melted and smooth. The ganache should be the consistency of a thinner glue and it should be easy to pour over top of the chocolate mocha cheesecake. If you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture.
      ½ teaspoon Vanilla Extract, 1 teaspoon Light Corn Syrup
    • Carefully pour, then spread the dark chocolate ganache over top of the chilled chocolate mocha cheesecake. Top with optional garnishes like dusted cocoa powder, chocolate curls, chocolate wafers, mint leaves, or fresh berries.
    • Serve immediately or place back into the refrigerator to chill. Cover once the ganache has set.

    Recipe Notes

    Recipe was adapted from The Taste of Bedminster Elementary School cookbook, Mocha Cheesecake recipe.
    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!

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    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. Raquel de Meneses says

      June 20, 2020 at 2:28 pm

      Hi there, I made half a recipe as we’re isolated due to corona and are a small family.

      It needed 1h10min in the oven, still wobbly in the middle, but some fat leaked from the base into the sheet pan I put under the springform. I only used 25g of butter on the wafer base, less than half. Any ideas why this might happen?

      Reply
      • Jennifer says

        June 21, 2020 at 7:05 pm

        Hi, I'm sorry that happened! Unfortunately, I'm not really sure why that may have occurred as I only tested the recipe as it's shown here. It's possible it leaked due to the wafer base not having the full amount of butter.

        Reply
    2. Carolyn Harding says

      June 25, 2020 at 3:36 pm

      5 stars
      Absolutely delicious. I make it for my husband. He just love it.
      I love the instructions as well very details. Thank you for sharing and God bless you always.

      Reply

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