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!
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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!
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.
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
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.
My Best Tips for Making a Perfect Cheesecake
- 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.
- 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.
- 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.
- Do not over mix. I feel like I've beat this tip silly on here, but it really is an important one.
- 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.
- 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.
- 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.
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!
Triple Chocolate Mocha Cheesecake
Author: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
- ⅛ 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Raquel de Meneses says
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?
Jennifer says
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.
Carolyn Harding says
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.