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

Triple Chocolate Mocha Cheesecake

  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes (does not include cooling or chilling of cheesecake)
  • Total Time: 1 hour, 20 minutes
  • Yield: 10-12 slices 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert


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!



layer 1 - chocolate wafer crust

  • 1 1/2 cups (192 grams, approximately 28 wafers) Chocolate Wafers, finely crushed
  • 5 tablespoons (72 grams) Unsalted Butter, melted
  • 1 tablespoon Granulated Sugar

layer 2 - chocolate mocha cheesecake filling

  • 3 ounces (85 grams) Dark Chocolate, melted and cooled
  • 2 teaspoons Espresso Powder
  • 24 ounces (681 grams) Cream Cheese, softened and at room temperature
  • 1 cup (216 grams) Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • 4 Large Eggs, room temperature and slightly whisked
  • 2 tablespoons All-Purpose Flour, sifted

layer 3 - dark chocolate ganache

  • 3.5 grams (100 grams) Dark Chocolate, broken into small pieces
  • 1/2 cup Heavy Whipping Cream, cold
  • 1/2 teaspoon Vanilla Extract
  • 1 teaspoon Light Corn Syrup


layer 1 - chocolate wafer crust

  1. Generously spray a 9 inch springform pan with a flour-based baking spray. Optional step: Line the bottom and sides of the springform pan with parchment paper, then spray once more with the baking spray. Set to the side.
  2. 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.
  3. 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

  1. 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.
  2. Adjust the oven rack to the middle position, then place a baking sheet on top. Preheat the oven to 350ºF.
  3. 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.
  4. 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.
  5. 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!
  6. Pour the chocolate mocha cheesecake batter into the chilled chocolate wafer crust. Then use a spatula to spread the batter evenly over the top.
  7. Place the cheesecake pan on to the preheated baking sheet and bake for 40-45 minutes at 350ºF.
  8. Refrain from opening and closing the oven door to check on the cheesecake during this time.
  9. When the cheesecake is done, remove from the oven and set on a wire cooling rack to cool to room temperature.
  10. After cooling down for 10 minutes, run a small sharp knife along the inside of the springform pan. Continue to cool the cheesecake until it's at room temperature.
  11. When cooled, 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.
  12. 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

  1. Break up the 3.5 ounce bar of dark chocolate into small pieces and place into a medium size bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately or place back into the refrigerator to chill. Cover once the ganache has set.


Recipe was adapted from The Taste of Bedminster Elementary School cookbook, Mocha Cheesecake recipe.

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