Cheesecakes

Layered Mocha Cheesecake

Layered Mocha Cheesecake – An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache!

Layered Mocha Cheesecake topped with chocolate ganache on a white cake stand.

Today, I bring you the dream dessert of a cheesecake, chocolate, and coffee lover – Layered Mocha Cheesecake!

Layered Mocha Cheesecake on a white cake stand.

Close-up of Layered Mocha Cheesecake on a white cake stand.

This layered mocha cheesecake is so incredibly easy to make, yet it looks so impressive. Perfect for parties, and special occasions! Let me tell you about those layers…

Layered Mocha Cheesecake topped with chocolate ganache on a white cake stand.

Layered Mocha Cheesecake

The cheesecake bottom is a thick Oreo crust. Simply combine Oreo crumbs with a little melted butter, and press into the base of a springform pan.

The second layer is a deliciously creamy chocolate cheesecake. Melt 1 cup (175g) of dark chocolate and mix it into half of the cheesecake batter. Of course, you can use any chocolate you like here!

Layered Mocha Cheesecake topped with shiny chocolate ganache with a slice cut out on a white cake stand.

The third layer is an irresistible coffee cheesecake. Dissolve 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, and mix it into the other half of the cheesecake batter.

A slice of Layered Mocha Cheesecake served on a small white plate.

A slice of Layered Mocha Cheesecake served on a small white plate with a fork.

Now, let’s top them layers off with even more chocolate! A simple ganache made by melting chocolate with a little butter, and spreading it on top of the cheesecake.

A slice of Layered Mocha Cheesecake on a small white plate with a fork.

Slice of Layered Mocha Cheesecake served on small white plate with fork.

Layered Mocha Cheesecake - An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache! #mocha #coffee #cheesecake #cheesecakerecipes

Try these delicious cheesecakes next!

Enjoy!

5 from 1 vote
Layered Mocha Cheesecake
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Yields: 12 - 14 slices
Calories: 557 kcal
An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache!
Print
Ingredients
For the Crust
  • 2 cups Oreo crumbs 200g, about 20 Oreos
  • 1/4 cup unsalted butter 56g, melted
For the Cheesecake
  • 2 tablespoons instant coffee granules dissolved in 1 tablespoon of hot water
  • 32 oz cream cheese 900g, room temperature
  • 1 cup caster/granulated sugar 200g
  • 3 tablespoons plain/all-purpose flour 24g
  • 2 large eggs + 1 egg yolk room temperature
  • 1 cup greek yoghurt 240ml, room temperature
  • 1 cup dark chocolate 175g, melted and cooled
For the Ganache
  • 1/2 cup dark chocolate 90g, broken into pieces
  • 3 tablespoons butter 42g
Instructions
For the Crust
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9-inch springform pan and set aside.
  2. Mix together the Oreo crumbs. and melted butter. Press the crumb mixture into the prepared pan, and bake for 8 - 10 minutes. Leave to cool completely on a wire rack. Cover the outsides of the pan with heavy duty aluminum foil (twice, just to be sure) to prepare it for a water bath.

For the Cheesecake
  1. Turn the oven temperature down to 150C/300F/Gas 2.
  2. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and flour until smooth and combined. Beat in the eggs and egg yolk, one at a time, then mix in the yoghurt.
  3. Divide the batter evenly between two bowls. Add the melted chocolate to one bowl, and stir until combined. Pour over the Oreo crust. Add the dissolved coffee to the other bowl and mix until combined. Spoon over the chocolate layer, and smooth out gently.
  4. Place the pan into a large roasting pan. Pour enough boiling hot water into the roasting pan to come 1-inch up the side of the cheesecake pan. Bake for 1 hour or until the centre is almost set and the edges are slightly puffed. Turn the oven off and leave the cheesecake inside for 30 minutes without opening the door. Open the door slightly and leave the cheesecake for another 30 minutes. This cooling process helps the cheesecake to cool slowly to prevent cracks.
  5. Remove from the oven and leave for 15 minutes before removing from the water bath and foil. Chill in the fridge, uncovered, for at least 4 - 6 hours, preferably overnight.
For the Ganache
  1. Microwave the chocolate and butter in 20 second intervals, stirring after each one, until melted and smooth. Spread over the cheesecake.
Notes

Leftover cheesecake can be covered and stored in the fridge for up to 4 days.

This cheesecake freezes well, covered tightly, for up to 2 months. Thaw overnight in the fridge before glazing and serving.

The calories are an estimate only.

Inspired by Taste of Home

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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27 Comments

  • Reply
    Simon
    27th November 2016 at 3:48 pm

    MMmmm. you know what to cook to get my attention! Coffee, chocolate and oreo crust… Never tried the oreo crust but it can’t go wrong…Thanks for the inspiration

  • Reply
    Platter Talk
    27th November 2016 at 3:59 pm

    Your recipe seems like and chocolate lover’s dream! Beautiful.

  • Reply
    Christina | Christina's Cucina
    27th November 2016 at 7:25 pm

    This looks heavenly! I make a pumpkin cheesecake with chocolate mousse topped with ganache which is very similar! You just can’t go wrong with mocha anything! YUM!

  • Reply
    Claire @foodiequine
    27th November 2016 at 8:28 pm

    You had me at the mention of an Oreo crust! The following layers just got better and better.

    • Reply
      Marsha
      27th November 2016 at 8:54 pm

      Thanks, Claire!

  • Reply
    Debi at Life Currents
    27th November 2016 at 8:51 pm

    Oh my word this looks amazing. Luscious. Decadent. Divine. So lovely!

    • Reply
      Marsha
      27th November 2016 at 8:55 pm

      Thanks, Debi!

  • Reply
    Veena
    27th November 2016 at 9:24 pm

    This looks so decadent and delicious. Love Cheesecakes!!

    • Reply
      Marsha
      28th November 2016 at 7:46 am

      Thanks, Veena!

  • Reply
    thalia
    28th November 2016 at 12:20 am

    This cake looks amazing!! I love cheesecake but never have made a layered one before! Its such a cool idea to use greek yoghurt too – I’ve never done that before either!

    • Reply
      Marsha
      28th November 2016 at 7:46 am

      Thanks, Thalia! The yoghurt makes it extra creamy ๐Ÿ™‚

  • Reply
    Julia @ HappyFoods Tube
    28th November 2016 at 5:27 pm

    Wow! This is one delicious looking cheesecake! So rich and full of amazing flavors! ๐Ÿ™‚

    • Reply
      Marsha
      28th November 2016 at 9:45 pm

      Thanks, Julia! ๐Ÿ™‚

  • Reply
    Demeter | Beaming Baker
    28th November 2016 at 9:40 pm

    So many gorgeous layers, I don’t even know where to start! Marsha, this cheesecake looks amazing! I just love how beautiful that chocolate topping came out. It’s so glossy and perfectly drizzled! <3 Plus, chocolate and coffee in anything is a winner for me! Especially if you made it! Pinning and sharing, of course! Happy Monday my friend. ๐Ÿ™‚

    • Reply
      Marsha
      28th November 2016 at 9:45 pm

      Thanks so much, Demeter! ๐Ÿ™‚

  • Reply
    Shelby @ Go Eat and Repeat
    29th November 2016 at 5:56 pm

    I love these layers! And the ganache on top looks positively sinful!

    • Reply
      Marsha
      30th November 2016 at 4:21 pm

      Thanks, Shelby!

  • Reply
    Miranda
    29th November 2016 at 10:49 pm

    Wow, this cheesecake is gorgeous! I love the layers!

    • Reply
      Marsha
      30th November 2016 at 4:21 pm

      Thanks, Miranda!

  • Reply
    2pots2cook
    2nd December 2016 at 5:57 pm

    Great idea. Great photos, too ! Thank you !

  • Reply
    Ann
    24th June 2017 at 6:59 pm

    Cream cheese question: The recipe says “4 cups” (a volume measurement) and also “900 grams” (a weight measurement that is very close to 2 pounds). Can I use 4 8-ounce packages of cream cheese in USA?

    • Reply
      Marsha
      24th June 2017 at 7:42 pm

      Yes ๐Ÿ™‚ I’ve altered the recipe to solve confusion!

      • Reply
        Ann
        25th June 2017 at 10:24 pm

        Thank you!

  • Reply
    Sal
    18th November 2017 at 6:25 am

    Hi Marsha, 2 questions please:
    1-Is it possible to bake it in the oven directly without the water bath?
    2- for the Oreo crumbs, do I use the whole cookie including the cream in between to make the crumb?

    • Reply
      Marsha
      18th November 2017 at 10:10 am

      Hi Sal! You can bake this cheesecake without a waterbath, but I cannot guarantee there won’t be a crack or two on top of the cheesecake (please let me know how it goes!). For the crust, you use Oreos with the filling, too. Enjoy! ๐Ÿ™‚

  • Reply
    Elifnur
    21st December 2017 at 2:57 pm

    I made this awesome cheesecake yesterday for my Moms birthday and happily she liked it. She even thought that it was much better than the ones we eat in the famous patisseries! I was so honored to hear those words from my mom and thank you so much for the recipe! If one thing I would like to add in my comment I would say that I had some cracks on my cheesecake but those were totally unnecessary because I was going to cover them up with the ganache and it was because I didnโ€™t properly make my water bath thing so I will try it the next time that water bottle thing and I hope that I will finally have made the cheesecake of my dreams;) Greetings from Turkey!

    • Reply
      Marsha
      21st December 2017 at 3:49 pm

      Awesome, I’m so glad to hear it! ๐Ÿ™‚

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