Skip to Content

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

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Layered Mocha Cheesecake

Layered Mocha Cheesecake

Yield: 12 - 14 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

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

Ingredients

For the Crust

  • 2 cups (200g) Oreo crumbs, about 20 Oreos
  • 1/4 cup (56g) unsalted butter, melted

For the Cheesecake

  • 2 tablespoons instant coffee granules, dissolved in 1 tablespoon of hot water
  • 32 oz (900g) cream cheese, room temperature
  • 1 cup (200g) caster/granulated sugar
  • 3 tablespoons (24g) plain/all-purpose flour
  • 2 large eggs + 1 egg yolk, room temperature
  • 1 cup (240g) greek yoghurt, room temperature
  • 1 cup (175g) dark chocolate, melted and cooled

For the Ganache

  • 1/2 cup (90g) dark chocolate, coarsely chopped
  • 3 tablespoons (42g) unsalted butter

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.
  3. 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.
  4. Add the dissolved coffee to the other bowl and mix until combined. Spoon over the chocolate layer, and smooth out gently.
  5. 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.
  6. 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.
  7. Open the door slightly and leave the cheesecake for another 30 minutes. This cooling process helps the cheesecake to cool slowly to prevent cracks.
  8. 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.

Inspired by Taste of Home

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 644Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 123mgSodium: 358mgCarbohydrates: 58gFiber: 3gSugar: 43gProtein: 9g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Previous
Chocolate Chip Slice 'n' Bake Cookies
Next
Apple Cinnamon Bread
Skip to Recipe