Layered Mocha Cheesecake – An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache!
Today, I bring you the dream dessert of a cheesecake, chocolate, and coffee lover – Layered Mocha Cheesecake!
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
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!
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.
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.
Try these delicious cheesecakes next!
- Perfect Vanilla Cheesecake
- No-Bake White Chocolate Raspberry Cheesecake
- No-Bake Double Chocolate Cheesecake
- 2 cups Oreo crumbs 200g, about 20 Oreos
- 1/4 cup unsalted butter 56g, melted
- 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
- 1/2 cup dark chocolate 90g, broken into pieces
- 3 tablespoons butter 42g
- Preheat the oven to 180C/350F/Gas 4. Grease a 9-inch springform pan and set aside.
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.
- Turn the oven temperature down to 150C/300F/Gas 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.
- 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.
- 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.
- 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.
- Microwave the chocolate and butter in 20 second intervals, stirring after each one, until melted and smooth. Spread over the cheesecake.
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