Introducing my creamy Mocha Cheesecake. This no-bake dessert combines deep, rich coffee flavor with indulgent chocolate. With a buttery cookie crust, an irresistible creamy mocha filling, and a smooth chocolate ganache topping, it’s a coffee lover’s dream.
Mocha Cheesecake
Ingredients
Base
- 2 cups digestive biscuits crushed
- 2 tbsp cocoa powder
- 2/3 cup unsalted plant-based butter
Cheesecake Filling
- 14 oz Violife Creamy Original plant-based cream cheese
- 2/3 cup powdered sugar
- 1 cup plant-based heavy cream
- 5 oz vegan dark chocolate
- 2 tsp instant coffee
Topping
- 1 cup plant-based heavy cream
- 5 oz vegan dark chocolate
Instructions
- Lightly grease an 8-inch springform pan.
- Crush the biscuits into a fine crumb (using a food processor works best). Mix in the cocoa powder. Melt the butter and pour it over the biscuit crumbs, stirring until combined.
- Press the mixture into the pan, using a glass or jar to smooth it out. Pop it into the fridge.
- For the filling, melt the chocolate and mix in the instant coffee. Set aside to cool to room temperature.
- With all ingredients at room temperature, use an electric hand whisk or stand mixer to cream the Violife plant-based cream cheese, powdered sugar, and chocolate until smooth.
- In a separate bowl, whip the heavy cream until it thickens and forms stiff peaks (be careful not to over whip!).
- Fold the whipped cream into the chocolate cream cheese mixture.
- Spread the mixture evenly over the biscuit base and let it set in the fridge overnight.
- For the topping, heat the cream to boiling and pour it over the chocolate to melt it. Let it sit for a few minutes, then stir to form a ganache. Allow it to cool before pouring the ganache over the cheesecake.