Creamy Mocha Cheesecake Bliss

Hey there, fellow chocolate lovers! Ready to dive into a dessert that will make your taste buds do a little happy dance? Let me introduce you to the Creamy Mocha Cheesecake Bliss — it’s like a coffee shop crammed into a luscious cheesecake. This little number combines two of my top weaknesses: cheesecake and mocha. Yes, it’s as epic as it sounds, and you should totally give it a whirl!

So, a little backstory… It’s not uncommon to find my husband sneaking around the kitchen when I whip up this cheesecake. Imagine the joy on his face when he spots it in the oven, kind of like a kid in a candy store — it’s priceless! The kiddos are pretty wild about it too. This cheesecake has turned into a birthday staple in our house, mostly because everyone keeps asking for “that mocha dream cake” every year.

Why You’ll Love This Creamy Mocha Cheesecake Bliss

1. It’s basically coffee and dessert’s delicious love child! Cheesecake meets mocha for a flavor explosion.
2. No judgy measuring needed — spill a little, taste a lot.
3. Perfect for sharing, but also amazing to devour all by yourself on a Tuesday night (no one’s judging here).

How to Make It

Alright, so here’s the deal. First off, preheat your oven because patience isn’t my strong suit. Then, get your crust going. I tend to get a bit creative with whatever cookies are lying about—just crush them up, add butter until it holds, and press it in there. For the filling, it’s about mixing your cream cheese, coffee, and chocolate with wild abandon. Don’t fuss over lumps too much — they somehow work themselves out. Bake as if your life depends on it, or until it’s a lovely shade of golden. Let it rest (literally, stop poking it!) and then chill. Major cool-down period here, folks.

Ingredient Notes

– Cream Cheese: This is the glue that holds our dream dessert together. Full fat all the way, trust me.
– Mocha: I just toss in instant coffee with whatever chocolate I have —seriously flexible, guys.
– Eggs: Make sure they actually make it into the bowl and not on the floor. Also, room temperature is the secret sauce here.

Recipe Steps

1. Preheat oven to 350°F (175°C).
2. Crush cookies and mix with butter for the crust; press into pan.
3. Blend cream cheese, sugar, and chocolate until lumps disappear.
4. Add in eggs and a splash of vanilla, mix gently.
5. Pour filling over crust and bake until it jiggles like your belly after a big meal.
6. Cool, chill, and TRY not to demolish it immediately.

What to Serve It With

Tips & Mistakes

Storage Tips

So you have leftovers? Yeah, me neither, but if you’re cooler than me and you do, just pop it in the fridge. I actually love it for breakfast, though that might be just me and my questionable choices. Tastes pretty darn good chilled!

Variations and Substitutions

You can totally swap the type of chocolate or even skip the coffee if you’re more about the cocoa. I’ve replaced sugar with honey before—was a little weird but not bad. Don’t stress if you’re missing something. Magic still happens.

Frequently Asked Questions

Creamy Mocha Cheesecake Bliss

This decadent creamy mocha cheesecake bliss combines rich espresso flavor with smooth, velvety cheesecake for a perfect dessert indulgence.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs finely crushed
• ▢ 0.33 cups unsalted butter melted
• ▢ 24 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs room temperature
• ▢ 0.5 cups sour cream
• ▢ 2 tbsp brewed espresso cooled
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs and melted butter until combined; press into the bottom of a 9-inch springform pan.
• In a large bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition.
• Blend in sour cream, espresso, and vanilla extract until well combined.
• Pour filling over crust and bake for 50 minutes or until center is almost set.
• Let cheesecake cool completely at room temperature then refrigerate for at least 4 hours before serving.

Notes

For best results, use fresh espresso and allow the cheesecake to chill overnight for fuller flavor.