Not just beautiful, but delicious! This no-bake mocha cheesecake is so rich and creamy! It is a modern Italian dessert that you can find in many fancy Italian restaurants today – and now you can make it at home! Here is the recipe:

Ingredients:

For the Graham cracker crust:

  • 1½ cups graham cracker crumbs
  • 7 tablespoons melted butter
  • 2 tablespoons finely shredded coconut
  • ¼ cup brown sugar

For the Mocha cheesecake:

  • 8 oz. (3 cups) store-bought whipped cream
  • 8 oz. (1 package) cream cheese
  • 1 cup dark chocolate chips, melted
  • ⅓ cup powdered sugar
  • 6 tablespoons espresso powder
  • 3 tablespoons heavy cream
  • 2 ½ teaspoons gelatin
  • 2 tablespoons water

For the Chocolate ganache:

  • 1 cup heavy cream
  • 1 cup dark chocolate

To decorate (optional):

  • ¼ cup coffee beans
  • 9 broken chocolate pieces
  • Edible gold pearls
  • Edible gold spray

 

Instructions:

To make the Graham cracker crust:

  • In a mixing bowl, combine the graham cracker crumbs, brown sugar, and coconut, and mix well with a fork. Then, add melted butter and combine all over again until you get a coarse mixture.
  • Next, dump this batter into a 6-inch springform Using the flat base of a glass or measuring cup press it down tightly. Chill the crust in the fridge for around 1 hour or until it becomes hard.

To make the mocha cheesecake:

  • In a mixing bowl, add powdered sugar and cream cheese. Mix until soft and smooth. Then, place the melted chocolate and combine again.
  • Combine the espresso powder and the heavy cream and pour this mixture into the chocolate cream cheese mix and combine well again.
  • Next, combine gelatin and water in a small cup and let it set for 3 minutes. After that, heat it until it dissolves.
  • Once the gelatin mixture is slightly cool, add it into the chocolate cream cheese batter and mix again.
  • Smoothly, stir in whipped cream until thoroughly combined.
  • Spoon this batter on top of the cracker crust.
  • Place the cake in the fridge for 5-6 hours or until the layer sets.
  • To make the chocolate ganache:
  • In a saucepan, on medium heat, place the heavy cream.
  • Before it comes to boil, lower the heat and put the chocolate.
  • Whip everything together until the chocolate melts and you have a glossy and smooth mixture.
  • Remove the pan from heat and let the ganache cool down a little bit.

To decorate:

  • Remove cheesecake from the spring form pan and apply it on a cake stand.
  • Apply the melted ganache over the top of the cake. Let it drop slightly down the sides of the cake.
  • To finish, top off everything with edible pearls, chocolate beans, and chocolate pieces and spray everything with some gold mist (if desired). Slice and serve.

Buon Appetito!

Dark Chocolate Mocha Cheesecake

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