## A No-Bake Mocha Cheesecake Recipe That Will Make You Say ‘Wow!’
Cheesecakes are endlessly versatile, allowing you to experiment with different flavors and choose between baked or no-bake versions. After falling in love with Mary Berry’s lemon cheesecake, I was eager to explore another recipe. When it comes to sweet treats, Jane Dunn, a four-time number one Sunday Times author known for her books like ‘Jane’s Patisserie,’ ‘Celebrate,’ ‘Everyday,’ and ‘Easy Jane,’ is my go-to source for delicious inspiration. Her mocha cheesecake recipe immediately caught my eye: a no-bake chocolate buttery biscuit base, a swirled no-bake coffee and chocolate cheesecake filling, topped with a chocolate drizzle and coffee whipped cream.
This recipe intrigued me with its unique swirled design, offering a delightful twist on the traditional cheesecake. I decided to put my own spin on it by using coffee granules dissolved in hot water instead of the Camp coffee extract and skipping the sprinkles.
Here’s what you’ll need:
For the biscuit base:
* 300g digestive biscuits
* 150g unsalted butter, melted
* 25g cocoa powder
For the filling:
* 150g milk chocolate
* Two teaspoons Camp coffee extract (or one teaspoon of coffee granules dissolved in one tablespoon of hot water)
* 500g full-fat cream cheese
* 100g icing sugar
* One teaspoon vanilla extract
* 300ml double cream
For the topping:
* 100g milk chocolate
* 150ml double cream
* Two tablespoons icing sugar
* One teaspoon Camp coffee extract (or one teaspoon of coffee granules dissolved in one tablespoon of hot water)
Let’s get baking!
1.
Prepare the biscuit base:
Blitz the digestives in a food processor until you have a fine crumb. Mix in the cocoa powder, then combine with the melted butter. Press the mixture into the bottom of a lined eight-inch deep springform tin and refrigerate while you make the filling.2.
Make the filling:
Carefully melt the milk chocolate in the microwave, 15 seconds at a time. Set aside to cool slightly.3.
Whisk the cream cheese mixture:
Using an electric stand mixer, whisk together the cream cheese, vanilla, and icing sugar until smooth. Gradually add the double cream and whisk until the mixture becomes thick.4.
Create the swirl:
Divide the mixture into two bowls. Add the melted milk chocolate to one bowl and mix well. In the other bowl, stir in the coffee extract (or coffee granules mixture).5.
Assemble the cheesecake:
Dollop the chocolate and coffee mixtures onto the biscuit base, alternating between the two. Use a toothpick to gently swirl the mixtures together. Refrigerate overnight, or at least for six hours, to allow the cheesecake to set.6.
Prepare the topping:
Whip together the double cream, coffee extract (or coffee granules mixture), and icing sugar until thick and pipeable.7.
Finish it off:
Once the cheesecake has set, carefully remove it from the tin. Drizzle melted milk chocolate over the top and pipe on the delicious coffee whipped cream.This no-bake mocha cheesecake is a perfect balance of sweet and bitter, with the rich chocolate and strong coffee flavors complementing each other beautifully. It’s a crowd-pleasing dessert that will leave your guests wanting more!
