No Bake Mocha Cheesecake

By Chef Eddy Van Damme

Prep Time:

1h 25m

Yield:

8-12 servings

Plan for:

4+ hours chill time

Treat yourself to the heavenly flavors of mocha and vanilla with this easy, no-bake layered cheesecake recipe. No Bake Mocha Cheesecake features a rich and creamy blend of cream cheese, heavy cream, and vanilla for its first layer. Its second layer has a bold and rich coffee flavor made with coffee liqueur and granules. A crushed graham cracker crust adds a delightful crunch to each bite. The best part is that this cheesecake can be made without an oven, which means it's an ideal dessert for hot summer days. This delicious No Bake Mocha Cheesecake can be whipped up in just a few simple steps and is sure to impress your family and friends. The icing on the cheesecake? You can make it a day ahead of serving!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Graham Cracker Crust

1 3/4 cups graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons cinnamon

Vanilla Mousse Cheesecake

1 teaspoon gelatin
1 tablespoon water
1/3 cup + 1 tablespoon milk
12 ounces (1 1/2 packages) cream cheese, at room temperature
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
2/3 cup whipping or heavy cream

Mocha Mousse Cheesecake

1 teaspoon gelatin
1 tablespoon water
1/3 cup coffee liqueur
2 tablespoons instant coffee granules
12 ounces (1 1/2 packages) cream cheese, at room temperature
1/3 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract
2/3 cup whipping or heavy cream

Chocolate Shavings and Finishing

1 bar (3-4 oz) dark chocolate (Lindt recommended)
1 cup whipping cream
1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F.
To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter, sugar, and cinnamon. Combine well. Press onto bottom of a 9-inch diameter springform pan.
Place in oven for 8 minutes. Once pan is cold, spread a thin film of vegetable oil on inside walls of pan. Sprinkle oil with one tablespoon sugar to make releasing the cheesecake from the pan easier.
For vanilla mousse cheesecake, combine gelatin and water in a small bowl and set aside for a minimum of 3 minutes.
Heat milk until lukewarm. Add gelatin and whisk until completely dissolved. Set aside.
Ensure that cream cheese is at room temperature before proceeding. Place cream cheese in a large bowl. Add granulated sugar and mix with a firm rubber spatula until completely smooth and no lumps remain. Add vanilla extract.
Add milk/gelatin mixture in 5 increments waiting for the previously added amount to be fully incorporated and mixture is smooth before adding next.
In separate bowl, whip cream to soft/medium peaks and not as stiff as you would to pipe rosettes on a pie or cake.
Add to above in one step and fold just until combined. Transfer to prepared pan and level surface evenly. Place in freezer.
For mocha layer, combine gelatin and water in a small bowl and set aside for a minimum of 3 minutes.
Heat coffee liqueur until lukewarm. Add gelatin and instant coffee and whisk until completely dissolved. Set aside.
Ensure cream cheese is at room temperature before proceeding. Place cream cheese in a large bowl. Add granulated sugar and mix with a firm rubber spatula until completely smooth and no lumps remain. Add vanilla extract.
Add coffee/gelatin mixture in 5 increments waiting for the previously added amount to be fully incorporated and mixture is smooth before adding next.
In a separate bowl, whip cream to soft/medium peak and not as stiff as you would to pipe rosettes on a pie or cake.
Add in one step to above and fold just until combined. Spread onto vanilla layer and place in refrigerator. To speed setting, place in freezer for an hour and then transfer to refrigerator.
Remove cake from pan when firm, about 3-4 hours or overnight.
For chocolate shavings, chop chocolate into small pieces and place them in a microwave-safe bowl. Heat in a microwave oven at 12-second intervals until melted. Set aside.
Place a cookie sheet briefly under broiler or heat over a gas stove. The pan should feel lukewarm but not so hot that you cannot handle it without heat-resistant gloves.
On backside of pan, spread a super thin layer of chocolate using an offset metal spatula.
Place cookie sheet in refrigerator for 15-20 or more minutes or until chocolate is solid.
Scrape chocolate from pan using a spatula, scraper, or cookie cutter into shavings and place on cake.
Whip cream and sugar in a cold bowl to firm peaks. Using a large French pastry tip, pipe kisses onto cake. If desired, sprinkle with cocoa powder and/or powdered sugar.