This Mini No Bake Dark Chocolate Mocha Cheesecake is the perfect Valentine dessert! Rich, chocolatey, and with a coffee kick.
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The Perfect Galentine Treat: Dark Chocolate Mocha Cheesecake!
In my experience, cheesecake is a universally pleasing dessert option. More people enjoy the tangy, creamy, buttery treat than those that don’t. And when chocolate and Cameron’s Coffee Dark Chocolate Mocha blend are put in the mix? Consider this THE dessert to make for your Galentines this year!
Ingredients
- A delicious chocolate cookie crust
- Sugar
- Cream Cheese
- Sour Cream
- Cameron’s Coffee Dark Chocolate Mocha Blend
- Vanilla Extract
- Whipped Cream and Sprinkles
Tips For Making The Most Delicious Dark Chocolate Mocha Cheesecake
- Use good quality coffee. In a recipe where coffee is the star flavor, opt for a really good quality coffee. I love the richness of all Cameron’s Coffee blends, but their Dark Chocolate Mocha flavor is the perfect option for this cheesecake! It’s slightly sweet with chocolate undertones, which compliment the overall flavor of this creamy dessert.
- Use the coffee grounds! The amount of flavor that the coffee grounds themselves offer is incredible! I add used coffee grounds to the chocolate cookie crust, which adds similar texture but robust coffee flavor. It’s outrageous how good the crust of this cheesecake is!
- Use strongly brewed coffee. In addition to using the grounds, I like using extra strongly brewed coffee to the cheesecake mixture to pack more of a coffee punch. Cameron’s Coffee Dark Chocolate Mocha blend compliments the melted chocolate that’s also added, intensifying the rich flavor.
Other Flavor Ideas To Try
Cameron’s Coffee has a variety of amazing blends that you could use in place of the Dark Chocolate Mocha in this recipe. Here are a few ideas to consider trying with some of their other flavors!
Cinnamon Sugar Cookie: Replace the melted dark chocolate in the cheesecake mixture with melted white chocolate, and add 1 teaspoon of cinnamon to the mixture.
Sea Salt Caramel: Omit the melted chocolate from the cheesecake mixture. Swap graham crackers for the chocolate cookies in the crust, and omit the coffee grounds. Top with store bought or homemade caramel sauce and sprinkle with good flaky sea salt.
Chocolate Caramel Brownie: Top the cheesecake with store bought or homemade caramel sauce and melted chocolate.
Chocolate Covered Cherry: Add 1 teaspoon of almond extract to the cheesecake mixture and fold in 1/2 cup chopped dried cherries. Dip fresh cherries with stems into melted chocolate and allow to dry. Top each cheesecake with a chocolate covered cherry.
Celebrate Your Galentines
These Mini No Bake Dark Chocolate Mocha Cheesecakes are the perfect dessert to make for your girlfriends this Valentines Day! Here are a few other delicious recipes to consider making for a spread that your gal pals will love!
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Mini No Bake Dark Chocolate Mocha Cheesecakes
Ingredients
For the chocolate cookie crust:
- 1 cup chocolate wafer cookies such as Oreos with the cream center removed
- ¼ cup 4 Tbsp unsalted butter, melted
- 2 Tbsp reserved coffee grounds after you’ve brewed your coffee
For the cheesecake filling:
- ⅓ cup sugar
- 16 oz cream cheese softened
- 2 Tbsp sour cream
- 1 ½ Tbsp strongly brewed Cameron’s Coffee Dark Chocolate Mocha Coffee
- 1 cup chocolate chips melted
- ½ tsp vanilla
- Whipped cream for serving optional
Instructions
For the chocolate cookie crust:
- Pulse cookies in a food processor until they combine a fine crumb. It’s ok if a few larger crumbs remain!
- Combine cookie crumbles, coffee grounds, and melted better in a medium bowl, mixing completely to combine. If the mixture seems dry, add more melted butter, 1 tablespoon at at time. You want the mixture to hold together when you press a little bit between your thumb and fingers.
- Divide crust mixture in your muffin tins equally and freeze as you prepare the filling mixture. A silicone muffin tray is great for this recipe, or else you can use muffin liners!
For the cheesecake filling:
- To a large bowl add the cream cheese, sour cream, sugar, coffee, melted chocolate, and vanilla. Use a hand mixer to combine the mixture until completely smooth.
- Divide the mixture between the muffin tin that’s been prepped with the cookie crust. Smooth the top of each mini cheesecake and refrigerate at least 2 hours or until cheesecake is set.
- To serve, remove from muffin tin and top with whipped cream. Sprinkles optional, although highly encouraged!
These were delicious and a huge hit with my family! I made them exactly as stated in the recipe in a regular size muffin pan. I had quite bit of the cheesecake mixture left over, but it was great on its own. Thank you for the amazing recipe!
So thrilled to hear this Lisa! 🙂
Do you brew the other type of coffee as well and use the grounds or just just the grounds in general?
Hi Ali! I use the grounds that were used to brew the coffee that I use in the cheesecake filling. So, start with brewing your coffee – use the grounds for the crust and the brewed coffee for the filling. Hope this helps and I hope you enjoy!