Mocha Cheesecake Recipe

This sweet treat will mocha you happy!
1 hour plus chilling time
For the biccie base:

10 digestive biscuits
1 tbsp sugar
50g melted butter (plus a little extra to grease your tin)

For the cheesecake:

150g dark choc
120ml double cream
2 tsp cocoa powder
1 tsp Mocha Beanies Coffee - diluted in 1tbsp hot water
200g full fat cream cheese
150g sugar
  • Make the biccie base by crushing your digestive biscuits with a rolling pin (we’d recommend putting them into a plastic sandwich bag before you start crushing!)
  • Tip them into a bowl with the sugar and melted butter and then stir until the ingredients are fully combined.
  • Grease a medium-sized baking tin using butter and fill the bottom with your biscuit mixture, pushing it firmly into place with your fingers. Then, put it in the fridge to chill for 30 mins.
  • For the cheesecake, whip the cream in a large bowl using a whisk until soft peaks form. Then, gently fold in your cocoa powder and Mocha Beanies mix.
  • Beat the cream cheese and sugar until smooth and slowly fold into your cream and coffee mix.
  • Spoon the cheesecake mixture over your chilled biccie base. Pop it in the fridge to chill for roughly 5 hrs, or until fully set.
  • To take your mind off the delicious cheesecake in the fridge, melt the chocolate over a bain marie, leaving to cool slightly. Take your set cheesecake from the fridge and gently pour your chocolate over the top before popping the whole thing back in the fridge.
  • Once set, remove from the tin and serve.
Serving Suggestion
Whip up a frothy Mocha flavoured Beanies and enjoy with a generous slice of Mocha Cheesecake.