• Makes 13
  • 25 mins prep
  • 10 mins cook
  • 120 mins marinate

Little mocha cheesecakes

Mocha Cheesecake

Pairing our two favourite things, coffee and chocolate, these super creamy cheesecakes are the ultimate afternoon indulgence.



  • 250 g plain chocolate biscuits, crushed
  • 100 g unsalted butter, melted


  • 250 g cream cheese, chopped
  • 1/2 cup (110g) caster sugar
  • 300 g sour cream
  • 125 g dark chocolate, melted and cooled
  • 2 tsp instant coffee
  • 1/4 cup (60ml) just-boiled water
  • 1 1/2 tbsp gelatine
  • whipped cream and grated chocolate, to serve


Mocha cheesecake

  1. Place 3 x 2cm-wide strips of baking paper into each of 18 medium muffin pans, crossing at centre and extending over top by 5cm.
  2. Combine biscuit crumbs and melted butter in a bowl. Place 1 tablespoon of crumb mixture into each muffin pan and press down firmly with base of a small glass or bottle. Chill for 20 minutes, until firm.
  3. Meanwhile, make filling: Using an electric mixer, beat cream cheese and caster sugar together. Blend in sour cream and melted chocolate. Set aside.
  4. Dissolve coffee in water, then vigorously whisk in gelatine with a fork to dissolve. Beat into chocolate mixture. Divide filling among bases. Chill for at least 2 hours or overnight.
  5. Remove cakes by lifting with paper strips. Serve topped with whipped cream and grated chocolate.
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