A No-Bake Cheesecake with a Hit of Espresso

This no-bake mocha cheesecake is as easy to eat as it is to make! Cream cheese, mascarpone, and melted white and dark chocolate are whipped together until fluffy, along with butter and a hit of espresso powder. This result is, well, totally dreamy. For a salty-sweet finish, there’s a drizzle of chocolate and a sprinkling of sea salt at the end. Ready to achieve dessert nirvana?

4 ounces cream cheese
1 ounce dark chocolate
1 ounce white chocolate
1 tablespoon unsalted butter
1 tablespoon espresso powder
4 ounces mascarpone cheese
3 tablespoons powdered sugar
4 mini graham-cracker crusts
½ teaspoon Maldon sea salt

Recipe Tips
No microwave? No worries! Create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot, making sure it doesn’t touch the water, and stir until chocolate is melted and smooth, 2-4 minutes.

To melt the butter without a microwave, place it in a small pot over medium heat until melted. Then, transfer to a large heatproof bowl.

If you’re feeling adventurous, add a teaspoon of Bailey’s into the cheesecake mixture before chilling it. It received rave reviews in the Test Kitchen!


1. Prepare Ingredients

Set aside cream cheese to soften at room temperature until ready to use. In a medium heatproof bowl, combine dark chocolate and white chocolate and microwave in 30-second intervals until completely melted (see Recipe Tip). Set aside.

2. Make Mocha Filling

Place butter in a large heatproof and microwave bowl in 30-second intervals until completely melted (see Recipe Tip). Add espresso powder to bowl with melted butter and stir until powder has dissolved and mixture is fully combined. Whisk in mascarpone, powdered sugar, and cream cheese until mixture is pale and fluffy. Gently stir in 2 tablespoons melted chocolate, reserving remaining chocolate for drizzling (see Recipe Tip).

3. Assemble and Chill Cheesecakes

Spoon mocha filling into graham-cracker crusts. Drizzle over reserved chocolate, then sprinkle over Maldon salt. Place in refrigerator to chill for at least 20 minutes or up to 2 hours. While your cheesecakes set up, get a head start on cleaning!

4. Plate Cheesecakes

Once chilled, remove mocha cheesecakes from the refrigerator and dig in ASAP!


On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again