Mocha Cheesecake with Chocolate Drizzle
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Ingredients & Equipment
What we send
- 4 ouncescream cheese
- 1 ouncedark chocolate
- 1 ouncewhite chocolate
- 2 packetsunsalted butter
- 1 tablespoondecaffeinated coffee powder
- 4 ouncesmascarpone cheese
- 3 tablespoonspowdered sugar
- 4graham cracker crusts
- 1/2 teaspoonMaldon sea salt
What You’ll Need
- Just a big spoon for digging in! The rest is included in your box.
Set aside cream cheese to soften at room temperature until ready to use. In a medium heatsafe bowl, combine dark chocolate and white chocolate and microwave in 30-second intervals until melted. Set aside.
Make Mocha Filling
Microwave butter in a large bowl in 30-second intervals until melted. Add espresso powder to bowl with melted butter and stir until powder has dissolved. Whisk mascarpone, powdered sugar, and cream cheese into butter-espresso mixture until pale and fluffy. Gently stir in 2 tablespoons melted chocolate, reserving remaining chocolate for drizzling.
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!
Once chilled, remove mocha cheesecakes from the refrigerator and dig in ASAP!