Mocha Cheesecakes with Chocolate Drizzle
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Ingredients & Equipment
What we send
- 4 ouncescream cheese
- 2 ouncesdark chocolate
- 1 ouncewhite chocolate
- 1 packetdecaffeinated coffee powder
- 2 packetsunsalted butter
- 4 ouncesmascarpone cheese
- 2 tablespoonspowdered sugar
- 4graham cracker crusts
- 1/4 teaspoonMaldon sea salt
Set cream cheese aside to soften at room temperature. In a medium heatproof bowl, combine dark chocolate and white chocolate; microwave in 30-second intervals until melted. Set aside. In a small bowl, stir together half of coffee powder (save remainder for another recipe) and 1 tablespoon warm water to dissolve.
Make cheesecake filling
Place butter in a large heatproof bowl and microwave in 10-second intervals until melted. Add mascarpone, powdered sugar, softened cream cheese, and coffee mixture and whisk until pale and fluffy, 1-2 minutes. Fold in 2 tablespoons melted chocolate to combine, saving remainder for drizzling in the next step.
Assemble and chill cheesecakes
Spoon mocha cheesecake filling into graham cracker crusts and spread in an even layer. Drizzle over remaining melted chocolate, then sprinkle over sea salt (a little goes a long way, so use as much as desired). Place in refrigerator to chill for at least 20 minutes or up to 2 hours. (This is a great time to get ahead on dishes.)
Plate mocha cheesecakes
Once chilled, remove mocha cheesecakes from the refrigerator and dig in!