No Bake Mocha Cheesecake | Greedy Gourmet

Question 1

What is “mocha?”

Accepted Answer

If you’re a coffee fiend – or even a coffee dabbler – you’ll know that a “mocha” is a chocolate-flavored caffè latte.

“Mocha” refers to a famous coffee bean with a slight chocolate taste. Moka beans come from the Yemen port city of Al Moka – once a critical city in the global coffee trade.

Caffè Mocha soon became a mid-morning must for many Americans in the middle of the 20th century.

Beyond the drink, “mocha” became known as the marriage between coffee and chocolate as ingredients. Genius chefs and pastry masters took mocha out of the cup and onto the plate.

Today, you’ll find everything from mocha muffins to mocha cookies and every sweet treat in between. You can try this Mocha Hazelnut Cake recipe.

Question 2

No bake vs baked cheesecake

Accepted Answer

Have you ever wondered the difference between a baked and a no-bake cheesecake? Well, traditionally, cheesecakes have always been baked.

Like regular cakes, this kind of cheesecake has eggs in it. It’s baked in the oven using a water bath. A good baked cheesecake is velvety, dense, and rich. It’s also quite challenging to get right.

What about a no-bake cheesecake? Well, just a few years ago, the term “no bake cheesecake” would be enough to make a baking geek throw their apron down. These no-bakes had a reputation as being “processed,” “artificial,” and “tasteless.”

What a load of utter codswallop!

Trust me… a no-bake cheesecake can be a beautiful thing. It’s nothing to do with the readymade cheesecakes you buy in the freezer aisle at the store. You know, the ones full of additives.

It’s about putting together a mouth-watering cheesecake using good ingredients, and instead of baking it in the oven, you let it set in the fridge.

A no-bake cheesecake is softer and creamier than a baked cheesecake, which is more “set.” Also, there’s no getting around it: no-bake cheesecakes are much easier and less time-consuming. Hence their massive rise in popularity.

Question 3

What type of cream cheese should you use for a no bake mocha cheesecake?

Accepted Answer

The best way to ensure your no-bake mocha cheesecake sets appropriately is to use the full-fat kind.

If you want to, you can opt for the low-fat variety. Be careful – the cheesecake batter splits all too easily with the low-fat kind. Stir the mixture carefully to avoid splitting.

Question 4

What biscuits should you use for a mocha cheesecake base?

Accepted Answer

I’d opt for plain, old-fashioned digestive biscuits for most cheesecakes. I advise keeping it simple and letting the other cheesecake layers do their thing.

Graham cracker crumbs also make an excellent base for a no-bake cheesecake.

If you want to push the indulgence factor of this mocha cheesecake recipe to another level, you could always break out the Oreo cookies. There are a thousand flavors to choose from, so pick your favorite.

If you go for a chocolatey biscuit, leave the cocoa powder.

Question 5

What chocolate should you use for mocha cheesecake?

Accepted Answer

Standard milk chocolate works best for the chocolate ganache in this cheesecake. Baking chocolate chips are sold in all good supermarkets and online (I recommend these Callebaut chips if you want the BEST-tasting chocolate).

You could also use dark chocolate if you like that intense chocolate taste. It’s a bit overpowering for me and could cancel out the coffee flavor.

Question 6

What coffee should you use for a mocha cheesecake?

Accepted Answer

Maybe you’re a coffee connoisseur, but I've gone for instant coffee granules for this simple no-bake mocha cheesecake recipe. They bring the perfect subtle coffee taste to the chocolate cheesecake.

If you want to use the quality stuff, no problem. Mix 1 tbsp of coffee powder with 1 tbsp of hot water, stir, then let it dissolve and cool completely. Add to the mocha cheesecake filling as per the recipe below.

Question 7

How long will this cheesecake last in the fridge?

Accepted Answer

This mocha cheesecake is dangerously tasty – there’s a chance you and those lucky enough to get a slice might devour it in one sitting.

If, however, you have temptation under control, this mocha cheesecake will last in the fridge for 3 days in an airtight container.

If you keep a mocha cheesecake uneaten in the fridge for over three days, I’ll eat my chef’s hat.

Question 8

Can you freeze mocha cheesecake?

Accepted Answer

Absolutely! Most cheesecakes will keep for a month or two when frozen in an airtight, freezer-friendly container.

Question 9

How can you make this cheesecake healthier?

Accepted Answer

As I said, there are better ideas than using a reduced-fat cream cheese. Still, there are plenty of other ingredients that you can swap out for healthier alternatives.

- Use reduced-fat digestive biscuits or crackers for the biscuit base

- Use 50–100g instead of 150g of icing sugar

- Choose a healthier chocolate for your chocolate ganache. You could even use carob powder in place of cocoa powder

Description

Ingredients

Biscuit Base

Mocha Cheesecake filling

Decoration

Instructions

Notes