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Mocha Cheesecake (6-Inch) — Rich Coffee Chocolate Dessert

This small mocha cheesecake is ideal for a small gathering, offering a balanced blend of chocolate and coffee flavors.

Happy National Cheesecake Day! Cheesecakes are my go-to dessert—I’ve made them so often they’re a family favorite.

I used to avoid chocolate cheesecakes because they often turned out dry. Once I learned to remove them from the oven while the center is still slightly jiggly, the dryness disappeared and my chocolate cheesecakes have been reliably moist ever since.

A slice being pulled away from the rest of the cheesecake.

How to Make a Cheesecake

Tip #1 — Use room temperature ingredients. This includes the cream cheese, eggs, and any liquid such as milk. Room-temperature ingredients blend smoothly and help prevent lumps.

Tip #2 — Scrape the bowl frequently. Use a spatula to scrape down the sides and bottom of the mixing bowl so all ingredients combine evenly.

Tip #3 — Keep mixer speed moderate. Avoid whipping too much air into the batter by using only medium speed; the goal is a smooth, dense texture, not a mousse.

Cheesecake batter being spread into a springform pan.

Mocha Cheesecake Ingredients

Cookie crumbs — I prefer a chocolate crust for this cheesecake. Chocolate graham crackers or chocolate wafer cookies work well. A shortcut is to buy a pre-formed chocolate crust and use the crumbs from it; it typically yields about 1 ½ cups of crumbs.

Cream cheese — Full-fat cream cheese gives the best texture and flavor. You can use lower-fat Neufchatel in a pinch, but avoid fat-free varieties, which change the cheesecake’s texture.

Coffee extract — Coffee extract provides concentrated coffee flavor much like vanilla extract does for vanilla. If you can’t find coffee extract, dissolve ½ teaspoon instant coffee granules in ½ tablespoon hot water, cool, and add to the batter.

Semisweet chocolate — Use good-quality semisweet chocolate (chips are convenient for melting). The percentage on the package indicates cacao content—the higher it is, the darker and more intense the chocolate flavor.

Chocolate whipped cream being piped onto the cheesecake.

FAQs

Q: Why wrap the springform pan in foil if it doesn’t need a water bath?

A: Springform pans can leak at the seam. Wrapping the bottom with foil prevents drips from escaping onto the oven floor.

Q: I can’t find coffee extract, what can I use instead?

A: Dissolve ½ teaspoon instant coffee granules in ½ tablespoon hot water, let it cool, then add to the batter for a similar coffee note.

Q: How do I get nice, clean slices?

A: Use a hot knife. Run a chef’s knife under very hot water, wipe it dry quickly, and slice. Reheat and dry the knife between each cut for clean edges.

A slice of mocha cheesecake on a white plate in front of the remainder of the cheesecake on a cake stand.

If you prefer not to pipe chocolate whipped cream, try a mocha ganache: bring ½ cup heavy cream to a scald, stir in espresso powder, pour over ¾ cup semisweet chocolate chips, wait one minute, stir smooth, and pour over the chilled cheesecake.

This cheesecake is rich, dense, and deeply chocolatey with a subtle coffee finish. Its 6-inch size is perfect for those who want a modest but indulgent dessert.

A slice of mocha cheesecake on a white plate

6-inch Mocha Cheesecake

Yield:
8 servings
Prep Time:
15 minutes
Cook Time:
35 minutes
Chilling Time:
4 hours
Total Time:
4 hours 50 minutes

This small mocha cheesecake is perfect for a small gathering. It has the perfect balance of chocolate and coffee flavors.

Ingredients

For the crust

  • 1 ½ cups Oreo cookie crumbs (see Note)
  • 4 tablespoon unsalted butter, melted

For the filling

  • 16 oz cream cheese, at room temperature
  • ⅓ cup sugar
  • 1 teaspoon cocoa powder
  • ½ teaspoon vanilla extract
  • 1 teaspoon coffee extract
  • ¼ teaspoon kosher salt
  • 1 large egg, at room temperature
  • 2 ounces semisweet chocolate chips, melted

For the garnish

  • ½ cup heavy cream
  • 2 tablespoon powdered sugar
  • 1 tablespoon cocoa powder
  • 8 chocolate-covered espresso beans

Instructions

  1. Preheat oven to 350°F (175°C). Wrap the bottom of a 6-inch springform pan with two layers of foil.
  2. Combine cookie crumbs and melted butter, press the mixture into the bottom and slightly up the sides of the pan.
  3. Beat cream cheese in a stand mixer on medium until smooth. Add sugar and cocoa powder and mix until combined, scraping the bowl as needed.
  4. Add the egg, extracts, and salt; scrape the bowl and mix another minute. Stir in the melted chocolate until incorporated.
  5. Pour the batter into the prepared springform pan and bake for 30 minutes.
  6. If the center is still very liquid, bake in 5-minute increments until the center only barely jiggles when the pan is gently shaken.
  7. Cool to room temperature, then chill for at least 4 hours or overnight.
  8. Before serving, whip the heavy cream to soft peaks, add powdered sugar and cocoa, then whip to stiff peaks. Pipe or dollop on the cheesecake and garnish with espresso beans. Slice and serve.

Notes

Note: For an easy shortcut to 1 ½ cups cookie crumbs, buy a store-bought chocolate cookie crust from the baking aisle, crumble it, and use the crumbs for the crust.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.

  • Wilton Aluminum 6-Inch Springform Pan
  • OXO Good Grips 3-piece Silicone Spatula Set
  • KitchenAid 6 Qt. Professional Bowl-Lift Stand Mixer
  • OXO Good Grips 11-Inch Better Balloon Whisk
  • Wilton 55-Piece Decorating Set
  • OXO Steel Pie Server
Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 678Total Fat: 49gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 118mgSodium: 305mgCarbohydrates: 54gFiber: 4gSugar: 40gProtein: 9g

I am not a certified nutritionist. This nutrition information is automatically calculated and provided as a guideline only.

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© The Redhead Baker


Cuisine:

American
/
Category: Desserts and Sweets

Happy #NationalCheesecakeDay 2021! Celebrate with favorite cheesecake recipes ranging from fruity to chocolatey, mini to Instant Pot — plenty of options to satisfy your next cheesecake craving.

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