No-Bake Dark Chocolate Mocha Cheesecake

INGREDIENTS

Crust
  • 2 cups Walkers Shortbread Fingers, crushed
  • 1 stick butter
  • 1/4 cup brown sugar
Mocha Filling
  • 1 package cream cheese (8 oz)
  • 3 cups Cool-Whip
  • ⅓ cup powdered sugar
  • 1 cup melted dark chocolate chips
  • 6 tbsp instant coffee
  • 3 tbsp heavy cream
  • 2½ tsp unflavored gelatin
  • 2 tbsp water
Dark Chocolate Ganache
  • 1 cup dark chocolate
  • 1 cup heavy cream

DIRECTIONS

Crust
  1. Mix cookie crumbs, brown sugar and melted butter until fully combined.
  2. Spread mixture into a 9inch springform pan and pat down firmly.
  3. Chill until set (I let mine chill for a couple hours).
Filling
  1. In a mixing bowl, beat cream cheese and powdered sugar until smooth.
  2. Add melted chocolate and beat mixture again.
  3. Dissolve coffee powder in heavy cream and add to the chocolate cream cheese mixture and mix.
  4. Combine gelatin and water in a small cup and let it bloom for 3 minutes. Then, heat it in the microwave until it dissolves (do not overheat - I learned the hard way! Try 30 seconds)
  5. When the gelatin mixture cools down a bit, add it into the chocolate cream cheese mixture and mix again.
  6. Fold in whipped cream until everything is thoroughly combined.
  7. Spoon this mixture on top of the shortbread crust.
  8. Refrigerate the cake for a few hours or until the cheesecake layer sets.
Ganache
  1. In a saucepan, add heavy cream and set it to medium heat.
  2. Bring the cream just to a boil (do not boil it), remove from heat and add chocolate.
  3. Whisk everything together until the chocolate fully melts and you have a smooth and glossy mixture.
  4. Allow the ganache to cool and pour over chilled cheesecake after removing it from the springform pan.
Shortbread Fingers
Shortbread Fingers Shortbread Fingers
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