This egg-less Coffee Glazed Mocha Cheesecake is actually one I made a while ago, but never got around to sharing the recipe. So here it is! It features a classic graham cracker crust and a chocolate filling with a hint of coffee. I chose to top it off with a drizzle of coffee infused glaze.
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As you read through the recipe, you make notice that there are no quantities given for the glaze ingredients. If you’ve been following my blog for while, you probably know my philosophy on frostings, icings, and glazes: no recipe needed! Just add a little of this and a little of that until it’s just how you like it. Worst case scenario, you keep adding more until you have a lot more frosting than you really need 🙂 Enjoy!
Tips for a Perfect Coffee Glazed Mocha Cheesecake
Make sure you put together the spring form pan correctly. Otherwise, oil from the crust will leak into the oven causing a huge mess. I’ve learned this the hard way. Three times to be exact.
Line a baking sheet with foil and put the spring form pan on it while baking. This will prevent any major mess in the event that some leakage does occur.
Allow the cream cheese to reach room temperature so that it mixes smoothly.
Again, whatever you do, do not open the oven until it is time to take it out. The rapid temperature and humidity changes can cause caving and cracking.Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.
Other cheesecakes to try:
- Cappuccino Cheesecake
- Mocha Cheesecake
- Merlot Chocolate Cheesecake
- Lemon Cheesecake
- Pumpkin Cheesecake
- Chocolate Peppermint Cheesecake
Coffee Glazed Mocha Cheesecake
- 1 tsp sugar
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter or coconut oil
- 1 cup dark chocolate chips
- 2 Tbsp melted butter or coconut oil
- 16 oz ⅓ fat cream cheese softened
- ½ cup sugar
- 2 Tbsp coffee reduction
- Coffee reduction
- Powdered sugar
- Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted coconut oil/butter.
- Put the graham crackers in a food processor and grind until they are just small crumbs.Add the sugar and pulse a few more times.
- In a small bowl, mix the graham cracker crumbs with the melted coconut oil or butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.
- Prepare the coffee reduction using this recipe. Set aside.
- Add approximately an inch of water to the bottom of a double boiler and melt one cup of dark chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chocolate chips are melted, remove from heat and stir in two tablespoons of melted butter or coconut oil. Allow the mixture to cool for 10 minutes.
- Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, coffee reduction, cocoa, vanilla, and salt. Use an electric mixture to mix all the ingredients until smooth and creamy. Be sure to scrape down the sides every so often to ensure that everything is well combined. Be sure not to use the slowest setting and do not over mix.
- Put the filling in the spring form pan and using a small offset spatula, smooth out the filling until it is even across the pan.
- Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.
- Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, without opening the door. When the time is up, let the cheesecake cool for approximately 30 more minutes before letting it chill and set up in the refrigerator for at least three hours and up to overnight.
- In a small bowl, whisk powdered sugar, coffee reduction, and milk. Adjust the amounts to achieve your desired consistency. When the cake is cool, drizzle with glaze and enjoy!