No-Bake Mocha Cheesecake

No-Bake Mocha Cheesecake

Our no-bake mocha cheesecake recipe is just delightful. Coffee, chocolate, caramel and cream all swirled together - and what really sells this cake? NO BAKE! 
  • Chocolate Coated Digestives | 300g | Blended
  • Butter | 150g | Melted
  • Chocolate Caramel Pieces | 150g | Melted
  • Cream Cheese | 500g
  • Icing Sugar | 100g 
  • Vanilla Extract | 1 tbsp
  • Thickened Cream | 300mL
  • Camp Coffee | 2-3 tbsp

STEP 1 | Use a food processor to break the digestives into a fine crumb.

STEP 2 Mix in the melted butter, and press down into the bottom of a deep cake tin. Refrigerate until later.

STEP 3 | Melt the chocolate caramel pieces, and leave to the side to cool.

STEP 4 | Using an electric mixer, whisk together the cream cheese, vanilla extract and icing sugar till smooth.

STEP 5 Add the thickened cream, and continue to whisk until a thick texture is reached.

STEP 6 | Split the mixture into two bowls. To one half, add the melted chocolate/caramel and mix together. In the other, add the Camp Coffee and also mix until well combined.
STEP 7 | Dollop the mixtures onto the biscuit base, and swirl together using a wooden skewer/chop stick. 
STEP 8 | Refrigerate for 6+ hours (or preferably overnight).
Serves 12
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