Cafe Mocha Cheesecake

A slice of chocolate cheesecake on a white plate with a gold fork, set in front of a green cloth.

This small batch café mocha cheesecake combines smooth coffee flavor with rich chocolate in an easy dessert. An almond flour and espresso crust supports a silky filling that chills into clean, beautiful slices.

Course Cakes, Dessert, Desserts

Cuisine American, International

Keyword cheesecake, cheesecake recipes, chocolate cheesecake, chocolate chips, cream cheese, crust, espresso, ganache, instant coffee, mocha cheesecake, mocha cheesecake recipe, springform pan, whipped cream

Prep Time 20

Cook Time 1 10

Chill Time 8

Servings Slices

Calories 483kcal

Author Zuzana Paar

Equipment

1 Oven
1 6 Inch Springform Pan
1 Small Deep Tray
1 Parchment Paper
1 Mixing Bowl
1 Hand Mixer

Ingredients

For the Crust

½ Cup Almond Flour
1 Tablespoon Unsweetened Cocoa Powder
½ Tablespoon Espresso Powder
1 Tablespoon Powdered Sweetener
2 Tablespoons Refined Coconut Oil melted

For the Cheesecake Filling

8 Ounce Cream Cheese softened
6 Tablespoons Powdered Sweetener
¼ Cup Unsweetened Cocoa Powder
1 Tablespoon Espresso Powder
6 Tablespoons Heavy Cream
2 Eggs
3 Tablespoons Sour Cream

US Customary - Metric

Instructions

Preheat oven to 350°Fahenheit (180°Celsius), place a water tray on the bottom rack, line the springform pan, and soften the cream cheese.
Mix almond flour, cocoa, espresso powder, sweetener, and coconut oil, press into the pan, and bake 8–9 minutes; reduce oven to 300°Fahrenheit (150°Celsius).
Beat cream cheese smooth, mix in sweetener, cocoa, espresso, cream, eggs, and sour cream until combined.
Pour over the crust and bake 50–55 minutes, cool 1–2 hours, then refrigerate overnight before serving.

Notes

Make sure the cream cheese is fully at room temperature before beating. Cold cream cheese will not beat smoothly and leaves lumps in the batter that do not disappear during baking.
Do not open the oven door during baking. At this smaller size, the temperature drop from opening the door early is enough to cause cracking across the top of the filling.
Run a sharp knife around the inside edge of the springform pan before releasing the clasp so the cheesecake comes away cleanly without tearing.

Nutrition