No-bake cheesecakes are one of the simplest and most delicious desserts you can make. As long as you have a food processor, you can make this pie and have it chilling in the fridge in just about 30 minutes! Be sure to make this cheesecake the day before since it needs to chill overnight with the ganache on top.
This No-Bake Mocha Truffle Cheesecake starts with a chocolatey no-bake crust made with chocolate wafers and melted butter. Blitz the wafers in the food processor until they are crumbs and add melted butter. Instead of baking the crust, freeze it to harden and you have the perfect base for a mocha truffle cheesecake.
The filling displays rich espresso flavors. It starts with some softened cream cheese, sugar, and heavy cream. Strongly brewed espresso is added to this mix to give this a decadent coffee flavor without being too overpowering. This simple filling is so delicious yet perfect among all the chocolate.
The final and best layer of this cheesecake is the chocolate ganache on top. Heavy cream is heated and then poured over rich semi-sweet chocolate to melt. The simple ganache is draped over the top of the cheesecake, adding the final truffle element to this dessert. The cheesecake then needs to sit overnight to completely harden.
The ganache layer is the rich truffle part of this cheesecake. It needs to harden overnight to ensure that silky, melt-in-your-mouth texture that truffles are known for. A sprinkle of cocoa powder over the top is the visual reminder that this is a truffle-inspired cheesecake. The cheesecake coffee layer is such a perfect complement to the rich chocolate on top.
Mocha Truffle Cheesecake is the perfect dessert for a crowd since it serves 16 people. Bring it to your next Friendsgiving or family gathering. This is the perfect crowd-pleasing sweet treat with a lovely chocolate and coffee combination that everyone will love. Serve with a nice, hot cup of coffee or cappuccino.
For the Crust:
For the Cheesecake:
For the Ganache:
Begin by making the crust. To your food processor, add enough chocolate wafers to equal 1½ cups of crumbs. Pulse 10-12 times or until you have fine even-sized crumbs. With the motor running, stream in the melted butter through the feed tube. The crumbs should be homogenous and have the consistency of wet sand.
Press the crumbs into a pie plate. Be sure the crust has an even of thickness as possible throughout. Press up the sides of the plate with about ¼-inch thickness. Place the crust in the freezer for 20 minutes to harden.
Fit your stand mixer with a paddle attachment. Add the softened cream cheese and sugar and mix at low speed. Stop the machine and scrape down the bowl with a rubber spatula and beat again to incorporate.
With the mixer on low, slowly add the heavy whipping cream. As the cream mixes in, increase the speed to medium. Whip for 3-4 minutes or until the mixture has thickened and incorporated air into the filling. Add the espresso and continue mixing until completely smooth.
Pour the filling into the hardened crust. Refrigerate for at least 6 hours.
Finally, make the ganache. Add the chopped chocolate to a heat-proof bowl. In a double boiler, add the cream and heat until boiling. Pour over the chopped chocolate and allow to melt for 2 minutes before stirring together.
Pour the ganache over the chilled cheesecake and chill again overnight. This is to harden the ganache into the perfect truffle texture.
Before serving, dust the top with cocoa powder. Slice and serve chilled.