Mocha-Chocolate Chip Cheesecake


(1 vote) 5 1

A little bit of coffee flavoring gives this cheesecake an adult taste.

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  • 2 1/4 C. graham cracker crumbs
  • 12 oz. semi-sweet mini chocolate chips
  • 2/3 C. butter, melted and cooled to room temperature
  • 1/2 C. milk
  • 4 tsp. instant coffee
  • 1 envelope unflavored gelatin
  • 16 oz. cream cheese, Softened
  • 14 oz. sweetened condensed milk
  • 2 C. heavy cream, whipped
  • 1 C. mini chocolate chips

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In large bowl, combine graham cracker crumbs, 1 C. little bits chocolate chips and butter, mix well. Pat firmly into 9-inch spring- form or cheesecake pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 C. of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim.

Yield: 10 servings

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