Chocolate Mocha Swirl Cheesecake: A Decadent Delight

Are you ready to indulge in a creamy, decadent, and irresistible dessert? Look no further than the Chocolate Mocha Swirl Cheesecake! This recipe is perfect for any coffee lover or cheesecake enthusiast out there.

The combination of chocolate and coffee in this dessert creates a flavor sensation that’s simply unbeatable. Perfectly creamy cheesecake with swirls of chocolate and mocha flavors will make your taste buds dance with joy. And the best part? You don’t have to be an expert baker to make this cheesecake! The recipe is straightforward and easy to follow.

In this article, I’ll walk you through the entire process step-by-step, offering tips and recommendations for perfect results every time. Trust me; once you’ve tasted this Chocolate Mocha Swirl Cheesecake, it will become a staple dessert in your home.

So let’s get started, shall we? Get ready to wow your friends and family with this utterly delicious cheesecake that’s sure to impress!

Why You’ll Love This Recipe

Chocolate Mocha Swirl Cheesecake
Chocolate Mocha Swirl Cheesecake

Are you craving a decadent and indulgent dessert that will satisfy your sweet tooth? Then look no further than this Chocolate Mocha Swirl Cheesecake Recipe!

This recipe is the perfect balance of creamy and rich cheesecake, chocolatey goodness, and the subtle hint of coffee flavor from the instant coffee powder. It’s a true masterpiece that will have you coming back for more.

Not only is it delicious, but it’s also easy to make. With simple ingredients like cream cheese, eggs, and sweetened condensed milk, this recipe comes together in no time. But don’t let its simplicity fool you – it’s sure to impress all who taste it.

Plus, this recipe offers plenty of room for customization. Switch up the type of chocolate you use or add a raspberry sauce for added sweetness. You can even make it crustless for a low-carb option or use vegan substitutes for a plant-based treat. The possibilities are endless!

So why not indulge in this Chocolate Mocha Swirl Cheesecake Recipe? Trust me, your taste buds will thank you.

Ingredient List

 A slice of heaven in every bite.
A slice of heaven in every bite.

Now that we know why this Chocolate Mocha Swirl Cheesecake Recipe is worth making, let’s dive into the ingredient list that will bring it to life.

Crust Ingredients

  • 2 cups Chocolate Wafer Crumbs
  • 1/4 cup Pecans, finely crushed
  • 3 Tbsp Granulated Sugar
  • 1/3 cup Unsalted Butter, melted

Filling Ingredients

  • 2 tsp Instant Coffee Powder
  • 2 Tbsp Boiling Water
  • 2 pkg (8 oz each) Cream Cheese, softened
  • 1 (14 oz) Can Sweetened Condensed Milk
  • 3 Eggs
  • 1/2 cup Sour Cream
  • 1/2 tsp Vanilla Extract

Mocha Swirl Ingredients

  • 3 Tbsp Unsalted Butter, melted
  • 3 Tbsp Granulated Sugar
  • 2 Tbsp Unsweetened Cocoa Powder
  • 2 tsp Instant Espresso Powder mixed with boiling water (as above)

Everything here may not seem like regular cheesecake recipe ingredients, but trust me – it all comes together to create this masterpiece. The crust combines chocolate crumbs and finely crushed pecans with a touch of sugar added to the melted unsalted butter. On the other hand, our filling requires two packages of softened cream cheese, sweetened condensed milk, eggs, sour cream and few other things as specified above. Finally, the mocha swirl is what makes this swirl cheesecake truly unique: the combination of unsweetened cocoa powder and instant espresso powder mixed in boiling water with melted butter and sugar leads you to the desirable chocolate mocha flavor. Just reading these ingredients should make your mouth water!

The Recipe How-To

 Swirling with chocolatey goodness.
Swirling with chocolatey goodness.

Making a Chocolate Mocha Swirl Cheesecake may seem challenging at first, but I promise the end result is well worth it. This recipe yields a creamy, flavorful cheesecake with a beautiful marbled appearance.

Step 1: Preparing the Crust

First, preheat your oven to 325°F (163°C). Take a 9-inch springform pan and grease it with butter or cooking spray.

Combine 2 cups of chocolate wafer crumbs, 1/4 cup of finely crushed pecans, and 3 tablespoons of sugar in a medium-sized bowl. Melt 3 tablespoons of butter in another bowl and add it to the mixture. Mix well until all the ingredients are moistened.

Press the mixture onto the prepared pan using your hands or the back of a spoon. Make sure that it is tight and even across the bottom and slightly up the sides of the pan.

Bake for 10 minutes until the crust is set, then remove from oven and allow to cool completely while you prepare filling.

Step 2: Making The Filling

In a small heatproof bowl, dissolve 2 tbsp of instant coffee powder into 3 tbsp of boiling water. Set it aside to cool.

Beat four (8 oz) packages cream cheese softened on low speed until smooth. Add 1 can (14 oz) sweetened condensed milk into the cream cheese mixture and beat again for one minute on low speed. Scrape down the sides and bottom of the mixing bowl with a spatula.

Stir in 1/2 cup sour cream, 2 tsp vanilla extract, and cooled coffee mixture.

Add in eggs one at a time, mixing and scraping after each addition until blended. Be careful not to overmix as this may cause air pockets to form which can lead to cracks when baking.

Step 3: Adding The Mocha Swirl

Divide the mixture into two equal parts, pouring half of it onto the crust. Combine 1/4 cup melted dark chocolate and 1/2 cup filling until smooth, then pour it on top of the cheesecake layer. Use a fork or toothpick to swirl it in.

On a separate bowl, combine 3 tablespoons of melted butter and 2 tablespoons of cocoa powder, stir well. Pour this on top of the previously made chocolate mixture again swirling with a fork or toothpick.

Add the remaining cheesecake mixture on top of everything, spread it into an even layer.

Again, use a fork or toothpick to create some mocha stripes by dragging it through the batter.

Step 4: Baking The Cheesecake

Place the cheesecake pan inside a larger roasting pan then put both pans in the oven. Add hot water to the large roasting pan to create a water bath for your cheesecake. This will ensure that the cheesecake cooks evenly without cracking.


Substitutions and Variations

 Cheesecake so good, you'll be back for seconds.
Cheesecake so good, you’ll be back for seconds.

Are you looking to switch things up with this Chocolate Mocha Swirl Cheesecake Recipe? Here are some substitutions and variations to try out:

– For a different twist on the chocolate swirl cheesecake, try a white chocolate raspberry cheesecake by replacing the chocolate with white chocolate chips and swirling in raspberry jam.

– Want to make this recipe a bit healthier? You could try experimenting with vegan or low-carb alternatives. Swap the sugar for Splenda and use fat-free cream cheese instead of regular. You can also replace the sweetened condensed milk with coconut milk for a dairy-free option.

– If you’re not a fan of coffee, you could leave out the instant coffee powder altogether or use a flavored extract instead. Try almond extract for a nutty flavor, or peppermint extract for a festive holiday touch.

– Don’t have any chocolate wafer crumbs on hand? Try using Oreo cookies instead! Simply finely crush the cookies and combine them with melted butter. The result will still be delicious and decadent.

– To add an extra layer of texture and flavor, mix some chopped pecans into your crust mixture.

And there you have it – just a few simple substitutions and variations that can give your beloved mocha swirl cheesecake recipe an exciting new twist!

Serving and Pairing

 Creamy cheesecake meets rich mocha.
Creamy cheesecake meets rich mocha.

Now that you have created this heavenly Chocolate Mocha Swirl Cheesecake, it’s time to indulge in its delectable taste. This cheesecake is perfect for any occasion, whether it’s a special event or just a casual get-together with friends.

When serving, you can slice the cheesecake into 12 to 16 pieces, depending on your preference. I recommend garnishing each piece with a dollop of whipped cream and chocolate shavings for a stunning presentation.

As for pairing, nothing complements the rich flavor of chocolate and the boldness of coffee better than a glass of cold milk or hot cappuccino. You can also serve this cheesecake with fresh berries or drizzle it with raspberry sauce to add a fruity twist.

If you’re feeling adventurous, you can also pair this cheesecake with some dark chocolate chunks for an even more intense chocolate experience. Trust me; your taste buds will thank you later.

Whether you serve it alone or pair it with something else, this Chocolate Mocha Swirl Cheesecake is guaranteed to be a crowd-pleaser. So don’t hesitate; indulge in its creamy richness and swirls of mocha goodness today!

Make-Ahead, Storing and Reheating

 Treat yourself to this decadent dessert.
Treat yourself to this decadent dessert.

If you’re planning to serve the delicious chocolate mocha swirl cheesecake at a party or get-together, you’ll be happy to know that it can be made ahead of time! Simply prepare the cheesecake according to the recipe instructions and allow it to cool completely before wrapping it tightly in plastic wrap. Refrigerate for up to 3 days before serving.

When it comes time to serve, remove the cheesecake from the refrigerator and allow it to come to room temperature for about 30 minutes. This will make it easier to slice and enjoy. If you’d like, you can also warm individual slices in the microwave for a few seconds or reheat the entire cheesecake in a preheated oven at 325°F (163°C) for 10-15 minutes.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days. Keep in mind that the crust may become slightly soggy over time, but the flavor should still be delicious. If you want to give your leftovers a little refresh, simply pop them in the oven on low heat or in a microwave for a few seconds before serving.

One word of caution: because of its creamy texture, this cheesecake is not suitable for freezing. Freezing can cause ingredients like cream cheese and sour cream to break down and create an unappetizing texture when thawed.

But don’t worry – this chocolate mocha swirl cheesecake is so delicious we doubt there will be any leftovers!

Tips for Perfect Results

 Chocolate and coffee lovers rejoice!
Chocolate and coffee lovers rejoice!

When it comes to making a cheesecake, the smallest mistake can mess up the entire recipe. Here are some tips and tricks that will make sure you get the perfect chocolate mocha swirl cheesecake every single time.

Firstly, for a perfect crust, make sure to combine the chocolate wafer crumbs with finely crushed pecans and melted butter before pressing them down onto your baking dish. This will ensure that the crust is evenly distributed and doesn’t fall apart when serving.

Secondly, cream cheese should always be at room temperature before being used in this recipe. If it’s cold, it won’t blend well with the other ingredients and will leave lumps in your cheesecake.

Next, when combining the coffee powder and hot water for the mocha swirl, it’s important to let the mixture cool down before adding it to the batter. Adding hot coffee mixture could end up cooking your cheesecake prematurely or even cause it to crack.

When adding eggs to your filling mixture, beat them one at a time on low speed until just incorporated. This will avoid over mixing, which could result in a curdled texture of your filling.

To prevent cracks from appearing on your cheesecake’s surface, bake it using a water bath method. All you have to do is place your filled cheesecake pan inside a larger pan filled with boiling water that goes about 1 inch up the sides of the pan.

To prevent overbaking, turn off the oven when the edges of your cheesecake start coloring while there still is a bit of wobble in the center. The residual heat will continue cooking it perfectly without drying out or cracking.

Finally, always chill your cheesecake in the fridge for at least several hours or overnight before slicing and serving. This will make it easier to cut smooth and even pieces as well as enhance its taste.

With these tips in hand, you’ll be ready to tackle any cheesecake recipe with confidence, especially the chocolate mocha swirl cheesecake recipe.

Bottom Line

In conclusion, this Chocolate Mocha Swirl Cheesecake recipe offers a rich and indulgent experience for anyone looking to satisfy their sweet tooth. With its smooth, creamy texture and decadent chocolate flavor, this dessert is sure to impress your taste buds and leave you craving more. Whether you’re serving it at a family gathering or enjoying it as a special treat for yourself, this cheesecake is the perfect way to add some excitement to your dessert repertoire.

So why not give this recipe a try? With simple ingredients that can be found in most kitchens, it’s easy to whip up this mocha-swirled masterpiece in no time. And with the tips and tricks provided throughout this article, you’ll be able to achieve perfect results every time.

Whether you’re a seasoned baker or a beginner in the kitchen, this Chocolate Mocha Swirl Cheesecake recipe has something to offer everyone. So go ahead and indulge in this rich and delicious dessert today – you won’t regret it!

Chocolate Mocha Swirl Cheesecake

Chocolate Mocha Swirl Cheesecake Recipe

This is from "the cake mix doctor" by Ann Byrn. This sounds good!
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Calories 314.2 kcal


  • 1 (18 1/4 ounce) package plain devil's food cake mix
  • 4 tablespoons butter, melted
  • 4 large eggs
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant coffee powder
  • 2 ounces semisweet chocolate, melted


  • Preheat oven to 325. Lightly grease 13 x 9 baking pan with vegetable shortening.
  • Measure out 1/2 cup of cake mix and set aside for filling.
  • Place remaining cake mix, melted butter, and 1 egg in mixer bowl. Blend with mixer on low speed for 2 minutes. Stop machine and scrape down sides of bowl. The batter should come together in a ball. With your fingertips, pat the batter evenly over bottom and 1 inch up sides of prepared pan, smoothing it out with your fingers until the top if smooth. Set pan aside.
  • For filling, place cream cheese and condensed milk in mixing bowl that was used to make the crust, and with the same beaters (no need to clean them). Blend with mixer on low speed just until combined, 30 seconds. Stop machine and add reserved cake mix, remaining 3 eggs, sour cream, vanilla, and coffee powder and beat on medium speed for 1 minute. Stop machine an scrape down sides of bowl. Remove 1 cup of batter, place it in small bowl, and whisk in the melted chocolate until the mixture is well combined. Set the chocolate mixture aside.
  • Pour the coffee-flavored filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. With a tablespoon, drop chocolate mixture on top of the filling. With a dinner knife, swirl the chocolate mixture around in the batter to create a marbled effect. Place pan in the oven. Bake cheesecake until it looks shiny and center no longer jiggles when you shake the pan, 35-40 minutes. Remove pan from oven and place it on wire rack to cool, 30 minutes. Lightly cover pan with plastic wrap and place pan in refrigerator to chill for at least 1 hour. Cut into squares and serve.

Add Your Own Notes


Serving: 90gCalories: 314.2kcalCarbohydrates: 31.9gProtein: 6.2gFat: 19.5gSaturated Fat: 9.7gCholesterol: 78mgSodium: 351.8mgFiber: 1.1gSugar: 21.8g
Keyword < 60 Mins, Cheesecake, Dessert, For Large Groups, Oven, Sweet
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