Indulgent Marble Mocha Cheesecake: Perfect for Any Occasion

Welcome, coffee and dessert lovers! Are you looking for a light and indulgent treat that combines your two passions? Well, look no further than this Marble Mocha Cheesecake (Light) recipe. As a barista and food enthusiast, I’ve spent years experimenting with coffee desserts, and this mocha cheesecake is one of my all-time favorites.

With an irresistible marble swirl of chocolate and coffee on top of a creamy cheesecake filling, this recipe is not only delicious but also lighter than your typical cheesecake. By using low-fat sour cream, light cream cheese, and light ricotta cheese, we’ve managed to reduce the calorie count without sacrificing any of the flavor.

But don’t be fooled by its healthier profile – this cheesecake is still incredibly decadent and satisfying. And the best part? You don’t even have to leave your home to enjoy it. With just a few simple ingredients and some baking time in your kitchen, you can satisfy your coffee and dessert cravings all in one elegant dish.

So let’s get started, shall we? Dust off that apron and preheat your oven because this Marble Mocha Cheesecake (Light) recipe is about to take your taste buds on a magical caffeine-filled journey.

Why You’ll Love This Recipe

Marble Mocha Cheesecake (Light)
Marble Mocha Cheesecake (Light)

You’ll absolutely adore this Marble Mocha Cheesecake (Light) Recipe! This cheesecake is the perfect dessert for any gathering- birthdays, holidays or just a relaxing weekend at home. You deserve to have a guilt-free indulgent treat and this cheesecake provides just that.

Our recipe is made with light cream cheese, light ricotta cheese, and low-fat sour cream so you get all the flavor without all the calories. It tantalizes your taste buds with a combination of sweet and bitter flavors courtesy of instant coffee powder and dark chocolate wafer crusts.

And the best part? The marble swirl decoration adds a stunning visual appeal to the cheesecake- it almost seems too pretty to eat! But once you do take a bite, we guarantee you’ll be hooked.

So, if you’re looking for an easy-to-make, show-stopping dessert that won’t break your calorie bank, then look no further than our Marble Mocha Cheesecake (Light) Recipe. Trust us, your taste buds and your body will thank you for it!

Ingredient List

“Layers upon layers of heavenly mocha and cheesecake goodness!”

To make this Marble Mocha Cheesecake (Light) recipe, you will need the following ingredients:

For the Crust:

  • 1 1/2 cups of chocolate wafer crumbs
  • 2 tablespoons of granulated sugar
  • 2 teaspoons of instant coffee powder
  • Zest of one lemon
  • 1/4 cup (50 ml) of warm water

For the Cheesecake Filling:

  • 3 packages of light cream cheese, softened (8 oz each)
  • 1 package of light ricotta cheese (15 oz)
  • 1 cup of granulated sugar
  • 2 tablespoons of cake flour
  • 1 tablespoon of espresso powder
  • 1 teaspoon of pure vanilla extract
  • 4 eggs
  • 1 egg white
  • 1/4 cup of low-fat sour cream

For the Mocha Swirl:

  • 2 tablespoons of instant coffee powder
  • 1/2 tablespoon of hot water
  • 1 tablespoon of granulated sugar

For the Chocolate Swirl:

  • 3 tablespoons of fudge sauce (optional)
  • 2 teaspoons of instant coffee powder

Note that these ingredients are crucial to make a delicious and rich mocha-flavored cream cheese cake. However, variations in amounts or replacement with other types may alter flavor and texture.

The Recipe How-To

“A slice of marble mocha cheesecake is the ultimate indulgence.”

Let’s Get Baking

Are you ready to start making this delicious Marble Mocha Cheesecake? Let’s get started!

Step 1: Make the Crust

In a food processor, pulse 2 cups (200 g) of chocolate wafer cookies until finely ground. Add 3 tablespoons (40 g) of granulated sugar and 2 teaspoons (10 mL) of espresso powder and pulse again to combine. Next, add 2 tablespoons (30 mL) of melted light butter, and pulse until the mixture begins to clump together.

Step 2: Bake the Crust

Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan. Bake at 350°F (180°C) for about 10-12 minutes until set. Set aside to cool.

Step 3: Make the Filling

In a large bowl, beat together 16 oz (450 g) of light cream cheese, 16 oz (450 g) of light ricotta cheese, and 1 cup (200 g) of granulated sugar until smooth. Beat in 1 tablespoon (15 mL) of pure vanilla extract and 2 teaspoons (10 mL) of instant coffee powder.

Next, beat in 4 eggs, one at a time, stirring well after each addition. Beat in 1/4 cup (60 ml) low-fat sour cream until just combined.

Step 4: Create Marble Swirl

Set aside one cup of filling in a separate bowl. Pour remaining filling into the crust. Stir 2 tablespoons (30 mL) mocha instant coffee powder into reserved filling. Drop spoonfuls of mocha mixture over filling; swirl gently with a knife.

Step 5: Bake the Cheesecake

Bake at 350°F (180°C) for 45-50 minutes until set. Cool cheesecake on a wire rack for 15 minutes. Loosen the edges of the cheesecake from the pan with a knife. Cool cheesecake to room temperature.

Step 6: Chill and Serve

Once cool, run a knife around the edges of the cheesecake and chill in the refrigerator for at least 4 hours or overnight. Before serving, you can top it with some chocolate fudge sauce or some whipped cream if you like. Pair with your best cup of coffee!

Now that you have all the necessary information and a clear step-by-step guide to make a delicious marble mocha cheesecake, what are you waiting for? It’s time to bake!

Substitutions and Variations

“Get ready for a chocolate and coffee-infused delight.”

If you’re looking for a way to add your own personal touch to this marble mocha cheesecake recipe, there are several substitutions and variations you can try. Here are some ideas to get you started:

– Low Carb Variation: Try using almond flour or coconut flour instead of cake flour to make this dessert lower in carbohydrates. You can also replace granulated sugar with a low-carb sweetener like erythritol or stevia.

– No Bake Variation: Want to skip the oven? Try making a no-bake version of this cheesecake by using a pre-made chocolate crust and whipping together the filling ingredients in a food processor. Chill in the refrigerator overnight for a delicious, creamy dessert that requires minimal effort.

– Chocolate Swirl Variation: For a chocolate twist on the original recipe, simply melt some dark chocolate in the microwave, and then swirl it with a toothpick into the cheesecake batter before baking.

– Cappuccino Cheesecake Variation: Replace instant coffee with instant cappuccino mix for a more mellow coffee flavor.

– Fudge Sauce Topping: If you love extra chocolate drizzle, top your cheesecake slices with fudge sauce or ganache made from melted dark chocolate and heavy cream.

Remember that substitutions can sometimes affect texture and taste, so be sure to experiment in small batches first before making larger portions. By switching up ingredients or adding new twists, you can create an entirely new variation of this delicious marble mocha cheesecake recipe.

Serving and Pairing

“A coffee-infused twist on classic cheesecake.”

Now that you’ve baked a marvelous Marble Mocha Cheesecake, the question pops – What do you pair it with? You want to pair it with something that can complement its delicate coffee, chocolate and cream cheese flavor, which is why I’m here to provide some recommendations on serving and pairing.

Firstly, let’s talk about the best way to serve this dessert. When it comes out from the refrigerator after chilling for around 2 hours, you should allow it to sit at room temperature for 15 minutes before serving. This is necessary for bringing out all that richness in flavors from each ingredient. Next, have a sharp knife ready to ensure clean slices.

Now that your cheesecake is ready to be served, let’s talk about pairing it with a beverage to take your dessert experience up a notch. A rich cup of cappuccino or espresso will undoubtedly make a great combination with this cheesecake due to its coffee undertones. Additionally, the acidity in a cup of black coffee will balance out the sweetness of the cake.

If you prefer something cooler, an iced latte or even a glass of milk will do the trick perfectly. Some might also opt for a refreshing cup of tea, such as Earl Grey or English Breakfast. If you want an adult beverage pairing, then Kahlua or Baileys Irish Cream could be swirled into your coffee add excitement.

When it comes to fruit pairings, strawberries and raspberries are classics. Their tartness will contrast well against the creamy and sweet flavors of the cheesecake. A dollop/scoop of fresh coconut whipped cream pairs best with this cake flavor.

In conclusion, there are numerous ways to switch up the serving and pairing of this incredibly delightful Marble Mocha Cheesecake. Pick your preferred beverage according to your personal taste and experiment with fruity toppings by trying strawberries, raspberries or caramelized banana slices! The possibilities are endless!

Make-Ahead, Storing and Reheating

“This lightened-up marble mocha cheesecake will rock your taste buds.”

One of the best things about this marble mocha cheesecake recipe is that it can be made ahead of time, making it perfect for dinner parties and gatherings where you want to limit the time spent in the kitchen.

If you’re planning to make this cheesecake ahead of time, simply let it cool completely after baking before covering it tightly with plastic wrap or aluminum foil. You can store the cheesecake in this way in the fridge for up to 3 days without losing any of its delicious flavor and texture.

When it comes to reheating your marble mocha cheesecake, it’s best to do so gently in a 325°F oven for around 10 minutes. You’ll want to keep a close eye on your cheesecake during reheating to ensure that it doesn’t overheat or dry out.

If you’d like to serve your cheesecake cold, I recommend making sure that it is fully cooled before wrapping and storing it in the fridge. This will ensure that it stays fresh and maintains its texture until you’re ready to serve.

Finally, if you’re looking for an even easier option, consider making a no-bake version of this cheesecake! Simply prepare the crust as usual and then mix together the filling ingredients before spreading them on top of the crust. Let the cheesecake chill in the refrigerator until set and firm, which usually takes around 4-6 hours.

Tips for Perfect Results

“Treat yourself to a slice (or two) of this delicious creation.”

When making the Marble Mocha Cheesecake (Light) recipe, there are a few tips and recommendations that I would like to share with you to ensure perfect results.

Firstly, it is important to properly mix the filling ingredients to achieve a smooth and consistent texture. Be sure to use an electric mixer on low speed, which will help prevent air bubbles in the mixture. Over mixing can cause cracking or sinking of the cheesecake, so take care not to overdo it.

Secondly, when making the crust, ensure that the chocolate wafer crumbs are well mixed with the butter and sugar. A uniform crust will ensure even baking and a consistent texture throughout the cheesecake.

Thirdly, always check your cake for doneness by gently shaking it. If the edges are firm and the center still jiggles slightly, then it is ready to come out of the oven. Overcooking can lead to a dry and hard cake.

Fourthly, let your cheesecake completely cool before adding any toppings or sauces. This will prevent them from melting or becoming runny.

Lastly, for a perfect marble swirl effect, carefully add teaspoons of instant coffee powder to half of the batter and mix thoroughly before combining both batters in one pan. Then use a knife or toothpick to gently swirl the mixtures together without overdoing it.

By following these simple tips and tricks, you’ll be able to create a delicious and visually stunning Marble Mocha Cheesecake (Light) every time. Enjoy!

Bottom Line


If you’re a coffee lover and cheesecake enthusiast, the marble mocha cheesecake light recipe is definitely going to become your new go-to dessert. Not only is it easy to make, but the ingredients are light and won’t leave you feeling guilty after indulging.

With a combination of low-fat sour cream, light cream cheese, and light ricotta cheese that are blended together with instant coffee into a smooth mixture, this recipe is the perfect balance of sweet, tangy, and savory. The hint of boldness from the mocha flavoring makes it a true coffee-lover’s cheesecake.

Furthermore, this recipe offers many possibilities for variations and substitutions to make it even more special for you. Whether you’re looking for the perfect dessert to impress your family or guests, or just want to satisfy your own sweet tooth, this caramel-colored beauty is sure to win over everyone’s hearts.

So what are you waiting for? Get started on baking this luxurious marble mocha cheesecake light now! With its decadent flavors and light ingredients, it’s hard not to fall in love with this cheesecake. Give in to that sweet tooth craving and enjoy a slice (or two) of this one-of-a-kind dessert!

Marble Mocha Cheesecake (Light)

Marble Mocha Cheesecake (Light) Recipe

This light cheesecake is so delicious. Every time I have baked it, my friends couldn't believe it was light and couldn't wait to have a second--or third piece! Can't go wrong with a R. Reisman recipe!
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Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 1 cake
Calories 295.1 kcal



  • 2 1/4 cups chocolate wafer crumbs
  • 2 1/2 tablespoons water
  • 1 tablespoon vegetable oil


  • 1 1/2 cups smooth light ricotta cheese
  • 4 ounces light cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 3/4 cup low-fat sour cream
  • 2 eggs
  • 2 tablespoons flour
  • 2 teaspoons instant coffee, dissolved in
  • 1 tablespoon hot water


  • 2 tablespoons semi-sweet chocolate chips
  • 2 teaspoons water


  • Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
  • To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
  • To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
  • To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
  • Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.

Add Your Own Notes


Serving: 115gCalories: 295.1kcalCarbohydrates: 40.8gProtein: 7.6gFat: 11.9gSaturated Fat: 5.7gCholesterol: 58.3mgSodium: 216.2mgFiber: 0.8gSugar: 28.2g
Keyword < 60 Mins, Cheesecake, Dessert
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