This cheesecake recipe is inspired by my favorite coffee drink, the mochaccino. I enjoy the caffeine of coffee, but I need that chocolate taste to really enjoy it!
I decided to bake the cheesecake in coffee mugs to make the dessert resemble the drink it was inspired by. This would also allow the cheesecake to be served in individual portions. Who wouldn’t want to be served a little mug of mochaccino cheesecake for dessert?
The texture of this cheesecake is very creamy, and very rich. I think the chocolate crust gives the cheesecake a nice finish, texture and taste wise. The addition of the Pirouette cookies and strawberry allows for a break in taste and textures as well.
1 package Nabisco Famous Chocolate Wafer Cookies (can be substituted with 1 package chocolate sandwich cookies)
1/2 stick unsalted butter (use 1/4 stick if using chocolate sandwich cookies)
4 packages (8 oz size) cream cheese
1 12 oz. bag semi-sweet chocolate chips
1 can chocolate hazelnut Pirouette cookies
1 package strawberries
10-12 coffee mugs with saucers
several small prep bowls
2 medium size bowls
disposable pastry bags
large roasting pan
1 1/2 cups cookie crumbs
1/2 stick butter
2 1/2 tablespoons instant coffee granules
1 tablespoon boiling water
1/2 teaspoon ground cinnamon
4 packages cream cheese, room temperature
1-1/2 cups granulated sugar
1/4 cup cake flour
1 tablespoon vanilla extract
12 oz. semisweet chocolate chips
1. Pull cream cheese out to soften
2. Set out coffee mugs
3. Preheat oven to 325 degrees
Melt 1/2 stick of butter in the microwave and set aside.
Put cookies in food processor and pulse until they become fine crumbs.
Measure cookie crumbs into medium size bowl and add melted butter. Combine with a fork until thoroughly mixed.
Place 3 tablespoons of crust mixture into each coffee mug. Using a shot glass, press the crust into the bottom of each mug and then press a small portion the edge of the crust up the side of the mug slightly.
Set mugs aside.
Measure instant coffee into a small bowl, add cinnamon and stir to combine. Add 1 tablespoon boiling water and stir until all the coffee is dissolved. Set aside.
Place cream cheese into mixing bowl and cream for 30 seconds on low speed. Add sugar, flour, and vanilla extract and beat until well combined. Scrape down sides.
Add 4 eggs one at a time and beat until combined.
Using a rubber spatula, split the cheesecake mixture equally between two medium sized bowls. Set aside.
Melt the chocolate chips in the microwave, stir until all the chocolate is melted.
Add instant coffee mixture to first bowl and stir until well mixed.
Add melted chocolate to second bowl and mix thoroughly.
Spoon the chocolate cheesecake mixture into a disposable pastry bag and pipe into all coffee mugs, covering the crust completely. Be sure to reserve enough chocolate cheesecake mixture to cover the tops of your mugs.
Spoon the coffee cheesecake mixture into a disposable pastry bag. Pipe into all mugs, completely covering chocolate mixture. Reserve enough coffee cheesecake mixture to add swirls on top.
Using the remaining chocolate cheesecake mixture, completely cover the coffee cheesecake mixture in all mugs and smooth with the back of a spoon.
Using remaining coffee cheesecake mixture, pipe swirls on top of chocolate mixture.
Fill a large roasting pan with 3 inches of hot water and gently place your coffee mugs into the pan. Carefully place the pan into the oven.
Bake at 325 degrees for 50-55 minutes. When done, tops should appear dry and cheesecake should be firm.
Allow cheesecakes to cool until slightly warm and then place in the refrigerator until chilled and ready to serve.
To decorate cheesecakes, cut four Pirouette cookies into thirds and arrange two sections of cookie into each coffee mug. Place two cookies on the saucer and add a strawberry for garnish.
I hope you enjoy my little twist to the regular mocha cheesecake recipe!