This mocha cheesecake is a delight to eat and probably my new favorite dessert. The inspiration for this is a mixture of my mocha ice cream and the notes in Calm’s ground coffee.
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It is super simple to make and requires no baking. In fact it is a pretty straight forward recipe, very similar to my bourbon creams cheesecake one.
The notes in the calm’s coffee are macadamia and milk chocolate, so what I did in order to maintain that vibe is use toasted macadamia nuts as garnish. I originally planned to fold the nuts in the cheesecake, however I decide against it in order to avoid changing their texture. Using them as garnish around the edge of the cake means you get a taste of them in every slice.
This mocha cheesecake has a traditional crust made of digestive biscuits. You can use flavored biscuits if you wish, but I wanted to keep the focus on the filling.
The coffee I chose for this recipe is by Calm Drinks and it is a cbd infused ground coffee. I am loving this blend lately and have even written a review about it. If you prefer to use normal coffee do feel free to.
Mocha Cheesecake - CBD infused
Ingredients
- 400 g Digestive Biscuits
- 75 g Unsalted Butter
- 450 g Light Cream Cheese
- 100 g Double Cream
- 1/2 tsp Vanilla Extract
- 1 tbsp Cocoa Powder
- 1/2 tbsp Calms Ground Coffee Or your chosen ground coffee
- 30 ml Boiling water
- 1/2 cup Macadamia Nuts
- 1 cup Icing Sugar Sifted
- Chocolate and coffee beans shavings to garnish
Instructions
- Start by Chopping the nuts and toasting them in a dry pan over low heat. Once they start to brown take them off the heat and leave them to cool.
- Mix the boiling water with the coffee and cocoa and set aside
- Crush or blitz your biscuits until you have fine crumbs
- Melt the butter
- In a bowl mix the biscuits and the melted butter
- Spread it at the bottom of a 9 inch spring form pan. Leave it in the fridge while you make the filling.
- In a large bowl beat the cream cheese and double cream together
- Add the sifted sugar and vanilla extract and beat
- Stir your coffee and cocoa and it should be a paste like consistency. Using a sieve pour it in the cheesecake mixture, being careful not to add any coffee granules in.
- Stir well and spread it over the base. Leave it in the fridge to set.
- Before serving garnish with the nuts and chocolate shavings. Coffee beans are optional.
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This is a seriously tasty cheesecake. I made it with normal coffee and it came out great. I am really bad at baking so always on the lookout for no bake recipes, I am saving this so I can make it again!
I am so glad you liked it!