These no-bake Mocha Cheesecake Bites are about to become your new freezer favorite treat. If you love the creamy richness of cheesecake and the bold flavor of mocha, and best of all, no baking required, then this recipe is for you.
Embracing the warm and inviting atmosphere of a coffee shop, this delightful recipe is perfect for those moments when you want to indulge in a sweet treat without going overboard. Whether you’re preparing for a gathering and want to impress your guests with a make-ahead dessert or simply looking for a satisfying snack to enjoy during late-night cravings, this recipe is ideal.
The best part? There’s no need to preheat the oven, allowing you to whip this up effortlessly. Enjoy the convenience and comfort it brings while savoring each delicious portion! This recipe is sure to impress even those who aren’t fans of coffee. Alternatively, you can try this topical flavor: no-bake mango cheesecake bites.
Recipe Note on No-bake Mocha Cheesecake Bites
This recipe was tested three times before arriving at this final version. All the previous attempts tasted amazing, just like this one, but there were some difficulties with the presentation. The first issue was that it was hard to remove the dessert from the mold. The second issue concerned the chocolate wafer; the graham wafer was very crumbly and didn’t stick well to the filling.
I resolved these issues by using Oreo chocolate cookies instead. I also used this silicone ice tray, my favorite one, for easier removal. Finally, I added a small amount of gelatin to the filling, which did not affect the taste but helped provide structure.
Why You’ll Love These Mocha Cheesecake Bites
- No oven is required; just mix, layer, and freeze.
- Coffee + cocoa powder + cream cheese = pure bliss.
- Made in a silicone ice cube tray for easy pop-out portions.
- Customizable toppings and flavors (hello, crushed espresso beans or cocoa nibs!).
Ingredients Needed to Make Mocha cheesecake Bites
For the Crust:
- Chocolate cookie crumbs (Oreos or chocolate graham crackers)
- Melted butter
- Brown sugar
For the Mocha Cheesecake Filling:
- Gelatin
- Sweetened condensed milk
- Cocoa powder
- Instant espresso coffee (use caffeine-free if for kids)
- Cream cheese, softened
- Vanilla extract
Optional Toppings:
- Crushed espresso beans
- Shaved chocolate
- Cocoa powder
- Mini chocolate chips
Step-by-step instructions on how to make a No-bake cheesecake
For detailed instructions and ingredient measurements, refer to the recipe card below.
1. Make the Filling
- Bloom the gelatin
- Make the mocha mixture by heating the condensed milk, cocoa powder, and espresso powder until warm. Add the bloom gelatin and allow it to cool down.
- In a bowl, beat cream cheese until smooth.
- Add the mocha mixture to the cream cheese batter gently until thoroughly combined.
2. Prepare the Crust
- Mix cookie crumbs, melted butter, and brown sugar until combined and set aside.
3. Assemble
- Spoon or pipe the filling into each tray cavity.
- Smooth the tops and add desired toppings.
- Freeze for at least 4 hours or overnight.
4. Serve
- Pop bites out of the tray and let sit at room temperature for 5–10 minutes before serving.
- Garnish with a drizzle of chocolate sauce or a dusting of cocoa powder for extra flair.
Variations to Try
- Peppermint Mocha: Add crushed candy canes on top for a festive twist.
- Salted Caramel Mocha: Swirl in caramel sauce before freezing.
- Mocha Hazelnut: Use crushed hazelnuts in the crust and sprinkle on top.
Tips for Success
• Use room temperature cream cheese for a lump-free filling.
• Bloom gelatin properly to avoid a grainy texture.
• Adjust espresso strength to taste—add more for a bolder kick.
• Chill overnight for best texture and flavor.
No-Bake Mocha Cheesecake FAQ
Can I make this cheesecake ahead of time?
Yes! This recipe is perfect for prepping ahead. The cheesecake needs to be frozen for at least 5 hours, or overnight will work too. You can make it up to 2 days in advance and store it covered in the freezer.
How do I store leftovers?
You can freeze and use it later. Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Allow it to sit out for about 10 minutes to come to room temperature before serving.
Can I use a different crust?
Absolutely! While Oreo cookies add a rich chocolate base, here are a few alternatives:
• Graham cracker crust – for a classic cheesecake feel.
• Chocolate wafer cookies – for a deeper cocoa flavor.
• Digestive biscuits – for a less sweet, more buttery option.
What can I use as a substitute for gelatin?
If you prefer a vegetarian option or don’t have gelatin, Agar agar powder can be used as a substitute. Note: texture may be slightly firmer
Can I make this without espresso powder?
Yes! If you’re not a coffee fan or making this for kids:
• Omit the espresso powder entirely for a chocolate-only cheesecake.
• Replace with a pinch of cinnamon for a warm twist.
Other Summer Recipes
This no-bake mocha cheesecake bite is a rich, creamy dessert that’s surprisingly simple to make. With a velvety texture, bold mocha flavor, and a classic Oreo base, it’s a guaranteed crowd-pleaser. Whether you’re a coffee lover or just looking for a no-fuss dessert, this recipe delivers indulgence with ease.
Don’t You Want to Miss a Thing?
Follow me on Pinterest, Facebook, YouTube, and Instagram to keep up with the latest news from Duchez Kitchen.
If you have any questions about this recipe, I would love to hear them in the comments section below. Did you make this recipe? Please let me know by leaving a review and rating your recipe below. Tag me @ #theduchezkitchen on Instagram, YouTube, and Facebook.
Thanks for reading and stay blessed!
Happy Cooking!
No-bake Mocha Cheesecake Bites
Equipment
- Silicone Ice Tray
Ingredients
- For the Oreo Crust:
- 10 Oreo cookies whole, with filling
- 2 tablespoons unsalted butter melted
- 1 tablespoon Brown sugar optional
- For the Mocha Cheesecake Filling:
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- ½ can (7oz) sweetened condensed milk
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 8 ounces 225g cream cheese, softened
Instructions
- Make the Filling
- Bloom the gelatin
- In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.
- Make the Mocha Mixture: In a small saucepan, combine condensed milk, cocoa powder, and espresso powder and heat over medium heat until bubbles start to form on the side of the pan, but don’t let it boil. Remove it from the heat and stir in the bloomed gelatin. Allow the mixture to cool for about 5 minutes.
- In a bowl of a stand mixer fitted with a paddle attachment or a mixing bowl and a hand mixer, add the cream cheese and beat until smooth.
- Add the mocha mixture to the cream cheese and mix until thoroughly combined. Spoon or pipe the filling into each tray cavity, leaving a space on top of the tray for the crust. Transfer the filled trays to the freezer to chill while you make the crust.
- Prepare the Crust
- In a separate bowl, mix cookie crumbs, melted butter, and brown sugar until combined and set aside. The crumbs can be made either in a food processor or a blender. Pulse (including the cream filling) until it forms a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin.
- Assemble
- Bring the chilled filled ice trays from the freezer and spoon a little of the cookie crumbs on the top of each cheesecake. Press down gently on the crumbs using the back of a spoon, ensuring the surface is evenly covered. Transfer the filled ice tray to the freezer and chill for about 5 hours or overnight.
- Serve
- Pop bites out of the tray and let sit at room temperature for 5–10 minutes before serving.
- Garnish with a drizzle of chocolate sauce or a dusting of cocoa powder for extra flair.
Leave a Reply