White Mocha Cheesecake is a rich and indulgent dessert that blends the creamy sweetness of white chocolate with the bold, aromatic flavor of espresso. With its buttery graham cracker crust and smooth, velvety filling, this cheesecake is perfect for coffee and chocolate lovers alike. Ideal for special occasions or when you want to impress, this dessert offers a luxurious taste experience in every bite.
Why You’ll Love This Recipe
This White Mocha Cheesecake delivers a beautiful balance of flavors, pairing the sweetness of white chocolate with the slight bitterness of espresso. The texture is creamy and luscious, with a crisp crust that adds the perfect contrast. The recipe is straightforward, making it achievable for both novice and experienced bakers. Plus, the optional toppings allow you to add a personal touch to your presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
1½ cups graham cracker crumbs (or chocolate wafer crumbs)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the white mocha cheesecake filling:
24 oz cream cheese, softened (3 blocks)
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
½ cup white chocolate chips, melted and slightly cooled
1 tablespoon instant espresso powder
3 large eggs
For the optional topping:
Whipped cream
White chocolate curls
Dusting of espresso powder
Chocolate-covered coffee beans
Chocolate shavings
Directions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and blend until fully combined.
Mix in the sour cream and vanilla extract. Stir in the melted white chocolate and espresso powder until incorporated.
Add eggs one at a time, beating on low speed after each addition just until combined.
Pour the filling over the crust. Gently tap the pan to release air bubbles.
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan (optional, for even baking).
Bake for 60–70 minutes, or until the center is set with a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill for at least 6 hours or overnight.
Before serving, top with whipped cream, white chocolate curls, a dusting of espresso powder, or chocolate-covered coffee beans if desired.
Servings and timing
This recipe makes 12 servings.
Prep time: 20 minutes
Cooking time: 60–70 minutes
Chill time: at least 6 hours (or overnight)
Total time: about 8 hours (including cooling and chilling)
Approximate calories: 450 kcal per slice
Variations
Crust variation: Use crushed chocolate cookies or Oreo crumbs for a deeper chocolate flavor.
Stronger coffee flavor: Add an extra 1/2 tablespoon espresso powder to the filling.
Chocolate swirl: Drizzle melted dark chocolate over the filling before baking for a marbled effect.
Mini cheesecakes: Bake in muffin tins with liners for individual portions (reduce bake time to about 20-25 minutes).
Liqueur boost: Add a splash of coffee liqueur (such as Kahlúa) to the filling for added depth.
Storage/Reheating
Store the cheesecake in an airtight container or well-covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I make this cheesecake without a water bath?
Yes, but using a water bath helps ensure even baking and reduces the risk of cracks.
How do I know when the cheesecake is done?
The center should be mostly set with a slight jiggle when gently shaken. It will firm up as it cools.
Can I use white chocolate bars instead of chips?
Yes, just chop the bar finely before melting to ensure smooth incorporation.
Can I substitute instant coffee for espresso powder?
Yes, but espresso powder provides a stronger coffee flavor.
Is it possible to make this recipe gluten-free?
Yes, use gluten-free graham cracker crumbs or cookies for the crust.
How can I prevent cracks in the cheesecake?
Avoid overmixing the batter, bake with a water bath, and let the cheesecake cool gradually in the oven.
Can I use low-fat cream cheese?
It’s possible, but the texture may be less rich and creamy.
What’s the best way to slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts.
Can I add fruit toppings?
Yes, fresh raspberries or strawberries make a lovely addition.
How far in advance can I make this cheesecake?
You can prepare it up to 2 days in advance and store it covered in the refrigerator.
Conclusion
White Mocha Cheesecake is an elegant and decadent dessert that’s sure to impress with its creamy texture and harmonious blend of white chocolate and coffee flavors. Whether served plain or topped with decorative garnishes, it makes a memorable finale to any meal or special occasion.
White Mocha Cheesecake
- Total Time: 7 hours (including cooling/chilling)
- Yield: 12 slices
Description
This White Mocha Cheesecake is the perfect blend of creamy white chocolate, rich espresso, and silky cheesecake goodness. Set atop a buttery graham cracker crust and topped with whipped cream and chocolate curls, it’s a dreamy dessert that’s sure to impress at any gathering or special occasion!
Ingredients
For the Crust:
-
1 1/2 cups graham cracker crumbs (or chocolate wafer crumbs)
-
1/4 cup granulated sugar
-
6 tbsp unsalted butter, melted
For the White Mocha Cheesecake Filling:
-
24 oz (3 blocks) cream cheese, softened
-
1 cup granulated sugar
-
1 cup sour cream
-
1 tsp vanilla extract
-
1/2 cup white chocolate chips, melted and slightly cooled
-
1 tbsp instant espresso powder
-
3 large eggs
Optional Toppings:
-
Whipped cream
-
White chocolate curls
-
Dusting of espresso powder
-
Chocolate-covered coffee beans
-
Chocolate shavings
Instructions
-
Prepare the Crust:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan.
Bake 10 minutes; set aside to cool slightly. -
Make the Cheesecake Filling:
Beat cream cheese until smooth. Add sugar and mix until combined.
Blend in sour cream and vanilla. Stir in melted white chocolate and espresso powder until smooth.
Add eggs one at a time, mixing on low speed until just combined—don’t overmix. -
Assemble and Bake:
Pour filling over crust. Tap pan gently to remove air bubbles.
Place springform pan in a larger pan and add hot water halfway up the sides (optional for even baking).
Bake 60–70 minutes until center is set with a slight jiggle. -
Cool and Chill:
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate at least 6 hours or overnight. -
Decorate and Serve:
Top with whipped cream, white chocolate curls, espresso powder, coffee beans, or chocolate shavings as desired. Slice and enjoy!
Notes
-
Use good-quality white chocolate for best flavor.
-
Espresso powder can be adjusted to taste for stronger or milder coffee notes.
-
Cheesecake freezes well—wrap tightly and freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American