logo

No-Bake Mocha Cheesecake Pie

Everyone is about the layered coffee drinks these days.

No-Bake Mocha Cheesecake Pie

I enjoy a good layered coffee drink, and I love to make them at home. Not only does it save me money, but it means I can make my drinks exactly the way I like. In this case, the drink I wanted was really a cheesecake, because cheesecake is really my favorite thing – like this Texas Peach Cheesecake or any of these delicious cheesecake ideas!. Did I mention this is a no-bake cheesecake? Sometimes a girl wants a cheesecake, but she doesn’t want to heat her oven, fiddle with a water bath, or baby sit the cheesecake while it cools for three hours in the oven. No-bake cheesecake seemed like the way to go here, not only for its easy preparation but because it is easier to layer, just like a delicious mocha vanilla latte. What’s not to love?

No-Bake Mocha Cheesecake Pie

For the best flavor you want to use fresh brewed espresso. Instant espresso would also work in a pinch, but it loses some of the more subtle fruity notes when it isn’t brewed fresh. Here I used Nespresso compatible capsules from Gourmesso in Etiopia Blend Forte. You can also prepare this pie in an 8-inch springform pan if you prefer, but beware that removal can be a bit tricky as the cheesecake filling tends to be a little sticky. It would be a good idea to line the ring of the pan with parchment paper to help preserve the sides of the filling.  To make things easy, and because I love pecans, I make my cheesecake in a toasted pecan crust made from store-bought roasted, salted pecans. It is gluten-free, incidentally, and delicious with a slightly salty edge.

No-Bake Mocha Cheesecake Pie
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • For the crust:
  • 1 ½ cups finely chopped roasted and salted pecans
  • 4 tablespoons butter, at room temperature
  • 2 tablespoons packed light brown sugar
  • For the filling:
  • 1 cup heavy cream, chilled
  • ¼ cup powdered sugar, divided
  • ¼ cup Dutch-processed cocoa powder, divided
  • 1 block (8 ounces) cream cheese, at room temperature
  • ¼ cup cooled espresso
  • ½ teaspoon vanilla
  • For the topping:
  • ½ cup heavy cream, chilled
  • 2 tablespoons powdered sugar, divided
  • ½ block (4 ounces) cream cheese, at room temperature
  • ¼ teaspoon vanilla
  • 1 teaspoon cocoa powder
  • ¼ teaspoon cinnamon
Instructions
  1. No-Bake Mocha Cheesecake PieNo-Bake Mocha Cheesecake Pie
  2. In a medium bowl combine the pecans, butter, and brown sugar. Mix until well combined and the pecans are evenly coated in the butter. Press the mixture into a 9-inch pie pan. Refrigerate for at least 30 minutes to set.
  3. No-Bake Mocha Cheesecake Pie
  4. In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the cream, 2 tablespoons of the powdered sugar, and 2 tablespoons of the cocoa powder. Mix on low speed until the powdered sugar and cocoa powder are incorporated, about 30 seconds, then increase the speed to medium high and whip until soft peaks form, about 1 ½ minutes. Transfer the whipped cream to a separate bowl and chill while you prepare the cream cheese.
  5. No-Bake Mocha Cheesecake PieNo-Bake Mocha Cheesecake PieNo-Bake Mocha Cheesecake Pie
  6. In the same work bowl add the remaining powdered sugar, cocoa powder, cream cheese, espresso, and vanilla. With the paddle attachment, beat on medium low-speed until the mixture looks curdles but is starting to combine, about 30 seconds. Increase the speed to medium and beat until the cream cheese mixture is smooth and fluffy, about 3 minutes. Add the whipped cream to the bowl and beat on medium speed until well combined, about 30 seconds. Transfer the mixture to the prepared crust, loosely cover, and refrigerate while you prepare the topping.
  7. No-Bake Mocha Cheesecake Pie
  8. In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the cream and 1 tablespoon of powdered sugar. Mix on low speed until the powdered sugar is incorporated, about 30 seconds, then increase the speed to medium high and whip until soft peaks form, about 1 ½ minutes. Transfer the whipped cream to a separate bowl and chill while you prepare the cream cheese.
  9. No-Bake Mocha Cheesecake Pie
  10. In the same work bowl add the remaining powdered sugar, cream cheese, and vanilla. With the paddle attachment, beat on medium low-speed until the mixture is starting to combine, about 30 seconds. Increase the speed to medium and beat until the cream cheese mixture is smooth and fluffy, about 3 minutes. Add the whipped cream to the bowl and beat on medium speed until well combined, about 30 seconds. Spread the vanilla cheesecake topping over the mocha cheesecake, loosely cover, and chill for at least four hours, or overnight.
  11. When ready to serve, lightly dust the top of the pie with cocoa powder and cinnamon. Serve cold.

No-Bake Mocha Cheesecake Pie

Enjoy!

No-Bake Mocha Cheesecake Pie

Evil Shenanigans Sponsored Post Policy and Disclosure– Gourmesso has provided me with a variety of coffee capsules at no cost to me, and I received monetary compensation to produce this recipe. Any opinion expressed is my own and is not influenced in any way by the manufacturer/PR firm.  I only review/promote products that I have personally tested and endorse.

 

© 2017, Evil Shenanigans. All rights reserved.

Author: Kelly

Share This Post On

Pin It on Pinterest

Share This