Triple Layer Chocolate Mocha Cheesecake, No Water Bath

This Triple Chocolate Mocha Cheesecake is not 1 or 2 but 3 chocolate layers: a buttery wafer crust, a velvety chocolate espresso filling, and a smooth dark chocolate ganache poured over the top. The best part is that no water bath is needed!

5 Reasons This Mocha Cheesecake Belongs in Your Dessert Rotation

I tested this cheesecake several times in my kitchen over the past few weeks. My husband Adam, who isn't much of a cheesecake fan, tasted it along with a few friends. Everyone loved it, so I know it's a keeper!

If you're still on the fence, here are 5 reasons this triple chocolate mocha cheesecake should become a go-to recipe for you!

Rich chocolate flavor. I love my other cheesecake recipes, but this one takes the top spot. The buttery chocolate wafer crust holds together well and doesn't fall apart.

The chocolate filling has just enough espresso powder to give it a true mocha flavor. The dark chocolate ganache is so rich and creamy that it spreads over the top of the cheesecake like butter!

Each chocolate layer has its own texture, and all of them work together beautifully.

Simple garnishes. This triple chocolate mocha cheesecake looks great on its own, so you only need the simplest garnish, or none at all. For simple ideas, try a dusting of cocoa powder, homemade chocolate curls, crushed or whole chocolate wafers, fresh mint leaves, or fresh berries.

Only the best chocolate. Using high-quality chocolate bars for both the cheesecake filling and the dark chocolate ganache makes the cheesecake taste even better!

A great alternative. If the traditional New York style isn't your thing, this is the perfect go-to cheesecake.

No water bath needed! This should really be reason number 1! I stress the importance of water baths in my other cheesecake recipes, but I'm going rogue with this one!

Ingredients You'll Need

To make this Triple Chocolate Mocha Cheesecake, gather the following ingredients:

• Chocolate Wafers. I like Nabisco's Famous Chocolate Wafers, but any similar cookie works. Oreo cookies, for example, make a good substitute! For the crust, you'll need 28 wafers from a 9 ounce sleeve. Save any leftover wafers to use as a garnish if you'd like.
• Unsalted Butter. This binds the wafer crust together and adds a nice buttery flavor. You'll need 5 tablespoons.
• Plain Granulated Sugar. Use 1 tablespoon for the crust, plus an extra cup for the cheesecake filling.
• Dark Chocolate Bars. You need 7 ounces total: 3 ounces for the filling and the remaining 4 ounces for the ganache. I used Lindt's 70% dark chocolate bars, but any brand works as long as it's a higher quality chocolate.
• Espresso Powder. I like King Arthur Flour's espresso powder, though Delallo's brand, available on Amazon and at Walmart, works too. If espresso powder is hard to find, use instant coffee mixed with a little hot water, or skip it for a plain chocolate cheesecake!
• Cream Cheese. You'll need 24 ounces, or 3, 8 ounce bars. It should be softened to room temperature.
• Eggs. Like the cream cheese, your eggs should be at room temperature and slightly whisked before going into the batter. You'll need 4 large eggs.
• Vanilla Extract. This goes into both the chocolate espresso filling and the dark chocolate ganache.
• Salt. Just a pinch for the cheesecake filling!
• All-Purpose Flour. You only need 2 tablespoons for the filling, but sift it before adding it to the batter.

Essential Cheesecake Baking Tools

Now that you know the ingredients, here are the baking tools you'll need to make this chocolate mocha cheesecake:

• Food Processor
• Hand-Held Mixer, or (preferred) a Stand Mixer fitted with the paddle attachment
• Spatulas
• Microwave-Safe Bowls
• Flour-Based Baking Spray
• Parchment Paper (optional)
• 9 inch Springform Pan
• Baking Sheet
• Wire Cooling Rack

Steps for Making It

Here's a quick overview of how to make this triple chocolate mocha cheesecake.

Prep your springform pan. I always spray my springform pan generously with Baker's Joy, a flour-based baking spray I rely on for my cakes. Lining the bottom and sides with parchment is also helpful, though it isn't required.

Make the chocolate wafer crust. I use a food processor to turn the wafers into crumbs, then add the melted butter and granulated sugar and pulse until the mixture holds together. Press it into the bottom of your prepared 9 inch springform pan, then chill it in the refrigerator or freezer. I smooth the crust with the bottom of a measuring cup or a glass.

Make the cheesecake filling. For the smoothest result, beat the cream cheese on medium-high for a good 4-5 minutes before adding anything else. The extra time helps remove any tiny lumps. Then switch to low speed. Once the eggs are just blended in, add the melted chocolate.

Bake your cheesecake. Move your oven rack to the middle position and set a baking sheet on it before preheating to 350ºF. The sheet helps the cheesecake bake evenly. Bake for 45-50 minutes.

Make the dark chocolate ganache. Do this step after the cheesecake has chilled for at least 4 hours, or overnight. The ganache should have the texture of thin glue, so it pours and spreads easily over the top of the cheesecake.

My Best Tips for a Perfect Cheesecake

1. Room temperature ingredients matter. For a smooth, lump-free cheesecake, let the cream cheese soften to room temperature. Your eggs should be at room temperature too.
2. Slightly whisk your eggs before adding them. Eggs hold everything together. Adding them slightly whisked, on low speed, helps prevent overmixing.
3. Mix the batter on low speed. After beating the cream cheese for 4-5 minutes, mix in the rest on low. This also keeps air bubbles out of the batter.
4. Don't overmix. I know I keep repeating this tip, but it really matters.
5. Scrape down the sides of the bowl. If your paddle attachment doesn't have rubber scraper edges, keep scraping the sides of the bowl by hand. This also helps prevent overmixing.
6. Keep the oven door closed. Remind yourself again and again: "I will not open the oven door while my cheesecake is baking." The oven and the cheesecake have a good thing going, so leave them be. Seriously, don't open the door.
7. Let the cheesecake cool to room temperature. Cooling can take 1-2 hours or more. Then refrigerate it to set for at least 4 hours, though overnight is best.

For more tips on getting a perfect cheesecake, including when to use a water bath, check out my Reese's Peanut Butter Cup Cheesecake recipe.

Quick Notes Before You Start

• The prep and bake times listed for this recipe don't include the 1-2 hours it takes the cheesecake to cool to room temperature, or the 4 hours (or overnight) of chilling in the fridge. Be sure to allow time for both steps!
• No food processor? Put the chocolate wafers in a resealable bag and crush them with a rolling pin until they're fine crumbs. Add everything to a medium bowl and mix until the crust comes together.
• Smooth the chocolate wafer crust with the bottom of a glass or measuring cup.
• You can swap the espresso powder for 2 teaspoons of instant coffee mixed with 2 teaspoons of hot water.
• Or skip the espresso powder entirely for a triple layer chocolate cheesecake!
• This chocolate mocha cheesecake keeps, covered, in the refrigerator for up to 3-4 days.

More Cheesecake Recipes to Try

• S'mores Cheesecake
• Reese's Peanut Butter Cup Cheesecake
• Blueberry Swirl Cheesecake Bars
• Chocolate Brownie Cheesecake