Impossible Mocha Fudge Cheesecake
Indulge in the decadent fusion of chocolate and coffee with this Impossible Mocha Fudge Cheesecake—a rich, velvety dessert that practically bakes itself into irresistible layers. Perfect for coffee lovers and chocolate enthusiasts alike, this cheesecake combines a silky cream cheese base with the bold flavors of espresso, a hint of cocoa, and melted semi-sweet chocolate for maximum indulgence. The secret lies in the addition of a baking mix, which creates a magical transformation in the oven, delivering a perfectly balanced, fudgy texture with minimal effort. Topped with optional whipped cream, chocolate shavings, or a dusting of cocoa powder, this stunning dessert is as effortless to make as it is impressive to serve. Ready in just 20 minutes of prep, this treat is ideal for dinner parties, holidays, or whenever your sweet tooth demands something extraordinary!
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Recipe Information
Ingredients
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 2 cups whole milk
- 2 tablespoons strongly brewed espresso or coffee
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup baking mix (e.g., Bisquick)
- whipped cream (optional, for serving)
- chocolate shavings or cocoa powder (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or a deep-dish pie pan.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition.
Gradually mix in the whole milk, brewed espresso or coffee, cocoa powder, and vanilla extract until fully incorporated.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals until smooth, stirring in between to prevent burning.
Slowly pour the melted chocolate into the cream cheese mixture while mixing to ensure an even consistency.
Add the baking mix to the bowl and mix on low speed until just combined. Some small lumps are okay, but avoid overmixing.
Pour the batter evenly into the prepared pan. It will be quite thin—don't worry, it will bake into its layers.
Bake in the preheated oven for 50 minutes, or until the center is set and a toothpick inserted near the middle comes out clean.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set beautifully.
Before serving, garnish with whipped cream, chocolate shavings, or a dusting of cocoa powder, if desired.
Slice and enjoy this luscious mocha fudge cheesecake!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 34.4 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
