Crockpot Mocha Cheesecake recipe

This luscious Crockpot Mocha Cheesecake combines velvety cream cheese with melted dark chocolate and strong brewed coffee (or espresso) for a decadent mocha twist. Cooked gently in your slow cooker, it delivers a crack-free, ultra-creamy texture with a chocolate cookie crust — perfect for coffee lovers seeking an easy yet impressive dessert.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Crockpot Mocha Cheesecake because it transforms simple ingredients into a café-worthy treat without turning on your oven. The slow cooker method creates the silkiest, most foolproof cheesecake texture imaginable — no water bath disasters, no cracking, and no babysitting.

Every bite delivers the perfect marriage of intense dark chocolate and rich coffee notes, making it feel indulgent yet surprisingly simple to prepare. It’s ideal for busy days when you want a stunning dessert that looks and tastes like it came from a bakery, plus the intoxicating mocha aroma that fills your home is an added bonus. Whether you’re a cheesecake fanatic or a mocha devotee, this recipe will quickly become your go-to for gatherings, holidays, or just treating yourself.

Yield: 10 slices

Crockpot Mocha Cheesecake recipe

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Creamy slow cooker mocha cheesecake with chocolate crust, rich coffee-chocolate filling — easy, crack-free, and decadent.

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Additional Time 6 hours

Total Time 8 hours 50 minutes

Ingredients

For the crust:

• 1½ cups chocolate cookie crumbs (about 20 chocolate sandwich cookies, like Oreos, filling removed or not)
• 4 Tbsp unsalted butter, melted

For the mocha filling:

• 24 oz (3 × 8 oz packages) full-fat cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 6 oz dark chocolate (60–70%), melted and slightly cooled
• ⅓ cup strong brewed coffee or espresso, cooled
• 2 tsp vanilla extract
• 1 Tbsp all-purpose flour (helps with texture)
• Optional: ½ tsp instant coffee granules for extra mocha kick

Instructions

1. Get your slow cooker ready — Lightly grease a 6–7 inch springform pan that fits your crockpot. Wrap the outside tightly with 2–3 layers of heavy-duty foil to keep water out.
2. Create the dreamy crust — In a medium bowl, mix the chocolate cookie crumbs with melted butter until it looks like wet sand. Press this mixture firmly into the bottom (and slightly up the sides if you like) of your prepared pan. Pop it in the freezer for 10 minutes to set.
3. Melt that chocolate magic — Gently melt the dark chocolate in the microwave in 20-second bursts (stirring between) or over a double boiler until smooth. Let it cool a bit so it doesn’t cook your eggs.
4. Whip up the luscious filling — In a large bowl, beat the softened cream cheese with sugar using a hand mixer until super smooth and fluffy (about 2–3 minutes). Scrape the bowl often!
5. Add eggs one at a time — Beat in eggs one by one, mixing just until incorporated — overbeating can add air and cause cracks.
6. Bring on the mocha flavor — Pour in the cooled melted chocolate, brewed coffee, vanilla, and flour. Mix gently until everything is beautifully blended and velvety. Taste — swoon!
7. Fill and tap — Pour this gorgeous mocha batter over your chilled crust. Tap the pan gently on the counter a few times to release any air bubbles.
8. Slow cook low and slow — Place the pan in your slow cooker. Add hot water around the pan until it reaches about halfway up the sides (like a gentle water bath). Cover and cook on LOW for 2–2½ hours until the center is just set but still slightly jiggly.
9. Cool it gracefully — Turn off the slow cooker, crack the lid slightly, and let the cheesecake rest inside for 1 hour. This slow cooling helps prevent cracks and keeps it silky.
10. Chill & serve — Remove the pan, uncover, and refrigerate for at least 6 hours (overnight is magic). Run a knife around the edge, release the springform, slice, and top with whipped cream, chocolate shavings, or coffee beans — then enjoy every mocha-filled bite!

Notes

• A 6–7 inch springform pan is ideal for most slow cookers; larger ones may need adjusted cook times.
• If the top browns too much, place a paper towel under the lid to absorb condensation.
• The cheesecake will firm up dramatically during chilling — don’t worry if it seems soft right after cooking.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 648Total Fat 47gSaturated Fat 26gUnsaturated Fat 21gCholesterol 175mgSodium 373mgCarbohydrates 51gFiber 2gSugar 45gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use room-temperature cream cheese and eggs for the smoothest filling — cold ingredients create lumps.
• Wrap the springform pan in 2–3 layers of heavy-duty foil to prevent any moisture from seeping in.
• Create a foil “sling” (long strips crisscrossed under the pan) for easy lifting in and out of the slow cooker.
• Cook on low only — high heat can cause curdling or uneven texture.
• Let the cheesecake sit in the turned-off slow cooker for 1 hour after cooking to cool gradually and prevent cracks.
• For clean slices, dip your knife in hot water and wipe it dry between cuts.
• Chill at least 6 hours (overnight is best) for the ultimate firm-yet-creamy result.

Ingredients Notes:

Full-fat cream cheese is non-negotiable here — it provides the rich, velvety body that low-fat versions simply can’t match. Use good-quality dark chocolate (60–70% cocoa) for deep flavor without overwhelming sweetness.

Strong brewed coffee or espresso intensifies the mocha taste; instant coffee granules dissolved in a little water work great too if you don’t want to brew a pot. Chocolate sandwich cookies (like Oreos) or chocolate graham crackers create a perfectly crunchy, flavorful crust that complements the filling beautifully.

Granulated sugar balances the bitterness of coffee and chocolate, while vanilla extract rounds out all the flavors. Eggs add structure and that classic cheesecake silkiness — bring them to room temperature to blend seamlessly.

Variations and Substitutions:

• For a mocha caramel twist, swirl in ¼–⅓ cup caramel sauce before cooking and drizzle more on top.
• Make it espresso-forward by using ¼ cup brewed espresso instead of coffee and adding ½ tsp espresso powder.
• Go gluten-free by swapping in gluten-free chocolate cookies for the crust.
• For a lighter version (still decadent), substitute ⅓ reduced-fat cream cheese + ⅔ full-fat, though texture will be slightly softer.
• Add mini chocolate chips or chopped espresso beans to the batter for extra texture and mocha punch.
• Top with whipped cream flavored with coffee liqueur, mocha ganache, or chocolate-covered coffee beans for elegance.
• Try a nutty variation by adding ½ tsp almond extract or using an almond-flour crust.

Storage Options:

Store the cooled cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving — never microwave, as it can make the texture rubbery.

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