Chocolate Espresso Mousse Cheesecake

Chocolate Espresso Mousse Cheesecake
Chocolate Espresso Mousse Cheesecake

Four Words to Make You Happy

This oh-so decadent dessert is that it is an easy-to-make recipe that combines chocolate, espresso—and coffee liqueur!—into one of the smoothest cheesecakes ever to melt in your mouth.

Whenever I make this for the family, it disappears almost instantly! Try it yourself and you’ll agree: it has four words that’ll make you happy.

Chocolate Espresso Mousse Cheesecake



  • 3 cups graham cracker crumbs
  • ¾ cup butter
  • 8 Tbsp. sugar
  • 1-½ tsp. ground cinnamon


  • 3 - 8 oz. packages (1-½ lbs.) cream cheese at room temperature
  • ¾ cup sugar
  • 3 jumbo eggs
  • 1 - 8 oz. package semi-sweet baking chocolate squares
  • 2 Tbsp. whipping cream
  • 1 cup sour cream
  • 1 tsp. instant espresso in ¼ cup hot water that is cooled (should be strong)
  • ¼ cup coffee liquor (Kahlua or Tia Maria)
  • 2 tsp. vanilla


  • Whipped cream
  • Shaved chocolate
  • Fresh raspberries


  • Butter all sides of an 8" springform pan. Wrap aluminum foil all around the outside sides and under the outside bottom of the pan.
  • Combine the first four (4) ingredients thoroughly. Press evenly and firmly onto the bottom of the buttered pan.
  • Preheat the oven to 350 Fº.
  • Beat cream cheese until smooth. Gradually add the sugar, mixing until blended.
  • Add eggs one at a time and beat at low speed with a hand-held mixer until smooth.
  • Melt the chocolate with whipping cream, stirring frequently until smooth.
  • Add chocolate mixture to the cream cheese mixture; blend well.
  • Mix in sour cream, followed by the cooled espresso, then the liqueur and vanilla. Beat until well blended.
  • Pour into the pan and bake for 60 minutes or until sides are slightly puffed (center will still be soft, but will firm up when chilled).
  • Cool cake in the pan on a wire rack.
  • Refrigerate for at least 12 hours before serving.
  • Remove the sides of the springform pan and garnish.

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