A white mocha cheesecake is the ultimate afternoon pick-me-up treat. It's got a sweet and buttery biscuit / cracker base, a thick layer of coffee and white chocolate cheesecake and a little extra tastiness in a white chocolate ganache top.
This is a baked cheesecake, so no need to wait overnight before diving in and enjoying your tasty treat! This white chocolate coffee cheesecake makes a great dessert or sweet snack.
✏️ Making a tasty and easy recipe
I really wanted to make a white mocha cheesecake, but I didn’t have any cream to hand. So, instead, I used a cupboard staple – sweetened condensed milk. Coffee with condensed milk is a match made in heaven. So naturally, I wanted to take one of my favourite coffee orders and put it into the form of baked goodness – white mocha cheesecake!
Another benefit of this flavour combination is that adding melted white chocolate helps to firm up your cheesecake while adding an extra creamy sweetness, and who doesn’t love a white chocolate mocha?
On my first recipe testing attempt, I made this white mocha cheesecake pretty late at night and ended up putting it into the fridge too soon – because even a delicious cheesecake shouldn’t mess with my need for sleep...
Make sure you don’t do this! I had covered the cheesecake with cling film whilst it was still slightly warm. This gave the cheesecake had watermarks on top from where the steam had condensed and dripped onto the surface. Instead, allow the cheesecake to cool fully on the side before covering and refrigerating.
These watermarks are what inspired the white chocolate ganache layer though, and I’m glad it did! This top layer adds an extra sweet layer that looks pretty. You can also decorate your cheesecake with some chocolate covered coffee beans for a beautiful finish.
🥘 Ingredients notes
- It’s important to use full-fat cream cheese, or your cheesecake may not bake to set as firm. I usually go for Philadelphia cream cheese for this cheesecake, but any good brand will give you a delicious cheesecake.
- I use room temperature cream cheese for this recipe, or your melted white chocolate will solidify when you mix the two. Take your cream cheese out of the fridge roughly 1hr before you begin making your white chocolate orange cheesecake.
- One of my top tips is to use a good quality white chocolate for this cheesecake. My favourite brand is Callebaut white chocolate, as it's a fancy Belgium chocolate that tastes amazing!
- When measuring your ingredients, I always recommend using weights rather than cups for greater accuracy. This is especially important for the amount of flour.
🔪 Equipment notes
- I find it easiest to make cheesecakes using a springform tin, such as this 8inch round springform tin. These are the ones with the little lever on the side so you can pop off the outside ring. Though any type of cake tin will do as long as you line them with greaseproof or parchment paper so you can remove it from the pan easier.
- A Springform tin can be more confusing than you'd expect. Which way up does the base go?! I turn mine upside-down so that the flat part is higher than the lip. Then I line the base with greaseproof paper before closing the Springform tin sides over the lined lip, letting the paper overhang outside the bottom of the tin. This makes it a lot easier to remove once you're done.
- I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales (or using no scales!). I'm a fan of these KitchenAid or Salter ones!
- Use measuring spoons for your teaspoon and tablespoon amounts where possible. Make sure the scoops filled with your ingredients are levelled before adding them to your mix!
Once you've made your tasty white chocolate mocha cheesecake, you should keep it stored in the fridge.
I usually keep mine in the cake pan / springform tin with cling film / plastic wrap over the top, but you can also transfer it to an airtight container instead.
Your baked cheesecake should last up to 5 days in the fridge, depending on how fresh your ingredients used are.
💭 Top tips for success
- To remove your white mocha cheesecake from the tin, run a knife under warm water briefly before drying it off and running it around the edge of your cheesecake. This will give you nice smooth cheesecake edges when you then undo the springform release mechanism.
- One of my top tips for this white mocha cheesecake is to bake it only to the point where it still has a bit of wobble in the centre but isn’t liquid enough to splash. This will help give you a firm cheesecake that still has a soft creaminess that makes cheesecake so addictive.
If you’ve got any specific questions on making this delicious white chocolate mocha cheesecake, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
I’m based in the UK, so I tend to use digestive biscuits for the cheesecake base, but you can also use different cookies or crackers, such as graham crackers. If you fancy mixing up the flavours, you can also try a flavoured cookie like Oreos or ginger biscuits.
I usually use a regular instant coffee for this mocha cheesecake recipe, but if you're avoiding caffeine, you can swap for a decaf coffee of the same quantity.
For a gluten-free version, you can swap the digestive biscuits / graham crackers in this recipe for a gluten-free biscuit / cookie of your choice.
To be safe, always check your other ingredients for allergen warnings on the nutritional label, as they may have cross-contamination warnings.
🧁 Other goodies
I definitely recommend that you whip up a delicious baked white chocolate mocha cheesecake! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Well, if you love cheesecake as much as I do, then check out my recipe for a white chocolate orange no-bake cheesecake – the heavenly combination of white chocolate and orange, made with heavy cream for that extra dreamy flavour.
Or how about my Baileys Irish cream chocolate cheesecake? It’s got an Oreo base and so much boozy goodness.
If you’re a fan of white chocolate, why not check out my white chocolate raspberry blondies or white chocolate Bakewell blondies. I’m slightly addicted to their creamy sweetness in gorgeously soft blondie form.
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White Mocha Cheesecake
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- 150 g (1¾ cups) digestive biscuits (or other cookies e.g. graham crackers)
- 55 g (½ cups) unsalted butter
- 30 g (2 tablespoon) unsalted butter
- 45 ml (3 tablespoon) milk (semi-skimmed or whole)
- 125 g (1 cups) white chocolate
- Pre-heat oven: 160°C / 140°C (fan) / Gas Mark 3 / 325°F
- Place the biscuits into a sandwich bag and crush them up, either using your hands or something heavy like a rolling pin. Tip these into a mixing bowl.
- Melt the butter in a microwave and add pour over the crushed biscuits. Mix these together until fully combined.
- Press the biscuit mix into your tin, using the back of a spoon to help firmly press down. Put this in the fridge while making the cheesecake filling.
- Melt the white chocolate in the microwave (30secs at a time until melted), stirring between heating until smooth. Set this aside to cool.
- Beat the cream cheese until smooth and fluffy (either in a stand mixer, using an electric whisk or good old-fashioned elbow grease).
- Add in the condensed milk and cooled white chocolate, beat until fully combined.
- Beat in the eggs, dissolved coffee, vanilla extract and icing sugar until smooth and creamy.
- Remove the crust layer from the fridge and wrap the base of the tin with two layers of foil.
- Pour the mix over the chilled crust and sit it in a roasting tin. Pour hot water into the roasting tin to come halfway up the sides of the cheesecake tin protected by foil.
- Bake for 50-60min in the oven, until the cheesecake centre lightly wobbles but doesn't splash. Turn off the oven and leave the cheesecake inside for 1hr to cool and set with the oven door slightly open (you can use a silicone or wooden spoon to prop it open if needed).
- Take the cheesecake out of the oven and let it cool further on the side for roughly 1hr before chilling it in the fridge for 1hr (still in the tin).
- Heat the butter and milk in a microwave for no more than 30secs at a time until the butter is completely melted and the mix is just shy of boiling.
- Pour this over your chocolate (broken into pieces) and allow to sit for 10mins.
- Stir together until completely smooth. If there are still some un-melted pieces of chocolate, you can put the mix in the microwave for 15secs at a time stirring between each bout until completely melted.
- Allow the ganache to cool for 15mins on the side, before pouring this over the cooled cheesecake and refrigerate for roughly 1hr until ready to remove from the tin and serve.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.