A No-Bake Mocha Cheesecake with an Animal Cracker Crust is a fun twist on the classic cheesecake, combining the smooth, creamy texture of cheesecake with a rich coffee flavor and the nostalgic crunch of animal crackers. The best part? It’s super easy to make with no oven required!
Here’s how you can make it:
No-Bake Mocha Cheesecake with Animal Cracker Crust
Ingredients:
For the Animal Cracker Crust:
- 2 cups animal crackers (crushed into fine crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Mocha Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup heavy cream (cold)
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tbsp instant coffee or espresso powder (dissolved in 1 tbsp hot water)
- 1 tsp vanilla extract
- 1/2 cup sour cream (optional, for added tanginess)
- 1/4 cup semisweet chocolate chips (melted, optional for extra mocha richness)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions:
1. Make the Animal Cracker Crust:
- In a food processor or Ziploc bag, crush the animal crackers into fine crumbs.
- In a medium bowl, combine the crushed animal crackers with sugar and melted butter. Stir until all the crumbs are coated and the mixture is evenly moistened.
- Press the crust mixture into the bottom of a 9-inch pie dish or a springform pan (if you want to remove the sides later).
- Use the back of a spoon to press it down firmly and evenly. You can also use your hands to ensure it’s tightly packed.
- Place the crust in the fridge to set while you prepare the filling (about 15-20 minutes).
2. Prepare the Mocha Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).
- Add the powdered sugar and granulated sugar, and continue to beat until smooth.
- Dissolve the instant coffee or espresso powder in 1 tbsp hot water and add it to the cream cheese mixture. Mix until fully incorporated. (For extra coffee flavor, you can add a little more coffee or espresso powder, but adjust to your taste!)
- If you’re using melted chocolate, add it to the mixture now and beat until smooth and combined.
- If you like a slightly tangy flavor, you can also fold in sour cream for a little extra depth.
3. Whip the Cream:
- In a separate bowl, whip the heavy cream until soft peaks form. This usually takes about 3-4 minutes with an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream too much—you want the filling to stay light and airy.
4. Assemble the Cheesecake:
- Pour the mocha cheesecake filling into the chilled animal cracker crust. Smooth the top with a spatula to make it even.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, for the filling to set properly.
5. Garnish and Serve:
- Once the cheesecake has set, garnish with chocolate shavings, a dusting of cocoa powder, or a drizzle of chocolate syrup for extra indulgence.
- Slice and serve chilled. Enjoy the creamy, mocha-flavored goodness!
Tips & Variations:
- Crust Variations: If you can’t find animal crackers, graham crackers work as a great substitute. You can also use other cookies like vanilla wafers or digestive biscuits.
- For More Coffee Flavor: Increase the amount of instant coffee or espresso powder, or even add a shot of espresso to the filling for a stronger coffee taste.
- Chocolate Lovers: You can fold in more melted chocolate to the filling for a richer mocha flavor, or drizzle chocolate syrup on top of the cheesecake before serving.
- No Springform Pan? No worries! You can use a pie dish or any shallow dish for this no-bake cheesecake. Just be sure to press the crust firmly to make it easier to slice.
This No-Bake Mocha Cheesecake with Animal Cracker Crust is a great dessert that combines rich coffee flavor with a creamy texture and a fun, nostalgic crust. Plus, it’s super easy to make and doesn’t require an oven!
Let me know if you’d like any adjustments or variations to the recipe!