Mocha Cheesecake (microwave version)

Rev BJ Friley


Microwave setting: HIGH 100%/MEDIUM HIGH 70%

★★★★★ 1 vote
6 to 8
20 Min


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1 1/2 c
chocolate wafers, finely crushed
1/3 c
1/2 Tbsp
granulated sugar


squares (1 oz. each) sweet chocolate
2 pkg
(8 oz. each) cream cheese
1/2 c
2 to 3 tsp
instant coffee
1 dash(es)


8-inch round microsafe pie dish


chocolate cookies, for garnish
mint leaves, for garnish
raspberries or other berries, for garnish
chocolate leaves, for garnish

How to Make Mocha Cheesecake (microwave version)


  • 1For Chocolate Leaves, melt 1 oz. semisweet chocolate at MEDIUM HIGH power for about 2 minutes. Brush cleaned and dried real leaves with chocolate. Place on paper-lined baking sheet. Freeze until firm. Peel off real leaves. Return chocolate leaves to freezer until ready to use.
  • 2Preparation: Microwave butter 30 to 40 seconds at MEDIUM HIGH power.
  • 3Combine butter, cookie crumbs and sugar well. Press crumb mixture into bottom of an 8-inch round microsafe pie dish.
  • 4Microwave at HIGH power for 1 to 1 1/2 minutes.
  • 5Cool crust slightly.
  • 6Melt chocolate in a microsafe dish at MEDIUM HIGH for about 2 minutes.
  • 7Microwave cream cheese on a plate at MEDIUM HIGH power for about 2 minutes to soften.
  • 8Combine cream cheese, melted chocolate, eggs, sugar, instant coffee and salt thoroughly.
  • 9Pour mixture over prebaked crust. Place dish on an inverted saucer.
  • 10Microwave at MEDIUM power for about 14 minutes or until center of dish is almost set. Turn dish twice during cooking if the microwave oven is not a rotating one.
  • 11Let cake stand for a minute. Cool. Refrigerate for at least 4 hours or overnight.

Printable Recipe Card

About Mocha Cheesecake (microwave version)

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American

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