No Bake Mocha Cheesecake with Animal Cracker Crust

No bake mocha cheesecake in tiny glass jars.

5 from 1 vote

No Bake Mocha Cheesecake with Animal Cracker Crust

This No Bake Mocha Cheesecake with Animal Cracker Crust is a delicious chocolate cheesecake that uses crushed animal crackers for the crust!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: no bake cheesecake, no bake mocha cheesecake

Servings:

Calories: 515kcal

Author: Kim Beaulieu

Ingredients

For the Crust:

2 cup animal crackers or other cookies
1 tablespoon sugar
2 tablespoons butter melted

For the Whipped Cream Topping:

1 cup heavy cream
1 teaspoon sugar
PLEASE NOTE- you will be using half of this inside the cheesecake mixture and half to top the cheesecakes so divide it into 2 equal portions once mixed.

For the Filling:

16 ounces brick cream cheese, softened
1 cup confectioners sugar
½ cup mocha flavored iced coffee creamer
1 cup prepared whipped cream homemade (recipe included) or store bought
1 teaspoon coffee extract use vanilla extract if you don't have coffee extract

Instructions

For the Crust:

Place your animal crackers in a food processor, add sugar and pulse until they resemble fine crumbs.
Add melted butter to the food processor, and pulse again until thoroughly combined.
Scoop into whatever serving dishes you are going to use, I used small mason jars and tiny parfait jars. You could also make this in an 8 inch springform cake pan. Or mini ones.
Press down on the crumbs so they form a solid base. Set aside.

For the Whipped Cream Topping:

Pour the heavy cream and sugar into a stand mixer, using the whisk attachment, mix on slow initially then speed up as it starts to thicken. Mix on high speed until it's fluffy. Divide the whipped cream into two batches. One is going inside the cheesecake filling and one is going to be used as topping for the cheesecakes.

For the Filling:

Place the cream cheese, and confectioners sugar in a stand mixer, use the whisk attachment to mix until the cream cheese mixture is smooth as silk. This takes about 2 or 3 minutes.
Add the mocha flavored iced coffee creamer and mix again to combine. Depending how strong you want it use between ½ to ¾ cups of it. I liked it better with ½ cup, hubs preferred ¾ cups.
Add the prepared whipped cream and extract, mix again until the mixture is light and fluffy.
You can spoon the mixture into the serving dishes, or you can pipe them in with a piping bag and large tip. Whatever works for you.

Putting it all together:

Base goes first, cheesecake filling goes second, then top with whipped cream and garnish with grated chocolate.
Serve with a big old mocha iced coffee loving smile!

Notes

This recipe is calculated to serve 8 but you can easily stretch it to 12 if you like. Use smaller jars if making them in mason jars, or cut slices smaller if you make it in an 8 x 8 pan.

Nutrition