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No-Bake Midnight Mocha Cheesecakes

No-Bake Midnight Mocha Cheesecakes

Recipe created by Farberware food blogger partner, recipe developer and pastry chef, Meghan McGarry of Buttercream Blondie.

Get ready to ring in the New Year with decadent Midnight Mocha Cheesecake. These festive, no-bake cheesecakes with a hint of coffee liqueur are sure to add a little sparkle to your celebrations!


4 cheesecakes



1 cup chocolate sandwich cookie crumbs, (about 15 cookies)
3 tablespoons unsalted butter, melted
1 cup (6 ounces) dark or semisweet chocolate, chopped
1 1/2 cups heavy cream, divided
16 ounces cream cheese, room temperature
1 tablespoon + 2 teaspoons espresso powder
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
3/4 cup powdered sugar, divided
1 teaspoon vanilla bean paste or vanilla extract
2 tablespoons coffee flavored liqueur
chocolate covered espresso beans and whipped cream, for garnish


  1. In a small bowl, mix cookie crumbs with melted butter. Press 3 tablespoons of crumb mixture in the bottom of each parfait glass and refrigerate.

For the chocolate ganache: 

  1. In a 2-quart Farberware® purECOok™ Ceramic Nonstick saucepan, bring 1/2 cup heavy cream up to a scant boil and pour over chopped chocolate. Let stand for about 30 seconds and whisk until smooth. Divide evenly between parfait glasses and refrigerate.

To make cheesecake:

  1. In the bowl of an electric mixer, or using a hand mixer, mix cream cheese, espresso powder, light brown sugar, cinnamon and 1/4 cup + 2 tablespoons powdered sugar until light and airy.
  2. In a separate bowl, whip remaining cup of heavy cream, vanilla bean paste and remaining 1/4 cup + 2 tablespoons powdered sugar on medium speed until it starts to get some body.
  3. Add coffee liqueur and continue to whip on medium-high speed until stiff.
  4. Stir about 1/3 of the whipped cream into the cheesecake mixture to lighten it. Gently fold in the remaining whipped cream until everything is combined.
  5. Fill parfait glasses with cheesecake mixture using either a spoon or a piping bag and refrigerate until ready to serve.
  6. When ready to serve, top with whipped cream and chocolate covered espresso beans.

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