Mocha Cheesecake with Oreo Crumb Crust

Note: the pictures on this post don’t do the dessert justice- at all! Please trust me on this one- this recipe is delicious, easy to make and even impressive.

I’ve mentioned before that I occasionally get cooking or baking ideas into my head and can’t get them out- until I find out how good they might be. Yesterday’s Eureka moment came while I was at work. (Yes, on a Sunday. No, I am not insane, nor a workaholic. Ok…maybe a tad of both.) It wasn’t until later at night that I was able to get into the kitchen to start tinkering.

That’s when the first disaster struck. Ok, it was (thankfully) the only disaster, but it was pretty bad. The lid to my food processor was missing. Yes, the very same machine that won’t turn on without a lid. Panic set in as I searched my kitchen, my pantry and my mind, trying to come up with the AWOL lid. Nada. That’s when I resorted to plan B.

Yes, that is just what you think it is. A rolling pin and roughly (excuse the pun!) 2 cups of Oreo cookie crumbs. In a not-totally-unrelated note, this is an excellent recipe to try next time you are very, very angry. Try it, thank me later.

Back to my cheesecakes. So the crust was prepped, and the filling had to be made. Here’s where things get interesting. I was making this non-dairy. You have to realize that I am unforgiving in the substitution department. One bad attempt and I give up on said substitution. I had been hesitant to try Toffuti cream cheese for a while, but finally decided to give it a shot. If chocolate can’t make it good, nothing can.

I was so nervous as these came out of the oven. My father, also known as my toughest critic, was hanging around, waiting for a taste. The smell was divine, but these little fella’s had to prove themselves in the taste department. Finally they came out of the oven, and my critics couldn’t be more positive. “Can I have more?” “This recipe is a real winner!” and my personal favorite, “Are you sure these aren’t dairy?”

Important note: If you want to make these dairy- awesome! Use real cream cheese, real butter…and send me a slice!

Mocha Cheesecake with a Chocolate Crumb Crust:

Batter Recipe adapted from Hershey’s Incredibly Easy Desserts



2 cups oreo crumbs

1 stick (1/2 cup) margarine or butter


2 (8 oz) packages cream cheese (Tofutti works great here!)

2 cups granulated sugar

4 eggs

2 tsp vanilla extract

2/3 cup cocoa powder

4 Tbsp flour

2 Tbsp instant coffee, dissolved in

2 tsp boiling water


Preheat oven to 350.

Crust: Melt butter and combine with Oreo crumbs. Press into pan of your choice (see below) and place in freezer while you prepare batter.

Batter: In the bowl of an electric mixer, beat the cream cheese until fluffy. Add sugar, eggs and vanilla and beat until light and fluffy. And cocoa powder, flour and coffee (dissolved in water) into mixture and stir to combine. Pour over prepared crust and prepare according to directions below, depending on the size of the pan you use.


9″ round pan: Press crumbs on bottom and up the sides of the pan. Pour cheesecake batter over it and bake about 45 minutes, or until just set. Remove from oven and cool completely before serving. (Makes one. You may have some leftover crumbs and batter- if so make some smaller ones; see below.)

4″ mini pie pans: Follow same instructions as below. Bake about 30 minutes or until just set. Will make approximately 4-6 mini pies.

Mini muffin pans: Line a mini muffin pan with paper lines. Place a small amount (about half a tsp) of the crust mixture on bottom of liner. Press down to make sure it’s even. Pour about 1-1 1/2 tsp of batter on top of each one. Bake 14-17 minutes. Note: this will make a LOT of mini cheesecakes. While this is great for a party, it will take quite some time. I suggest halving the recipe or making a larger one and some small ones.

Note: These would probably look a whole lot better with a chocolate drizzle or glaze of some sort, but I am serving these in a week and a half, and I think they will freeze better without a topping. Be imaginative!


Can you see the chocolatey deliciousness of the cheesecake meld together with the decadent chocolate of the crumb crust? You want this. Told you so.

Linking this to Joy Of DessertSweets for a SaturdayOn The Menu Monday, Bake with Bizzy


    • says

      They sure are! They actually freeze nicely. I made a similar version for Shavuos (with real cream cheese). The mini cheesecakes are a bit of extra work but totally worth it!

    • says

      Hi Tali,

      Thanks for stopping by! Firstly- I didn’t use real Oreos. I used a generic parve version- they don’t sell those in Israel? If you do make your own, I’d say you could skip the cream but increase the butter/margarine.

  1. says

    Way to go! The coffee and chocolate can make such a difference. We love cream cheese at our house. :-) Thank you for sharing these individual ones at Joy of Desserts. Looking forward to more of your recipes.

  2. chanie says

    i am making this cheesecake today in a 9 inch springform pan, will the cheesecake be tall or kind of flat? and if its not that tall can i one and a half times the recipe? do u think that will work? then that would mean 6 eggs and that sounds like too much to me

    • says

      Chanie- I’ve never made this cheesecake in a springform pan, but as you see from the picture the 9 inch pan was pretty full so you should be ok. This is egg-ier than most cheesecakes, which is why the texture is so awesome.

  3. Sheindl Belenky says

    Is it not too sweet with 2 cups of sugar? Whenever I make a plain pareve cheesecake, it calls for 1/2 c sugar.

    • says

      This is one of the most popular desserts I make, and nobody has ever complained about the sweetness, even people who don’t like things very sweet.

      Don’t forget that those recipes probably call for one package of cream cheese, and this calls for 2. Also, the cocoa adds bitterness to it.

  4. Goldie says

    I want to make this for our chanuka party and was wondering if you have any caramel topping recipes that I can pair this cheesecake with?


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