A Sophisticated Twist on Classic Cheesecake
Smooth, creamy, and laced with espresso and cocoa, this Mocha Ricotta Cheesecake is the dessert you didn’t know your spring table needed. It’s lighter than traditional cheesecake, thanks to ricotta cheese, but still indulgent and rich with flavor—making it a perfect blend of decadence and freshness.
With 2024 trends favoring “coffee desserts” and “Italian-style cheesecakes,” this mocha beauty combines the best of both: an espresso-kissed chocolate base with a gently sweet ricotta filling. Whether you’re planning a spring celebration, brunch, or an after-dinner treat, this cheesecake delivers café vibes in every slice.
Why You’ll Love This Cheesecake
- Lighter than classic cheesecake – Made with ricotta for a delicate texture
- Infused with mocha flavor – Espresso and cocoa create depth and warmth
- Easy, crust-optional base – Bake with or without a crust
- Make-ahead friendly – Even better the next day
- Perfect for special occasions – Elegant enough for guests, simple enough for home
Ingredients Overview
For the Filling:
| Ingredient | Amount | Notes |
|---|---|---|
| Ricotta cheese | 1 ½ cups | Whole milk ricotta for best texture |
| Cream cheese (optional) | ½ cup | Adds creaminess (or use all ricotta) |
| Sugar | ½ cup | Adjust to taste |
| Eggs | 2 large | Room temperature |
| Cocoa powder | 2 Tbsp | Unsweetened |
| Instant espresso powder | 1 Tbsp | Or 2 Tbsp strong brewed espresso |
| Vanilla extract | 1 tsp | Optional for warmth |
| Cornstarch | 1 Tbsp | Helps set the texture |
| Salt | Pinch | Balances the sweetness |
Optional Crust:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 1 cup | Or chocolate cookie crumbs |
| Coconut oil or butter | 3 Tbsp, melted | Binds the crust |
| Sugar | 1 Tbsp | Optional |
How to Make Mocha Ricotta Cheesecake
Step 1: Prepare the Crust (Optional)
Preheat oven to 325°F (160°C). Mix graham crumbs, melted oil/butter, and sugar. Press into the base of a 7–8 inch springform pan. Bake for 8 minutes, then cool slightly.
Step 2: Blend the Filling
In a mixing bowl, combine ricotta, cream cheese (if using), sugar, cocoa powder, espresso, vanilla, cornstarch, and salt. Beat until smooth. Add eggs one at a time and mix until just incorporated.
Step 3: Pour and Bake
Pour the filling over the crust. Tap gently to release air bubbles. Bake for 45–50 minutes or until edges are set and the center is just slightly jiggly.
Step 4: Cool and Chill
Turn off oven and crack the door open. Let cake cool for 1 hour in the oven. Transfer to the fridge and chill at least 4 hours or overnight.
Nutrition Snapshot (Per Slice – serves 8)
| Metric | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 20 g |
| Sugar | 14 g |
| Fat | 18 g |
| Caffeine | ~30–50 mg |
This cheesecake is lower in sugar and higher in protein than most, with bold mocha flavor and creamy texture.
Storage & Make-Ahead Tips
Refrigerator
Store covered for up to 4 days. Best served chilled.
Freezer
Freeze whole or individual slices for up to 1 month. Thaw overnight in the fridge.
Make-Ahead
Bake the day before serving—flavor improves as it rests.
Variations & Toppings
Chocolate Ganache Drizzle
Top with warm chocolate ganache and let it set before slicing.
Espresso Whipped Cream
Whip coconut cream or heavy cream with espresso powder and maple syrup.
Nutty Crunch
Add toasted hazelnuts, almonds, or cacao nibs on top for texture.
Berry Contrast
Serve with fresh raspberries, strawberries, or macerated cherries.
Crust-Free Version
Skip the crust and bake in a parchment-lined pan for a flourless option.
Frequently Asked Questions
Can I make it without cream cheese?
Yes! Use all ricotta for a lighter, more rustic texture.
Is ricotta cheesecake different from traditional cheesecake?
Yes—it’s lighter, slightly grainier, and not as dense. Perfect for spring!
Can I use brewed coffee instead of espresso powder?
Yes, but reduce other liquids slightly and use strong coffee.
What’s the best pan to use?
A springform pan is ideal, but any lined cake pan will work. Just chill thoroughly before slicing.
How do I avoid cracks?
Don’t overmix the batter, and cool slowly by leaving it in the oven with the door ajar.
Serving Suggestions
- Dust with cocoa powder or shaved chocolate
- Garnish with espresso beans or a sprig of mint
- Serve with a demitasse of espresso or a sweet dessert wine
- Plate with raspberry coulis or caramel drizzle
- Add a sprinkle of sea salt for contrast
Share Your Slice of Espresso Bliss
Make this Mocha Ricotta Cheesecake, snap a moody café-style photo, and tag @YourFoodBlog using #MochaCheesecakeMagic. We share our favorite reader creations every week!
Ready for more spring bakes that balance elegance and indulgence? Subscribe to our newsletter for modern dessert recipes that keep things light, fresh, and absolutely irresistible.
