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Chocolate Mocha Cheesecake

Desserts, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on tbd servings per recipe.

  • 12 ounce Chocolate Wafer Cookies
  • 1/4 pound Butter, unsalted
  • 12 ounce Chocolate Chips
  • 12 ounce Cream Cheese
  • 1/4 cup Sugar
  • 6 Eggs
  • 1 cup Whipping Cream (Unwhipped)
  • 2 teaspoons Vanilla
  • 1/4 cup Coffee liquer


  1. Preheat oven 350 degree.
  2. Crush wafers.
  3. Measure 3 cup of crumbs and cut in butter with a pastry blender.
  4. Press into bottom and fill up to 3/4 of a 9″ by 3″ springform pan.
  5. Refrigerate.
  6. Melt half the chocolate over simmering water. Let cool.
  7. Beat cream cheese and sugar until light and fluffy; add eggs and beat well.
  8. Add cream, vanilla, liquer and melted chocolate and blend well.
  9. Remove crust from refrigerator and evenly add filling.
  10. Place in over for 1 hour, and then check if center is solid (does not jiggle when lightly shaken). Leave in if needed.
  11. Let cool to help solidify before serving.

About This Recipe

Rich chocolate cheesecake with coffee flavoring. Top with raspberries for an elegant dessert.

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