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Chocolate Mocha Cheesecake

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


Based on 8 servings per recipe.

  • 12 ounces chocolate wafer cookies
  • 1/4 pound butter, unsalted
  • 12 ounces chocolate chips
  • 12 ounces cream cheese
  • 1/4 cup sugar
  • 6 eggs
  • 1 cup whipping cream (unwhipped)
  • 2 teaspoons vanilla
  • 1/4 cup coffee liquer


  1. Preheat oven to 350 degree.
  2. Crush wafer cookies.
  3. Measure 3 cups 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 until firm.
  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 oven for 1 hour, and then check if center is solid (does not jiggle when lightly shaken). Leave in if needed.
  11. Melt remaining chocolate and pour over the top. Let cool to solidify before serving.

About This Recipe

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

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