Decadent Mexican Chocolate Cheesecake Recipe

Name: Decadent Mexican Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz chocolate brownies; 12 oz mini chocolate chips; 1 tsp espresso powder, dissolved in 2 tsp hot water; 1/4 cup heavy cream; 2 tbsp coffee liqueur; 1 tsp vanilla extract; 32 oz cream cheese, at room temperature; 2/3 cup granulated sugar; 2 tbsp cocoa powder; 3 None large eggs, plus 1 egg yolk; 1 1/2 cups whipped cream; 1/2 cup chocolate frosting, for garnish; 12 small pieces marbled chocolate bark, for garnish

Servings: persons

8 oz chocolate brownies
12 oz mini chocolate chips
1 tsp espresso powder, dissolved in 2 tsp hot water
1/4 cup heavy cream
2 tbsp coffee liqueur
1 tsp vanilla extract
32 oz cream cheese, at room temperature
2/3 cup granulated sugar
2 tbsp cocoa powder
3 None large eggs, plus 1 egg yolk
1 1/2 cups whipped cream
1/2 cup chocolate frosting, for garnish
12 small pieces marbled chocolate bark, for garnish

1
Preheat oven to 350u00b0F. Grease an 8 inch springform pan.
2
In a food processor, pulse brownies and 1/3 cup chocolate chips until fine crumbs form. Press into base of prepared pan and bake for 15 mins. Let cool.
3
Gently melt remaining chocolate chips. Let cool to room temperature.
4
Whisk together espresso, 1/4 cup heavy cream, liqueur and vanilla. Set aside.
5
Reduce oven to 325u00b0F. Place a baking pan filled with 2 cups water on the lowest oven rack.
6
In a food processor, combine cream cheese, sugar, cocoa powder and melted chocolate. Puree until smooth then add eggs and egg yolk. Add coffee cream mixture and puree until smooth. Transfer to prepared pan and bake for 1 hour 10 mins. Turn oven off and let cheesecake cool in oven with door ajar. Chill for 4 hours, or overnight.
7
To serve, spread whipped cream over top of cheesecake. Spoon chocolate frosting into a piping bag with a small star tip and pipe 12 rosettes on cake. Top each with a piece of chocolate bark.

3312

kcal

Calories

232

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz chocolate brownies, 12 oz mini chocolate chips, 1 tsp espresso powder, dissolved in 2 tsp hot water, 1/4 cup heavy cream, and more.

Yes, Decadent Mexican Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Decadent Mexican Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions