Mocha Cheesecake Cobbler #RSC Recipe

Name: Mocha Cheesecake Cobbler #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 13 ounces large refrigerated biscuits; 8 ounces softened cream cheese; ¼ cup honey; 1 tablespoon lemon juice; 8 ounces dark chocolate; 1 tablespoon brown sugar; 1 tablespoon instant coffee granules; 1 tablespoon hot water; 1 egg; 1 teaspoon vanilla; ⅓ cup sliced almonds; 8 ounces whipped topping; Reynolds Wrap Foil

Servings: persons

16 13 ounces large refrigerated biscuits
8 ounces softened cream cheese
¼ cup honey
1 tablespoon lemon juice
8 ounces dark chocolate
1 tablespoon brown sugar
1 tablespoon instant coffee granules
1 tablespoon hot water
1 egg
1 teaspoon vanilla
⅓ cup sliced almonds
8 ounces whipped topping
Reynolds Wrap Foil

1
Preheat oven to 350 degrees and line a cookie sheet and a 9 x 9 baking pan with Reynolds Wrap Foil.
2
Place biscuits on lined cookie sheet and bake at 350 degrees for 14 minutes.
3
Remove and set aside.
4
In medium size bowl mix cream cheese, honey, lemon juice, and mix well with a fork.
5
In an 8 ounce microwave safe bowl mix chocolate, brown sugar, coffee, and water, and cook on medium high setting for 1 minute.
6
Stir and if chocolate not melted stir another minute.
7
Spoon into cream cheese mixture and mix well with a fork.
8
Add egg and vanilla and mix well.
9
Pour into lined 9 x 9 baking pan and bake at 350 degree for 30 minutes.
10
Remove and crumble biscuits evenly over top.
11
Sprinkle nuts evenly over top and return to oven and bake and additional 10 minutes.
12
Remove and dollop whipped topping evenly over top.
13
Yields 9 servings.

673

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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: 16 13 ounces large refrigerated biscuits, 8 ounces softened cream cheese, ¼ cup honey, 1 tablespoon lemon juice, and more.

Yes, Mocha Cheesecake Cobbler #RSC 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!

Mocha Cheesecake Cobbler #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions