The whole thing gets built in a springform pan, with a graham cracker and chocolate chip crust pressed up the sides for structure. Once it’s chilled and unmolded, you’ve got a dessert that looks like it took real effort — and required almost none. The recipe originally called for Nestle’s “Little Bits” chocolate morsels and Taster’s Choice freeze-dried coffee, both staples of the era, though any comparable products work fine today.
No-bake cheesecakes had a genuine moment in the ’70s and ’80s, partly because gelatin-set desserts were already a fixture of American home cooking, and partly because nobody wanted to risk a cracked, sunken baked cheesecake for company. This one sidesteps all of that while still delivering the coffee-chocolate combination that made mocha flavors a fixture of the decade.
No-bake mocha chocolate chip cheesecake
Ingredients
- 2-1/2 cups graham cracker crumbs
- 2 cups Nestle coffee Little Bits Semi-Sweet Chocolate (one 12-ounce package), divided
- 1/2 cup milk
- 2/3 cup butter, melted; cooled to room temperature
- 4 tsp. Taster's Choice freeze-dried coffee
- One envelope unflavored gelatin
- Two 8-oz. packages of cream cheese, softened
- One 14-oz. can sweetened condensed milk
- 2 cups heavy cream, whipped
Instructions
- In bowl, combine graham cracker crumbs, 1 cup mini chocolate chips and butter; mix well.
- Pat into 9" springform pan, covering bottom and 2-1/2" upsides; set aside.
- In saucepan, combine milk and freeze-dried coffee; sprinkle gelatin on top. Set aside for 1 minute.
- Cook over low heat, stirring constantly until gelatine and coffee dissolve. Set aside.
- In bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture.
- Fold in remaining 1 cup mini chocolate morsels and whipped cream; pour into prepared pan.
- Chill; remove rim.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 502Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 291mgCarbohydrates: 35gFiber: 1gSugar: 28gProtein: 8g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Tips for making a no-bake cheesecake
For smiles all around, make the lightest of all cheesecakes — no-bake cheesecake. Unlike the kind made in the oven, no-bake cheesecake eliminates all risk of being underdone or overdone.
Because this kind is made with gelatin, the cake requires no cooking — only the few minutes needed to dissolve the gelatin. Mellow graham cracker crumbs complement the flavor to perfection.
For an especially handsome appearance, make the cheesecake in a springform pan, or you can use a loaf pan.
Unmold this way: Dip the loaf pan in warm (not hot) water to the depth of its contents. Loosen around the edge with the tip of a paring knife. Place a serving dish on top of the loaf and invert. Shake, holding the serving dish tightly to the loaf. If the cheesecake does not unmold readily, repeat the procedure.
No-bake mocha chocolate chip cheesecake recipe card (1986)
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