No-bake mocha chocolate chip cheesecake: A classic recipe from the ’80s

Mocha chocolate chip cheesecake from 1986

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Mocha chocolate chip cheesecake from 1986

No-bake mocha chocolate chip cheesecake

Yield: One 9" cheesecake


  • 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


  1. In bowl, combine graham cracker crumbs, 1 cup mini chocolate chips and butter; mix well.
  2. Pat into 9" springform pan, covering bottom and 2-1/2" upsides; set aside.
  3. In saucepan, combine milk and freeze-dried coffee; sprinkle gelatin on top. Set aside for 1 minute.
  4. Cook over low heat, stirring constantly until gelatine and coffee dissolve. Set aside.
  5. In bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture.
  6. Fold in remaining 1 cup mini chocolate morsels and whipped cream; pour into prepared pan.
  7. Chill; remove rim.

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount 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.

No-bake chocolate-butterscotch candy bar cookies (1980)

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)

Mocha chocolate chip cheesecake recipe card

German sweet chocolate cheesecake pie retro recipe (1994)

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