Chocolate Mocha Caramel No-Bake Cheesebake

Finally!! I have time to (no-)bake!! 

After a hectic couple of weeks back at work after Christmas, I had a lovely free Saturday afternoon, so I decided to make the best possible use of my time which can only mean one thing!!


Below you’ll find the recipe to a gorgeously silky smooth and rich Chocolate Mocha Caramel Cheesecake. It’ll take you a bit longer than the average cheesecake but it’s sooooooo worth it – because this cheesecake is way beyond average.

Take a look at the recipe and thank me later 😉

* DISCLAIMER – if you’re on a diet or watching your weight I can only apologise.


Ingredients: (serves 8) 

For the main filling:

  • 1 tub of cream cheese
  • 1 tub of mascarpone

For the caramel mocha filling:

  • 100g caster sugar
  • half a cup of espresso coffee
  • 200ml single cream
  • a pinch of salt
  • half a cup of water

For the chocolate swirls:

  • 150g dark chocolate
  • 50ml single cream
  • 50g butter
  • a teaspoon of honey

For the base:

  • 250g digestive biscuits
  • 125g butter



To make the base:

  1.  Put all of the biscuits in a zip-lock bag and crush them with a rolling pin until they resemble breadcrumbs.
  2. Put 125g butter in a pan and melt it down.
  3. Add the biscuits to the pan and mix until they are completely covered in butter.
  4. Put the mix into a cake tin and flatten down – leave to cool


To make the Caramel Mocha:

  1. Put the sugar and half a cup of water in a pan on a LOW HEAT and leave to caramelise – stir occasionally.
  2. Once you have a golden brown syrup, add the coffee. Stir well and leave to caramelise further.
  3. Once the sugar and caramel are mixed well together, take the pan OFF THE HEAT and slowly stir in the cream. Pour in the cream a bit at a time and stir well to make sure the cream doesn’t split.
  4. Once you have a smooth, thick mixture, leave it aside to cool slightly.


To make the chocolate swirls:

  1. Put the chocolate, cream, butter and honey in a glass bowl and place over a pan of water on the hob.
  2. Leave on a medium heat to melt down the ingredients, stir occasionally to bind the ingredients.
  3. When you have a smooth mixture, take off the heat and leave to cool slightly


To make the cheesecake:

  1.  In a mixing bowl, stir together the mascarpone and cream cheese.
  2. Once they are mixed well, slowly fold in the mocha caramel. Combine the ingredients together until you have a smooth and even mixture.
  3. When the mixture is mixed well enough, scoop it on top of the biscuits base and smooth out until you have a flat surface.
  4. Now time for the chocolate! Use a spoon to slowly drip the chocolate mixture over the top of the cheesecake. Then, slowly drag the other end of the spoon through the mixture to create a marbling effect.
  5. When the cake is thoroughly marbled, cover with clingfilm and place in the fridge. Let it set for at least 3 hours. If it’s not set, put it in the freezer for an hour.
  6. Remove from the fridge and check that the sides are solid, then remove from the cake tin and tuck in!!


And there you have it!! Chocolate Mocha Caramel No-Bake Cheesecake!!



Work that Hob and Walk Unafraid people!! 

-H  Xx



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