Double Layer Mocha Cheesecake for Two

I promise this the last of the mini cheesecakes for a while, but after seeing the full size version of this cheesecake in Taste of Home, I just had to try scaling it down. It worked. Of the 3 mini cheesecakes I’ve posted, the mocha cheesecake version is the best.

Mocha Cheesecake

Double Layer Chocolate Mocha Cheesecake

4 chocolate sandwich cookies, crushed
1/2 tablespoon melted butter
4 ounces cream cheese, softened
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/2 tablespoon all purpose flour
1 large egg white
1/3 cup (2 oz) melted semi-sweet chocolate chips
1 teaspoon instant coffee granulates dissolved in 1 teaspoon boiling water
Sweetened whipped cream or whipped topping
Garnish: Cinnamon, Chocolate syrup – Up to You…coffee beans maybe??

Preheat oven to 325 degrees F. Line inside of a petite loaf pan (2 cup capacity) with non-stick foil.

Mix crumbs and butter and press into bottom of pan.

Beat cream cheese, sugar and vanilla until smooth. Add flour and stir until mixed. Add egg white and stir until mixed. Measure out half (about 1/3 cup) of the cheesecake mixture and set aside. Add melted chocolate to remaining cheesecake mixture in bowl and stir until well-mixed. Spread chocolate mixture over crust.

Combine reserved cheesecake mixture with the dissolved coffee and stir until well mixed. Spread evenly over chocolate layer.

Set pan in a larger (square) pan and fill larger pan with warm water so that water comes halfway up sides of petite loaf pan. Place on center rack of oven and bake for 28 minutes.

Remove petite loaf pan from water and let cool on a cooling rack to room temperature (about an hour). Spread now-cool top with whipped cream and transfer to refrigerator to chill for another 2-3 hours.

When ready to serve, grasp foil and lift little cheesecake from pan. Slice in half and plate each square. Sprinkle with cinnamon or drizzle with chocolate syrup or garnish any way you want.

For a cleaner cut, freeze the cheesecake before cutting in half.

Serves 2 (1 loaf, divided in half)

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  1. Kelly says

    Hey Anna,
    I didn’t make this cake, but I had to let you know you were a Jeopardy clue this evening! “In 2006 Anna Ginsberg won this bakeoff contest for her chicken and stuffing recipe”. Perhaps they contacted you about it. I was happy to know the answer! Love your blog.

  2. says


    I just found out about 10 minutes ago.

    As someone whose dream job is to be a member of the Jeopardy Clue Crew, I can say that’s the greatest thing that’s happened all week!

  3. Therese says


    I will try it out for sure! I bought a mini pan…the pan is so darn cute.


    Congrats on being on Jeopardy….yalza…that is huge!! I hope someone taped/recorded it for you!!! AWESOME!

  4. Kelly says


    Can you use a mini cheesecake pan instead of the mini loaf pans for your cheesecakes for two?

    I have two mini cheescake pans that I thought would work well but, I would like to know your thoughts on this?

    Many Thanks,


  5. says

    Love the cheesecake recipe… but I thought of you when I stumbled on this factoid:

    February is Great American Pie Month.

    I often see you post that you found out about something AFTER the fact.

    I never did get a chance to make a pumpkin pie for T’giving OR christmas (long stories). So maybe we’ll have pumpkin pie for the Super Bowl!

  6. says

    I know it’s Black History Month, Chinese New Year is at hand, and that Valentine’s Day is coming up, but I didn’t know (or forgot) that February was Great American Pie Month.

  7. says

    I think your mini cheesecakes are great! Keep making them!

    As for the Jeapordy thing, wow. If I had heard it I would have jumped out of my skin.

  8. Liz says

    What is on the top of the cheesecake? Also, do you know a good recipe for an ultra-thin, very crispy, intensely flavored ginger snap using crystallized ginger and butter (not oil or margarine)? One that turns out pretty brown? And has spices but not chai? Thanks!

  9. says

    Liz, I garnished it with cinnamon and chocolate covered espresso beans.

    I think I do have a recipe like that in my files. If I can find it, I’ll email it to you.

  10. says

    I can’t believe I missed that episode of Jeopardy! I watch it almost every night, but on friday we were enjoying dinner with the TV off. We often leave it off while we eat, unless it’s time for Jeopardy, for which we usually make an exception!

    I’m not even a cheesecake person, but I want to try this. I would never make a whole cheesecake unless it was for an event/party.

  11. Lindsay Weiss says

    This is delicious–my husband said it’s “restaurant quality”! I changed the order of the layers (coffee first, then chocolate on top) so the colors would be more distinct (the chocolate looked like it would blend into chocolate crust). Bake time was right on. I used regular foil (not non-stick) and it was fine.

    A total keeper–and tons of flavor/garnish variations. Thanks Anna–cooking this one on TV next week (with full credit to you of course)!

  12. Heather D says

    Can you post the full size recipe for this? I went to the taste of home website & could not find it. Tx

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