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Impossibly Easy Mocha Fudge Cheesecake

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  • Prep 15 min
  • Total 3 hr 5 min
  • Ingredients 13
  • Servings 3
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Looking for a delightful dessert? Then check out this yummy cheesecake made with chocolate and coffee.
By Pillsbury Kitchens
Updated Sep 21, 2010
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Ingredients

  • 1 tsp instant coffee (dry)
  • 1 tbsp coffee liqueur or cold strong brewed coffee
  • 2 pkgs (3 ounces each) cream cheese, softened
  • 1/4 cup baking mix
  • 1/4 cup sugar
  • 1/4 tsp vanilla
  • 1 egg
  • 1 oz semisweet baking chocolate, melted and cooled

Topping

  • 1 tbsp powdered sugar
  • 1 tsp coffee liqueur, if desired
  • 1/3 cup sour cream
  • 1/4 tsp vanilla
  • Semi-sweet baking chocolate shavings

Steps

  • 1
    Heat oven to 350°. Spray three 10-oz custard cups with cooking spray. Stir coffee and liqueur in small bowl until coffee is dissolved. In small bowl, beat coffee mixture, cream cheese, baking mix, sugar, vanilla, egg and chocolate with electric mixer on high speed 1 minute. Spoon into custard cups.
  • 2
    Place custard cups on ungreased cookie sheet about 20 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake may be cracked).
  • 3
    In small bowl, stir powdered sugar, liqueur, sour cream and vanilla, until blended. Carefully spread over cheesecakes. Cool 30 min. Refrigerate at least 2 hours until chilled. Sprinkle with chocolate shavings before serving. Store covered in refrigerator.

Nutrition Information

No nutrition information available for this recipe
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