Mocha Chocolate Chip Cheesecake
Mocha Chocolate Chip Cheesecake

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 12
  • Start to Finish: Less than 2 hours
  • Prep: 20 minutes
  • Cook: 60 minutes

Nutrition Facts

Amount per serving:
Total Calories: 287
  • 487mg Sodium
  • 46g Carbs
  • 1g Fiber
  • 6g Fat
  • 4g Saturated Fat
  • 41g Sugars
  • 13g Protein
  • 222mg Calcium
  • 1mg Iron
287487mg46g1g6g 41g13g4g


  • 1/3 cup graham cracker crumbs
  • 1 2/3 cups, plus 1 tbsp sugar
  • 3 8-ounce packages fat-free cream cheese, softened
  • 1 3-ounce package light cream cheese, softened
  • 3 tablespoons all-purpose flour
  • 1/3 cup Irish creme syrup
  • 2 teaspoon rum extract
  • 8 egg whites
  • 2/3 cup mini-chocolate chips
  • 1 teaspoon instant coffee
  • 1/2 teaspoon hot water
  • 2 cups light frozen nondairy whipped topping, thawed
  • Cooking spray



1. Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. In a small bowl, mix cracker crumbs with 1 tablespoon of sugar. Sprinkle over bottom of pan. Set aside.
2. In a large bowl, beat cream cheeses together until smooth. Beat in the remaining sugar and flour. Gradually add the syrup and rum extract; beat until smooth. Add egg whites and beat until just blended. Pour into the prepared pan. Sprinkle chocolate chips on top. Bake for 60 minutes, until lightly golden and puffed. Remove from the oven and let cool on a wire rack for one hour; chill overnight.
3. In a small bowl, dissolve instant coffee with hot water; chill. Fold the chilled coffee into whipped topping. Spread over chilled cheesecake. Slice and serve.
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