Mocha No-Bake* Chessecake



  • 8 @rickaroons (mocha flavor)
  • 6oz semi sweet chocolate - melted
  • 2 eight ounce packages of cream cheese (room temp)
  • ¼ cup chopped dark chocolate
  • ⅛ cup 4% plain @siggisdairy yogurt (or sour cream)
  • ⅛ cup + 1tbs powdered sugar
  • ⅛ cup + 1tbs raw sugar
  • 2tbs @ organicmeetsgood cacao powder
  • 1/2tbs ground coffee
  • 3tbs vanilla extract


  1. Start by pre-heating the oven to 300 degrees (this is where the * comes in). I did bake the crust of the cheesecake, but you dont have to
  2. While the oven is heating up, take the rickaroons and press them into the bottom of a 8-9” pie pan to make the crust
  3. Make sure to form a crust up the side of the pan about 2”
  4. Once the oven is ready, place your crust in and bake for 7-9 minutes, or until lightly browned
  5. Remove from oven and place onto a cooling rack
  6. While the crust is cooling, you can make the filling
  7. Start by putting the cream cheese into a mixing bowl
  8. Use a hand mixer to beat the cream cheese on a medium speed until it resembles a cream cheese icing. About 1-2 minutes
  9. Add in your melted chocolate, vanilla, and yogurt
  10. Mix for another 1-2 minutes
  11. Add the remaining ingredients (except chopped chocolate) and mix until well combined
  12. Stir in the chopped dark chocolate
  13. Spoon the filling into your cooled pie crust and refrigerate for about 3 hours or until completely set
  14. Top with additional crumbled rickaroons, ground espresso, or even coffee beans
  15. Enjoy! Just not before bed!
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