Coffee Mocha Cheesecake Diamonds

This image courtesy of Mark T. Shapiro

Makes36 diamonds

Cooking Methodbaking


Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian


Taste and Texturecheesy, chocolatey, creamy, sweet

Type of Dishcake, cheesecake, dessert


  • 6 oz (175 g) semisweet chocolate
  • ¾ cup (175 mL) butter or margarine
  • 1 tbsp (15 mL) instant coffee powder or granules
  • 2 eggs
  • ¾ cup (175 mL) packed brown sugar
  • ¾ cup (175 mL) all purpose flour
  • ½ tsp (2 mL) baking powder
  • 1 package (8 oz/250 g) cream cheese, softened
  • ½ cup (125 mL) granulated sugar
  • 2 eggs
  • 2 tbsp (25 mL) strong brewed coffee or coffee-flavored liqueur
  • 2 tbsp (25 mL) all-purpose flour
  • 1½ cups (375 mL) sour cream
  • 3 tbsp (45 mL) granulated sugar
  • Chocolate-covered almonds or espresso beans (optional)
  • 13- by 9-inch (3 L) baking pan, greased


  1. Preheat oven to 350°F (180°C)

  2. Prepare the base: In a saucepan, over low heat, melt chocolate and butter, stirring until smooth. Add coffee powder and mix well. Set aside to cool slightly.

  3. In a large bowl, beat eggs and brown sugar. Add cooled chocolate mixture and mix well. Blend in flour and baking powder. Spread evenly in prepared pan. Chill for 10 minutes.

  4. Prepare the cheesecake layer: In a medium bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating until incorporated. Stir in coffee until blended. Blend in flour. Spread evenly over base. Bake in preheated oven for 20 minutes or until set.

  5. Prepare the topping: In a small bowl, mix together sour cream and sugar. Spread over warm cheesecake. Bake for 10 minutes. Place pan on a wire rack to cool completely. When cool, cut cake into 6 long strips, then cut strips across on diagonal into diamond shapes. If desired, top each with a chocolate-covered almond or espresso bean.


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