This 6-inch mocha cheesecake has become my go-to small-batch dessert for celebrations and quiet weekends alike. I first adapted this combination one rainy afternoon when I wanted something rich and chocolatey but didn't need a full-size cake crowd. The result was a compact, intensely flavored cheesecake that delivers a deep coffee lift from coffee extract, a silky chocolate swirl from melted semisweet chips, and a crisp Oreo crust that gives every bite satisfying contrast. It’s the kind of dessert that makes people pause, take a deliberate bite, and say, "This is really something."

I love making this when we host dinner for close friends or when I want a special finish to a cozy meal at home. The texture is dense yet creamy; the center jiggles just enough when done properly, then firms up into a velvety slice after chilling. The aroma of cocoa and coffee while baking fills the kitchen with nostalgia—like a favorite café condensed into one small cake. Because it’s a 6-inch springform, it’s easy to transport, elegant to plate, and forgiving to portion for anywhere from two generous slices to six petite ones.

Ingredients

• Crust: 1 1/2 cups Oreo cookie crumbs (about 14–16 cookies) and 4 tablespoons unsalted butter, melted. I prefer regular Oreos for the sweetness balance; grind them in a food processor for uniform crumbs. The butter binds the crumbs and crisps the edge when baked briefly.
• Filling: 16 ounces cream cheese at room temperature, 1/3 cup granulated sugar, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 1 teaspoon coffee extract (or strong espresso concentrate), 1/4 teaspoon kosher salt, 1 large egg at room temperature, and 2 ounces semisweet chocolate chips, melted and cooled slightly. Room-temperature dairy and egg will blend smoothly for a lump-free texture.
• Garnish: 1/2 cup heavy cream, 2 tablespoons powdered sugar, 1 tablespoon unsweetened cocoa powder, and 8 chocolate-covered espresso beans for a crunchy, bitter-sweet accent. Whip the cream just before serving for the freshest look and texture.

Instructions

Prepare and line the pan: Preheat the oven to 350°F. Wrap the bottom of a 6-inch springform pan with two layers of foil to prevent leaks; this is especially important if you tent with foil for a water bath. Lightly grease the pan sides so the crust and cake release cleanly. Make the crust: Combine 1 1/2 cups Oreo crumbs and 4 tablespoons melted unsalted butter in a bowl. Press the mixture firmly into the bottom and about 1/2 inch up the sides of the springform pan using the back of a measuring cup for an even, compact layer. You can bake the crust for 5 minutes to set it, but this recipe works well without prebaking because the filling bakes long enough to firm the base. Beat the cream cheese: In a stand mixer fitted with the paddle attachment, beat 16 ounces room-temperature cream cheese on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl to avoid lumps; smoothness here equals a silky final texture. Add sugar, cocoa, and extracts: With the mixer on low, add 1/3 cup sugar and 1 teaspoon cocoa powder and mix until fully incorporated. Add 1/2 teaspoon vanilla extract, 1 teaspoon coffee extract, and 1/4 teaspoon kosher salt. These small flavor elements brighten the filling; taste an uncooked spoonful of batter if you want to tweak coffee intensity (don’t eat raw egg later). Incorporate the egg: Add 1 large egg at room temperature and beat until blended, about 30–60 seconds. Overbeating once the egg is added can incorporate too much air and cause cracking, so blend just until uniform. Fold in melted chocolate: Pour in 2 ounces melted semisweet chocolate chips (cooled slightly) and mix on low until evenly distributed. The melted chocolate deepens the mocha profile and adds a satin sheen to the filling. Bake: Pour the batter into the prepared pan and smooth the top. Bake at 350°F for 30 minutes. If the center is very liquid, continue baking in 5-minute increments until the center just barely jiggles when the pan is gently shaken—this usually takes up to 35 minutes total. Avoid overbaking to keep the interior creamy. Cool and chill: Let the cheesecake cool on a wire rack to room temperature, then chill in the refrigerator for at least 4 hours or overnight to set fully and develop flavor. Whip the garnish and serve: Just before serving, whip 1/2 cup heavy cream to soft peaks, add 2 tablespoons powdered sugar and 1 tablespoon cocoa powder, and whip to stiff peaks. Pipe or dollop the whipped cocoa cream around the edge, top with 8 chocolate-covered espresso beans, slice cleanly with a hot, dry knife, and serve.

Storage Tips

Store the cheesecake covered in the refrigerator for up to 3 days; I recommend an airtight cake keeper or a large container with a tight lid to prevent absorption of other fridge odors. If you need longer storage, freeze whole or in slices: wrap each slice tightly in plastic wrap, then foil, and freeze up to one month. To serve from frozen, thaw overnight in the fridge for best texture. For quick reheating, room temperature for 20–30 minutes restores creaminess, but avoid warming in a microwave which can change texture.

Ingredient Substitutions

If you want a gluten-free base, use gluten-free chocolate sandwich cookies or make a nut-based crust (almond meal + 3 tablespoons melted butter). For a lower-sugar profile, swap the granulated sugar for an equal amount of a baking-oriented sugar substitute and use dark chocolate chips with higher cacao percentage. If you prefer less coffee flavor, reduce coffee extract to 1/2 teaspoon or replace it with strong espresso for a more authentic roast note. Note that swapping major components will alter texture and flavor balance, so adjust sweetness or cocoa accordingly.

Serving Suggestions

Serve slices with a small espresso or an Americano to mirror the mocha flavor. Garnish each plate with a dusting of cocoa and a few chocolate shavings or extra espresso beans for contrast. For celebrations, top with a few edible gold flakes or dark cherry compote. Small scoops of coffee or vanilla gelato pair beautifully, especially during warm months, while lightly toasted nuts add texture for fall gatherings.

Cultural Background

The pairing of coffee and chocolate is classic in many Western confection traditions—mocha flavor profiles nod to 19th-century coffee houses where coffee and chocolate were enjoyed together. Cheesecake itself stretches back to ancient Greece and has been reinvented globally; this small version blends American baking sensibilities (Oreo crust) with a café-style mocha profile for a contemporary homage to those tastes.

Seasonal Adaptations

In colder months, add a pinch of cinnamon and replace the espresso beans garnish with candied orange zest for a festive twist. In summer, skip the whipped cocoa cream and use lightly sweetened whipped cream with a scattering of fresh raspberries to brighten the palate. For holidays, brush the crust with a thin layer of coffee-infused melted chocolate to create a glossy finish for added visual drama.

Meal Prep Tips

Make the crust and filling in the evening and bake the next morning to fit a tight schedule. Chill overnight so you can concentrate on plating the day of serving. If you need individual portions for a potluck, bake in a muffin tin lined with liners using the same proportions and reduce baking time to 18–22 minutes, rotating halfway through.

Finally, enjoy the ritual—there is something quietly satisfying about making a small cake that is thoughtfully proportioned and intensely flavorful. Share it, savor it, and make it your own with small tweaks to the coffee and chocolate balance.