Impossible Mocha-Fudge Cheesecake

READY IN: 55mins
Recipe by Katrina

This is easy, quick and yummy.....the use of bisquick makes this recipe oh-so-easy!

Top Review by Roxygirl in Colorado

I am a big fan of the original flavor cheesecake (have it posted! Recipe #115442), so I knew I'd love this. I used all instant coffee (4 tbs. prepared coffee, since I didn't have liquor). I left the topping off. You could really taste the "mocha" flavor. I topped with a dollop of Cool Whip. This "hit" the spot. Thanks Katrina- Roxygirl

Ingredients Nutrition


  1. Heat oven to 350ºF.
  2. Grease pie plate, 9x1 1/2 inches.
  3. Mix coffee and liqueur until coffee is dissolved.
  4. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently.
  5. Pour into pie plate.
  6. Bake about 35 minutes or until center is firm and puffed.
  7. Cool 5 minutes (cheesecake top will be cracked).
  8. Carefully spread Chocolate Topping over cheesecake.
  9. Refrigerate at least 3 hours before serving.
  10. Cover and refrigerate any remaining cheesecake.
  11. Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
  12. Stir in sour cream and vanilla.

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