Impossible Mocha-Fudge Cheesecake

Total Time
Prep 15 mins
Cook 40 mins

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

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.
Most Helpful

I am a big fan of the original flavor cheesecake (have it posted! Easy Bisquick Cheesecake Squares (Crustless)), 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

Roxygirl in Colorado February 12, 2009

I really liked the taste of this cheesecake. It works very well and is so easy to put together. As a note - I used chocolate chips instead of semi-sweet baking chocolate and put them in the microwave for 45 seconds at high. They still held their shape until I stirred them . It was a quick & easy way to melt the chocolate.

Mysterygirl January 05, 2004