Cheesecake is probably my favorite dessert to both eat and make. This cheesecake, made with a Dunkin Donuts' Special Edition Chocolate Mocha Pop Tart crust, is hands down the best one I've ever made.  Get ready to make some friends, blow some minds, and eat a ton of chocolate. 

Chocolate Mocha Cheesecake with a Pop Tart Crust

  • Prep Time:30 secs
  • Cook Time:1 hr 10 mins
  • Total Time:1 hr 10 mins 30 secs
  • Servings:10
  • Medium


  • 1 box Dunkin Donuts Chocolate Mocha Pop Tarts
  • 1/2 stick unsalted butter
  • 24 oz cream cheese
  • 2 10 oz bags dark chocolate chips
  • 3 large eggs
  • 1 cup white sugar
  • 1/4 cup flour
  • 1 tbsp instant coffee + 1 tbsp hot water
  • 1 tsp vanilla extract
  • dash cinnamon
milk, mousse, candy, chocolate cake, brownie, fudge, goody, sweet, cake, cream, chocolate
Isabella Martin
  • Step 1

    Pre-heat your oven to 350 ˚F, and set out all of your ingredients to take a nice photo for Snapchat, just in case the final product doesn't turn out so pretty...

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    Isabella Martin
  • Step 2

    Get ready to make the crust by unwrapping all of your Pop Tarts (there should be 8), and melting 1/2 a stick of butter in the microwave.

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    Isabella Martin
  • Step 3

    In a large bowl, crumble up all 8 Pop Tarts. Slowly pour the melted butter over them and mix using your hands (make sure to wash your hands after you lick your fingers!).

    Isabella Martin
  • Step 4

    Grease a 9 or 10 inch springform pan with some butter. Press your Pop Tart mixture into the bottom of the pan, forming a crust. Set aside.

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    Isabella Martin
  • Step 5

    In a new bowl, beat your 24 oz of cream cheese (that's 3 8 oz packages, if you're too lazy to do the math) on medium speed until creamy. Slowly add in your 3 eggs, beating on low speed. Mix until fully combined.

    #SpoonTip: Wash your hands after you add the eggs, unless you enjoy giving your friends salmonella!

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    Isabella Martin
  • Step 6

    Add 1 cup of sugar to your mixture and beat until combined.

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    Isabella Martin
  • Step 7

    Add 1 tsp of vanilla to the cheesecake batter and beat on low, as to avoid splatter. Set the mixture aside.

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    Isabella Martin
  • Step 8

    Now comes the really fun part; using a microwave or a double-boiler, melt 10 oz of chocolate chips (that's 1 bag of chocolate chips). Allow the melted chocolate to cool slightly, and take a break to lick the melted chocolate off the spoon.

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    Isabella Martin
  • Step 9

    Add the melted chocolate to your cheesecake mixture, stirring constantly.

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    Isabella Martin
  • Step 10

    In a small bowl - or a shot glass, if you're feeling extra trashy - heat 1 tbsp of water. Add 1 tbsp of instant coffee to this and stir until combined. Add this mixture, however, grainy, to your cheesecake for a nice mocha twist. It'll really 'elevate' the Pop Tart flavor, trust me.

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    Isabella Martin
  • Step 11

    Spread your cheesecake mixture over the crust and bake at 350 ˚F for 1 hr and 10 minutes, or until the cheesecake is no longer extremely jiggly in the middle.

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    Isabella Martin
  • Step 12

    When it's time, remove the cheesecake from the oven and let it cool at room temperature for at least 3 hours before eating it. Bask in its pure majesty.

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    Isabella Martin
  • Step 13

    If you really want to indulge, you can make a ganache for the cheesecake. To do this, boil 1 cup of whipping cream - take it off the heat once you see bubbles. Pour this cream over another 10 oz bag of chocolate chips and stir until fully combined.

    #SpoonTip: If you have extra cream, you can make whipped cream. Just beat the cream at 'high' until it forms peaks. Add as much sugar as desired.

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    Isabella Martin
  • Step 14

    Pour the ganache over the cheesecake, letting it drip artfully down the sides. Now take another photo for Snapchat, and get ready to EAT!

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    Isabella Martin