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Dairy
Easy
30 Minutes
Diets 
Recipe by Aliza Feldman and Riki Goldring
My daughter Aliza and her friend Riki teamed up to make this dreamy mocha cheesecake. No oven needed, just creamy mocha-flavored fun! The best part wasn’t even the cheesecake — it was how cute they were making it together.
1 2.29-ounce (65-gram) bag Klik white chocolate coated pretzel sticks
1 2.29-ounce (65-gram) bag Klik milk chocolate coated pretzel sticks
1 cup whipping cream
3 ounces (85 grams) semisweet baking chocolate, such as Geneve
3 teaspoons instant coffee dissolved in 2 tablespoons hot water, divided
2 8-ounce (225-gram) blocks cream cheese, softened
2/3–3/4 cup Gefen Confectioners’ Sugar
1 teaspoon vanilla extract
pinch salt
1 3.5-ounce (100-gram) praline-filled white chocolate bar
1–2 teaspoons oil
Combine both bags of Klik pretzel sticks in a bowl, then divide the mixture in half. Crush one half in the food processor and leave the other half whole.
In the bowl of an electric mixer, beat the whipping cream until stiff peaks form and set aside.
Melt the baking chocolate with one tablespoon dissolved coffee in the microwave, heating it in short bursts until smooth. Allow it to cool slightly.
In the bowl of an electric mixer, beat the cream cheese, confectioners’ sugar, vanilla, salt, and the remaining tablespoon coffee until completely smooth. Add the melted chocolate mixture and beat to fully incorporate. Gently fold in the whipping cream, followed by the crushed Kliks. Divide the mocha cheesecake mixture between the two graham crusts and smooth the tops.
Scatter the whole Klik pretzel sticks over both pies. Melt the Harmony chocolate bar with oil until smooth and drizzle generously over the tops. Refrigerate for at least four hours before serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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