This Mocha Lush recipe is a light, airy and cool dessert that serves up delicious, chocolatey, mocha flavor. This layered dessert recipe has a no-bake option and is creamy and sweet. Have you seen my Coconut Cream Lush and Lemon Lush recipes? They are also great options for Summer dessert recipes and just like this Mocha Lush, they feed a crowd with 12 big slices per recipe.
Mocha Lush
This Mocha Lush dessert is a one-pan dessert recipe and I give a no-bake option for the bottom crust for those hot, Summer days when you do not want to turn on the oven. It looks similar to our chocolate lasagna, but I assure you it tastes different!
Ingredients for Mocha Lush
Bottom Chocolate Graham Cracker Crust Layer (for no-bake crust option):
- 2 (5 ounce) packages of chocolate graham crackers, finely ground using a food processor or manually crushing
- 5-8 tablespoons of unsalted butter, melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option):
- 2 cups all-purpose flour
- 1 cup unsalted butter, melted and cooled
- 1/2 cup finely chopped or food processor processed pecans (great for the mini food processor)
- 1/4 cup granulated white sugar
Cream Cheese Layer
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons fresh squeezed lemon juice
Mocha Pudding Layer:
- 2 (3.4 ounce) packages instant chocolate pudding mix
- 4 cups milk (you can also do 3 1/2, if you want it slightly thicker)
- 2 packets of Starbucks Via (Italian Roast or another dark roast flavor) or 1 teaspoon instant coffee powder
Whipped Topping & Chocolate Morsels Layer
- 1 (8 ounce) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
- 1/4 cup (or more) mini semi-sweet chocolate morsels
- Optional: Sprinkle finely chopped pecans on top (this would go if you chose the bottom pecan crust option
Kitchen Tools for Mocha Lush
Here is a helpful list of kitchen tools for making this Mocha Lush.
- 9-inch x 13-inch baking pan
- Food processor
- large mixing bowls
- Measuring cups
- Wet measure
- baking spatula
- whisk
- offset spatula
- Spatula for serving
I use mini semi-sweet chocolate morsels because they are easier to bite on the Mocha Lush than the larger size.
This Mocha Lush recipe is great for any Spring/Summer holiday like Mother’s Day, Memorial Day, Independence Day, Father’s Day or Labor Day – likewise any BBQ or potluck gathering.
The instant coffee powder adds an extra flavor boost to the chocolate. Enjoy a slice of this Mocha Lush with a tall glass of milk or a mug of coffee.
Who can resist a slice of this luscious Mocha Lush?
I know you will love this Mocha Lush recipe!
Check out more one-pan desserts for your next BBQ or gathering below!
- Pineapple Dream Dessert
- Boston Cream Poke Cake
- No Bake Chocolate Eclair Cake
- Strawberry Icebox Cake
- Pistachio Lush
- Cherry Lush
Mocha Lush
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Bottom Chocolate Graham Cracker Crust Layer (for no bake crust option):
- 10 ounces chocolate graham crackers, finely ground using a food processor or manually crushing 2 5-ounce packages
- 5-8 tablespoons unsalted butter melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option):
- 2 cups all-purpose flour
- 1 cup unsalted butter melted and cooled
- ½ cup finely chopped or food processor processed pecans
- ¼ cup granulated white sugar
Cream Cheese Layer:
- 16 ounces cream cheese softened to room temperature
- 1 cup granulated white sugar
- 2 tablespoons fresh squeezed lemon juice
Mocha Pudding Layer:
- 6.8 ounces instant chocolate pudding 2 3.4-ounce packages
- 4 cups milk you can also do 3 1/2, if you want it slightly thicker
- 1 teaspoon instant coffee powder or 2 packets of Starbucks Via
Whipped Topping & Chocolate Morsels Layer:
- 8 ounces Cool Whip
- ¼ cup mini semi sweet chocolate morsels
- Optional: Sprinkle finely chopped pecans on top (this would go if you chose the bottom pecan crust option
Before You Begin
Instructions
- Bottom Chocolate Graham Cracker Crust (for a no bake crust option): In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
- Bottom Pecan Crust Layer (for traditional lush baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
- Cream Cheese Layer(2nd layer): Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
- Mocha Pudding Layer: In a large mixing bowl, dissolve 2 packets of Starbucks Italian Roast (or 1 teaspoon other instant coffee) into milk. Whisk coffee-milk mixture and instant coconut cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
- Whipped Topping & Mini Semi Sweet Chocolate Morsels Layer: Spread thawed whipped topping on top of the mocha pudding layer. Optionally, you can freeze the Mocha Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!
Nutrition
This post originally appeared here on June 12, 2016.
Amanda Davis
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Michelle says
I’m wondering what I could do to improve the baked crust. Mine turned out very hard, really too firm to be enjoyable. I prepared it just as directed. Maybe it was my butter? I’m wondering if the crust would have had a nicer, crumbly texture if I had used margarine instead.
Amanda Formaro says
Sometimes packing the crumb mixture in too tight can cause it too be hard like that. Also, make sure the butter and crumbs are measured accurately, as that can change the consistency as well.
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Melody says
I made this for a Family Gathering, I made a few changes to make it Keto Friendly. I Changed the Crust to Pecan Almond Flour Crust & changed the Sugar to Swerve & used Hershey’s Instant Choc Pudding,
It was quite the Hit!! only had 2 pieces left out of a 9 x 13 pan. Thank you for Sharing.
Amanda Formaro says
Oh that’s awesome to know! I love to try low carb recipes, will definitely give that a try. Can you share your crust recipe?