Frozen Mocha Cheesecakes Recipe

Frozen Mocha Cheesecakes Recipe photo by Taste of Home

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Enjoy multiple desserts in one with Wendy Nuis' decadent, no-bake cheesecake. Turn it into a whole new creation by using different flavored chips or mini chips, replacing the coffee with another flavor stir-in or adding in crushed toffee or peppermints. Be sure you add in only 1 tablespoon to prevent overwhelming your taste buds.

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Frozen Mocha Cheesecakes Recipe

Prep: 20 min. + freezing

Yield: 8 Servings

20 20

Ingredients

1 egg
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon vanilla extract
3 tablespoons butter, melted
FILLING:
2/3 cup milk chocolate chips
4 to 6 teaspoons instant coffee granules
2 teaspoons hot water
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
Whipped cream, optional

Directions

In a small bowl, combine the first five ingredients; stir in butter. Press onto the bottom of four 4-in. springform pans coated with cooking spray.
Place pans on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
In a microwave, melt chips; stir until smooth Cool. In a small bowl, combine coffee granules and water. In a large bowl, beat the cream cheese, milk, chocolate and coffee mixture until smooth. Pour into crusts. Cover and freeze for at least 6 hours or until firm.
Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream if desired. Yield: 8 servings.

Nutritional Facts 1/2 cheesecake (prepared with reduced-fat butter and reduced-fat cream cheese; calculated without whipped cream) equals 383 calories, 18 g fat (10 g saturated fat), 72 mg cholesterol, 239 mg sodium, 49 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Frozen Mocha Cheesecakes in Cooking for 2 Summer 2008, p57