Frozen Mocha Cheesecake Recipe

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This dessert is oh-so-rich and handy to have in the freezer for unexpected company (like we had last night!). I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then!
TOTAL TIME: Prep: 20 min. + freezing
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 12-16 servings


  • CRUST:
  • 1-1/2 cups chocolate wafer crumbs
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup chocolate syrup
  • 1 tablespoon instant coffee granules
  • 1 teaspoon hot water
  • 1 cup whipped cream


  1. Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside.
  2. For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours. Yield: 12-16 servings.
Originally published as Frozen Mocha Cheesecake in Grandma's Great Desserts Cookbook 1992, p30

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Limepeppers User ID: 8840025 247280
Reviewed Apr. 19, 2016

"Great dessert to have in freezer. First time I made it found too rich. Second time I served smaller portions dabbed with a generous spoon Of cool whip topped with a raspberry and arranged about 6 raspberries around plate, there wasn't a crumb left. The secret is small servings this receipe will easily serve 14-16."

BECK'S User ID: 5809762 46156
Reviewed Mar. 16, 2011

"I have made the recipe for company lots. I cut the servings small, and some have 2 to 3 servings each. Even the little kids love this. I may have 1 or 2 servings left. But not very offen."

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