Frozen Mocha Cheesecakes Recipe

Frozen Mocha Cheesecakes Recipe
Frozen Mocha Cheesecakes Recipe photo by Taste of Home
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Frozen Mocha Cheesecakes Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing

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

Nutritional Facts

1/2 each: 383 calories, 18g fat (10g saturated fat), 72mg cholesterol, 239mg sodium, 49g carbohydrate (44g sugars, 1g fiber), 9g protein.

  • 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
  1. 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.
  2. Place pans on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
  3. 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.
  4. Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Frozen Mocha Cheesecakes in Cooking for 2 Summer 2008, p57

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