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Frozen Mocha Cheesecakes

 Frozen Mocha Cheesecakes
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.
8 ServingsPrep: 20 min. + freezing


  • 1 egg
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 3 tablespoons butter, melted
  • 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


  • 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

2 of 2

Frozen Mocha Cheesecakes (continued)

Directions (continued)

  • 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.