Makeover Frozen Mocha Cheesecake Loaf Recipe
Makeover Frozen Mocha Cheesecake Loaf Recipe photo by Taste of Home
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Makeover Frozen Mocha Cheesecake Loaf Recipe

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No one would ever suspect that Makeover Frozen Mocha Cheesecake Loaf has 60% less fat and 129 fewer calories than the original. In addition, this version of the frosty treat has 72% less cholesterol.
TOTAL TIME: Prep: 30 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 12 servings


  • 1-1/2 cups reduced-fat Oreo cookie crumbs
  • 4-1/2 teaspoons butter, melted
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 4 cups reduced-fat whipped topping
  • 7 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/2 cup chocolate syrup

Nutritional Facts

1 slice: 299 calories, 10g fat (7g saturated fat), 19mg cholesterol, 219mg sodium, 45g carbohydrate (37g sugars, 1g fiber), 6g protein.


  1. Line a 9-in. x 5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 in. up the sides of prepared pan.
  2. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.
  3. Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices. Yield: 12 servings.
Originally published as Makeover Frozen Mocha Cheesecake Loaf in Light & Tasty August/September 2005, p8

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Love2Experiment User ID: 5719731 139795
Reviewed Jul. 19, 2013

"Very, very good. You WILL want seconds!"

sarahnewman User ID: 1097191 134627
Reviewed Dec. 20, 2012

"FANTASTIC! I love that I can make it ahead of time, too, and keep it in the freezer until I serve it. I don't always have instant coffee on-hand, so sometimes I brew REALLY strong coffee and use a bit of that. Even without much of the coffee flavor, this is fantastic!"

DCHeilman User ID: 6136732 58940
Reviewed Dec. 30, 2011

"I too used less instant coffee. Next time I may reduce amount a little further for just a "hint" of mocha flavor."

aleash25 User ID: 4932260 103878
Reviewed Sep. 9, 2011

"I make this when Im sure I have company to share it with, because I cant be trusted with it alone, haha. It's a wonderful dessert, not too hard to make and is quite impressive. The flavors and texture is devine. Im making it again tonight for a get together."

PamZorn User ID: 2870340 139794
Reviewed Jun. 21, 2010

"This dessert is amazing!

I used peanut butter oreos for the crust instead of regular ones, and it made a noticeable difference - it's even more delicious now! I also used about 2/3 the amount of coffee it calls for.
I will definitely make this again!"

jacee23 User ID: 1279488 106107
Reviewed Oct. 31, 2008

"This is was the best dessert I have ever fixed. It was fantastic."

Sarah7180 User ID: 2530696 139791
Reviewed May. 16, 2008

"This is awesome! I served it for a Mother's Day brunch and everyone raved!"

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