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Frozen Mocha Cheesecake Recipe

This dessert is oh so rich and handy to have in the freezer for unexpected company. 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! —Sharon Marskamp, St. George, Ontario
TOTAL TIME: Prep: 20 min. + freezing YIELD:12-16 servings


  • CRUST:
  • 1-1/2 cups chocolate wafer crumbs
  • 2 tablespoons sugar
  • 1/3 cup butter or margarine, 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. For filling, beat cream cheese in a large mixing bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to mixing bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours. Yield: 12-16 servings.

Reviews for Frozen Mocha Cheesecake

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Reviewed Jul. 10, 2017

"The best!! I mix approx 2 tsp coffee liquor with the hot water & instant coffee as well as in the whipped topping. You can't taste it but it brings out the coffee taste. I don't make a the crust, I just sprinkle just enuf Oreo cookie crumbs on the bottom to cover. I make this in individual servings. 80 grams makes 24 desserts."

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."

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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