Rich, creamy frozen mocha dessert.
I’ve never aspired to be a gourmet cook. Usually the recipes I reach for are ones that have “easy” in the title.
My little family puts up with a rotation of simple meals without complaint. What a bunch of troopers they are!
But when I was planning the menu for our week of company, I came across an old recipe tucked into my recipe box and I dug it out to try again.
It was delicious!
In fact, I have it from two young women that it tastes almost like something they sampled on their trip to Italy. Oh my. They don’t know how that made my day.
Maybe I could be a gourmet cook after all ….
Frozen Mocha Cheesecake Dessert
This frozen cheesecake is smooth, creamy, and easy to make. Plus, it combines three of my favorite foods – coffee, chocolate and cream cheese. Life can’t get much better.
However, I will warn those of you who try to make three of these at one time …. like I did. Be careful when using your Bosch mixer for three recipes. I think I overfilled mine and it had a funny squeak for a while after that. So I’d recommend only doing two recipes of this in your Bosch at one time.
One more fun tidbit about this awesome cheesecake: it requires no baking! Just mix it up, slap it in a pan and throw it in the freezer. Sounds rather violent, doesn’t it? Usually I am ready to head out to my garden by the “slap it in a pan” point.
One sidenote: you can put this in either a 9×13 pan or a springform pan if you want the normal cheesecake shape. Either way, it tastes the same – very elegant, rich, and creamy!
Frozen Mocha Cheesecake Dessert
Ingredients
- 2 1/2 cups crushed Oreos
- 1/4 cup melted butter
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon instant coffee
- 2 tablespoons hot water
- 16 ounces cream cheese softened
- 7 ounces sweetened condensed milk
- 1/2 cup chocolate syrup
- 12 ounces whipped topping
Instructions
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Mix together oreos, butter and pecans. Pat into 9 x 13 pan, reserving a few crumbs for the top.
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Dissolve instant coffee in hot water. Set aside.
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Whip cream cheese until smooth. Add coffee mixture, condensed milk and chocolate syrup. Mix well. Fold in whipped topping.
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Pour mixture over crust. Sprinkle with reserved crumbs.
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Freeze.
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Remove from freezer 20 minutes before serving.
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Joanna says
This is very delicious!! My son (who turned 13 in June) has requested this for his birthday cake the past two years. 🙂
Kendra says
I also have a son who requests cheesecake for his birthday instead of a regular cake! In fact,his birthday is tomorrow …..
Mary says
It’s really good!! Also do u put it in the refrigerator after taking it out of the freezer to serve or back in the freezer???
Kendra says
I usually let it thaw enough on the counter until we can serve it, then after serving, put it back in the freezer until we eat the leftovers!
Jess M says
How long can you keep it in the freezer?
Kendra says
Probably a month!
Karie says
I’m thinking about trying this and hopefully you will see this. What flavor of coffee did you use or what brand.
Kendra says
Hi Karie! I basically use whatever I have on hand. In my pantry are both Folgers and Western Family instant coffee. I also have an instant espresso, if you want it even stronger coffee.
Anthony Bibbo Jr says
How long will they last in the freezer
Kendra says
A few months.