Frozen Mocha Cheesecake Recipes

TASTE OF HOME MAKEOVER FROZEN CHEESECAKE LOAF

Steps:

• Line the inside of a 9x5-in. loaf pan with heavy-duty foil.
• Mix together the cookie crumbs and butter and press firmly onto the bottom and a half inch up the sides of the loaf pan. Set aside while you make the filling.
• In a large bowl, beat cream cheese until light and fluffy. Add condensed milk and vanilla and mix well. Fold in all of the whipped topping. Spoon about half of the mixture into another bowl and set aside.
• Dissolve coffee granules in hot water, then fold into the first bowl of cream cheese mixture. Fold in chocolate syrup.
• Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat. Pan will be full. Freeze uncovered just until set, then cover and freeze for at least 6 hours or overnight. I recommend overnight.
• To serve, carefully loosen foil from sides of pan and lift out. Cut into slices, then plate and serve immediately.

FROZEN MOCHA CHEESECAKE

Steps:

• For crust: Melt butter in medium saucepan over medium heat. Stir in crumbs, sugar and cocoa.
• Reserve 1/2 cup. Press remaining crumbs into ungreased 9 inch springform pan, bottom and sides. (I use my 8x8 Pyrex dish and just put the crumbs on the bottom.).
• For filling: Beat cheese until fluffy.
• Beat in milk and syrup.
• Dissolve coffee in water; add to cheese mixture.
• In a separate bowl, beat cream until stiff. Fold into cheese batter.
• Pour into prepared pan and scatter reserved crumbs over top.
• Freeze at least 8 hours before serving.

FROZEN MOCHA CHEESECAKE (1983)

Steps:

• In small bowl, combine crumbs, sugar and margarine.
• In buttered 9-inch springform pan or 13- by 9-inch baking dish, pat crumbs firmly on bottom and up sides of pan.
• Chill.
• In large mixer bowl, beat cheese until fluffy; add Eagle Brand and chocolate syrup.
• In small bowl, dissolve coffee in water; add to Eagle Brand mixture.
• Mix well.
• Fold in whipped cream.
• Pour into prepared pan.
• Cover.
• Freeze 6 hours or until firm.
• Garnish with additional chocolate crumbs if desired. Return leftovers to freezer.

FROZEN MOCHA CHEESECAKE DESSERT

Steps:

• Mix together oreos, butter and pecans. Pat into 9 x 13 pan, reserving a few crumbs for the top.
• Dissolve instant coffee in hot water. Set aside.
• Whip cream cheese until smooth. Add coffee mixture, condensed milk and chocolate syrup. Mix well. Fold in whipped topping.
• Pour mixture over crust. Sprinkle with reserved crumbs.
• Freeze.
• Remove from freezer 20 minutes before serving.

MOCHA LATTE KETO COFFEE CHEESECAKE BITES

Steps:

• Line an 8×8 inch baking pan with parchment paper.
• To make the crust, cream the butter and sweetener in a bowl.
• Add the coconut, cocoa powder and almond flour and beat to combine.
• Transfer the dough into prepared pan and spread into an even layer.
• Refrigerate for minimum 30 minutes.
• Add the hot coffee and gelatin to a glass and stir to dissolve the gelatin.
• Set aside and allow to cool to room temperature.
• In a bowl beat the cream cheese and sweetener.
• Add the coffee mixture and beat to combine.
• Add the heavy cream and beat on high until mixture looks whipped and thickened.
• Pour over the crust and refrigerate overnight or until set.
• Remove from the fridge and drizzle with melted chocolate.
• Refrigerate until ready to serve.

FROZEN MOCHA CHEESECAKE

Steps:

• Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.

KETO FROZEN CHEESECAKE

Steps:

• In a bowl, mix together the almond flour, nutmeg and cinnamon. Add in the butter and mix thoroughly. The almond flour will look darker and stick together easily if you press together. Put the almond flour mix into a spring form pan. Press it down flat over the bottom of the pan. In another mixing bowl, whip your heavy cream until there's soft peaks (when you pull out the mixer, it should leave a peak where the top will fall back into the mix) Add in the cream cheese, sweetener and vanilla. Mix again with a stand or hand mixer. Once its all blended together, pour the mix into the pan, on top of the almond flour mix. Spread it around evenly. You're done! Freeze for at least 4 hours.

SUGAR FREE MOCHA CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan.
• In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top.
• Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve.

FROZEN MOCHA CHEESECAKE

Steps:

• Crust: In a small bowl, combine cookie crumbs, sugar & butter. Mix well. Press mixture in a 9in. spring-form or a 13x9 inch pan. Pat evenly to cover all sides and bottom. Place in freezer.
• Filling: In a large bowl, beat cream cheese until fluffy. Add milk & chocolate syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to cream cheese mixture & stir well. Fold in whipped cream. Pour filling into chilled pan. Cover & freeze for 6 hours. Sprinkle with additional cookie crumbs.

MINI MOCHA CHEESECAKES

Steps:

• Spray the inside of each cheesecake well with non-stick cooking spray. Preheat oven to 350*F. Make the crust. Melt the butter, then crush the cookies in food processor or plastic bag. Combine cookie crumbs with melted butter and mix well. Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs using a shot glass or glass spice bottle. Bake crust for 10 minutes in preheated oven. Reduce the oven temperature to 250 F. Make the filling. Using an electric mixer, blend cream cheese until very smooth. Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat, scraping down the sides of the bowl as needed. Melt chocolate and blend into cheese mixture. Add Kahlua and beat an additional 30 seconds or so. Spoon the cheesecake filling into a piping bag or a ziploc bag with one corner snipped off. Fill each well of the cheesecake pan until almost full. If there is extra filling, you can bake it in a small ramekin for a little "tester" Place cheesecake pan in the 250*F oven and bake cheesecakes until the filling is set, 22-25 minutes. Place the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan. Once cool, carefully remove the cheesecakes from the pan (pressing up on the removable bottom of each well). Keep the cheesecakes in the fridge until ready to serve. Garnish with whipped cream, a chocolate covered espresso bean and a sprinkle of cocoa powder.

FROZEN MOCHA CHEESECAKE

Steps:

• In a small bowl combine crumbs, sugar, and butter. Pat crumbs firmly on bottom and up sides of a 9 inch springform pan. Alternately, use a 13 X 9 inch baking dish. Chill. In a large bowl beat cream cheese until fluffy; add Eagle Brand milk and hotfudge sauce. In a small bowl dissolve coffee in water; add to Eagle Brand mixture. Fold in Cool Whip. Pour into prepared pan. Cover and freeze 6 hours or until firm. Garnish with additional chocolate crumbs if desired. Return leftovers to freezer.

FROZEN MOCHA CHEESECAKE

Steps:

• In small bowl, combine crumbs, sugar and butter. In buttered 9-inch springform pan, pat crumbs firmly on bottom and up the sides of pan. Chill. In large mixer bowl, beat cheese until fluffy; add condensed mild and chocolate syrup. In small bowl, dissolve coffee in water and add to cream cheese mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover and freeze 6 hours. Garnish with additional chocolate crumbs if desired.