Frozen Mocha Cheesecake
Indulge in the perfect blend of rich chocolate and bold coffee flavors with this Frozen Mocha Cheesecake—a no-bake dessert that's as effortless as it is impressive. Featuring a crunchy chocolate cookie crust and a luxurious mocha-infused filling made with cream cheese, melted semisweet chocolate, and a hint of instant coffee, this cheesecake is frosty, creamy, and irresistibly decadent. The whipped cream folded into the filling adds an airy texture, while the freezer does all the hard work, making it a foolproof treat for any occasion. Garnish with a dusting of cocoa powder or chocolate shavings to elevate this frozen masterpiece. With just 25 minutes of preparation and a little patience for freezing, this make-ahead dessert is the ultimate showstopper for coffee and chocolate lovers alike!
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Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 5 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1.5 cups Heavy whipping cream
- 1 cup Semisweet chocolate chips, melted and slightly cooled
- 2 tablespoons Instant coffee granules
- 1 teaspoon Vanilla extract
- 1 tablespoon Cocoa powder (for garnish, optional)
- 0 for garnish Whipped cream or chocolate shavings (optional)
Directions
Step 1
Prepare the crust: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse until well combined.
Step 2
Press the cookie mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to compact the crust and create an even layer. Place the pan in the freezer to set while you prepare the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
Step 4
In a separate small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water. Add the coffee mixture, melted chocolate, and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Step 5
In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate-cream cheese mixture until smooth and well combined. Avoid overmixing to maintain a light texture.
Step 6
Remove the crust from the freezer and pour the cheesecake mixture evenly over the crust. Smooth the top with a spatula to create an even surface.
Step 7
Cover the pan with plastic wrap or aluminum foil and freeze for at least 6 hours or overnight, until firm.
Step 8
Before serving, remove the cheesecake from the freezer and let it sit at room temperature for about 10 minutes to make slicing easier.
Step 9
Carefully release the springform pan and transfer the cheesecake to a serving plate. Garnish with a dusting of cocoa powder, whipped cream, or chocolate shavings if desired.
Step 10
Slice and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
| Serving size | (1626.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6530.8 |
| Total Fat 459.9g | 0% |
| Saturated Fat 263.1g | 0% |
| Cholesterol 1027.2mg | 0% |
| Sodium 2733.1mg | 0% |
| Total Carbohydrate 556.4g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 422.6g | |
| Protein 55.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 747.4mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 2217.2mg | 0% |
Source of Calories