Mocha Cheesecake

Mocha Cheesecake

If you want a  tasty chocolate dessert that requires no baking, this one just might do it for you. Rather than being baked, this cheesecake is frozen. It also pairs chocolate with coffee- a classic combination. This is a fun dessert when you don’t have a lot of prep time. You do need to allow time to freeze it, but you can make it days ahead, then just take it out when you are ready to serve. I often make this cheesecake in hot weather, but to be honest, I’d eat this one during a blizzard.



Mocha Cheesecake

1 ¼ c. chocolate cookie crumbs, you can use chocolate graham crackers

¼ c. sugar

¼ c. butter, softened

8 oz. cream cheese

1 (14oz.) can sweetened condensed milk

2/3 c. chocolate syrup

2 T. instant coffee crystals or espresso powder

1 t. hot water

1 c. whipping cream, whipped


Combine crumbs, sugar and butter and press into 9-inch springform pan. Chill. Beat cheese until fluffy and beat in milk. Stir in syrup and dissolve coffee in water. Add to cheese mixture and fold in whipped cream. Pour into prepared crust and freeze until solid, at least 6 hours. Garnish with additional cookie crumbs if you like or with shaved chocolate. Keep leftovers frozen and use within a week or two for best flavor.

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