The Best Frozen Mocha Cheesecake

This week is all about the coffee, it’s hot here in Pennsylvania and I’m in the mood for something cold and caffeinated. Earlier this week we had Caramel Iced Coffee Concentrate from my Mom’s collection of recipes. Now, to finish off the week I’m sharing another one of my childhood favorites: Frozen Mocha Cheesecake. This dessert is so good that whenever my Mom or I take this dessert to a potluck, the dish gets scraped clean! The crunchy chocolate graham cracker crust is topped with a creamy mocha cheesecake filling, then finished off with whipped topping and more crushed graham crackers. My favorite part about this dessert (after the taste and texture, of course) is that it is meant to be frozen and can be prepped several days ahead of time (perfect for a busy mom like myself).

If you would love to try more of my Mennonite and Amish childhood favorites, be sure to scroll below the recipe card to see the list I have compiled for you.

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Frozen mocha cheesecake

The Best Frozen Mocha Cheesecake

marilynpeight
This creamy frozen mocha dessert is always a crowd winner! Perfect for pot-lucks, special dinners or even just a treat for you and yours to enjoy during the hot summer months.
5 from 1 vote
Prep Time 20 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 13 by 9 inch baking dish (linked below)
  • Mixing bowls (linked below)
  • Hand held mixer (linked below)
  • Spatula (linked below)

Ingredients
  

For the chocolate graham cracker base:

  • 1 3/4 cups crushed chocolate graham crackers or mini graham bears *see note
  • 1/4 cup granulated sugar
  • 6 tablespoons melted butter

For the mocha cheesecake filling:

  • 12 oz. cream cheese softened
  • 14 oz. sweetened condensed milk
  • 1/2 cup Hershey's chocolate syrup (not ice cream topping)
  • 1 1/2 tablespoons instant coffee dissolved in 1 tbsp. hot water *see note
  • 16 oz. cool whip/whipped topping divided

Topping:

  • Additional crushed chocolate graham crackers optional

Instructions
 

Preheat oven to 375:

  • Combine the crushed chocolate graham crackers with melted butter and sugar, then press into the bottom of a 13 by 9 inch baking dish. Bake the graham cracker base for 5-7 minutes until set, but not hardened. Allow to cool completely.
  • Using a hand mixer, mix the softened cream cheese (be sure to use softened cream cheese to help eliminate lumps), sweetened condensed milk, chocolate syrup and instant coffee mixture until lump free and smooth (this can take 5-10 minutes of mixing). Fold 8 oz. of whipped topping into the cheesecake mixture.
  • Pour the cheesecake mixture onto the cooled graham cracker crust and spread evenly with a spatula. Chill for 30 minutes to allow the filling to set a little, then spread the remaining 8 ounces of cool whip over top. Sprinkle additional crushed graham crackers over the whipped topping, then freeze the mocha cheesecake for several hours (or overnight) before serving. Enjoy!
    Storage notes and more below.

Notes

I use chocolate mini bear grahams from Aldi’s for the crushed graham cracker base. The original recipe calls for crushed chocolate graham crackers, but those can be hard to find. Feel free to use any chocolate graham cookies or even crushed Oreos for the base of this mocha cheesecake. If using an Oreo base, be sure to check my notes below before making the base. 
For a more mild coffee flavor, the amount of instant coffee can be reduced to 1 tablespoon or less. 
Additional notes and step by step photos below. 
Keyword Frozen dessert, mocha cheesecake, frozen mocha cheesecake, cool whip, crushed chocolate graham cracker
Tried this recipe?Let us know how it was!

Equipment needed for this Frozen Mocha Cheesecake:

  • 13 by 9 inch baking dish A 13 by 9 inch baking dish is needed for the amount of frozen mocha cheesecake this recipe produces.
  • Mixing bowls You will need several mixing bowls for this dessert. I like to use a smaller mixing bowl for combining the chocolate graham cracker crust ingredients and a medium sized bowl for mixing the mocha cheesecake filling.
  • Hand held mixer A hand held mixer is needed for mixing the mocha cheesecake filling until it reaches its creamy perfection.
  • Spatula A spatula is useful for folding cool whip into the mocha cheesecake filling and for spreading the filling onto the chocolate graham cracker crust.

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Ingredients needed for this Frozen Mocha Cheesecake Dessert: Cream cheese, crushed chocolate graham crackers, butter, chocolate syrup, granulated sugar, whipped topping/cool whip, instant coffee (water not shown) and sweetened condensed milk.

Can crushed Oreos be used for the base instead of crushed graham crackers?

Yes, you can use an Oreo crust for this mocha cheesecake if you prefer. For an Oreo cookie base, you will not need to add additional sugar because of the sweet filling in the Oreos. Less butter will also be needed because of the wet filling in the Oreos. For 2 cups of crushed Oreos, you will only need 5 tablespoons of melted butter. Bake at the same temperature and times as the chocolate graham cracker crust.

Step 1: Combine the crushed chocolate graham crackers with melted butter and sugar, then press into the bottom of a 13 by 9 inch baking dish. Bake the graham cracker base for 5-7 minutes until set, but not hardened. Allow to cool completely.

What happens if the base is overbaked?

If the chocolate graham cracker base is overbaked it will harden too much and become difficult to remove from the pan once you are ready to serve the dessert. I prefer to bake mine for no longer than 5-7 minutes, but this can vary with different oven temperatures. Once the base looks/feels set and is no longer as crumbly or loose, it is ready to remove from the oven.

Step 2: Using a hand mixer, mix the softened cream cheese (be sure to use softened cream cheese to help eliminate lumps), sweetened condensed milk, chocolate syrup and instant coffee mixture until lump free and smooth (this can take 5-10 minutes of mixing). Fold 8 oz. of whipped topping into the cheesecake mixture.

Step 3: Pour the cheesecake mixture onto the cooled graham cracker crust and spread evenly with a spatula. Chill for 30 minutes to allow the filling to set a little, then spread the remaining 8 ounces of cool whip over top. Sprinkle additional crushed graham crackers over the whipped topping.

Step 3 continued: Freeze the mocha cheesecake for several hours or overnight before serving. Enjoy!

Additional Amish and Mennonite dessert recipes you may enjoy:

Storage notes for this Frozen Mocha Cheesecake:

This mocha cheesecake is meant to stay frozen as it is a frozen dessert. This dessert keeps well in the freezer for several weeks. For maximum freshness, I would recommend serving the mocha cheesecake before it reaches 3-4 weeks in the freezer.

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