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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The Best Frozen Mocha Cheesecake
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
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:
- Amish strawberry shortcake
- Amish snickerdoodle cookies (thin and crispy)
- Amish glazed doughnuts
- Amish cream cheese cookies
- Amish mock pecan pie
- Amish chocolate mousse pie
- Amish chocolate whoopie pies
- Amish fresh strawberry pie
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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