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You are here: Home / Desserts / Icebox Desserts / Taste of Home Makeover Frozen Cheesecake Loaf

Taste of Home Makeover Frozen Cheesecake Loaf

Last updated on November 6, 2019 By Anna 1 Comment

If you are in the mood to bake, then this is not your recipe.  No, this is a one of those throw-together freezer desserts made with a bunch of convenience items.  In this case, that means Oreos, condensed milk, Cool Whip, and instant coffee.  Still with me?  If so, then you will probably love Frozen Mocha Cheesecake Loaf from Taste of Home. Not only is it very tasty, but it comes in two versions — regular and “makeover” which is lighter.

Frozen Mocha Cheesecake Loaf

Mine’s kind of a combination of the two recipes because I didn’t want to buy reduced fat Oreos and fat free condensed milk. I also used full fat cream cheese because that’s what I had, but I’m sure reduced fat would have been perfect. I did use reduced fat whipped topping and it worked quite nicely, as did decaf coffee. Back in the eighties Weight Watchers used to make these individual frozen desserts. One variety was a low calorie Mud Pie, and this recipe reminds me of the old Weight Watchers Mud Pie from years ago. As for appearance, Frozen Mocha Cheesecake Loaf is pretty after it’s plated. Don’t even think about bringing it to the table and making a grand presentation, because it’s pretty tacky looking before being cut. You have to peel away the foil, cut it in slices and plate it. If company is coming, add a garnish of berries.

Frozen Mocha Cheesecake Loaf
Print Recipe

Taste of Home Makeover Frozen Cheesecake Loaf

This is a great weeknight dessert, classy enough for company if you slice it and plate it. The recipe can me made with regular or reduced fat ingredients and gets good reviews both ways.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Cookie Madness

Ingredients

  • 1 1/2 cups Oreo cookie crumbs
  • 2 tablespoons butter melted
  • 1 package 8 ounces cream cheese, softened (reduced fat okay)
  • 1 can 14 ounces sweetened condensed milk (or fat free)
  • 1 teaspoon vanilla extract
  • 4 cups reduced-fat whipped topping
  • 7 teaspoons instant coffee granules**
  • 1 tablespoon hot water
  • 1/2 cup chocolate syrup

Instructions

  • 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.

Notes

The original version on Taste of Home says it makes 12 servings, but at our house it's more like 8 to 10.

 

Related posts:

Tiramisu
Vanilla Bean Banana Pudding
Larry's Mojito Cake

Filed Under: Icebox Desserts

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Comments

  1. Sonya

    December 3, 2017 at 10:26 am

    Sounds yummy!

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