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Frozen Mocha Cheesecake Loaf
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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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10
Author Cookie Madness

Ingredients

  • 1 ½ 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
  • ½ 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.