I’m a HUGE cheesecake lover. Whenever I go to a restaurant and there’s cheesecake on the dessert card, there’s no doubt that I will order it. I like every kind of cheesecake, from fruit to chocolate.
I remember YEARS ago my mother made a Frozen Chocolate Mocha Cheesecake for my birthday. It looked really yummy, but the title “cheesecake” really turned me off. I kept asking her if it was going to taste like cheese. And wondered why someone would want to eat a cake made of cheese. Just sounded “icky”. She assured me that it didn’t taste like cheese. I was hesitant, but I decided to try it. It was LOVE at first bite… no kidding! 25 years later and my Mom stills makes me her Frozen Chocolate Mocha Cheesecake for my birthday. It’s simply heavenly!
And since I keep talking about how yummy my Mom’s Frozen Chocolate Mocha Cheesecake is, I’ll share the recipe with you. I’m certain you’ll LOVE IT! This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.
Frozen Chocolate Mocha Cheesecake
1 ½ cups of Oreo baking crumbs
2 tbsp sugar
⅓ melted butter
2 pkgs Philadelphia Brick Cream Cheese (250g each), softened
1 can sweetened condensed milk
⅔ cup chocolate syrup
1 tbsp of leftover coffee (When making your morning coffee, keep some for the cheesecake.)
1 cup whipping cream, whipped (You can also use Cool Whip!)
Crust: In a bowl, mix together the Oreo baking crumbs, sugar, and melted butter. Press the mixture on the bottom and up part of the sides of a 9″ springform pan. Place it in the fridge to keep it cool.
In a big bowl, beat the Philadelphia Brick Cream Cheese until it’s smooth. Slowly add the condensed milk, chocolate syrup, and the coffee into the bowl and mix well. Fold in the whipped cream with a rubber spatula. Remove the crust from the fridge and pour the mixture inside. Cover the pan and place it in the freezer. It’s ready to serve when it’s frozen (about 6 hours).
Hope you enjoy the Frozen Chocolate Mocha Cheesecake as much as I do!
P.S. I’ll be linking to these Parties.
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