Frozen Mocha Cheesecake
Creamy, chocolatey, crumbly with cookie crumbs and boosted with a hit of coffee flavour — what’s not to love?
- Prep: 25 minutes
- Cooking: 0 minutes
- Freezing: 12 hours
Ingredients
- Crust
- 1 1/2 cups (375 mL) graham cookie crumbs
- 1/4 cup (60 mL) unsweetened cocoa powder
- 3 tbsp (45 mL) granulated sugar
- 1/3 cup (80 mL) Canadian unsalted butter, melted
- Filling
- 1 pkg (8 oz/250 g) brick-style Canadian cream cheese, softened
- 1 can (14 oz/300 mL) Canadian sweetened condensed milk
- 2/3 cup (150 mL) chocolate syrup
- 1 tbsp (15 mL) instant coffee granules dissolved into 1 tsp (5 mL) hot water
- 1 cup (250 mL) Canadian whipping (35%) cream, whipped
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Preparation
Crust
In medium bowl, stir together cookie crumbs, cocoa powder and sugar. Stir in butter until combined. Reserve 1/3 cup (80 mL) crumb mixture.
Press remaining crumb mixture into bottom and 2 inches (5 cm) up sides of 9-inch (23 cm) springform pan. Transfer to refrigerator until ready to use.
Filling
In large bowl, using handheld electric mixer, beat cream cheese until smooth and fluffy. Beat in condensed milk, chocolate syrup and coffee granules mixture until incorporated. Fold in whipped cream.
Pour filling into crust. Sprinkle with reserved crumb mixture. Freeze overnight or until set.
