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.
Provided by Cookie Madness
Categories Dessert
Time 8h10m
Number Of Ingredients 9
Steps:
- 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.
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
FROZEN MOCHA TORTE
For an easy, make-ahead dessert that's elegant and luscious, try this recipe. The perfect blend of mocha and chocolate is in each cool, refreshing slice. -Aelita Kivirist, Glenview, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.
Nutrition Facts : Calories 414 calories, Fat 23g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 222mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 6g protein.
FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining 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 layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
ULTIMATE FROZEN MOCHA
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
- Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.
MAKEOVER FROZEN MOCHA CHEESECAKE LOAF
Make and share this Makeover Frozen Mocha Cheesecake Loaf recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 inches up the sides of prepared pan.
- In a large mixing bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining 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 layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.
Nutrition Facts : Calories 155.4, Fat 8.7, SaturatedFat 6, Cholesterol 14.6, Sodium 163.6, Carbohydrate 15.8, Fiber 0.3, Sugar 11.6, Protein 2.9
FROZEN MOCHA MARBLED LOAF
This Loaf looks fancy but is really easy to make and just put in the freezer. The creamy blend of chocolate and coffee you are sure to love!
Provided by Anna Haines
Categories Frozen Desserts
Time 6h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- line a 9-in. x5-in. x3-in loaf pan with foil.
- in a bowl combine the cookie crumbs and butter.
- press mixture firmly onto the bottom and 1-1/2 inches up the sides of prepared pan.
- in a mixing bowl beat cream cheese until light.
- add milk and vanilla; mix well.
- fold in whipped cream.
- spoon half of the mixture into another bowl and set aside.
- dissolve coffee in hot water ; fold into remaining cream cheese mixture.
- fold chocolate syrup.
- spoon half of choc. mixture over crust.
- top with half of the cream cheese mixture.
- repeat layers.
- cut through layers with a knife to swirl the choc. (pan will be full).
- cover and freeze for 6 hours or overnight.
- to serve, lift our of pan; remove foil.
Nutrition Facts : Calories 381.9, Fat 28.2, SaturatedFat 17.4, Cholesterol 94.3, Sodium 177.7, Carbohydrate 28, Fiber 0.3, Sugar 22.4, Protein 5.6
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
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