Makeover Frozen Mocha Cheesecake Loaf
Indulge in the decadent yet guilt-conscious delight of a Makeover Frozen Mocha Cheesecake Loaf—an irresistibly creamy dessert with a rich coffee-chocolate flavor profile. Perfect for coffee and chocolate lovers alike, this no-bake cheesecake loaf features a velvety filling made from reduced-fat cream cheese, Greek yogurt, and melted dark chocolate, all lightly sweetened and infused with a robust touch of instant coffee. A chocolatey graham cracker crust adds a satisfying crunch, while whipped cream folded into the batter creates a light and airy texture. This make-ahead treat, prepared in just 30 minutes and frozen to perfection, makes an elegant addition to summer gatherings or after-dinner indulgence. Slice, serve, and savor each smooth, flavorful bite of this freezer-friendly masterpiece.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 8 ounces reduced-fat cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 1 tablespoon instant coffee granules
- 2 tablespoons boiling water
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate chips, melted and slightly cooled
- 1 cup heavy whipping cream, whipped to soft peaks
Instructions
Line a 9x5-inch loaf pan with plastic wrap, leaving excess overhang on all sides for easy removal later.
In a medium bowl, combine the graham cracker crumbs, cocoa powder, and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture is evenly moistened.
Press the graham cracker mixture firmly into the bottom of the lined loaf pan to form a crust. Place the pan in the freezer while preparing the filling.
In a small bowl, dissolve the instant coffee granules in the boiling water. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and Greek yogurt until smooth and creamy. Add the remaining 1 cup of sugar and beat until fully incorporated.
Mix in the dissolved coffee and vanilla extract, then gently fold in the melted and cooled chocolate until uniformly blended.
Carefully fold the whipped cream into the cream cheese mixture, being cautious not to deflate it. This creates a light, airy texture.
Pour the cheesecake mixture over the prepared crust in the loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
Cover the top with the overhanging plastic wrap and freeze for at least 6 hours or overnight, until fully set.
To serve, remove the loaf from the pan using the plastic wrap, peel off the wrap, and slice into 1-inch thick pieces. Serve immediately and enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 40.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
