Frozen Mocha Cheesecake Loaf

A few weeks ago, I decided I should go on a diet. Which for me, basically means cutting out sweets and trying to eat a lot more veggies. I like veggies. But I like sweets too. So I only made it two days before I decided I needed to make dessert. Luckily, this is a "light" dessert as far as desserts go (7 g of fat per serving!), and tastes incredibly rich. If you have to go light, this is a very satisying way to go. It's also wonderful for the summer because you don't have to heat up your oven.

Start by preparing your pan. Line a loaf pan with foil, making sure you use enough to extend over the edges, so you will have handles to lift out the dessert when it's frozen.



Now for the crust, crush the sandwich cookies either in your food processor or with a rolling pin or your preferred method. (Note that this dessert ceases from being light when you eat the rest of the row of cookies while preparing the crust!) Then add the melted butter



and stir well to combine. Press the crumbs into the prepared pan, across the bottom and up the side about half an inch.



Now beat the cream cheese in a large mixing bowl until light and fluffy, then add vanilla



and the sweetened condensed milk.



Mix well. Now fold in the whipped topping.



Pour half of this mixture into another bowl and set aside. Now combine the coffee granules and the hot water, stirring well until the coffee is completely dissolved. Pour the coffee into half of the cream cheese mixture



and add the chocolate syrup to the coffee flavored mixture.



(Now you'll have a brown mixture and a white mixture.) Spoon half of this chocolate mixture into the crust, then add half the white cream cheese mixture.



Repeat with the chocolate mixture



and then the white again. The pan will be VERY full!



Freeze this, uncovered (since it's so full!) for 6 hours or until set. Then cover with foil and freeze until serving. When you're ready to serve, use those foil handles to remove the dessert from the pan.



Then carefully peel back the edges of the foil



and slice the loaf.



If you're returning this to the freezer (that is, if you're NOT eating all of it at once!) just bring the edges of the foil back up



and then cover with additional foil. (I don't bother putting it back in the pan. You might need to pan to make poppyseed bread or something!)

Enjoy, and don't feel guilty. There's always more broccoli to counteract the dessert.

Love mocha? Then check out rich mocha cake, mocha cheesecake bars and caramel macchiato cheesecake!

One year ago: Pasta with Asparagus and Bacon
Two years ago: Chicken and Zucchini Pasta

Find more great recipes at This Week's Cravings, Foodie Friday, Friday Food, Food on Fridays, Sweet Treats Thursday, Sweet Tooth Friday, Friday Potluck, Foodie Friday (#2), Sweets for a Saturday, Sweets this Week, So Sweet Sunday, Savory Sunday.

Frozen Mocha Cheesecake Loaf

1 1/2 cups chocolate sandwich cookies crumbs (can use reduced fat)
4 1/2 tsp. butter, melted
1 - 8 oz. packge reduced fat cream cheese
1 - 14 oz. can fat free sweetened condensed milk
1 Tbsp. vanilla
4 cups reduced fat whipped topping
7 tsp. instant coffee granules
1 Tbsp. hot water
1/2 cup chocolate syrup

Line a loaf pan with foil, being sure that the foil extends over the edges for handles. Combine the cookie crumbs and melted butter and then press firmly on the bottom and 1/2 inch up the sides of the prepared pan.

In a large mixing bowl, beat cream cheese until light and fluffy. Add the vanilla and milk and mix well. Fold in the whipped topping.

Pour half of the cream cheese mixture in a second bowl and set aside. Dissolve the coffee granules in the hot water, and add to the cream cheese mixture. Fold in the chocolate syrup to the coffee-flavored mixture.

Spoon half of the chocolate mixture into the crust and top with half the white mixture. Repeat layers. Pan will be full. Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving.

Use foil to lift dessert out of pan. Carefully peel down sides of foil and then slice the dessert. Store leftovers in the freezer. Serves 12.