Frozen Fudgsicle Cheesecake Dessert

May 11, 2015

Frozen Fudgsicle Cheesecake Dessert

Here's another recipe from the teachers' staff room and a perfect one for a celebration meal. I don't know who brought this dessert in to the school but I did get the recipe. Wouldn't it be great if we could get a taste of all new recipes before we bookmarked them or cut and pasted them into our files. That would certainly cut down the failures and disappointments in the kitchen and keep our files much neater. I knew this one was a keeper at first bite.

Although I'm not a chocolate lover I appreciate a good dessert. This one is smooth and creamy, and like its title, similar to to the chocolate ice cream treat on a stick, known as a Fudgsicle in my part of the world. Even though it contains cream cheese, it is not an overpowering flavour in the filling because chocolate is definitely the star of the show in this dessert.

Do share this dessert with family and friends as it's very rich, especially if you make it with real whipped cream. You and your family won't be disappointed with this dessert.

Frozen Fudgsicle Cheesecake Dessert
1 cup chocolate cookie crumbs, like Oreos or Fudgee.Os
3 tablespoons melted butter
3 cups whipping cream, whipped and sweetened with 6 tablespoons sugar
(or if you must, 6 cups Cool Whip)
1- 8 ounce package cream cheese, room temperature
1- 12 ounce package semi-sweet chocolate chips or 1¾ cups
½ cup evaporated milk
2 tablespoons sugar

Combine cookie crumbs and butter. I used crushed Fudgee.Os. Press into a greased 9-inch spring form pan. I didn't grease my pan because I lined it with parchment paper so I could remove it from the bottom of the pan without any undue stress upon me or the crumb crust.

Place the crust in the freezer for 5 minutes to let it firm up.

Whip cream with sugar until medium to stiff peaks are formed. DO NOT WHIP INTO BUTTER! Refrigerate until needed.

Combine chocolate chips with ⅓ cup of the milk and microwave for 30-60 seconds or until chips are melted. Mix together until the milk and chocolate are blended together. Lay aside to cool but not solidify.

Beat the 2 tablespoons of sugar, cream cheese and remaining milk together until fluffy. Mix in chocolate chip mixture on low speed. Gradually fold in the whipped cream (or Cool Whip), blending well until there are no steaks of white showing. Pour on top of the chocolate cookie crust. Smooth out the top and cover the pan with plastic wrap. Place the pan back in the freezer for at least 6 hours or overnight.

Remove from the freezer about 15 minutes before serving. Remove the dessert from the spring form pan and place on a pretty serving plate. You may garnish the dessert with additional whipped cream and a few raspberries for a nice celebratory presentation.

The dessert will be ready to serve in about 6 hours but it won't be frozen hard so it will be easy to cut into slices. If you are freezing the dessert overnight make sure you remove it at least 15 or even 20 minutes before serving as it will be rock hard by then and you'll need an axe to cut it if you don't let it soften for a few minutes. You could even let this sit in the refrigerator for half an hour before serving.

Makes 12 servings or 16 smaller servings.

12 cookies crushed into crumbs will give you 1 slightly rounded cup of crumbs.

Mix the melted butter with the cookie crumbs. Press the crumbs into the bottom of the greased pan. I used parchment paper instead of greasing. Place the pan in the freezer for 5 minutes.