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No Bake Sugar Free Coffee Cheesecake


This Sugar Free Coffee Cheesecake recipe is made low carb, with a gluten free and nut free pie crust and it’s keto and sugar free down to the chocolate syrup on top!

Serves: 12  |  Calories per serving: 326  |  Prep time: 20 minutes  | 

Total time: 20 minutes


INGREDIENTS


Crust

  • 3/4 cup shredded coconut unsweetened

  • 1/4 cup cocoa powder unsweetened

  • 1/2 cup sunflower seeds unsalted raw

  • 1/4 cup Stevia Sweetener

  • 1/4 tsp salt

  • 4 tbsp butter (room temperature)

Filling

  • 3/4 cup strong brewed hot coffee

  • 2.5 teaspoons gelatin

  • 450g cream cheese, room temp

  • 2 tsp coffee extract

  • 2 tsp vanilla liquid stevia

  • 1/4 tsp salt

  • 1 cup heavy whipping cream

Topping

  • 60g 85 % dark chocolate

  • 1 tbsp coconut oil

 

METHOD

Step 1

Place coconut and sunflower seeds into food processor and blend until ground well.

Step 2 Add the rest of the crust ingredients into food processor and process until smooth.

Step 3 Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.

Step 4 Pour hot brewed coffee into a bowl or cup.

Step 5 Pour in gelatin and stir until dissolved. Set aside to come to room temperature.

Step 6 Add cream cheese into a stand mixer and blend on high until smooth.


Step 7 Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.

Step 8 Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.


Step 9 Pour onto crust in pan.

Step 10 Refrigerate for 3 hours or overnight.

Step 11 When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.

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