This sugar-free coffee cheesecake is a rich and creamy no-bake dessert that’s perfect for anyone following a
keto, low-carb, gluten-free, or nut-free lifestyle. From the chocolate coconut crust to the smooth coffee infused filling and sugar-free chocolate topping, every bite is indulgent without the guilt.
Recipe Overview
- Serves: 12
- Calories per serving: 326
- Prep time: 20 minutes
- Total time: 20 minutes (plus chilling)
Ingredients
Crust
- 3/4 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 cup raw unsalted sunflower seeds
- 1/4 cup stevia sweetener
- 1/4 tsp salt
- 4 tbsp butter (room temperature)
Filling
- 3/4 cup strong brewed hot coffee
- 2.5 tsp gelatin
- 450 g cream cheese (room temperature)
- 2 tsp coffee extract
- 2 tsp vanilla liquid stevia
- 1/4 tsp salt
- 1 cup heavy whipping cream
Topping
- 60 g 85% dark chocolate
- 1 tbsp coconut oil
Method
- Place the shredded coconut and sunflower seeds into a food processor and blend until finely ground.
- Add the remaining crust ingredients and process until smooth.
- Press the crust mixture evenly into the bottom of an 8-inch springform pan. Set aside.
- Pour hot brewed coffee into a bowl.
- Add gelatin and stir until fully dissolved. Set aside to cool to room temperature.
- In a stand mixer, beat the cream cheese on high until smooth.
- Add the cooled coffee mixture, coffee extract, stevia, and salt. Blend until well combined.
- Pour in the heavy whipping cream and beat on high for about 5 minutes, until thick and whipped.
- Pour the filling over the prepared crust.
- Refrigerate for at least 3 hours or overnight.
- Before serving, melt the dark chocolate and coconut oil in the microwave for 30 seconds. Stir until smooth and drizzle over the cheesecake.
Notes
This no-bake sugar-free coffee cheesecake is perfect for entertaining or meal prep. It stores well in the
refrigerator and can be made a day ahead for even better flavor and texture.
