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!
Best Sugar Free Coffee Cheesecake Recipe
Hands down one of the BEST cheesecakes you will ever have made sugar free!
Combining coffee and cream cheese makes for a wining combo in my book! Two of my favorite ingredients create the ultimate summer time dessert, not to forget to mention the best fact of all, NO BAKE !!! Even if you may not be a coffee drinker, you will absolutely love the flavors in this easy coffee cheesecake recipe!
Do you ever get parent guilt? Parent guilt occurs when work, obligations, schedules, deadlines, etc get in the way of being, doing, participating in EVERYTHING the kids are involved in.
It certainly doesn’t occur often as I’m pretty much with my kids 24/7 since we home school and I take them to most or almost all of their after school and weekend activities they are involved with.
But now it’s summer and school is out. So I have some parental guilt today.
My kids are at day camp for cub scouts this week. My oldest two are volunteers and my youngest is a participant. And I volunteered the entire week rain or shine as I have done for the last 7 years since my oldest was in cub scouts. Currently I am home alone without all three kiddies with me. Just quietly writing/working away to get some posts done and deadlines complete before we head to Florida for a family vacation in a few days.
Compromising had to happen. I needed just one day off this week to get ready for a full week, kind of unplugged for Florida. I can not be completely unplugged yet for vacation, but most things will be scheduled and I won’t be glued to my phone either.
SO why in the world should I feel any guilt at all, I mean I’m working, not sitting around enjoying this cheesecake and watching talk shows or anything. But if I had a piece left of this cake I might have been tempted to kick my feet up for at least a short break.
There’s none left of this of course. I made this for a family party and it was vanished in minutes! Even family members who share they don’t like recipes that have crusts, fell in love with this crust and cheesecake.
Does parental guilt ever go away? Any wisdom from experimented older mothers? I’d love to know how to feel it less when working at home needs to happen. I still may continue to have parent guilt from time to time but I won’t feel the least bit of guilt in enjoying a piece of this cheesecake and neither should you. 🙂
No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free)
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No Bake Sugar Free Coffee Cheesecake
Ingredients
Crust
- 3/4 cup unsweetened shredded coconut unsweetened
- 1/4 cup unsweetened cocoa powder unsweetened
- 1/2 cup sunflower seeds unsalted raw
- 1/4 cup Swerve sweetener
- 1/4 tsp salt
- 4 tbsp butter room temp
Filling
- 3/4 cup coffee hot
- 2.5 teaspoons gelatin
- 16 ounces cream cheese room temp
- 2 tsp coffee extract
- 2 tsp vanilla liquid stevia
- 1/4 tsp salt
- 1 cup heavy whipping cream
Topping
- 2 ounces 85 % dark chocolate
- 1 tbsp coconut oil
Instructions
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Place coconut and sunflower seeds into food processor and blend until ground well.
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Add the rest of the crust ingredients into food processor and process until smooth.
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Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
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Pour hot brewed coffee into a bowl or cup.
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Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
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Add cream cheese into a stand mixer and blend on high until smooth.
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Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
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Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
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Pour onto crust in pan.
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Refrigerate for 3 hours or overnight.
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When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.
Recipe Notes
This recipe was first published in July 2015 and updated with video in August 2018.
Net Carbs: 4.3g
Nancy@SeasonsOfJoy says
July 20, 2015 at 11:47 amBrenda, I am in my 50’s, and my kids are now 22 and 19, both college students, at home this summer for an internship and a job. It’s different having them both home, after finally getting used to having them away. We are a close family, and I love it, but it sure is busy around here again! Lots of dishes, and stuff around.
Guilt, of course is self-imposed. You are a very involved mom, it sounds like, and we all are better at everything we do, if we allow ourselves the chance to recharge our own batteries. I was a stay home mom and did so much with and for my kids and husband. If I didn’t take some personal quiet time regularly, I would fine that I was not feeling fully present mentally, when I was present physically, when playing with, reading to, or doing other things with my kids. I realized there’s no point of being there physically, if I couldn’t put my to-do list out of my mind and fully give of myself. I also tended to get a little crabby at times. Not pretty. Not fair to anyone.
Have a piece of cheesecake, cup of coffee, or anything, and sit with your feet up! Get up earlier than everyone, (that’s what I did, I am a morning person), or else stay up late, if that’s your gig. I tried for DAILY, I am one who needs my quiet time.
This cake looks amazing, by the way!
Brenda says
July 20, 2015 at 1:28 pmYou are right, guilt is self imposed and alone, personal time is much needed, at least for my sanity anyway! Thanks for sharing!!
Maria says
July 20, 2015 at 12:55 pmHi Brenda, this looks like heaven. I am gonna make this right away. I was wondering if I could use almond flour instead of sunflower seeds? I am away from my food processor so I can’t grind. Can I do the coconut in the blender or will it get all jammed up? Thanx for all your yummy recipes. Hope your summer goes will with your kiddies. We were just watching a video of my daughter when she was two. In a week she will be 27. I miss her! 🙁
Brenda says
July 20, 2015 at 1:27 pmI would think that switch of almond flour would work just fine in place of sunflowers. I can’t use it since my younest has a tree nut allergy. I can’t say whether or not the coconut would work in a blender since it might become more like coconut butter but I guess it’s worth a shot. Thanks!
Alice says
October 24, 2015 at 12:12 pmYou could also use sunflower butter? I get it in 10 oz jars, but I also see it in 2T packets, which would be perfect for the occasional recipe. (quick research says 1C nuts = 1/2C butter?)
Ray says
July 21, 2015 at 1:19 pmWould like to know is this cake good for people with type 2 diabetes
Brenda says
July 21, 2015 at 2:34 pmI am not diabetic but I believe the lower a serving is in carbs the better off you won’t have issues with it spiking your blood sugar. This is very low in carbs but please check with you doctor for how many carbs a day you should be having.
Trisha says
July 27, 2015 at 12:43 pmHow much gelatin is that? I don’t use packets, but a canister of gelatin and need to use a measuring spoon?
Brenda says
July 27, 2015 at 4:35 pmIt’s 1 1/2 teaspoons.
Farhana says
March 29, 2019 at 10:43 pmCan I use Zantam powder instead of Gelatin? As we don’t eat gelatins.
Brenda says
March 30, 2019 at 7:29 amI’m not sure what Zantam powder is, I’ve not hear of it. If it get gel up as gelatin would then yes.
Gina says
May 25, 2019 at 9:11 amXanthan gum is a thickener which can be used used in baking. It’s best when mixed with oils/fats so it doesn’t clump.
Ronnda says
August 2, 2015 at 11:03 amThis on my to try list for sure! However, I LOVE the smell of coffee, but NOT the taste. Do you have a suggestion on what I can substitute for the coffee? thank you so much! 😉
Brenda says
August 3, 2015 at 7:04 amTry tea perhaps?
Gypsie says
August 17, 2015 at 7:23 amI’m getting closer and closer to 70 and have 4 grown “kids”. The guilt never leaves and as others say, it is self imposed. Guilt is just part of good parenting., perhaps keeping us in check. Believe me when I say the kids don’t care. They are busy being kids and they love us. And some day if you tell them about your guilt they will tell you that you shouldn’t have felt that way because you were the best. And then the cycle will continue as they develop their own guilt!
Brenda says
August 17, 2015 at 9:14 amThat’s awseome news, thank you for sharing!
Penny Roche says
August 17, 2015 at 12:32 pmSince I am LDS (Mormon) & we don’t drink coffee or tea, I think I’ll try a flavor of an acceptable/favorite herbal tea….I love cheesecake & I think with the right flavor it will be yummy!!!
Jess says
August 17, 2015 at 4:02 pmThis is not actually “sugar free.” The Lindt bar has sugar. If you leave off the topping, you should be good to go.
Penny Roche says
August 17, 2015 at 8:13 pmThat equals less than 1 1/2 tsp (6.25g) & about 25 calories sugar for the whole cheesecake
Gina says
May 25, 2019 at 9:13 amStill there’s no sugar products on keto. You can sub with Lily’s chocolate bars or chips. Check Amazon or Whole Foods.
Cindy says
November 12, 2015 at 9:13 pmThis cheesecake sounds awesome, however, I don’t like shredded coconut. What do you think I can substitute for the coconut?
Amethyst says
September 7, 2016 at 11:00 pmI would also like to know what a good sub for coconut would be.
TIA
Brenda says
September 8, 2016 at 7:48 amMaybe chopped nuts, really fine.
Miss Tessica says
February 20, 2016 at 3:44 pmHello! This looks amazing! I am wanting to try it, but am wondering if this can be made with baking Stevia instead of Swerve. Do you have advice?
Brenda says
February 20, 2016 at 6:19 pmI haven’t tried it with a stevia baking blend but if it’s supposed to be equal one for one in baking like sugar I would say it’s probably a lot more sweet than Swerve. So I’d use half the amount I used for the Swerve in the crust but taste it after you blend it and see if you need more. In the filling, if you are removing the liquid stevia then I would try just 1/2 cup of your baking blend and again taste it after you mix it in. Always easier to increase sweetness, much harder to take it away once added.
Betsy says
February 26, 2016 at 4:32 pmI am Paleo. What can be replaced for the cream cheese?
Cynthia says
November 22, 2016 at 3:06 pmCan I use I regular pie pan or does it HAVE to be the spring form pan?
Brenda says
November 22, 2016 at 3:23 pmYou can make this in a regular pie plate, sure.
Maria Rivera says
December 7, 2016 at 6:24 pmCan I omit the sunflower seeds and shredded coconut? If I want to make this a classic cheesecake, can I omit the brewed hot coffe and coffee extract and will it be baked alright? Also, can I use vanilla extract instead of vanilla liquid stevia since I can’t find that ingredient here? Thanks in advance, I can’t wait to make it.
Brenda says
December 7, 2016 at 7:05 pmVanilla extract is not a sweetener like vanilla liquid stevia so they can not be subbed for each other, you need to get a sweetener you prefer using at least 1/2 cup worth. As far as the crust ingredients you need to find another crust rather than omit all of the ingredients in the crust recipe here. Go to the search bar and type in pie crust which will give you some other options. You could leave out the coffee and coffee extract without issue.
Wanda says
February 17, 2017 at 5:46 amThis is yummy. I will use Natvia for baking instead of Swerve and liquid stevia
Teresa says
February 23, 2017 at 4:39 pmI made this the other day and it turned out great! I didn’t really like the aftertaste of the coffee extract I used though, so I bought some coffee liquer and will try that next time. YUM!
Kim says
February 21, 2018 at 8:17 pmI made it!!! While the crust was not really to my liking, the cheesecake IS AMAZING!!!! Next time I’ll use pecans and no cocoa. That’s just my preference though. Thank you for this amazing recipe! (I did add a Tbls of kahlua because I had it instead of the extract.)
Jackie says
August 31, 2018 at 7:07 pmI had to post…I absolutely love your recipes! Having said that this recipe was the most spectacular fail for me 🙂 It never ‘whipped’ up as it was supposed to. I whipped and I whipped – I had the liquid EVERYWHERE. I got out my big standalone mixer and set to its highest setting and left it while I set about cleaning my kitchen. 1/2 an hour later it was still liquid! I thought, okay maybe that’s what it’s supposed to do so I poured it into the prepared crust and it began to leak out of that all over my newly cleaned counter 🙂 Into the bin it all went. I really do love your recipes and I’m sure it’s my fault – but this was a first for me and I just had to ‘vent’.
meli says
January 22, 2019 at 11:34 amit’s doing exactly the same with me right now, don’t know what to do with it :/
meli says
January 23, 2019 at 4:01 amI ended up adding more gelatin, but i shouldn’t have. it turned out great after being in the fridge! and tastes really good 🙂
Mark Harris says
September 7, 2018 at 7:57 pmCan I sub Sugar Free chocolate Chips for the 85% dark chocolate, or maybe unsweetened baker’s chocolate?
Brenda says
September 8, 2018 at 8:10 amSure you could.
Mark Harris says
September 8, 2018 at 10:31 amThanks! What about using Splenda instead of Swerve? since it’s no-bake.
Brenda says
September 9, 2018 at 7:28 amYou can use any sweetener you prefer, you’ll just have to taste and adjust to decide how sweet you want it. Swerve is much less sweet than any other sugar free sweetener so you probably should reduce the amount if using something else.
Denise Siri says
October 13, 2018 at 8:17 pmAny ideas for swapping out the gelatin? Thank you!
Cindi says
November 14, 2018 at 5:30 amDairy Free here, so I’d use df cream cheese, my question – can full fat coconut milk be used in place of the heavy whipping cream?
Brenda says
November 14, 2018 at 8:41 amThat would probably work but make sure to whip the coconut cream really well.
Sue says
February 14, 2019 at 11:05 pmThis cheesecake is AMAZING!!! Made this for our Galentine’s celebration at work. Lots of folks asking for the recipe.
I did modify a tad. Made a crust with almond flour, pecans, monkfruit sweetener, and butter.
And for the filling, I used monkfruit sweetener instead of stevia.
This was extremely creamy and so much fun to eat! Thank you for sharing this!