This Sugar Free Coffee Low Carb Cheesecake recipe is gluten free and nut free. It's an easy keto cheesecake recipe and sugar free even with the chocolate crust and chocolate syrup on top! It is one of the best low-carb desserts for special occasions! Just 4 net carbs per serving or 6 total carbs!
Best Sugar Free Coffee Cheesecake Recipe
Hands down, this is the best, most delicious cheesecake you will have that's sugar free!
Combining creamy coffee flavour and creamy cheesecake filling, makes for a winning combo in my book! Two of my favorite ingredients create the ultimate best cheesecake dessert.
Coffee lovers everywhere are rejoicing! Don't forget the best fact of all, it's a NO BAKE recipe !!! Even if you may not be a coffee lover, you will absolutely love the flavors in this easy coffee cheesecake recipe!
How to Make Sugar Free Coffee Cheesecake
For the No Bake Pie Crust you need:
Cheesecake Filling Ingredients
Place coconut and sunflower seeds into food processor and blend until ground well.
Add the rest of the crust ingredients into food processor and process until smooth.
Press crust mixture with hands onto the bottom of an 8 inch springform pan. Set aside.
Pour hot brewed coffee into a bowl or cup.
Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
Add softened cream cheese into a stand mixer and blend on high until smooth.
Add the cooled coffee and gelatin, extract, stevia and salt.
Blend on high until incorporated. Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
Pour onto crust in pan. Do not bake cheesecake! Refrigerate for 3 hours or overnight.
When ready to serve, melt chocolate chips and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth and pour over cheesecake.
Is Regular Cheesecake Keto?
No, most regular cheesecakes are not low in carbs enough and include added sugar, to be considered keto friendly.
What restaurants serve low carb cheesecake?
I only know of one low carb cheesecake made at the Cheesecake Factory. Though their cheesecake is low carb, it is made with artificial sugar substitutes and our cheesecake recipes are always made with natural, low carb sweetener that won't spike blood sugar.
Can I make this Cheesecake Dairy Free?
Yes you can make this cheesecake dairy free by swapping the butter with vegan butter and the cream cheese with a dairy free alternative. swap the heavy cream with canned coconut cream.
Can I make this coffee cheesecake without coffee?
You could make this cheesecake without the coffee but you would also need to replace the liquid amount of coffee with something else. It might just be easier for you to use one of my many other
Can I Change Low Carb Sweeteners?
Yes you can use any sugar free sweetener you prefer. To swap the granulated Swerve sweetener, I'd suggest Monk Fruit granulated for the pie crust.
To swap the vanilla liquid stevia in the filling, I do not recommend granulated sweetener. Please use a liquid low carb sweetener or a confectioners sweetener that is low carb. Here is my fool proof Sweetener Guide & Conversion Chart.
How to Store No Bake Sugar Free Cheesecake
Keep leftovers in an airtight container in the refrigerator for up to a week.
Nutritional Information below does not include optional chocolate topping.
More Low Carb Desserts
No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free)
No Bake Sugar Free Coffee Cheesecake
- Place coconut and sunflower seeds into food processor and blend until ground well.
- Add the rest of the crust ingredients into food processor and process until smooth.
- Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
- Pour hot brewed coffee into a bowl or cup.
- Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
- Add cream cheese into a stand mixer and blend on high until smooth.
- Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
- Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
- Pour onto crust in pan.
- Refrigerate for 3 hours or overnight.
- When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.