No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free)
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
Ingredients
For the No Bake Pie Crust you need:
Unsweetened shredded coconut , unsweetened cocoa powder, sunflower seeds, (unsalted raw), Swerve sweetener, sea salt, room temperature butter
Cheesecake Filling Ingredients
hot brewed coffee, gelatin, softened cream cheese, coffee extract, vanilla liquid stevia, salt, heavy cream
Optional Topping
Sugar free chocolate chips and coconut oil
Directions
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
Sugar Free Key Lime Pie Cheesecake Jars
Frozen Strawberry Cheesecake Pie
No Bake Strawberry Cheesecake Jars
No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free)
No Bake Sugar Free Coffee Cheesecake
Ingredients
Crust
- 3/4 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sunflower seeds unsalted raw
- 1/4 cup Swerve sweetener granulated
- 1/4 tsp salt
- 4 tbsp butter room temperature
Filling
- 3/4 cup coffee hot
- 2.5 teaspoons gelatin
- 16 ounces cream cheese room temperature
- 2 tsp coffee extract
- 2 tsp vanilla liquid stevia
- 1/4 tsp salt
- 1 cup heavy whipping cream
Topping
- 2 ounces sugar free chocolate chips
- 1 tbsp coconut oil
Instructions
- 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.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I am definitely going to try this one out! Except not with knoz gelatin (yuk). I use grass-fed all natural Gelatin from Perfect Supplements. Can’t wait for a coffee cheescake fix yum!
Did you try freezing it? I am curious as I would be the only one eating it and would like to freeze and eat a little at a time.
Has anyone frozen this? I need to transport it for a 2+ hour drive .
Made just the filling. OMGosh! This is really fantastic. Thank you so much!!!
It is a lovely recipe, but what I do not understand is why are you recommending microwave so much when you are trying to reduce processed food as an idea? It is so easy to do the same job without microwave and not to spoil food at the same time.
This 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!
Dairy 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?
That would probably work but make sure to whip the coconut cream really well.
Any ideas for swapping out the gelatin? Thank you!
Can I sub Sugar Free chocolate Chips for the 85% dark chocolate, or maybe unsweetened baker’s chocolate?
Sure you could.
Thanks! What about using Splenda instead of Swerve? since it’s no-bake.
You 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.
I 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’.
it’s doing exactly the same with me right now, don’t know what to do with it :/
I ended up adding more gelatin, but i shouldn’t have. it turned out great after being in the fridge! and tastes really good 🙂
I was very excited to find a gluten free, nut free recipe for cheesecake. I was very disappointed, however, when I saw the main ingredient in the crust is coconut! That is definitrly a tree nut, one that my kids are highly allergic to. Maybe you could update the title of this cheesecake?
Hi Theresa,
I’m sorry you’re disappointed but the cheesecake can certainly be made crustless as the cheesecake does not contain coconut. I must however disagree with you, coconut is definitely NOT a tree nut, it is a drupe. My son has a tree nut allergy as well as a peanut allergy. Peanuts are not tree nuts they are legumes. While some people who have a tree nut allergy may have an allergy to peanuts like my son, some like my son are not allergic to coconuts. Of course like your children they certainly may be allergic to coconuts, but is is not correct that a coconut is a tree nut.
I 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.)
I 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!
This is yummy. I will use Natvia for baking instead of Swerve and liquid stevia
Can 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.
Vanilla 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.
Can I use I regular pie pan or does it HAVE to be the spring form pan?
You can make this in a regular pie plate, sure.
My BF turned 55 this week. We’ve been doing low carb so that he could be in great shape & not “feel old.” Well, this cheesecake was soooo good. I couldn’t find coffee extract, so I used vanilla & almond extra & supplemented with no-sugar cold brew concentrate. It was delicious. I couldn’t even tell it was low sugar. And, the drizzle made it look professional. Loved it. Thank you!!
I am Paleo. What can be replaced for the cream cheese?
Hello! 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?
I 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.
This cheesecake sounds awesome, however, I don’t like shredded coconut. What do you think I can substitute for the coconut?
I would also like to know what a good sub for coconut would be.
TIA
Maybe chopped nuts, really fine.
This is not actually “sugar free.” The Lindt bar has sugar. If you leave off the topping, you should be good to go.
That equals less than 1 1/2 tsp (6.25g) & about 25 calories sugar for the whole cheesecake
Still there’s no sugar products on keto. You can sub with Lily’s chocolate bars or chips. Check Amazon or Whole Foods.
Lily’s Chocolate bars and chips have Soy Lecithin. Soy is not Keto either. =(
The sugar gram is from the natural lactose in the cream cheese. All cheese has natural sugar in it. The chocolate topping can be eliminated. Eating a ketogenic diet means eating foods that do not rise your blood sugar so you stay in ketosis. The 1 gram of sugar should not be a concern here. I’ve been keto for quite some time now. More to be concerned with is the total carbs which are very low in this recipe. 1 gram of sugar is not going to kick anyone out of ketosis.
Since 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!!!
I’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!
That’s awseome news, thank you for sharing!
This 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! 😉
Try tea perhaps?
If you were to use 1/3 lemon juice & water mixture, plus lemon extract instead of coffee, it would taste more like NY cheesecake.
How much gelatin is that? I don’t use packets, but a canister of gelatin and need to use a measuring spoon?
It’s 1 1/2 teaspoons.
Can I use Zantam powder instead of Gelatin? As we don’t eat gelatins.
I’m not sure what Zantam powder is, I’ve not hear of it. If it get gel up as gelatin would then yes.
Xanthan gum is a thickener which can be used used in baking. It’s best when mixed with oils/fats so it doesn’t clump.
We don’t eat gelatins because most are made from pork. But, I found beef gelatin at Natural Grocers & our local health food stores. AND I found pectin at both places too which is a natural gelatin.
I buy grass fed beef gelatin on Amazon:https://amzn.to/2jMazL5
How much pyure (stevia erythritol mix) would I use in place,of the stevia drops?
Would like to know is this cake good for people with type 2 diabetes
I 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.
Hi 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! 🙁
I 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!
You 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?)
Brenda, 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!
You are right, guilt is self imposed and alone, personal time is much needed, at least for my sanity anyway! Thanks for sharing!!