Keto Coffee Cheesecake

No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free)

Keto Coffee Cheesecake recipe, that is great even for people in keto diet, with no sugar, no bake, easy to make.  A healthy diet is one of the most important lifestyle habits we all need to take up, but many of us find it too difficult to ditch all those delicious dishes and tasty desserts and start eating healthy.

However, it turns out that we do not need to say goodbye to luscious foods if we want to control our body weight and improve health. The following dessert recipe is a great example of this.

Have you heard about the ketogenic diet? It is a low-carb, high-fat diet that offers many health benefits and helps weight loss. Research has shown that it is also helpful in the treatment of diabetes, cancer, epilepsy and Alzheimer’s disease.

The following dessert is a sugar-free, keto friendly, nut-free, and healthy way to satisfy your sweet cravings.

These mouth-watering coffee cheesecakes are easy to make, do not require baking, and are low in both, fat and calories, as a single serving contains only 32.6g of fat and 326 calories.

Keto Coffee Cheesecake recipe

Here is the recipe:



  • 3/4 cup shredded coconut unsweetened
  • 4 tbsp butter room temp
  • 1/2 cup sunflower seeds unsalted raw
  • 1/4 cup cocoa powder unsweetened
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt


  • 16 ounces cream cheese, room temp
  • 3/4 cup strong brewed hot coffee
  • 2.5 teaspoons gelatin
  • 1 cup heavy whipping cream
  • 2 tsp coffee extract
  • 2 tsp vanilla liquid stevia
  • 1/4 tsp salt


  • 2 ounces 85 % dark chocolate
  •  1 tbsp coconut oil


Blend the coconut and sunflower seeds until well ground, add the rest of the crust ingredients, and blend until smooth.  Take an 8-inch springform pan, press the crust mixture onto the bottom, and set it aside.

In a bowl, pour the hot brewed coffee, add gelatin, and stir. Set aside.

Blend the cream cheese in a stand mixer until smooth, and add the cool coffee, gelatin, extract, stevia, and salt. Blend again. Add the heavy whipping cream and blend on high for about 5 minutes, until you get a thick mixture.  Then, pour it on top of the crust.

Leave it in the fridge overnight, and in the morning, melt the chocolate and coconut oil and pour their mixture over the Coffee Cheesecake.