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Home / Recipes / Cheesecakes

Coffee Chocolate Mocha Cheesecake Recipe

By Lisa MarcAurele · Dec 6, 2023 · 22 Comments

7.4K shares
Jump to Recipe
mocha cheesecake recipe
baked mocha cheesecake recipe

A decadent keto friendly mocha cheesecake recipe to wow your low-carb friends. The homemade gluten-free chocolate cookie crust makes the perfect base for the chocolate coffee filling. There's also an espresso flavored sour cream topping.

coffee chocolate mocha cheesecake pintrest image
Article Index
  • Instructions
  • A Perfect Flavor Combination
  • Coffee Chocolate Mocha Cheesecake Recipe
  • Recipe

It's February and Valentine's Day is just a couple days away. So I was looking for an amazing treat to enjoy after an intimate dinner.

My husband doesn't eat low-carb, so I made a special dessert just for myself. I am a big fan of combining the chocolate and espresso so this sweet creation was perfect for me.

I found a coffee chocolate mocha cheesecake recipe in a Right at Home magazine and modified it using keto-friendly ingredients. To make it more appealing, I served it with some homemade chocolate chips.

The dessert looked and tasted fantastic. But it was a lot for one person as one modest slice was more than enough.

I ended up freezing half of it. Otherwise, I would have eaten the entire thing in a week.

Instructions

This delicious baked keto cheesecake comes together in three simple steps.

  1. Make the chocolate cookie crust. Combine finely ground low-carb chocolate biscotti cookies with stevia and butter. Press into the bottom of a springform pan set aside.
  2. Prepare the chocolate espresso flavored cream cheese filling. Beat espresso, softened cream cheese, stevia, eggs, sour cream, coconut flour and melted chocolate until well combined. Pour over prepared crust.
making keto mocha coffee cheesecake
  1. Bake the cheesecake then frost. The crust and filling are bake for about an hour then kept in the warm oven for 25 minutes to cool slowly. Once cooled, a mixture of espresso powder, sour cream, and stevia is spread on top.
sour cream topping

That's all there is to baking this incredible mocha cheesecake!

A Perfect Flavor Combination

Mocha is a flavor that I don't make that often. It's surprising because I'm such a fan of coffee and chocolate.

This coffee chocolate mocha cheesecake recipe is comparable to the Kahlua® Cocoa Coffee Cheesecake served at the Cheesecake Factory. But, it's much healthier because it doesn't have all the sugar.

Want a few more terrific low carb cheesecake recipes? Why not give my red velvet or no bake peanut butter ones a try!

chocolate mocha cheesecake

Coffee Chocolate Mocha Cheesecake Recipe

Although I used my homemade biscotti cookies to make the crust, you could use any low carb cookie crumbs. I also think that a mix of sweetened cocoa and almond flour would work as well.

mocha cheesecake recipe

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Recipe

mocha cheesecake

Mocha Cheesecake

5 from 3 votes
A decadent sugar free mocha cheesecake to wow your low carb friends. Uses homemade gluten free chocolate biscotti that have been ground up for the crust.
Prep Time:10 minutes mins
Cook Time:1 hour hr 25 minutes mins
Total Time:1 hour hr 35 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 12 slices
Calories: 215

Video

Ingredients

Crust:

  • 1 cup low carb chocolate biscotti finely ground
  • 2 packets stevia or other low carb sweetener
  • 4 tablespoons butter melted

Filling:

  • 3 teaspoons instant espresso powder
  • 24 oz cream cheese 3 (8 ounce) packages
  • 32 packets stevia about 1 ⅓ cups sugar equivalent
  • 4 large eggs
  • 1 cup sour cream
  • 1 ½ tablespoons coconut flour
  • 4 ounces unsweetened chocolate melted

Topping:

  • 1 teaspoon instant espresso powder
  • 1 ½ cups sour cream
  • 4 packets stevia or other low carb sweetener

Optional:

  • sugar-free chocolates for decorating
  • cocoa powder for dusting
US Customary - Metric

Instructions

  • Place a roasting pan filled with several inches of water on the bottom rack of the oven.
  • Spray the bottom and sides of a 9-inch springform pan with cooking spray. Place top oven rack in center of oven. Preheat oven to 325 degrees F.
  • Combine the chocolate biscotti crumbs with packets of sweetener and the melted butter. Press mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
  • Beat the cream cheese and 32 packets of sweetener (1 ⅓ cup sugar equivalent) on medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the coconut flour. Mix until well combined. Stir in the espresso/water mixture and the melted chocolate. Spoon mixture over the crust.
  • Bake at 325 degrees F for about 1 hour, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.
  • While the cheesecake is in oven, combine the remaining 1 ½ cups sour cream with the 4 packets of sweetener and 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.
  • Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.

Notes

Makes 12 servings
Net carbs per serving: 3.3 g

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 215 | Carbohydrates: 7.4g | Protein: 5.3g | Fat: 19.6g | Saturated Fat: 11.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 106mg | Sodium: 177mg | Potassium: 102mg | Fiber: 4.1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 0.5mg

Additional Info

Net Carbs: 3.3 g | % Carbs: 6.3 % | % Protein: 10.1 % | % Fat: 83.7 % | SmartPoints: 9
Values
Array
(
    [calories] => 215
    [carbohydrates] => 7.4
    [protein] => 5.3
    [fat] => 19.6
    [saturated_fat] => 11.1
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 4
    [cholesterol] => 106
    [sodium] => 177
    [potassium] => 102
    [fiber] => 4.1
    [sugar] => 1
    [vitamin_a] => 800
    [vitamin_c] => 0.8
    [calcium] => 110
    [iron] => 0.5
    [serving_unit] => g
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

Originally Published: February 11, 2012... Last Updated: February 10, 2020

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Reader Interactions

Comments

  1. Nancy

    February 21, 2022 at 5:47 am

    Looks yummy but i dont have stevia in packets. What is the measured amount? i bought bulk and do not have orig package (oops--i know i should have saved it!!) and have mine in a jar. Thanks!

    Reply
    • Lisa MarcAurele

      February 22, 2022 at 7:27 am

      One packet is equivalent to 2 teaspoons bulk granular.

      Reply
  2. Kathy Allen

    September 20, 2021 at 2:02 pm

    Can you use something in place of sour cream? I do not like sour cream in baked items.

    Thank you.

    Reply
    • Lisa MarcAurele

      September 20, 2021 at 2:42 pm

      You could try using Greek yogurt or a blend of cream cheese and heavy cream.

      Reply
  3. Chanelle

    March 11, 2021 at 7:57 pm

    Hi Lisa! Do you think this could be made in an instant pot? And also, can the expresso be substituted for caffeine free crystals like Cafix?

    Reply
    • Lisa MarcAurele

      March 12, 2021 at 8:17 am

      You can use a caffeine free sub for the espresso powder. I've made other cheesecakes in the Instant Pot so this one should work too. I just don't have a time for it, but it should be similar to other recipes.

      Reply
  4. Rebecca

    November 22, 2020 at 4:37 pm

    Can this be made crustless?

    Reply
    • Lisa MarcAurele

      November 22, 2020 at 4:39 pm

      Of course! You can just bake the filling for any cheesecake.

      Reply
  5. Shirley

    March 31, 2020 at 1:23 am

    What effect does the small amount of coconut flour have in the recipe?

    If I leave it out, do I need to replace it with anything? I just can't abide the taste or smell of coconut.

    Thanks,
    Shirley

    Reply
    • Lisa MarcAurele

      March 31, 2020 at 6:46 am

      It's used for texture but should be okay without it.

      Reply
  6. Bailey

    February 17, 2020 at 1:08 am

    I am the only one who doesn't see coconut flour listed in the ingredients?

    Reply
    • Lisa MarcAurele

      February 17, 2020 at 6:31 am

      It's listed under "Filling"

      Reply
  7. Jennifer

    February 15, 2020 at 10:29 am

    I made your cheesecake with an almond flour crust and it is absolutely delicious. It is light and creamy. My 10-yr old daughter was also a big fan. Thank you so much for posting!

    Reply
  8. Katie

    October 12, 2019 at 9:17 pm

    Hey, I have some questions about this recipe. Can I skip the first step? I don't have a roasting pan. Also, can I use a regular glass pie dish instead of a spring-form pan? I was also thinking about using the crust from the No Bake Peanut Butter Cheesecake instead of using the biscotti. Would that be okay? Thank you! 🙂

    Reply
    • Lisa MarcAurele

      October 13, 2019 at 8:52 am

      I find a steam bath helps prevent cracking with cheesecake, but it's not essential. You can also use a different cheesecake crust. Using a glass pan vs springform will likely change the cooking time.

      Reply
  9. Emily Kemp

    July 17, 2018 at 1:52 pm

    5 stars
    Coffee based desserts are always a favourite in my house, can't wait to try this!

    Reply
  10. Sheila

    March 10, 2017 at 8:04 am

    You say net carbs are 7 yet in the information it says total carbs 7.4 fiber 4.1 and sugar (sugar alcohols?) 1
    Just checking as 7 net carbs would be more then I am willing to eat for dessert.

    Reply
    • Lisa

      March 10, 2017 at 9:34 am

      That should be total carbs!

      Reply
    • Lisa

      May 17, 2022 at 7:34 pm

      The instructions say espresso/water mixture. How much water? Do we add just the espresso powder or make a cup of espresso and add that?

      Reply
      • Lisa MarcAurele

        May 17, 2022 at 8:45 pm

        I use 3 teaspoons of espresso instant powder in 2 teaspoons of water for the espresso/water mixture.

  11. Jeanette

    February 12, 2012 at 3:20 am

    Is the chocolate biscotti something you make or purchase. Is it sugar free?

    Reply
    • Lisa

      February 12, 2012 at 11:21 am

      It's something I make using a recipe on this blog. I've linked to that recipe which is at http://www.sugarfreelowcarbrecipes.com/?p=854

      Reply
5 from 3 votes (2 ratings without comment)

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