Cafe Mocha Sugar Free Mini Cheesecakes

Cafe Mocha Sugar Free Mini Cheesecakes

Cafe Mocha Sugar Free Mini Cheesecakes are delicious and creamy desserts flavoured with that taste of coffee and chocolate. These mini cheesecakes are a great way to portion control while enjoying a creamy, lightly sweetened dessert with only 2g of total carbs per cheesecake. 

Prep time: 15 mins | Bake time: 18 mins | Chill time: 3 hrs | Yield: 12 mini cheesecakes

Nutritional Info (Per Cheesecake)

• Net Carbs: 1.5g | Total Carbs: 2g | Fat: 12g | Protein: 3g | Calories: 130

Ingredients

Almond Flour Crust

• 3/4 cup almond flour

• 2 tbsp unsalted butter, melted

• 1 tbsp powdered erythritol (or sweetener of choice)

• 1/2 tsp ground cinnamon (optional)

• Pinch of salt

Sugar-Free Cafe Mocha Filling

• 8 oz (225g) cream cheese, softened to room temperature

• 1/3 cup powdered erythritol or monk fruit sweetener

• 1/4 cup unsweetened cocoa powder

• 1 tbsp instant coffee or espresso powder dissolved in 1 tbsp hot water

• 1/3 cup heavy cream, room temperature

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

Instructions

1. Prep Equipment: Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.

2. Make the Crust: In a small bowl, mix almond flour, melted butter, sweetener, cinnamon, and salt until a crumbly dough forms. Divide evenly among the 12 muffin liners (about 1 tablespoon per cup). Press firmly into the bottom using the back of a spoon or a small glass. Bake for 5 minutes, then remove and let cool while preparing the filling.

3. Reduce Oven Temp: Turn oven down to 300°F (150°C).

4. Mix the Mocha Filling: In a medium bowl, beat the softened cream cheese and powdered sweetener using a hand mixer on medium speed until smooth and fluffy (about 2 minutes).

5. Add Flavorings: Sift in the cocoa powder, then pour in the dissolved espresso/coffee mixture, heavy cream, and vanilla extract. Beat on low speed until fully incorporated.

6. Add Egg: Add the egg and mix on low just until combined. Do not overmix to avoid trapping excess air in the batter.

7. Assemble and Bake: Divide the cream cheese mixture evenly over the cooled crusts. Bake at 300°F (150°C) for 15–18 minutes, or until the edges are set and the centers retain a slight jiggle.

8. Cool and Chill: Remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator to chill uncovered for at least 3 hours (preferably overnight) to set completely.

Chef's Tips

• Topping Ideas: Serve topped with a dollop of sugar-free whipped cream, a dusting of unsweetened cocoa powder, or a few sugar-free chocolate chips.

• Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped cheesecakes for up to 1 month.