Mocha Cheesecake
Decadent Mocha Cheesecake makes the perfect low carb dessert! A chocolate shortbread crust is topped with creamy mocha cheesecake and silky smooth dark chocolate ganache for less than 7 net carbs!
Mocha Cheesecake
Who doesn’t love a creamy, sweet slice of cheesecake? There are very few things quite as satisfying as a slice of cheesecake for dessert. This Mocha Cheesecake is an ultra indulgent dessert that combines rich dark chocolate with espresso. Not only does this dessert have an unbeatable combination it is topped with silky smooth chocolate ganache.
This cheesecake recipe is naturally gluten free and low carb. If using the keto-friendly ingredients listed such as monkfruit as the sweetener, and sugar free dark chocolate chips this cheesecake has just 6.6 net carbs per slice!
Ingredients for Chocolate Cheesecake
As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling.
- Almond flour, Pecans, Butter
- Confectioners Monkfruit sweetener, Cream cheese, Sour cream, Eggs
- Espresso powder, Cocoa powder, vanilla extract
How to Make Mocha Cheesecake
- Mix almond flour, crushed pecans, butter, cocoa powder and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
- Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream, vanilla, cocoa powder and espresso powder mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- To make the ganache combine the finely chopped chocolate with piping hot heavy cream. Stir well until smooth. Pour over the cheesecake and chill overnight.
What temperature do you bake cheesecake?
Cheesecake is perfect when cooked at 350 degrees F. Try not to open the oven while cooking, this will cause a change in temperature in the oven which will result in cracks in your cheesecake.
How many carbs are in cheesecake?
Traditional cheesecake is not keto-friendly. However, with a few simple ingredient swaps you can easily make this recipe low carb. As written, each slice of chocolate cheesecake has 6.6 net carbs. If you are interested in other keto-friendly cheesecake recipes this is the perfect No Bake Keto Cheesecake and this Keto Butter Pecan Cheesecake is absolutely divine!
Tips for the Best Chocolate Cheesecake
- Don’t over mix: This creates too many air bubbles which cause the cheesecake to puff out during baking and crack during cooling. If you do happen to beat the cheesecake a little too vigorously, remember that you can let it rest for about five minutes before pouring into the pan. This will allow most of the air bubbles to rise to the surface.
- Do you need a water bath? Cheesecakes like a hot humid environment. Instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.
- Chill your cheesecake: Allowing your cheesecake plenty of time to cool will help it to remain free of cracks. I tend to bake a cheesecake the day before it is required to make sure it can cool down completely to room temperature before refrigerating.
How to Store Cheesecake
Store any leftovers in the refrigerator to keep your cheesecake fresh and moist. Covering with a plastic wrap or foil will help to keep it from drying out. Cheesecake can be stored for up to one week.
How to Freeze Cheesecake
You can store cheesecake in the freezer for 1-2 months. Just remember to thaw it before serving. Before you freeze your cheesecake, ensure that it has cooled to room temperature.
First, freeze it on a baking sheet until firm and then wrap in foil before returning to the freezer for storage. When you’re ready to thaw your cheesecake simply place it in the refrigerator for 12-24 hours with the covering loosened or at room temperature for 4-6 hours.
Other Cheesecake Recipes
- Butter Pecan Cheesecake
- Chocolate Chip Cheesecake Bars
- Cranberry Cheesecake Bars
- Keto Lemon Cheesecake Bars
- No Bake Keto Cheesecake
Get the Recipe: Mocha Cheesecake
Ingredients
For the Crust
- 1 1/4 cup almond flour
- 3/4 cup crushed pecans
- 5 tablespoons butter, melted
- 2 tablespoons Monkfruit sweetener
- 2 tablespoons cocoa powder
Mocha Cheesecake Layer
- 3 8 ounce packages cream cheese
- 1/2 cup sour cream
- 1 cup confectioners Monkfruit Sweetener
- 3 eggs, room temperature
- 1/3 cup cocoa powder
- 2 tablespoons espresso powder
- 2 teaspoons vanilla extract
Ganache Layer
- 1 cup Lily's Sugar Free Semi Sweet Dark Chocolate Chips
- 1 cup heavy whipping cream
Equipment
Instructions
- Preheat the oven to 350 degrees F.
- Mix almond flour, crushed pecans, butter, cocoa powder and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
- Beat cream cheese and monkfruit sweetener with an electric mixture until well combined. Add sour cream, vanilla, cocoa powder and espresso powder mix well.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- To make the ganache combine the finely chopped chocolate with piping hot heavy cream. Stir well until smooth. Pour over the cheesecake and chill overnight.
Made this mocha cheesecake and it was an absolute hit! Served it to a media crew and they loved it! The crust was just crunchy enough as I didn’t completely pulverize the pecans. The filling was smooth and just the right blend of sweet and tang.