No Bake Chocolate Cheesecake
Ingredients:
Crust
- 3 tbsp Almond Flour
- 2 tsp Cocoa Powder
- 2 tsp Swerve Sweetener powdered
- .125 tsp Instant Coffee
- 2 tsp Butter melted
Cheesecake
- 2.5 tbsp Sour Cream
- 5 tbsp Cream Cheese
- 2 tbsp Butter
- .5 tsp Vanilla Extract
- 3 tbsp Swerve Sweetener powdered
- 3 tbsp Cocoa Powder
- .25 tsp Instant Coffee
Instructions:
Crust
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake.
Cheesecake
- Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined.
- Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterward.
Nutrition
Calories: 187kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 133mg | Potassium: 97mg | Fiber: 2g | Sugar: 1g | Vitamin A: 530IU | Calcium: 42mg | Iron: 0.9mg
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