Sugar Free Mocha Cheesecake Recipes

MOCHA CHOCOLATE CHEESECAKES {HEALTHIER}

Steps:

• to 325ºF and line muffin tin with paper liners or silicone liners. Set aside.
• Place melted butter in medium bowl. Using Bullet or small food processor, process cookies into crumbs - you should get about 1 cup. Transfer to bowl with butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into bottom of lined muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
• In a small pot over low-medium heat, melt chocolate chips, milk and instant coffee together until combined and smooth. Remove from heat and set aside. In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add in cooled, melted chocolate mixture until combined. Add egg and egg white, mixing until just combined - be careful not to overmix. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
• the mini cheesecakes about 14-16 minutes, until the edges have set and middle only slightly jiggling. If the cheesecakes have cracked they're definitely done. Watch after 12 minutes.
• Allow cheesecakes to cool in pan for about 20 minutes before transferring to fridge to chill for 2 hours.
• Once the cheesecakes have chilled for at least 1 hour, you can add the ganache topping. In a small pot over low-medium heat combine heavy cream (or coconut milk) with chocolate chips, stirring until melted. Add about 1/2 tablespoon to top of chilled cheesecake then place back in fridge to chill and set the ganache for another hour. (2 hours total for chilling cheesecake.) Add whipped topping and chocolate shavings if desired. Enjoy!

MINI MOCHA CHEESECAKES

Steps:

• Add the ingredients for base to a food processor and blitz together until mixture resembles a crumb (about a minute or so). When it clumps together in your fingers easily it is ready.
• Remove blade from food processor and use a teaspoon to fill each hole in a 12 hole mini silicone muffin tray. Use damp fingers to firmly press crumbs into base of mold. Add additional crumbs, pressing down into mold so that base is approx. half the mold and there is half left for the filling
• If there is any mixture left over from the base that doesn't fit into the molds. You can roll it into yummy snack balls.
• If your cream cheese is verry soft and pliable you won't need a food processor to mix the ingredients together (I didn't use the food processor to make this filling as my cream cheese was at room temp)
• Mix the instant coffee with tap water, stirring to combine in a bowl. Add softened cream cheese and powdered sweetener and thoroughly mix together
• Use a small spoon to add filling onto base, pressing in with back of a spoon to make sure there are no air bubbles. Smooth off the tops with the back of a knife.
• Cover with foil and let them set in the fridge overnight for for 6 to 8 hours
• Use a butter knife to go around the edge of the mold of each cheesecake to loosen, cleaning the knife in between each one. Then gently use knife to lift each cheesecake out onto a plate for decorating
• Don't attempt to add the toppings until the cheesecakes have set properly otherwise the filling will still be too soft.
• Melt chocolate in a microwave safe bowl until only just melted (no boiling or overly hot)
• Use a teaspoon held at about 30 cm/1 foot height to drizzle chocolate lines in a zig zag pattern back and forth
• Add 3 or 4 sugar free chocolate chips on each mini cheesecake, or chop the rest of the chocolate bar into tiny pieces and sprinkle on top.
• Store cheesecakes flat in a single layer in an air tight container for upto 5 days in the fridge

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

LAYERED MOCHA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.