Gluten-Free Mocha Cheesecake

Delight in a healthier twist on a chocolaty treat with a gluten-free Mocha Cheesecake. It not only tantalizes your taste buds but also aligns with your health-conscious goals.

Savor guilt-free without compromising on flavor or texture.

Rich Flavor, Healthier Ingredients

Wholesome ingredients can deliver a satisfying dessert. The Gluten Free Mocha Cheesecake boasts a rich and creamy filling enhanced by a keto coffee creamer. The Bulletproof Mocha Creamer is a keto-friendly combination of real cacao, grass-fed butter and MCT oil. It’s an easy way to turn your daily cup of coffee into a delight. It’s also packed with healthy ingredients and rich flavor to blend into a better-for-you dessert.

The Perfect Crust

A great cheesecake begins with a great crust, and this recipe doesn’t disappoint. The gluten-free base, crafted from pitted dates and almonds, delivers the ideal crunch to contrast with the velvety filling. And if the mixture requires a bit of moisture to bind together, a dash of water does the trick.

A Guilt-Free Cheesecake Filling

The creamy filling is a blend of raw cashews, pure vanilla bean paste, raw honey, and virgin coconut oil. These plant-based ingredients culminate in a luscious, indulgent texture that feels just as luxurious as traditional cheesecake.

A New Dessert Staple

To top it all off, a sprinkling of grated dark chocolate adds that final layer of indulgence. The combination of flavors and textures in this cheesecake creates a memorable dessert that’s certain to become a treat on repeat. Whether you’re embracing a keto diet, accommodating gluten sensitivities or simply looking for a healthier take on dessert, this cheesecake is an embodiment of delight without compromise.

Print Recipe

Gluten Free Mocha Cheesecake

Savor this dessert guilt-free with our gluten-free Mocha Cheesecake. This indulgent treat includes mocha flavor in a health-conscious twist that’s sure to delight your taste buds.

Gluten-Free Mocha Cheesecake

Crust

• 1/2 cup pitted dates
• 1/2 cup almonds
• 1/16 tsp salt
• 1/4 tsp vanilla extract
• 1 tbsp water (if needed)

Filling

• 2.5 cups raw cashews (or macadamia nuts)
• 3 scoops Bulletproof Mocha Creamer
• 1 tbsp vanilla bean paste
• 1/2 cup raw honey
• 5 tbsp virgin coconut oil (melted)
• 1/2 cup lemon juice
• 1/4 cup water
• 1/8 tsp salt

Topping

• 2 oz dark chocolate (stevia-sweetened)

• In a bowl, cover the cashews with water and let soak for 30 mins or while your make the crust mixture.

• Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water.

• Press the crust mixture into greased muffin pan, then cover and freeze until ready to use.

• Drain cashews and pat completely dry.

• Combine all filling ingredients (excluding the peppermint mocha creamer) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides.

• Add peppermint mocha creamer one scoop at a time trying the mixture between pours.

• Pour into a prepared crust. 

• Grate dark chocolate for a nice finishing touch.

• Servings: 1 slice (1/12th of cake)
• Calories: 320
• Fat: 25 g
• Protein: 3 g
• Carbohydrates: 34 g
• Net Carbs: 34 g