No Bake Sugar Free Coffee Cheesecake

• Gluten free

• Condiments

  • 2 Tspvanilla liquid stevia

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened
  • 2 oz Lindt chocolate bar 85% cocoa
  • 1/2 tsp Salt
  • 1/4 cup Swerve sweetener

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 1/2 cup Sunflower seeds, unsalted raw

• Drinks

  • 3/4 cup Coffee, strong hot
  • 2 tsp Coffee extract

• Dairy

  • 4 tbsp Butter
  • 2 (8 ounce packages Cream cheese
  • 1 cup Heavy whipping cream

• Desserts

  • 1 Envelopeunflavored gelatin

Found on sugarfreemom.com

Description

Ingredients

• 3/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsalted raw sunflower seeds
• 1/4 cup Swerve sweetener
• 1/4 tsp salt
• 4 tbsp butter, room temp
• 3/4 cup strong brewed hot coffee
• 1 envelopeunflavored gelatin
• 2 (8 ounce) packages cream cheese, room temp
• 2 tsp coffee extract
• 2 tspvanilla liquid stevia
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 2 ounces Lindt Chocolate bar 85% cocoa
• 1 tbsp coconut oil

Directions

• Place coconut and sunflower seeds into food processor and blend until ground well.
• Add the rest of the crust ingredients into food processor and process until smooth.
• Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
• Pour hot brewed coffee into a bowl or cup.
• Pour in gelatin and stir until dissolved. Set aside to cool for a few minutes.
• Add cream cheese into a stand mixer and blend on high until smooth.
• Add the coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
• Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
• Pour onto crust in pan.
• Refrigerate for 3 hours or overnight.
• When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.

Nutrition