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Keto Chocolate Cheesecake with Coffee Brownie Crust

  Published on August 27th, 2020
  Reading time: 2 minutes
  Last modified August 26th, 2020
keto chocolate cheesecake
AuthorChelsea Malone, MSDifficultyIntermediateRating
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This keto chocolate cheese combines the rich flavors of dark chocolate and coffee with the light and creamy flavors of vanilla and cream cheese. This keto dessert isn't your average boring cheesecake, but it is as quick and easy to make as one! The cheesecake portion is no-bake so all you have to worry about it baking the brownie and then putting it all in the fridge and letting it sit.

Yields12 Servings
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
Directions
Coffee Brownie Base
Keto Chocolate Cheesecake
 12 oz cream cheese, softened
 ½ cup chocolate chips(Bake Believe milk chocolate chips used)
 1 tbsp unsweetened cocoa powder
 1 tsp vanilla extract
 1 cup allulose(can be substituted for erythritol or monk fruit)
 5 to 6 drops chocolate-flavored stevia drops(Sweet Leaf brand used)
 1 tsp coconut oil
Directions
1

Begin by making the dark chocolate coffee brownie base in a circular springform pan.

2

Allow the brownie to completely cool.

3

While the brownie is cooling, combine the coconut oil, chocolate chips, and unsweetened cocoa powder in a microwavable safe bowl and microwave in 20-second intervals until the chocolate is melted. Stir until creamy. Set aside and allow to cool slightly, but not harden.

4

Combine the cream cheese and sweetener with a hand mixture.
Note: it is important to make sure the cream cheese is full softened at room temperature or else it will be too difficult to mix.

5

Once creamy, blend in the melted chocolate.

6

Add in the vanilla extract and chocolate-flavored stevia drops to taste.
Note: if you want a sweeter taste add more, for a less-sweet taste add less.

7

Once your keto chocolate cheesecake mixture is all creamy, spoon it over top the cooled brownie base.

8

Smooth over the top and place in the refrigerator for at least 4 hours, preferrable overnight.

9

Optional: try garnishing with chocolate drizzle (melted chocolate chips and coconut oil) and/or sugar-free whipped cream.

10

Enjoy and serve your keto chocolate cheesecake cold.

Category

Ingredients

Directions
Coffee Brownie Base
Keto Chocolate Cheesecake
 12 oz cream cheese, softened
 ½ cup chocolate chips(Bake Believe milk chocolate chips used)
 1 tbsp unsweetened cocoa powder
 1 tsp vanilla extract
 1 cup allulose(can be substituted for erythritol or monk fruit)
 5 to 6 drops chocolate-flavored stevia drops(Sweet Leaf brand used)
 1 tsp coconut oil

Directions

Directions
1

Begin by making the dark chocolate coffee brownie base in a circular springform pan.

2

Allow the brownie to completely cool.

3

While the brownie is cooling, combine the coconut oil, chocolate chips, and unsweetened cocoa powder in a microwavable safe bowl and microwave in 20-second intervals until the chocolate is melted. Stir until creamy. Set aside and allow to cool slightly, but not harden.

4

Combine the cream cheese and sweetener with a hand mixture.
Note: it is important to make sure the cream cheese is full softened at room temperature or else it will be too difficult to mix.

5

Once creamy, blend in the melted chocolate.

6

Add in the vanilla extract and chocolate-flavored stevia drops to taste.
Note: if you want a sweeter taste add more, for a less-sweet taste add less.

7

Once your keto chocolate cheesecake mixture is all creamy, spoon it over top the cooled brownie base.

8

Smooth over the top and place in the refrigerator for at least 4 hours, preferrable overnight.

9

Optional: try garnishing with chocolate drizzle (melted chocolate chips and coconut oil) and/or sugar-free whipped cream.

10

Enjoy and serve your keto chocolate cheesecake cold.

Keto Chocolate Cheesecake with Coffee Brownie Crust

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