A smooth, no-bake keto cheesecake infused with coffee flavor—rich, creamy, sugar-free, and perfect for cozy moments.

Scale

For the Crust:

1 cup almond flour

1/4 cup melted butter

2 tbsp erythritol

1/4 tsp vanilla extract

For the Filling:

16 oz cream cheese (softened)

1/2 cup heavy cream

1/4 cup brewed coffee (cooled)

1/4 cup erythritol (or to taste)

1 tsp vanilla extract

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1. Mix crust ingredients and press into pan; chill.

2. Whip the heavy cream until soft peaks form.

3. Beat cream cheese with erythritol until smooth.

4. Add brewed coffee and vanilla to the cream cheese mixture.

5. Fold whipped cream gently into cream cheese base.

6. Spread over crust and chill for 4 hours or overnight.

You can top this cheesecake with sugar-free chocolate ganache or crushed nuts for extra texture.

Use decaf coffee if you prefer it caffeine-free.

Make sure your cream cheese is fully softened for the smoothest texture.