No-Bake Low-Carb Caramel Mocha Cheesecake


And yes, it’s as good as that title makes it sound! Not easy, but then again, when is anything that is worth the effort? 

First off, if you are like me and don’t have coffee extract in your pantry, start this recipe a week ahead of plan. 

Coffee Extract

1 c vodka (or any flavorless alcohol, I suppose, or flavored if you roll that way, but vodka imparts no extra flavor. I buy the cheap stuff to make vanilla extract, this is on the same principle)

1/3 c whole coffee beans

In a mortar crush the beans roughly with the pestle. You don’t need them as fine as for brewing coffee, and in fact since you’ll be filtering them out a little coarse is better. In a jar or bottle with air-tight lid, combine the alcohol and beans. Store in a dark place for at least a week, shaking it when you remember (one a day is ideal. Maybe when you are making coffee?). Strain out the grounds, and store again tightly lidded. Use in anything that needs a little coffee flavor boost.

This worked beautifully for a family dinner, and transported very well.

Caramel Mocha No-Bake Cheesecake


  • 1/2 c coconut flour
  • 1/4 c cocoa powder (no sugar added if doing low-carb)
  • 1/2 c sunflower seeds (roasted, unsalted)
  • 1/4 sweetener (I used erythritol, but you could use your preferred, even sugar if you weren’t doing low-carb)
  • 1/4 tsp salt
  • 4 tbsp (1/2 stick) butter


  • 3/4 c HOT coffee
  • 2 1/2 tsp plain gelatine
  • 16 oz cream cheese
  • 2 tsp coffee extract (or vanilla if you haven’t got coffee)
  • 2 tsp sugar-free caramel syrup
  • 1/4 tsp salt
  • 1 c heavy cream


  • 2 oz 90% dark chocolate bar
  • 1 tbsp coconut oil

Put out the butter and cream cheese beforehand to come to room temperature. 

In a food processor with a blade, blend the seeds, coconut flour, and cocoa powder. Add in sweetener, salt (omit if using salted butter), and butter, then process until smooth.

crumbly crust mixture in the tart pan I used.

Press the crust mixture into the bottom of a 8″ springform pan, or tart pan with removable bottom. Chill. 

smooth crust ready to chill. This was fantastic. I’ll use it as a base for other things, too. Nutty without tree nuts for allergies!

In a small bowl, dissolve with stirring the gelatine in the hot coffee. Set aside and allow to cool to room temperature. 

In a stand mixer, with whisk attachment, blend cream cheese until smooth. Slowly add in coffee gelatine mixture, coffee extract, caramel syrup, and salt. Beat on high until homogeneous. 

Pour in heavy whipping cream, still on high, and beat until fluffy, soft peaks form. 

the finished filling was not quite whipped cream fluffy but very light and almost not sweet at all.

Pour onto crust (or spoon with rubber spatula and level, then refrigerate. 

Chilled overnight is best, no less than 2 hours. 

Before serving, microwave the 90% dark chocolate and coconut oil in a small bowl, stopping to stir every 30 seconds until fully melted. Drizzle over cheesecake and chill again briefly before cutting to serve. 

Servings: 12 slices, each with about 4 net carbs and 340 calories. 

It’s so fluffy! My sister pointed out it would be delicious frozen, and it is.


3 responses to “No-Bake Low-Carb Caramel Mocha Cheesecake”

  1. I will start this tomorrow! I make my own vanilla extract, but I never even thought of making coffee extract! Yum!

    1. I hadn’t either until this recipe! I am really looking forward to playing with it in all kinds of recipes.

  2. John in Philly Avatar
    John in Philly

    It’s one of the weird things about language, but “sounds delicious” is the best way to describe your recipe.

    On the other hand, I’m still staring at the small creature located at around 10 o’clock and just inside of the edge of the Rorschach Test photo.

    My wife isn’t a coffee drinker, so that means the extract would be all for me.