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.

Caramel Mocha No-Bake Cheesecake

Crust

• 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

Filling

• 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

Topping

• 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.

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

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. 

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. 

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