Coffee Cheesecake Recipe – No Bake and Healthy
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This healthy coffee cheesecake recipe is no bake and incredibly delicious. It’s a sugar-free, gluten-free, eggless cheesecake that is rich, creamy, and perfect for coffee lovers.
Keep reading to discover the simple steps to making this vegan coffee cheesecake recipe no bake.
Before losing 125 pounds, I had a major sweet tooth. Now that I have lost weight, I still have a major sweet tooth. However, I now pay attention to what I eat and try to control it. So, I created this coffee cheesecake recipe no bake and use plant-based ingredients.
Before I show you how to make this egg free cheesecake recipe, please take a quick second to subscribe to my Intentionally Eat newsletter. It contains tips and recipes to help you live your healthiest life, plus you’ll get a FREE acid/alkaline chart to show you which foods you should eat for optimum health.
😍Why you will love this Egg Free Cheesecake Recipe
This easy coffee cheesecake recipe will soon become one of your favorite things for dessert because its…
- Creamy & Rich: Indulgent texture and taste, yet it’s gluten-free and dairy-free.
- Easy to Make: No baking is required since this is an eggless cheesecake recipe.
- A Coffee Lovers’ Delight: This delicious recipe has bold coffee flavor in every bite!
If you like this vegan gluten free cheesecake recipe, you will love this key lime dairy free cheesecake recipe no bake or this vegan tofu cheesecake.
📃Ingredients and Substitutions
This great recipe features a few basic, wholesome ingredients. The printable recipe card below includes the complete list of simple ingredients, quantities, and nutritional daily value information.
Crumbly Crust
I recommend using this healthy crumble pie crust for this coffee dessert. The nuts give it an incredible depth of flavor. However, the crust will require baking for 15 minutes.
If you want to keep this a truly no bake cheesecake recipe, you can use this no bake crust recipe.
If you prefer, you can make a gluten-free chocolate cookie crust using gluten free oreo cookies, or a gluten-free graham cracker crust using gluten free graham crackers. Neither will be as healthy as my crumble pie crust or my no bake crust recipe because they are lower in refined sugars and packed with nutrients like healthy fats, fiber, and protein.
Cheesecake Mixture
Since this is a vegan gluten free cheesecake recipe there is no need for things like full-fat cream cheese, condensed milk, or heavy cream. You simply need the following…
- Silken tofu – you can sub regular tofu if necessary. You want a soft tofu rather than an extra firm tofu to have a smooth and creamy filling.
- Peanut butter – you can substitute any nut or seed butter.
- Plant milk – you can use coconut, soy, almond, or your favorite plant milk.
- Dark chocolate chips, melted – be sure to use vegan chocolate chips. You can use sugar free chocolate chips like these.
- Sea salt
- Vanilla extract
- Allulose – or your favorite sugar-free sweetener
- Instant coffee granules
5-Day Weight Loss Plan
This 5-Day Weight Loss Plan will jumpstart you to living your healthiest life.
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🥄How to Make this Coffee Cheesecake Recipe – No Bake & Healthy
Follow these simple steps for this easy egg free cheesecake recipe:
- Gather Ingredients
- Make the crust: Healthy Crumble Pie Crust Recipe or No Bake Crust Recipe
- Melt chocolate: Place chocolate chips in a microwave-safe bowl and heat in 20-30 second intervals, stirring between each, until smooth and melted.
- Make cheesecake filling: In a food processor or in a large bowl with an electric mixer, blend together tofu, peanut butter, plant milk, melted chocolate chips, salt, vanilla, allulose, and espresso powder. Pour the coffee filling into the prepared crust and chill for at least 4 hours; for best results, allow it to chill overnight.
- Serve and enjoy!
Looking for more healthy recipes
🫙How to store this vegan gluten free cheesecake recipe
Refrigerate: Cover the cheesecake tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days.
😋Serving Suggestions
Here are some creative ideas for serving this vegan coffee cheesecake:
- Drizzle with Espresso Syrup: Enhance the coffee flavor with a sweet espresso syrup like this Copycat Starbucks Gingerbread Syrup.
- Top with Dairy-Free Whipped Cream: Add a light and fluffy finishing touch.
- Sprinkle with Cocoa Powder or Powdered Sugar: Dust the top for an elegant, coffee-shop presentation. Make sure to use vegan powdered sugar.
- Garnish with Chocolate Shavings: A little extra indulgence with rich chocolate curls.
- Serve with Fresh Berries: The tartness of berries complements the rich coffee flavor.
- Accompany with a Vegan Latte: Pair with a warm, frothy coffee drink like this Copycat Starbucks Gingerbread Latte.
- Add Crushed Coffee Beans: For an extra crunch and bold coffee flavor crush espresso beans and sprinkle over the top of the cheesecake.
❓Others have asked…
📆How long does cheesecake last in the fridge?
Cheesecake can last in the fridge for 5 to 7 days when stored properly in an airtight container. If it has toppings or is made with fresh fruit, it’s best to consume it within a few days for optimal freshness.
❓How long can cheesecake sit out?
Cheesecake should not sit out at room temperature for more than 2 hours. If the temperature is above 90°F (32°C), it should be refrigerated within 1 hour to prevent bacterial growth and maintain food safety.
For more information about food safety, go to www.foodsafety.gov.
Recipe
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Coffee Cheesecake Recipe – No Bake and Healthy
Ingredients
Crumble Crust
- 1 crumble crust*
Coffee Cheesecake Filling
- 12 ounces silken tofu
- 1/2 cup natural peanut butter *
- 1/2 cup plant milk
- 9 ounces dark chocolate chips, melted *
- 3 Tbsp allulose *
- 1 Tbsp instant coffee granules
- 1 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Prepare crust: Make this no bake crust or this healthy crumble pie crust.
- Melt chocolate: Place chocolate chips in a microwavable bowl and heat in 20-30 second intervals, stirring between each, until smooth and melted.
- Make filling: In a food processor or a large bowl with an electric mixer, blend together tofu, peanut butter, plant milk, melted chocolate chips, salt, vanilla, allulose, and espresso powder.
- Fill crust: Pour the coffee filling into the prepared crust and chill for at least 4 hours; for best results, allow it to chill overnight
- Serve and Enjoy!
Video
Notes
Nutrition
Before I say goodbye, I encourage you to take a moment to find out how I went from obese with a crippling back injury to 125-pound lighter -discover my transformation into a health coach!
About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.
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Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
