Mocha Cheesecake Pie
I usually want a cup of coffee in the evening, but I don’t want to be kept up at night. This Mocha Cheesecake Pie gives me my coffee flavor without the caffeine.
Servings 12 slices
Mocha Cheesecake Filling
- 16 oz cream cheese
- ⅓ cup lakanto monkfruit sweetener powdered
- 2 eggs
- 2 tsp coffee extract
- 1 tsp decaf coffee crystal freeze dried like Sanka
Chocolate Drizzle Topping
- 1 oz Lily’s semi-sweet chocolate chips
- ½ tsp olive oil
Preheat oven to 350*
In bowl mix together melted butter almond flour, melted butter, cocoa powder and sweetener. Once the mixture is crumbly transfer to a 9” pie tin. Press crumbly mixture into pie tin going up the sides and firmly pressed into the bottom. Set aside.
In a large clean bowl beat together the softened cream cheese and powdered sweetener of choice using a hand mixer. Beat together until smooth and creamy. Add in the coffee extract and coffee crystals and beat until fully mixed in. This is where your cheesecake get the coffee flavor and color.
Beat in the two eggs until fully incorporated together. Pour coffee cheesecake mixture into your chocolate pie shell and smooth top of pie to be even and attractive.
Bake for 20-25 mins. Center should set, but not firm. Remove from oven and let cool on the counter for 30 minutes. Cheesecake will fall slightly as it cools.
Melt together the chocolate chips and the little bit of butter in the microwave. Usually 30 second increments to melt with stirring in between until fully melted and thin.
Using a small spoon gently drizzle melted chocolate over the cooled cheesecake. Be as creative as you like as this part is decorative.
Transfer your Mocha Cheesecake Pie to the fridge for about an hour or more. Slice and serve. Dollop with whipped cream if desired.
Calories: 231kcal | Carbohydrates: 4g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 166mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 665IU | Calcium: 64mg | Iron: 1mg