No Bake Mocha Cheesecake (Fats)

This recipe is a sneak peak into my THM compatible cookbook that is now available for pre-orders! I have been living and breathing “cookbook” the last few months, so I am SUPER EXCITED to make them available. There will be so many recipes for those of you who are dairy free since most of the 250+ recipes has delicious, dairy free options!

We are running a pre-order sale where you can get a 10% DISCOUNT if you order between now and October 31. How can you find out more? Click here to find out more or place your order.

No Bake Mocha Cheesecake (Fats)

Yield: 14-16

No Bake Mocha Cheesecake (Fats)


  • 1⁄4 cup butter

  • 3 tablespoons instant coffee granules (or Pero)

  • 1 cup blanched almond flour
  • 2/3 cup powdered brown sugar sweetener

  • 1/8 teaspoon sea salt

  • 1⁄4 cup unsweetened cocoa powder
    Mocha Layer
  • 2 teaspoons unflavored gelatin

  • 1⁄2 cup water, divided

  • 5 teaspoons instant coffee granules (or Pero)

  • 2 (8 ounce) packages cream cheese, softened

  • 1/3 cup powdered sweetener
    Cream Cheese Layer
  • 1 (8 ounce) package cream cheese, softened
  • 1⁄4 cup powdered sweetener
  • 11⁄2 cup heavy whipping cream
  • 1/8 teaspoon sea salt

  • 1⁄4 teaspoon vanilla


  1. Grease bottom and sides of spring form pan.
  2. Melt butter and partially dissolve coffee granules in it. In a bowl, mix dry ingredients and then add butter and coffee. Combine and set aside 1/3 cup to sprinkle on top.
  3. Press remaining crust into a greased springform pan and 1/2 inch up sides. Keep crust on sides of pan as even as possible. Refrigerate.
    Mocha Layer:
  1. Sprinkle gelatin in 1/4 cup cold water. Set aside. In another bowl, dissolve coffee in another 1/4 cup water. Heat gelatin mixture just until warm enough to dissolve gelatin. In bigger bowl, beat cream cheese and then add powdered sweetener. Add coffee and gelatin mixtures to cream cheese, adjusting coffee flavor to personal taste. (You don’t have to use all of coffee mixture.) Mix well. Spoon onto cooled crust. Refrigerate while mixing next layer.
    Cream Cheese Layer:
  1. Beat cream cheese and powdered sweetener until smooth. In separate bowl, whip heavy whipping cream, salt, and vanilla until thick and fluffy. Combine this with cream cheese mixture and spoon on top of mocha layer. Refrigerate for few hours.
  2. Just before serving, sprinkle remaining crumbs on top.


Just a note: I use a sweetener that measures cup for cup like regular sugar. (1 cup erythritol and scant 1/2 t. THM brand stevia) If you’re using something else, you will have to adjust it accordingly. To make “brown sugar” sweetener, combine 1 teaspoon molasses with 1 cup “white sugar” substitute. 



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Duane and Cindy Mullett
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