No Bake Creamy Mocha Cheesecake (sugar and gluten free-THM S)

Oh. My. Goodness. I’m so excited to share this recipe with you! With only twelve ingredients, it is incredibly quick and easy to make…but it’s unbelievably creamy and delicious. And no baking is required! My family told me it’s one of my best recipes yet…

If you’ve been intimidated with gluten and sugar free baking, then this recipe is for YOU. Anyone can quickly whip up this cheesecake and it will NOT taste “healthy.” I promise. And if you’re are avoiding a lot of caffeine, (like I am) you can use the coffee substitute, Pero. It tastes amazing in here!

This is a recipe that works well when you don’t have much time, but want something special for those who are wary about sugar and gluten free desserts. Since we spend a lot of time “on the road” in prison ministry, I love coming up with quick and easy treats for my family. This recipe was actually created for Valentine’s Day while we were bumping down the road in our motorhome. =)

This dessert can also be doubled and made in a 9 x 13 cake pan to serve more people.



EDITED: I some times bake the crust for about 8-10 minutes, if I want it to keep it’s shape a bit better when serving. But this is optional.


No Bake Creamy Mocha Cheesecake (sugar and gluten free-THM S)

No Bake Creamy Mocha Cheesecake (sugar and gluten free-THM S)


  • 1 C. almond flour
  • 1/2-3/4 C. powdered brown Truvia
  • 1/8 t. salt
  • 1/4 C. unsweetened cocoa powder
  • 2-3 T. instant coffee-to taste (I used the coffee substitute, Pero)
  • 1/4 C. melted butter
    Mocha layer:
  • 2 (8 oz.) cream cheese (softened at room temp.)
  • 1/4-1/2 C. powdered Truvia
  • 4-6 t. instant coffee or Pero (or to taste)
  • 2 t. unflavored gelatin (I used the Great Lake's brand.)
  • 1/2 C. water
    Cream cheese layer:
  • 8 oz. cream cheese (softened at room temp.)
  • 1 and 1/2 C. heavy whipping cream
  • 1/4 C. powdered Truvia
  • 1 t. unflavored gelatin
  • 1/8 t. salt
  • 1/4 t. vanilla flavoring


  1. Melt the butter and dissolve the coffee in it. Mix the dry ingredients and then add the butter and coffee to it. Combine until mixed well. Set aside a bit of this to sprinkle on top. Press the rest into a greased cheesecake pan or round cake pan. I pressed mine 1/2 inch up the sides as well. Place in the fridge while mixing the filling.
    Mocha layer:
  1. In a small bowl, dissolve the gelatin and coffee in the water and set aside. In a bigger bowl, beat cream cheese and then add the powdered truvia until creamy. Add the coffee and gelatin mixture to the cream cheese, adjusting the coffee flavor to your personal taste. (It's fine if you don't use all of this gelatin mixture.) Mix well. Spoon it on to the cooled crust. Refrigerate while mixing the next layer.
    Cream cheese layer:
  1. Beat cream cheese and powdered truvia until smooth. In a separate bowl, whip the heavy whipping cream, gelatin, salt and vanilla until creamy and fluffy. Combine this with the cream cheese mixture and spoon it on top of the mocha layer. Refrigerate for a few hours. (This can easily be made the day before.) Just before serving, sprinkle the remaining crumbs on top.


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