Mocha Cheesecake with Dark Chocolate Ganache Recipe
This Mocha Cheesecake blends the rich, smooth flavors of espresso and cocoa with a creamy cheese base, all atop a decadent almond flour and pecan crust. Sweetened with Monkfruit, it’s a low-sugar indulgence perfect for chocolate and coffee lovers seeking a luscious dessert with a keto-friendly twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Crust
- 1 1/4 cup super fine, blanched almond flour
- 3/4 cup crushed pecans
- 5 tablespoons butter, melted
- 2 tablespoons Monkfruit sweetener
- 2 tablespoons cocoa powder
Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 1 cup confectioners Monkfruit sweetener
- 3 eggs, room temperature
- 1/3 cup cocoa powder
- 2 tablespoons espresso powder
- 2 teaspoons vanilla extract
Ganache Topping
- 1 cup Lily’s Sugar Free Semi Sweet Dark Chocolate Chips, finely chopped
- 1 cup heavy whipping cream, piping hot
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
- Prepare the Crust: In a bowl, mix together the almond flour, crushed pecans, melted butter, cocoa powder, and Monkfruit sweetener until well combined. Press this mixture firmly onto the bottom of a 9-inch springform pan lined with parchment paper to form the crust.
- Mix the Cheesecake Filling: Using an electric mixer, beat the cream cheese and Monkfruit sweetener together until smooth and creamy. Add the sour cream, vanilla extract, cocoa powder, and espresso powder, and mix well to combine.
- Add the Eggs: Incorporate the eggs one at a time into the cream cheese mixture on low speed, blending just until combined after each addition to maintain a smooth texture. Pour the filling over the prepared crust evenly.
- Bake the Cheesecake: Bake the cheesecake for 1 hour to 1 hour 10 minutes, or until the center is almost set but still slightly jiggly. Carefully run a knife around the edge of the pan to loosen the crust, then allow the cake to cool before removing the springform rim.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours to help it fully set and develop flavors.
- Prepare the Ganache: Combine the finely chopped sugar-free dark chocolate with piping hot heavy whipping cream. Stir this mixture until smooth and glossy, forming a rich ganache.
- Finish and Chill: Pour the ganache over the chilled cheesecake evenly. Refrigerate overnight to allow the ganache to set properly before serving.
Notes
- For best results, use room temperature eggs to ensure even mixing in the filling.
- Ensure the heavy cream is hot when making the ganache for a smooth and glossy finish.
- You can substitute pecans with walnuts if preferred.
- Use a springform pan lined with parchment paper to easily remove the cheesecake without damage.
- Refrigerate the cheesecake overnight for the ganache to set completely and flavors to meld.
Keywords: mocha cheesecake, keto cheesecake, mocha dessert, low sugar cheesecake, Monkfruit sweetened dessert, coffee cheesecake, sugar-free chocolate cheesecake
