Baked Coffee Cheesecake
Servings
10slices
Servings
10slices
Ingredients
  • 1cup light cream cheese
  • 1/4cup macadamiasunsalted
  • 1/4cup almonds
  • 1/4cup desiccated coconut
  • 1tbsp coconut oil
  • 1/2tsp instant decaffeinated coffee
  • 1.5tbsp coconut cream
  • 1 free range egg
  • 1/4cup Natvia
  • 1tsp vanilla extract
Instructions
  1. Remove the cream cheese from the fridge so it’s at room temperature when preparing this recipe.
  2. Preheat oven to 160C and line a 20cm baking tin with baking paper.
  3. Place macadamias and almonds into a food processor and blitz until a fine meal is formed.
  4. Add coconut and coconut oil to the nut mix and blitz again at medium speed. Transfer mixture to the prepared tin and press down evenly using the back of a metal spoon. Bake for 8-10 minutes until just starting to brown. Remove from the oven and allow to cool.
  5. Increase oven temperature to 175C.
  6. To make the filling, place the cream cheese, coffee, coconut cream, egg, natvia and vanilla into a food processor, combine until smooth.
  7. Pour filling over the cooled base and smooth evenly.
  8. Return to the oven and bake for approximately 20 minutes until a little wobbly in the centre.
  9. Allow to cool and then cover and place in the refrigerator for at least 2 hours or until firm and set.
  10. Slice into 10 pieces. One piece is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe Notes

138 calories per serve

Print Recipe
 Baked Coffee Cheesecake
Baked Coffee Cheesecake
Votes: 33
Rating: 3.97
You:
Rate this recipe!
Course Desserts
Servings
slices
Ingredients
  • 1 cup light cream cheese
  • 1/4 cup macadamias unsalted
  • 1/4 cup almonds
  • 1/4 cup desiccated coconut
  • 1 tbsp coconut oil
  • 1/2 tsp instant decaffeinated coffee
  • 1.5 tbsp coconut cream
  • 1 free range egg
  • 1/4 cup Natvia
  • 1 tsp vanilla extract
Course Desserts
Servings
slices
Ingredients
  • 1 cup light cream cheese
  • 1/4 cup macadamias unsalted
  • 1/4 cup almonds
  • 1/4 cup desiccated coconut
  • 1 tbsp coconut oil
  • 1/2 tsp instant decaffeinated coffee
  • 1.5 tbsp coconut cream
  • 1 free range egg
  • 1/4 cup Natvia
  • 1 tsp vanilla extract
Baked Coffee Cheesecake
Votes: 33
Rating: 3.97
You:
Rate this recipe!
Instructions
  1. Remove the cream cheese from the fridge so it’s at room temperature when preparing this recipe.
  2. Preheat oven to 160C and line a 20cm baking tin with baking paper.
  3. Place macadamias and almonds into a food processor and blitz until a fine meal is formed.
  4. Add coconut and coconut oil to the nut mix and blitz again at medium speed. Transfer mixture to the prepared tin and press down evenly using the back of a metal spoon. Bake for 8-10 minutes until just starting to brown. Remove from the oven and allow to cool.
  5. Increase oven temperature to 175C.
  6. To make the filling, place the cream cheese, coffee, coconut cream, egg, natvia and vanilla into a food processor, combine until smooth.
  7. Pour filling over the cooled base and smooth evenly.
  8. Return to the oven and bake for approximately 20 minutes until a little wobbly in the centre.
  9. Allow to cool and then cover and place in the refrigerator for at least 2 hours or until firm and set.
  10. Slice into 10 pieces. One piece is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe Notes

138 calories per serve