These mini no-bake cheesecakes are creamy, rich, and bursting with coffee flavor while being refined sugar-free. Made with a cashew base and naturally sweetened, they’re a perfect guilt-free dessert for coffee lovers!
Ingredients
For the Crust:
1 cup (100g) almond flour
2 tbsp coconut oil, melted
2 tbsp unsweetened almond butter (or peanut butter)
1-2 tsp stevia, erythritol, or sugar-free sweetener of choice
Pinch of salt
For the Cashew Coffee Filling:
1 1/2 cups (200g) raw cashews, soaked in water for 4 hours or boiled for 15 minutes
1/4 cup (60ml) brewed strong coffee (cooled)
1/4 cup (60ml) coconut cream (chilled)
3 tbsp coconut oil, melted
3 tbsp sugar-free sweetener (like erythritol, monk fruit, or stevia)
1 tsp vanilla extract
Pinch of salt
Optional Toppings:
Unsweetened cocoa powder (for dusting)
Coffee beans (for decoration)
Sugar-free chocolate shavings
Instructions
Continued on the next page
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