I shared this picture on Instagram and received numerous requests for the recipe, so … here it is! It does take some time to make but well worth it. Enjoy!

Chocolate Chunk Coffee Cheesecake

Serves: 8


  • 8 oz. cream cheese
  • 1 Tbsp Agave Five (recommend Madhava brand)
  • 1 Tbsp organic granulated sugar
  • 2 Large eggs (room temperature)
  • ¼ Tsp vanilla (heavy)
  • Dash of salt
  • 2 Tbsp Espresso or strong coffee
  • 1-1/2 cup Sour Cream
  • 5-8 pieces of dark chocolate (recommend Equal Exchange brand)
Chocolate Chunk Coffee Cheesecake


  • Preheat oven to 350 degrees
  • In a large bowl, using an electric mixer, beat the cream cheese, Agave and Sugar until smooth; about 3 minutes
  • Add eggs, one at a time, beating well to combine
  • Add the vanilla, salt, espresso (or coffee) and chocolate
  • Beat in the sour cream until blended
  • Grease the bottom and sides a 6-1/2 inch Springform pan (2½ inches deep) (recommend spray coconut oil)
  • Line the bottom of the Spring-form pan with parchment paper
  • Wrap the outside with a double layer of foil to prevent seepage
  • Pour batter into prepared Spring-form pan
  • Set the pan into a large roasting pan
  • Surround with 1” of very hot water
  • Bake for 45 minutes
  • Turn the oven off (do not open the door) and let cool for 1 hour
  • Move to cooling rack and allow to come to room temperature (about 1 hour)
  • Cover and refrigerate overnight
  • Unmold and serve
Chocolate Chunk Coffee Cheesecake

You will never believe this is gluten-free and low-carb! Let us know what you think!

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