Espresso Gluten Free Cheesecake

A slice of chocolate mousse cake on a white decorative plate with a gold fork; whole cake on a stand in the background.

Espresso Gluten Free Cheesecake

This espresso gluten-free cheesecake combines deep coffee and chocolate flavors in a smooth, rich filling. A gluten-free crust provides a firm base, while overnight chilling helps the cheesecake set properly and slice cleanly.

Course Desserts

Cuisine American, International

Keyword cheesecake, cheesecake recipe, cream cheese, crust, gluten, gluten free cheesecake, gluten-free, graham cracker crust, graham crackers, topping

Prep Time 15

Cook Time 1 10

Resting Time 2

Servings Slices

Calories 390kcal

Author Zuzana Paar

Equipment

Ingredients

For the Crust:

4 Tablespoons Refined Coconut Oil 60ml, melted
1 Cup Almond Flour
2 Tablespoons Unsweetened Cocoa Powder
2 Tablespoons Powdered Sweetener
1 Tablespoon Espresso Powder

For the Cheesecake Filling:

6 Tablespoons Sour Cream 90ml
16 Ounces Cream Cheese room temperature
½ Cup Unsweetened Cocoa Powder
¾ Cup Powdered Sweetener
2 Tablespoons Espresso Powder
3 Large Eggs at room temperature
¾ Cup Heavy Whipping Cream 180ml

US Customary - Metric

Instructions

Bring the cream cheese and eggs to room temperature, melt the coconut oil, line the pan, set a water tray in the oven, and preheat to 350°Fahrenehit (180°Celsius.
Mix the crust ingredients, press into the pan, and bake for 10 minutes. Cool and reduce the oven to 300°Fahrenheit (150°Celsius).
Beat the cream cheese, then mix in the sweetener, cocoa, espresso, cream, eggs, and sour cream until smooth.
Pour the filling over the crust, bake for 60 minutes, cool 1–2 hours, then refrigerate overnight before serving.

Notes

If the top of your cheesecake cracks despite using a steam tray, it usually means the oven temperature was slightly too high, or the door was opened during baking. A raspberry topping or a dusting of cocoa powder covers any cracks completely without affecting the flavor.
Springform pan leaks are common with older pans. Wrap the outside of the base in a double layer of foil before filling to catch any drips in the oven, so the water tray doesn't make the crust wet.
This cheesecake slices best with a sharp knife dipped in hot water and wiped clean between each cut. A cold, wet blade goes through the filling cleanly, without dragging or crumbling the crust at the edge.
The espresso powder in both the crust and filling can be reduced to one tablespoon each if you want a lighter coffee note.

Nutrition