These Easy No-Bake Keto Mini Mocha Cheesecakes come together quickly with only a couple of simple ingredients! A rich chocolate cookie bottom layered with rich and creamy mocha cheesecake and topped with light and airy whipped cream. These no-bake keto coffee creations are perfect for any occasion, and coffee lovers will absolutely love them!
No-Bake Keto Mini Cheesecakes
Do you love a great mochaccino?
This small but mighty cup is one of the most famous espresso drinks of all! It stars that perfect combination of steamed milk, rich chocolate, espresso and frothy foam.
And guess what? You can make a barista-quality mochaccino into a delicious keto mini mocha cheesecake with only some basic ingredients.
Just like these No-Bake Keto Coffee Cheesecake Recipe, these Keto Carrot Cream Cheese Cake , as well as these Keto Pumpkin Chiffon Cheesecake Bars-Gluten-Free and Sugar-free , making keto cream cheese based recipes are one of my favourite things to do!
Quick, easy and limited ingredients, these keto mocha cheesecakes are a great dessert any time of the year!

Keto Mini Mocha Cheesecake Ingredients
Here is a list of ingredients as well as substitutions for making these no-bake keto cheesecakes.
- Almond flour - I used superfine almond flour but you can use almond meal in this recipe instead.
- Coconut oil - You will need the coconut oil to be in liquid form. You can subsitute coconut oil for melted butter, if you wish.
- Sweetener - The sweetener is added to both the bottom crust layer as well as for the creamy layers. For the crust, any type of sweetener will work but I highly suggest using allulose for the creamy coffee layers as allulose will not crystalize as it cools.
- Cocoa Powder - Any type of unsweetened cocoa powder will work. I really love the flavour of Modern Mountain Black Cocoa powder which helps to give these keto mocha bars a really rich taste.
- Espresso powder - King Arthur has a great espresso powder. You can also use instant coffee but you will need to dissolve the instant coffee in some warm cream and then allow it time to cool.
- Cream Cheese - Use full-fat cream cheese and make sure that you allow it to come to room temperature before using.
- Heavy Cream - Keep the heavy cream in the fridge for as long as possible as the warmer the cream, the less it will whip!
- Sugar-free Chocolate - You can use either sugar-free chocolate chips, melting wafers or a chocolate bar cut into small pieces.
See recipe card for quantities.
No-Bake Keto Cheesecake Instructions
Making these easy sugar-free no-bake cheesecakes only takes a matter or minutes! The hardest part of this keto dessert recipe is waiting for the layers to set up before digging in!
Step 1 - Make the crust
- In a medium bowl, combine crust ingredients and mix well. Press mixture into the bottom of 6 paper-lined muffin wells
- Place in the fridge to harden

Step 2 - Melt the chocolate
- In a microwaveable bowl, combine ¼ cup heavy cream, sugar-free chocolate chips and espresso powder. Microwave on high for 30 seconds and stir (Tip: if the chocolate does not fully melt, return it to the microwave for an additional 15 seconds)
- Allow the chocolate to cool slightly at room temperature (about 5 minutes)
Step 3 - Make the keto mocha cheesecake
- Beat together 4 oz cream cheese and sweetener until light and fluffy (about 2-3 minutes). Add in the remaining heavy cream and melted chocolate and beat for an additional 2-3 minutes.
- Pipe or spread the mixture overtop of the chocolate crust and set in the fridge for at least 2 hours or until it just begins to firm.

Step 4 - Make the sugar-free cheesecake whipped topping
- Beat together the remaining 4 oz of cream cheese and sweetener until light and fluffy (about 2-3 minutes). Add in the remaining heavy cream and melted chocolate and beat for an additional 2-3 minutes.

Storing Sugar-free No-Bake Cheesecakes
Since this keto dessert contains milk products, you will need to store these keto mini mocha cheesecakes in the fridge. You can also freeze these cheesecakes for up to 3 months.
Can I make these into keto cheesecake bars?
Yes! Use a 9 x 5 or 8 x 4-inch loaf pan and line it with foil or parchment paper for easily removal.
More Easy Keto Dessert Recipes
Looking for other keto recipes like this? Try these:
More Keto No-Bake Recipes
These are my favourite keto no-bake recipes:
Easy No-Bake Keto Mini Mocha Cheesecakes - Sugar-free
These Easy No-Bake Keto Mini Mocha Cheesecakes come together quickly with only a couple of simple ingredients! A rich chocolate cookie bottom layered with rich and creamy mocha cheesecake and topped with light and airy whipped cream. These no-bake keto coffee creations are perfect for any occasion, and coffee lovers will absolutely love them!
- Total Time: 2 hours 15 minutes
- Yield: 6 mini cheesecakes 1x
Ingredients
For the Mini Chocolate Crusts
- ½ cup almond flour
- ¼ cup coconut oil, melted
- 2-4 tablespoon granular sweetener
- 2 tbsp cocoa powder, unsweetened
Mocha Layer
- 4 oz cream cheese, room temperature
- 2 tbsp heavy cream
- 1 tbsp instant espresso granules
- 2 oz sugar-free chocolate chips
- 1-4 tablespoon allulose (depending on how sweet you like your keto desserts!)
Sugar-free Whipped Topping:
- 4 oz cream cheese, at room temperature
- ¼ cup allulose
- ¼ cup heavy cream
- splash of vanilla and a pinch of salt
Instructions
Prepare the mini chocolate crusts
- In a medium-size mixing bowl, combine all the crust ingredients and stir to incorporate. Divide the mixture evenly between 6 muffin wells that have been lined with cupcake liners. Press the mixture firmly and place in the fridge to firm.
Make the Mocha Layer:
- In a small bowl, stir together 2 tablespoon of heavy cream, espresso powder and sugar-free chocolate. Heat in the microwave for 30 seconds. Stir until all the chocolate has melted. Let the mixture cool at room temperature for 5 minutes.
- In a separate bowl, beat the cream cheese until light and fluffy, about 2- 3 minutes.
- Add in the melted chocolate and whip for 2 minutes. Taste mixture and add any additional sweetener to taste.
- Remove the chocolate crusts from the fridge and evenly divide the mixture between the 6 muffin wells. Place the pan back in the fridge to firm, about 1-2 hours.
Make the keto whipped topping:
- Beat together the softened cream cheese and sweetener until light and fluffy. Add in the heavy cream and whip until stiff peaks form. Taste the mixture and add additional sweetener, salt and/or vanilla.
- Remove the pan from the fridge and pipe the whipped topping over the mocha layer. Place the pan back in the fridge for at least 4 hours or overnight.
Notes
- feel free to adjust the quantity of sweetener to suit your taste.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 0 minutes
- Category: Snacks, Breakfast, Dessert
- Method: No-Bake
- Cuisine: Keto, High protein, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 2
- Fat: 32
- Carbohydrates: 10
- Fiber: 4
- Protein: 5










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