Chocolate Cappuccino Cheesecake | THM: S

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This low-carb, sugar-free THM S Chocolate Cappuccino Cheesecake is a perfect marriage of cream cheese and coffee. Rich and filling, you’ll be completely satisfied with a small piece. I love cheesecake for breakfast; baking just one of these cheesecakes ensures my morning gets off to a good start for 2 weeks straight!

Alternatively, you could share this cheesecake with company, you know…if you’re that kind of person.

A smooth, chocolate ganache keeps the cheesecake moist and, as a bonus, hides any cracks that might occur during baking. I used 85% Lindt chocolateย in this recipe, but you could also use 100% baking chocolate and increase the amount of sweetener. Or, try using a bar of Lily’s stevia-sweetened chocolate if you like things really sweet!

Xylitol is my sweetener of choice because it tastes the most to me like real sugar and I can buy it locally. If you have pets, or can’t tolerate xylitol, feel free to use Super Sweet instead. Simply quarter the amount of sweetener called for and it will still taste fabulous.

Yield: 12-16

Chocolate Cappuccino Cheesecake | THM: S

Chocolate Cappuccino Cheesecake | THM: S

You'll only need a small piece of this decadent Chocolate-Cappuccino Cheesecake! It's rich and filling, and completely satisfies a coffee-lover's sweet tooth. A smooth ganache keep the cheesecake moist and as a bonus, hides any cracks that might occur during baking! A show-stopping THM S.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Additional Time 20 minutes
Total Time 2 hours

Ingredients

  • CRUST:
  • 2 cups pecan pieces
  • 1/4 cup xylitol
  • 1/4 cup butter, melted
  • 1/2 bar of 85% Lindt chocolate
  • FILLING:
  • 2 8-oz pkgs. cream cheese softened
  • 1 cup xylitol
  • 4 eggs
  • 1/3 cup cold coffee
  • 1 cup sour cream
  • 2 tsp vanilla
  • 1 1/2 bars of 85% Lindt chocolate, melted
  • GANACHE:
  • 1/3 cup whipping cream
  • 1/8 cup xylitol
  • 1/4 bar of 85% Lindt chocolate

Instructions

  1. Preheat oven to 300 F.
  2. To make the crust, pulse pecan pieces and xylitol (or other sweetener) together in blender until crumbs are fine. Stir in melted butter, and press into a 9" spring-form pan. Drizzle melted Lindt chocolate on top, and refrigerate until hardened.
  3. Meanwhile, to make the filling, beat cream cheese and sweetener together until smooth. Add eggs, coffee, sour cream, and vanilla, and beat again. Stir in melted chocolate until completely combined. Pour filling over crust and bake at 300 F for 1 hour and 10 minutes. Cool completely.
  4. To make the ganache, melt whipping cream, sweetener, and remaining chocolate together over low heat, whisking constantly until smooth. Cool and pour over cheesecake.
  5. OPTIONAL: garnish with grated chocolate.

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37 thoughts on “Chocolate Cappuccino Cheesecake | THM: S”

  1. Question before I bake! Do you just sit the spring form pan in the oven as is or do you have to stick it in a water bath or a pan under it or anything? Thanks!!

    Reply
  2. Hi, I can’t do sugar alcohols, have you ever experimented with stevia on some of your recipes? They look so yummy, but I am unsure how to convert them to a stevia recipe. Any ideas?

    Reply
  3. This looks amazing and I can’t wait to try it, but I don’t think you meant 10 hours as the total time to make it.

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  4. I have made this choc. Cheesecake a couple of times. It is amazing. My guests said it was the best cheescake they ever had. 2 thumbs up!

    Reply
  5. Just made this for Valentine’s Day– we had some for breakfast and we’ll have more for dessert tonight! Wonderful with coffee (and I had a side of grapefruit as well). THANK YOU for developing a THM recipe that uses easy-to-find ingredients, and nothing terribly expensive either! I love the pecan crust and the cake itself is incredibly creamy and rich. My husband looked at it and said “There’s no way that’s healthy!” I was delighted to tell him it is ๐Ÿ™‚ He’s diabetic so being able to indulge in something like this without worrying about his blood sugar is so nice. Thank you!!

    Reply
  6. I made this for Thanksgiving Desserts with my non-THM extended family. It was a hit and I am so thankful you shared this wonderful recipe with us! and, because we purposefully got there late, there was cheesecake to take home, and I ate a slice for breakfast a couple of days – no shame here! Hot Trimmy & yummy cheesecake, it’s what’s for breakfast!

    Reply
  7. I never review or rate recipes, who has time for that? BUT, my girls made this for church this week and EVERYONE went crazy over it!! We didn’t even have to make any adjustments to it, which is highly unusual for us since we look at recipes as nice suggestions. Thank you!!

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  8. Really excited to make this! Just wanted to check (as we live in the UK so the sizes may be different) – what’s the starting size of your lindt bars? Thanks x

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