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 chocolate 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.
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. Chocolate Cappuccino Cheesecake | THM: S
Ingredients
Instructions
Looks delicious! One thing to note – Gentle Sweet contains xylitol. Super Sweet does not.
Thank you!
I buy gentle sweet that is xyltol free. I have dogs, so stay away from xyltol.
I am so making this today! Thanks for great recipes!
Thanks for the vote of confidence, Rhonda! I’m glad you enjoy them!
Ooh- I need to get a 9″ springform pan to make this! I suppose my 12″ wouldn’t work. 🙁
It probably could still work, but you’d have to cut down on the baking time and it wouldn’t have the same height.
this looks amazing!! Any suggestions for what I can use in place of sour cream? I live overseas and don’t have it available
Hi Rachel, you should be able to substitute Greek yogurt for the sour cream.
The “ol” sweeteners cause me stomach distress. What is a good substitute?
Perhaps Monk fruit would work for you?
Thanks! Found what I want for my birthday in a couple weeks.
Awesome! Happy birthday!
This was the best cheesecake my guests ever had I was told. It was absolutely delicious. It truly was the best ever!
Oh, wow! What a compliment! Thank you for sharing that with me!
This is stellar! What a great recipe! Thank you!
You’re welcome!
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!!
Hi Lindsey, I never do a water bath. It’s covered in a chocolate ganache anyway, so if it does happen to crack, you won’t be able to see it!
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?
Hi Lanelle, I don’t normally bake with stevia, but if you’d like to try it, here’s a link the a conversion chart that will help you! http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
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.
Oh, that’s funny! Oops.
I think the Trim Healthy Mama Cookbook has a nut-free recipe, if I remember correctly!
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!
I have made this several times and it is the best SF dessert ever! I freeze portions to make it last!
I have baked it for 1 hour and 10 minutes and it is not at all set. Do I continue baking? or will it set upon cooling?
Hi Arletta, cheesecakes should be slightly jiggly in the center when they come out of the oven. It will set as it cools.
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 🙂 He’s diabetic so being able to indulge in something like this without worrying about his blood sugar is so nice. Thank you!!
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!
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!!
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
What would I substitute to make it just chocolate and not any coffee at all? Since it calls for 1/3 c of coffee…
Hi I just sent a post but I do not see it. Hope you got it.