• María Fernanda López

Easy Mocha Cheesecake (Paleo & Low Carb)

Calling all cheesecake lovers with this simple cheesecake pie. A classic and a recipe that my family loves, if you are looking for a healthy and indulgent recipe then you clicked on the right site and prepare to delight your taste buds with this delicious cake!


If you are into the paleo baking life this is just a great recipe for you to save, make and share with your loved ones. I really enjoy baking fun and healthier recipes for my family and this paleo cheesecake was no exception.



The Paleo Cheesecake Base

For the base of this cheesecake I used nothing but a tortilla, yep! A burrito size tortilla and it was a game changer! I had some of the amazing burrito size tortillas from Siete Foods and I wanted to bring up a little extra fun, it worked!



These tortillas are paleo and they are great to make sweet or savory recipes. I grew up eating tortillas so these have been a staple around my house since we discovered them, their chips are also amazing btw!



Okay, back to the recipe after all the Siete Foods love. I wanted to make the simplest recipe so the crust was something that I wasn't going to be bothered, so that part was checked with the burrito size tortilla. I just heated it a few seconds after taking it out of the freezer and lay it out in a circular baking dish (I didn't need to grease the pan but you can add a bit of ghee or coconut oil).



Paleo Cheesecake Filling... Cashew Free!

For the paleo filling of this cheesecake I used almond based cream cheese, which is surprisingly super familiar to the regular one made with cow's milk. It really blows my mind how amazing the taste is, and it's made from almonds! Anyways, if you are not following a paleo lifestyle and you do well with dairy you can use regular cream cheese.



The touches for this mocha cheesecake were also about the add ins; vanilla extract, eggs, instant coffee and chocolate... melted. The final result was a fluffy and soft cheesecake! Since I used eggs on this recipe you'll be needing your oven.



Overall, the ingredients. Simple and minimal!



The time it took me to prepare this recipe will surprise you too. It took me less than 10 minutes and, I know that because I made it between two things that I needed to be done ASAP. You know, like those 3 minute videos you see on YouTube to kill time? Well, in my case it was this recipe.



Quick and delicious paleo cheesecake!

  1. Preheat the your oven at 350.

  2. Place the tortilla in a circular baking dish as your base.

  3. In a large bowl mix all the dry ingredients except for the chocolate.

  4. Pour the cheesecake filling on top of the tortilla base.

  5. Melt carefully the chocolate.

  6. Drizzle the chocolate on top of the cheesecake layer and make swirls using a knife.

  7. Bake for 25-30 minutes.

  8. Let it cool down, slice into 8 pieces and enjoy!



Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:

  • Gluten Free

  • Paleo

  • Low Carb

  • Keto Friendly

  • Freezer Friendly



Yes! Another good thing about this recipe is that you can keep it in the freezer. My recommendation is to slice it up before freezing it and that way you have slices of cheesecake ready to devour!



They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good cookie?



So for all the pecan and cookie fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!


With love,

María



Try more recipes here!



Chocolate Mocha Pies

By María Fernanda López

Serves 8


Ingredients



Method

  1. Preheat the your oven at 350.

  2. Place the tortilla in a circular baking dish as your base.

  3. In a large bowl mix or blend all the dry ingredients except for the chocolate.

  4. Pour the cheesecake filling on top of the tortilla base.

  5. Melt carefully the chocolate.

  6. Drizzle the chocolate on top of the cheesecake layer and make swirls using a knife.

  7. Bake for 25-30 minutes.

  8. Let it cool down, slice into 8 pieces and enjoy!


Nutritional Information per serving (196 kcal)

Fat: 16.6g

Carbs: 7.8g

Fiber: 0.5g

Net Carbs: 7.3g

Protein: 5.3g




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