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  • María Fernanda López

Mocha Cookie Cheesecake Pies (Keto & Gluten Free)

I'm a coffee snob, that't true. I like my coffee freshly grinded, but not too much... it depends on the method, also, I haven't had instant coffee in years! Even though I don't find instant coffee that satisfying I will admit that it's very useful on recipes!

In this recipe instant coffee has a great addition in order to make that mocha flavor that we love! I mean, chocolate and coffee? Sign me up please!

These little Mocha Cookie Cheesecake Pies are a great crowd pleaser!

This recipe is a classic and a one that you might want to hold on to for your family and friends gathering. It's extremely easy to make and the cure servings size are perfect to feed a crowd.

Super friendly and delicious cheesecakes!

  • Gluten free

  • Keto

  • Low carb

  • Sugar free

  • Grain free

  • Oil free

  • Delicious

These are free from some inflammatory ingredients such as vegetable oils (highly processed), flours, grains and sugars. Instead I'm using coconut flour that contains more fiber and it's naturally gluten free, and granulated monk fruit to add that sweetness into the recipe, also keto and diabetic friendly.

I have been loyal to granulated monk fruit for a long while now and the love continues because it doesn't leave me a weird aftertaste and I can get a discount on any of Lakanto's products by using the code: PURELYHL.

The base of this recipe

For the base we are only using FOUR ingredients, coconut flour, cinnamon, beef gelatin, granulated monk fruit... and water, does it count as an ingredient? The beef gelatin here is just a replacement for eggs, so if you don't have beef gelatin (that works as glue) use an egg!

The filling

This has dairy, and personally my body doesn't have any issues with dairy, but if you do you can do the switch by using a dairy free option such as a cream cheese made from almonds or even goats milk (although the flavor is a but stronger).

Other ingredients included in the filling is the instant coffee, almond milk, granulated monk fruit and raw cacao powder. The best combination in other to create this creamy and magical cheesecake experience!

For toppings

I used my beloved Soft Baked Heka Good Foods Keto Cookies, they are simple LIT! They are so good guys, I can't even. They are also keto certified and their ingredients are simple, clean and delicious. You won't get bloated with these.

Overall, here's the list of ingredients you'll need for this recipe:

Let me tell you something else about this recipe. You'll only need a bowl to mix the base and your blender to mix the ingredients of the filling! So this is a pretty good and simple recipe that you can even make in batches.

The the end of the preparation you only need to keep these on the freezer and done! In just a few hours you'll get a delicious and simple snack or treat to enjoy and satisfy that sweet tooth of yours without any blood sugar spikes.

The complete steps for making these Mocha Cookie Cheesecake Pies

  1. Mix the dry ingredients of the base in a bowl.

  2. Add hot water and mix well.

  3. Press the dough into twelve silicone muffin cups. Set aside.

  4. In a blender add all the ingredients of the filling and pour over the base.

  5. Chops the cookies and top each cheesecake with the same amount of chunks.

  6. Freeze for 4-8 hours. ENJOY!

Anyways, hope you enjoy this recipe as much as I did! Remember that sharing is caring so please pin, bookmark, save or share this recipe with your friends and family...

With love,



Try more recipes here!


Mocha Cookie Cheesecake Pies

By Maria Fernanda Lopez

Serves 12



  • 2/3 cup of coconut flour

  • 2 tbsp of beef gelatin

  • 1 tsp of cinnamon

  • 1/4 cup of granulated monk fruit (PURELYHL for discount)


  • 5.6 oz of cream cheese

  • 1 cuo of almond milk

  • 2 tbsp of cacao powder

  • 2 tsbp of instant coffee

  • 2 tbso of granulated monk fruit



  1. Preheat the oven at 375F.

  2. Mix all the dry ingredients.

  3. Add the eggs, water and ghee. Mix well, you may need your hands to get a well mixed dough.

  4. Pour the mix into eight donut mold and bake for 24 minutes.

  5. Let them cool and top with optional toppings.


Nutrition Information (per serving 98 kcal)

Fat: 6.8g

Carbs: 10.6g

Fiber: 3.6g

Net Carbs: 7g

Protein: 3.6g


This post contains affiliate links.

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