Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake

This Amazing Chocolate Espresso Cheesecake is so creamy and soft. You will need only 30 minutes to make it. I think this recipe will be your family favorite cake.

What you will need:

For the Crust:

1 cup almond flour

½ tsp cinnamon

4 tbsp of allulose

1 tbsp cocoa powder

3 tbsp butter, melted

For the Filling:

24 oz cream cheese, softened

3 large eggs, at room temperature

1/3 cup sour cream, at room temperature

4 oz of unsweetened chocolate, melted and cooled

1 tbsp instant espresso powder, dissolved in 1 tbsp of hot tap water

1 ¼ cups of allulose

½ tsp kosher salt

1 tsp vanilla extract

For the Ganache:

½ oz of unstweetened chocolate

2 tbsp powdered allulose

2 tbsp heavy cream


To make the crust:

In a bowl combine together the cocoa powder, allulose, cinnamon and almond flour. Add the melted butter and pour into 7” springform pan.

To make the filling:

In a large bowl combine together the sour cream, sweetener, vanilla, softened cream cheese, salt, chocolate and espresso and beat using an electric mixer.

It’s necessary to scrap down the sides while mixing. Add the eggs and beat until smooth. Into the prepared pan press the mixture and smooth the top using offset spatula. With aluminium foil cover tightly.

In the instant pot pour 1 cup of water. On the trivet place your push-bottom pan and lower them in. You need to close the lid and set manually to 30 minutes. Let it NP release for 15 minutes, after 30 minutes are up.

Then remove from the foil and from the instant pot, and with a paper towel slowly blot the water from the top of the cake if have accumulated. Refrigerate overnight or several hours.

When the cake is cooled completely, with thin knife run around the edge, and push the bottom up to release.

The ganache ingredients, melt together. Drizzle over the cheesecake.

Serve and Enjoy!

Image creator: marada

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