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Mocha Cheesecake Slice

For coffee and cheesecake lovers alike, this Mocha Cheesecake Slice will serve to satisfy both temptations in this easy, keto, and no-bake recipe!

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Serves: 12

Prep: 20 minutes

Chill: 4 hours - overnight



200 g Hazelnut meal (2 Cup)

100 g Butter, melted


250 g Cream Cheese

200 g Sour Cream

2 tablespoon Cacao Powder

142 g Natvia (3/4 Cup)

2 teaspoon Gelatine

1 Shot of Espresso


Fresh Fruit

Cacao Powder


  1. Combine the hazelnut meal and butter in a bowl and then press into the base of a 15cm square slice tin. Refrigerate.
  2. Combine the cream cheese, sour cream, cacao and Natvia in a food processor and blitz until combined and smooth.
  3. Sprinkle the gelatine over the espresso and 2 tbs cold water in a heat proof jug. Heat slowly over a pot of simmering water and whisk until the gelatine has dissolved. Remove from heat and stand to cool for about 5-10 minutes
  4. Slowly pour the gelatine mixture into the food processor and process until combined
  5. Pour the mixture over the hazelnut base and smooth the top. Cover and refrigerate for at least 4 hours or overnight until set.
  6. Slice into squares and garnish with cacao powder and fresh fruit
Carbs Pro Fats Energy KJ Calories Serving size
2.6g 5.0g 24.8g 1070 255 77g

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