Coffee Cheesecake

Like coffee, like cheese cake? Then why not have both? This recipe calls for a caffeine packed coffee cheesecake recipe, unless you’re a decaf kind of person, which is totally fine too. Anyway, this simple recipe is pretty quick to prep and make. There’s also no baking involved, it’s all waiting time in the fridge once you’ve prepped and mixed everything. Please note, this won’t come out like a regular cheesecake (cake-like texture), but rather more gelatin-like. I personally love cake-like cheesecake, but the upside to this version is the lower amount of carbs per serving. Regardless, it’s a quick sweet treat and has great visual appeal for special occasions.

1.5 envelopes – Knox Unsweetened Gelatin
6 tsp – Nescafe Instant Coffee (or instant coffee brand of choice)
6 tsp – Stevia in the Raw (or sweetener of choice)
1 crust – Keebler 10″ Graham Pie Crust
17.6 oz – Fage Total 0% Plain Greek Yogurt
1/2 cup, 6 tbsp – Water

Cheesecake Filling
1. Place 1 envelope of gelatin in a large microwaveable mixing bowl, add 6 tsp of cool water, and let it sit for 5 minutes.
2. If the gelatin does not dissolve, microwave it for 40 seconds and stir until fully dissolved.
3. Add 2 teaspoons of instant coffee to the gelatin and 3 teaspoons of sweetener. Mix until well blended.
5. Add 3 tablespoons of the yogurt to the mix and stir until everything’s blended. At this point, add in the rest of the yogurt and keep mixing until you get a smooth and well blended mixture.

Coffee Gelatin Topping
1. Add half an envelope of gelatin and a 1/4 cup of water into a small bowl. Let it sit for 5 minutes, then dissolve the gelatin by microwaving it for 40 seconds.
2. Add another 1/4 cup of cool water, 4 teaspoons of instant coffee, and 3 teaspoons of sweetener to the mix.
3. Set aside for later.

Assembling the Coffee Cheesecake
1. Pour the cheesecake filling into the ready-made pie crust. Level it out evenly; make sure not to fill it all the way to the top of the crust.
2. Place the cheesecake filled pie crust in the freezer for 30 minutes to cool.
3. After the cheesecake is cooled enough, take it out and carefully add enough of the coffee gelatin mix on top of it, covering it as much as the pie crust can hold.
4. Place it in the fridge for 15 minutes to allow the top gelatin layer to cool.
5. Once cooled, slice in 8 even pieces and enjoy!

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