Creamy No-Bake Chocolate Mocha Cheesecake Gluten-Free Recipe
Author: Deena Segal
Prep time: 20 mins
Total time: 20 mins
Want to amaze and impress even the toughest of critics at your next gathering? Then serve his rich and dreamy piece of chocolate heaven. This No Sugar Added Gluten-Free no-bake dessert will appear as if you spent countless hours in the kitchen slaving over a hot stove when in fact this recipe is quick and easy; so just smile and accept your new rock star status with grace. Though I prefer this no-bake chocolate mocha cheesecake crustless, you should feel free to put in either the Coconut Pie Crust or the Nutty Pecan Pie Crust if you so wish. You can even skip the pie concept all together and serve it in tall parfait glasses.
Ingredients
  • 1 envelope unflavored gelatin
  • ½ cup boiling water
  • 2 tablespoons instant coffee crystals
  • 1 cup heavy cream
  • 12 ounces cream cheese, softened
  • 3 tablespoons Swerve
  • 3 packets sugar free hot cocoa mix (See notes)
  • 1 tablespoon unsweetened cocoa powder
Instructions
  1. Dissolve the gelatin into the water and stir in the coffee.
  2. Put the mixture in the freezer for 5 minutes to cool down.
  3. Whip the cream until stiff peaks form. Set aside.
  4. In a separate bowl, whip the cream cheese, Swerve, and cocoa mixes together.
  5. Add the cooled gelatin mixture to the cream cheese mixture and continue whipping until the ingredients are thoroughly combined.
  6. Gently fold in the whipped cream and pour the mixture into a 9" pie plate.
  7. Cover with plastic wrap and refrigerate until serving time.
Calories: 307 Fat: 26g; 227 Calories from fat Sugar: 0g Fiber: trace Protein: 5g
Notes
Diet Swiss Miss (NOT Sugar Free Swiss Miss) is the instant cocoa with the lowest carbohydrate count. All Swiss Miss products are gluten-free.

VARIATIONS
Optional Garnish Ideas:

Using a pastry bag, apply rosettes of Swerve sweetened whipped cream around the circumference of the pie. Place a sugar free chocolate-covered espresso bean at the peak or each rosette. If you don’t have any of the espresso beans, you can dust each rosette peak lightly with unsweetened cocoa powder.

Freeze a sugar free, low carbohydrate chocolate bar and use a vegetable peeler to peel thin chocolate curls onto the top of the cheesecake. Or you could melt the chocolate bar and drizzle it over the top of the cheesecake. Have fun with your drizzle and use it to draw event appropriate pictures on your pie.
Recipe by GlutenSmart.com at https://www.glutensmart.com/creamy-no-bake-chocolate-mocha-cheesecake-recipe.html