Gluten-Free Coffee and Cream Cheesecake Recipe

This gluten-free cheesecake from Prep School host Megan Mitchell hits all the right notes—a nutty crust, a velvety, layered filling (made with ground coffee and collagen-infused creamer), and warm spice notes throughout, thanks to cinnamon and cardamom. Pair a slice with a cup of your favorite brew for an extra special coffee break.

Raw Coffee and Cream Cheesecake Recipe

Yield: 1 (9-inch) cake
Active Time: 15 minutes
Total Time: 1 hour and 30 minutes

Ingredients

Cooking spray

For the crust:
1 (7.5-ounce) box gluten-free graham crackers
½ cup slivered almonds
¼ cup coconut sugar
½ teaspoon sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅓ cup coconut oil, melted

For the filling:
2 cups raw cashews, soaked overnight
3 scoops Garden of Life Collagen Creamer, Vanilla
1 ½ cups unsweetened almond milk
½ cup coconut butter, melted
¼ cup plus 2 tablespoons date syrup, divided
1 ½ tablespoons vanilla extract
1 teaspoon sea salt
2 tablespoons Kicking Horse Smart Ass Ground Coffee, Medium Roast
Cocoa powder, for dusting

Instructions

Lightly mist a 9-inch round springform pan with cooking spray and preheat oven to 350°F.

Make the crust:
Add graham crackers, almonds, coconut sugar, salt, cinnamon, and cardamom to a small food processor; blitz until broken down and the texture resembles sand. Scrape into a small bowl and stir in melted coconut oil until mixture is evenly coated. Turn out into prepared pan and press crust into a flat, even layer. Bake for 12 to 14 minutes, or until golden; let cool while you make the filling.

Make the filling:
Drain and rinse soaked cashews; place in a high-powered blender along with collagen creamer, almond milk, coconut butter, ¼ cup plus 1 tablespoon date syrup, vanilla extract, and salt. Blend on high for 1 to 2 minutes, or until smooth and creamy (filling should resemble hummus and make approximately 5 cups).

Pour half of the filling (2 ½ cups) into the cooled crust and smooth it into an even layer; freeze for 20 minutes. To the remaining filling, add ground coffee plus the remaining 1 tablespoon date syrup; blend on high for 1 minute. Remove cheesecake from freezer and smooth the remaining filling on top; freeze for 30 minutes.

Remove cheesecake 30 minutes before slicing and serving. Using an off-set spatula or butter knife, run it around the inside of the pan, then carefully release the springform. Sprinkle the top with cocoa powder before slicing into 10 to 12 triangles.

Recipe credit: Megan Mitchell