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Coffee Cheesecake

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Coffee Cheesecake

There’s nothing better than waking up to the smell of a fresh pot of coffee burbling in the kitchen, am I right, coffee lovers?

Breaking news: There might actually be something better if you can believe it — a slice of this rich, creamy Coffee Cheesecake.

The best part is undoubtedly the scoop of Café Latte Shakeology that elevates this already decadently delicious cheesecake with intense coffee flavor AND powerhouse nutrition.

This superfood dessert is a must-add to your healthy eating plan!

Pro tip: Questions about baking with Shakeology? Check out this FAQ.

Here are more Shakeology cheesecake recipes to try next:

Strawberry Cheesecake Bites

Mini Chocolate Cherry Cheesecake Bites

Lemon Blueberry Cheese Bites

5 from 2 votes
Print

Coffee Cheesecake

There might actually be something better than coffee if you can believe it — a slice of this rich, creamy Coffee Cheesecake.

Course Dessert, Snack
Keyword Cafe Latte Shakeology
Prep Time 10 mins
Cook Time 1 hr
Total Time 7 hrs 10 mins
Servings 8 servings, 1 slice each
Calories 261 kcal

Ingredients

  • Aluminum foil 
  • Nonstick cooking spray 
  • 8 Graham cracker sheets, crushed
  • 2 Tbsp. unsalted butter (organic grass-fed, if possible), melted 
  • 8 oz. / 230 g reduced-fat cream cheese, softened
  • 2 scoops Café Latte Shakeology
  • 3 large eggs
  • ¼ cup / 35 g pure coconut sugar
  • ¼ cup / 60 g reduced-fat (2%) plain Greek yogurt
  • 1 tsp. pure vanilla extract
  • 2 Tbsp. shaved dark chocolate

Instructions

  1. Preheat oven to 350° F (180 °C). Wrap the outside of an 8-inch (20-cm) spring-form pan in aluminum foil several times, to ensure all seams are covered. Lightly coat the inside of pan with spray. 

  2. Add Graham crackers and butter to a food processor; cover. Process on high until combined. Press Graham cracker mixture into bottom of pan. 

  3. Bake for 10 minutes. Remove from oven. Reduce heat to 325° F (165 °C). 

  4. While crust bakes, add cream cheese, Shakeology, eggs, coconut sugar, yogurt, and extract to a medium mixing bowl; beat until combined. 

  5. Spread cream cheese mixture over crust. Place spring-form pan inside of a roasting pan; pour hot water into roasting pan so it reaches approximately 1 inch (2½ cm) up side of spring-form pan. Place roasting pan in oven.  

  6. Bake for 45 to 50 minutes, or until cheesecake looks set everywhere but the very middle (a small shake of the pan should result in a slight wobble in the middle of the cheesecake). 

  7. Remove roasting pan from oven. Let cheesecake cool completely in roasting pan. Cover spring-form pan with aluminum foil. Refrigerate for at least 6 hours.  

  8. Garnish with chocolate. Slice into 8 equal pieces. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.  

Recipe Notes

Protein Power (P), Vegetarian (VG) 

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

* Total Sugar 12 g, Added Sugar 7 g

Container Equivalents
½ Red
1 Yellow
1 Blue
½ tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.