Cheesecake Cake

Why You’ll Love This Recipe

This cheesecake cake is a showstopper, marrying the silky texture of cheesecake with the deep chocolate flavor of coconut flour-based cake layers. Sweetened with low-carb sweeteners like allulose and powdered sweetener, it’s suitable for keto and low-sugar diets. The addition of leftover coffee enhances the chocolate notes, and the frosting is creamy with just the right balance of chocolate and sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cheesecake Layer:

• 16 ounces (453.59 g) cream cheese, softened
• 1/4 cup (57.5 g) sour cream
• 1/2 cup (100 g) allulose sweetener
• 1 tsp vanilla extract
• 2 large eggs, room temperature

Chocolate Cake Layers:

• 7 tbsp (49.71 g) coconut flour
• 1/2 cup granular sweetener
• 1/4 cup cocoa powder
• 2 tbsp whey protein powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup (78.86 ml) avocado oil or melted butter
• 1/2 tsp vanilla extract
• 1/3 cup (78.86 ml) leftover coffee or water

Chocolate Frosting:

• 3 ounces (85.05 g) unsweetened chocolate, chopped
• 4 ounces cream cheese, softened
• 6 tbsp (85.21 g) butter, softened
• 1/2 cup (95 g) powdered sweetener
• 1 tsp vanilla extract
• 3/4 cup (177.44 ml) heavy whipping cream, divided

Directions

Cheesecake Layer:

1. Preheat oven to 325°F (163°C).
2. Beat softened cream cheese, sour cream, and allulose until smooth and creamy.
3. Add vanilla extract and eggs one at a time, mixing well after each addition. Set aside.

Chocolate Cake Layers:

4. In a separate bowl, whisk together coconut flour, granular sweetener, cocoa powder, whey protein, baking powder, and salt.
5. Add eggs, avocado oil (or melted butter), vanilla extract, and coffee (or water). Mix until smooth.
6. Pour half of the chocolate cake batter into a greased or parchment-lined 9-inch round cake pan.
7. Carefully spread the cheesecake layer evenly over the cake batter.
8. Pour the remaining chocolate cake batter on top of the cheesecake layer, smoothing the surface.
9. Bake for 45–55 minutes, or until a toothpick inserted in the cake layer comes out clean.
10. Let the cake cool completely before frosting.

Chocolate Frosting:

11. Melt unsweetened chocolate gently over a double boiler or microwave. Let cool slightly.
12. In a mixing bowl, beat softened cream cheese and butter until smooth.
13. Add powdered sweetener and vanilla extract, mixing well.
14. Slowly add melted chocolate and beat until combined.
15. In a separate bowl, whip 1/2 cup of the heavy cream until stiff peaks form.
16. Gently fold the whipped cream into the chocolate-cream cheese mixture.
17. Spread the frosting evenly over the cooled cake.
18. Chill the cake for at least 1 hour before serving.

Servings and timing

Makes 10–12 servings.
Preparation time: 30 minutes
Baking time: 45–55 minutes
Chilling time: 1 hour minimum

Variations

• Use almond flour instead of coconut flour for a different texture.
• Substitute whey protein with collagen peptides or omit if preferred.
• Add espresso powder for a mocha flavor boost.
• Top with fresh berries or nuts for garnish.
• Use a sugar-free chocolate ganache instead of the cream cheese frosting.

Storage/reheating

Store the cake covered in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving. This cake is not recommended for freezing due to the cream cheese components.

FAQs

Can I make this cake dairy-free?

This recipe relies heavily on dairy; substitutes may alter texture and taste significantly.

Is this cake gluten-free?

Yes, it uses coconut flour and is naturally gluten-free.

Can I use regular sugar instead of sweeteners?

Yes, but it will increase the carb content.

How do I avoid cracks in the cheesecake layer?

Avoid overmixing and bake at a consistent temperature; cool slowly.

Can I prepare this cake in advance?

Yes, it tastes even better after chilling overnight.

What can I substitute for leftover coffee?

Use brewed espresso, strong black tea, or water.

Can I make this cake vegan?

No, due to eggs, cream cheese, and butter.

How do I store leftover frosting?

Keep it refrigerated in an airtight container for up to 5 days.

Can I use dark chocolate instead of unsweetened?

Yes, but reduce the sweetener slightly.

Can I double this recipe?

Yes, use larger pans and adjust baking time accordingly.

Conclusion

This Cheesecake Cake is a rich, indulgent dessert that perfectly blends creamy cheesecake with decadent chocolate layers and frosting. Keto-friendly and gluten-free, it’s an excellent choice for anyone seeking a delicious low-carb treat that doesn’t compromise on flavor or texture. Perfect for celebrations or a special treat, this cake will impress every time.

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