Wednesday, December 4, 2013

Coffee Cheesecake

Featured Ingredient: Coffee

It’s hard not to love cheesecake, but more often than not they provide an avalanche of calories. A bad news desert if you are trying to watch your waistline. So I’m happy to report that I may have created an ideal cheesecake that provides a perfect mix of great taste, nutritional benefits and portion control. Best of all, its no-bake!

These individual cheesecakes benefit from a nutrient dense base made up of oats, nuts, raisins (which act as a binder) and antioxidant packed cocao powder. Thick and velvety Greek yogurt is a wonderful alternative to some of the more calorie-laden cheese and/or cream. Plus, it is packed with protein to help make these individual cakes more satiating.

And not to be overlooked is the main flavoring: coffee. It gives these cheesecakes some sophisticated flavor and grown-up appeal. For this recipe, I used one of the new blend options from Doi Chaang. In past posts, I’ve praised this coffee company for their superior beans from Thailand and ethical practices. Their newest offerings include Hardwired, Social Medium and others blends which are a mélange of beans from Thailand and other coffee growing juggernauts such as Ethiopia, Nicaragua and Sumatra. As with their traditional offerings, all Doi Chaang Blends are fair trade and certified organic. 

Are you a java lover? Well, I’ve got good news as it’s time for another Muffin Tin Mania giveaway. The fine folks at Doi Chaang have agreed to award one of my readers with some of their new product. The bags may even make for a tasty Christmas gift. To enter, all you need to do is leave a comment on this blog post that says “I’m buzzing for Doi Chaang” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner on Wednesday December 11th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize.

Good news Susan, you won this contest. Just let me know your shipping address and I'll have some coffee sent your way.

Coffee Yogurt Cheesecakes

If possible, use silicon muffin cups for these as it makes it much easier to remove the cheesecakes once set. You can garnish with toasted coconut flakes, candied orange peel or shaved dark chocolate.

2 cups rolled oats
3/4 cup unsalted almonds
1 cup raisins
1/4 cup natural or raw cacao powder
1/4 cup melted coconut oil
3 tablespoons honey
Zest of 1 lemon
1 tablespoon (1 pkg.) unflavored gelatin
1 cup strongly brewed coffee
1/3 cup coconut sugar or other sugar of choice
1/2 teaspoon cardamom
2 teaspoons vanilla extract
1 cup 2% plain Greek yogurt
8 ounces cream cheese, reduced fat if desired

Place oats and almonds in a food processor container and process until pulverized. Add raisins, cacao powder, coconut oil, honey and lemon zest; process until the mixture sticks together when squeezed with your fingers.

Divide mixture among 12 standard sized muffin cups and press down firmly so each crust is well compacted and flat.  Place muffin tins in refrigerator while you prepare the topping.

Stir together gelatin and 2 tablespoons water in a small bowl; let sit 5 minutes. Bring coffee, sugar, cardamom and vanilla to a gently simmer in a medium sized saucepan. Add gelatin and stir until gelatin has dissolved.

Puree together yogurt and cream cheese in a food processor. Add hot coffee mixture and blend until combined. Pour coffee-cheese mixture into muffin cups over crusts. Refrigerate until set, at least 2 hours. 


  1. I'm buzzing for Doi Chaang!
    - ss

  2. I’m buzzing for Doi Chaang. The crust alone sounds delicious; together with the filling, wow

  3. I’m buzzing for Doi Chaang! These cheesecakes look so good. -jp


I love hearing from fellow muffin tin fans, so let me know what is on your mind.