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Coffee Cheesecake | BODi

Coffee Cheesecake | BODi

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!


Café Latte Shakeology

Flavored with the rich, creamy taste of coffee, your morning pick-me-up is now a superfood dessert.

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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

Coffee Cheesecake

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

Servings 8 servings, 1 slice each

Aluminum foil 

Nonstick cooking spray 

Graham cracker sheets, crushed

unsalted butter (organic grass-fed, if possible), melted 

oz. / 230 g
reduced-fat cream cheese, softened

Café Latte Shakeology


cup / 35 g
pure coconut sugar

cup / 60 g
reduced-fat (2%) plain Greek yogurt

pure vanilla extract

shaved dark chocolate

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. 

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

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

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

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.  

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). 

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.  

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.  

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

Nutrition Facts

Coffee Cheesecake

Amount Per Serving (1 slice)

Calories 261
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 115mg38%

Sodium 227mg10%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 12g13%

Protein 10g20%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents½ Red1 Yellow1 Blue½ tsp.

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

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