Coffee Cheesecake

Sari Brenig May 5, 2026

5.0 (1 reviews)

This sugar-free, gluten-free cake can be prepared in a springform or disposable pan. For a more elegant presentation when using a disposable pan, carefully slice through the foil with a knife and gently remove the sides, then slide the cake onto a serving tray.

Since many of you have asked for a low-fat alternative, I offer alternatives in this recipe. Just skip the cream cheese and substitute the sour cream with Greek yogurt. Contrary to popular belief, dietary fat doesn’t affect us the way we think it does. It’s excess sugar and refined carbs that are the bigger issue.

Yields 1 9-inch (23 centimeter) cheesecake

25

1h 40m 8

Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Dairy Freezer-Friendly

Contains: Dairy, Egg

Cook Mode Keep your screen awake while you cook

Ingredients

Coffee Cheesecake

2 cups oats (use gluten-free oats, if needed)
3 and 1/2 tablespoons butter
18 ounces (510 grams) 5% milk fat quark cheese
5 ounces (140 grams) whipped cream cheese (optional)
4 eggs
1/2 cup + 1 tablespoon xylitol, divided
1 tablespoon Elite Coffee dissolved in 1 tablespoon hot water
5 ounces (140 grams) sour cream or Greek yogurt
grated sugar-free chocolate, for garnish (optional)

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cheesecake coffee freezer friendly gluten free healthier ingredient spotlight Sari Brenig sugar free

Directions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
To prepare the crust, blend the oats in a food processor until finely

ground. Place the oats in a nine-inch (23-centimeter) round pan and place the butter in the center. Bake for 10 minutes.
Remove from oven and use a fork to thoroughly combine the melted butter with the oats. Press the mixture evenly across the bottom of the pan to form a smooth base, ensuring that the entire surface is covered. Return to the oven and bake for an additional five minutes.
Remove from oven and allow to cool completely.
Raise the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
Combine the quark cheese, cream cheese, if using, and eggs in a mixing bowl. Blend with an immersion blender until smooth. Add 1/2 cup xylitol and coffee and continue blending until the mixture is well combined and completely smooth. Pour the mixture over the crust and bake for one to one and 1/2 hours, until set.
In a small bowl, combine the sour cream with one tablespoon xylitol and

spread the mixture evenly over the cheesecake. For a final touch, sprinkle with grated sugar-free chocolate, if desired.

Notes:
Can be frozen, before topping, for up to three to four months.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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Coffee Cheesecake

Sari Brenig

Family Table by Mishpacha Magazine

Recipe Description:

This sugar-free, gluten-free cake can be prepared in a springform or disposable pan. For a more elegant presentation when using a disposable pan, carefully slice through the foil with a knife and gently remove the sides, then slide the cake onto a serving tray.

Since many of you have asked for a low-fat alternative, I offer alternatives in this recipe. Just skip the cream cheese and substitute the sour cream with Greek yogurt. Contrary to popular belief, dietary fat doesn’t affect us the way we think it does. It’s excess sugar and refined carbs that are the bigger issue.

Yields 1 9-inch (23 centimeter) cheesecake

Ingredients

Coffee Cheesecake

2 cups oats (use gluten-free oats, if needed)
3 and 1/2 tablespoons butter
18 ounces (510 grams) 5% milk fat quark cheese
5 ounces (140 grams) whipped cream cheese (optional)
4 eggs
1/2 cup + 1 tablespoon xylitol, divided
1 tablespoon Elite Coffee dissolved in 1 tablespoon hot water
5 ounces (140 grams) sour cream or Greek yogurt
grated sugar-free chocolate, for garnish (optional)

Directions

Step 1

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
To prepare the crust, blend the oats in a food processor until finely

ground. Place the oats in a nine-inch (23-centimeter) round pan and place the butter in the center. Bake for 10 minutes.
Remove from oven and use a fork to thoroughly combine the melted butter with the oats. Press the mixture evenly across the bottom of the pan to form a smooth base, ensuring that the entire surface is covered. Return to the oven and bake for an additional five minutes.
Remove from oven and allow to cool completely.
Raise the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
Combine the quark cheese, cream cheese, if using, and eggs in a mixing bowl. Blend with an immersion blender until smooth. Add 1/2 cup xylitol and coffee and continue blending until the mixture is well combined and completely smooth. Pour the mixture over the crust and bake for one to one and 1/2 hours, until set.
In a small bowl, combine the sour cream with one tablespoon xylitol and

spread the mixture evenly over the cheesecake. For a final touch, sprinkle with grated sugar-free chocolate, if desired.

Step 2 - Credits