Coffee Cheesecake

• 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

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.  

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.