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Low-Carb Rich Chocolate Cheesecake

  • Author: Rebecca Jansen
  • Total Time: About 20 min (+2 hours to chill)
  • Yield: 8 1x


This is pure creamy chocolate heaven!  There is no added sugar in this cheesecake recipe, and I guarantee you won’t miss it. With a melt in your mouth, mouse-like texture filling, and a perfectly textured crust, this dessert will be a guaranteed hit and satisfy all of your sweet tooth cravings.  It is so decadent, a small serving more than satisfies.  I like to use a loose bottom TART PAN, lined with parchment paper cut to the size of the bottom for this recipe.




  • 8 ounces heavy whipping cream (liquid)
  • 12 ounces cream cheese (1.5 packages)
  • 6 ounces Lily’s sugar free Chocolate Chips, melted plus 2 ounces for drizzle
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 2 packets stevia


  • 1.5 cups NUTOLA granola low-carb and gluten-free
  • 6 tablespoons unsalted butter or coconut oil (or a combination of the two), melted
  • 3/4 cup almond meal
  • 1 teaspoon vanilla
  • 1/4 cup cacao powder


  1. Heat oven to 350′. Cut a parchment paper circle the size of your loose bottom tart pan circle.
  2. In a medium bowl mix together ingredients for your crust.  Press evenly into the bottom and all sides of tart pan. Bake for about 8 minutes in your preheated oven. Remove from the oven and set aside. Let cool.
  3. Meanwhile, In a small microwave-safe bowl, melt chocolate chips for one minute. Stir well, and add another minute to cook time.  Stir again, and heat until melted evenly. You may need to heat a little more, just don’t overcook.  Alternatively, you can melt in a double boiler on the stove while stirring.
  4.  You can do the mixing in a blender or with a hand mixer in a medium mixing bowl. (I love my Vitamix blender,  with a tamper on low speed)   I have done both.  A handheld mixer with a bowl may be easier to clean for you.  Mix: cream cheese, liquid whipping cream, lemon juice, 6 oz. melted chocolate, vanilla extract, and stevia until smooth. Scoop this picture into your prepared crust. Use a spatula to get every bit out and to smooth it evenly on the top. Drizzle your cheesecake with remaining melted chocolate (2 oz.).
  5. Refrigerate for at least 2 hours, or up to a day.  Top with additional whipped cream and fresh berries when ready to serve! This dessert also freezes well.


FAST.EAT.LIVE. Phase 2&3

  • Prep Time: 10 min
  • Cook Time: 8 min
  • Category: dessert