Death by chocolate cheesecake is simply the best low carb chocolate cheesecake recipe on the planet! You won’t believe this luscious, velvety cheesecake is keto and sugar-free. Now with a fabulous how-to recipe video!
This rich low carb chocolate cheesecake is a little higher in carbs than some of my dessert recipes, but believe me, it is worth the splurge!
I always feel so sad for people who say they don’t like cheesecake. As far as I am concerned, they are missing out on one of life’s greatest pleasures. Creamy, dense, velvety smooth cheesecake is just this side of heaven, really, and I have a hard time understanding how anyone could dislike it.
And so many wonderful varieties, like blueberry cheesecake, cinnamon roll cheesecake, or classic keto New York cheesecake! The possibilities are endless.
Perhaps these people have had the misfortune of biting into an overdone, eggy, rubbery cheesecake and have written it off because of this. There are a few bad cheesecakes out there, and perhaps they are ruining the cheesecake experience for a small portion of people.
What a tragedy! We should make an effort to round up those nasty cheesecakes and get them off the streets. We need to lock them away where they can no longer be a danger to themselves or to society. Solitary isolation for badly cooked cheesecakes!
Video for Low Carb Chocolate Cheesecake
But I also suspect that some people are caught off guard by tanginess of cheesecake when they expect only sweet. That’s what makes the cheesecake experience so unique and, in my opinion, so utterly delicious. But I can see how that might be a little off-putting for someone whose palate wasn’t ready for anything but sweet.
My kids’ first experiences with cheesecake were not exactly successful and at one point my son declared he didn’t like it at all. However, I refused to let that be the last word, as I did not want my children to go through life without cheesecake. A cheesecake-free existence is no existence at all.
Tips for Low Carb Chocolate Cheesecake Success
Because chocolate can be finicky and prone to seizing, some care must be taken when making low carb chocolate cheesecake.
- Melt the chocolate for the filling with butter or coconut oil. You need to thin it out so that it will combine properly with the cheesecake mixture.
- Be sure to let the melted chocolate cool properly. You don’t want to add it in too hot or it may curdle the eggs in the cheesecake.
- Make sure your cream cheese is properly softened and your eggs are at room temperature. You must do this for every cheesecake but it’s particularly important for a chocolate cheesecake. If your cream cheese or your eggs are cold, you will end up with a lumpy batter. And the chocolate will clump or seize when added to a cold filling.
- Don’t overcook it! Cheesecake should always be taken out before it’s cooked through. It will continue to cook once it’s out of the oven so make sure the center still has a little jiggle to it.
- Be sure to run a knife around it and loosen the sides within the first 10 to 15 minutes. Cheesecake shrinks as it cools and if the sides are stuck to the pan, it will crack badly.
- The topping is a chocolate ganache style topping, so it uses hot cream to melt the chocolate. Make sure your cream comes to a full simmer, then remove from heat before adding the chopped chocolate.
- Sugar-free chocolate and unsweetened chocolate are two very different things, so don’t mix them up. Sugar-free chocolate has been sweetened with something other than sugar. Unsweetened chocolate is 100% cocoa, with no added sweeteners at all. Unsweetened chocolate is best for the glaze, because sugar-free chocolate will make it too thin.
Those are my best tips for making low carb chocolate cheesecake. This recipe is a reader favorite and I think you can see why! I hope you will give it a try and fall head over heals in love.
Click here for more amazing Low Carb Cheesecake Recipes.
And also be sure to check out my rich and delicious low carb Death by Chocolate Ice Cream.
The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Sweetener
- 3 tbsp butter melted
- 6 ounces sugar-free dark chocolate chopped
- 1 tbsp butter
- 24 ounces cream cheese softened
- 1/2 cup Swerve Sweetener
- 1/2 cup powdered Swerve Sweetener
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1/4 cup cocoa powder
- 1/3 cup heavy cream room temperature
- 2 tsp melted butter for brushing sides of pan
- 3/4 cup whipping cream
- 1/3 cup confectioner's Swerve Sweetener
- 3 oz unsweetened chocolate finely chopped
- 1/2 tsp vanilla extract
-
Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
-
Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.
-
In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
-
In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
-
Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
-
Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
-
Remove and let cool 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.
-
In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
-
Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.
Serves 16. Each serving has 11.49 g of carbs and 6.27 g of fiber. Total NET CARBS = 5.22 g.
Food energy: 378kcal Total fat: 32.98g Calories from fat: 296 Cholesterol: 112mg Carbohydrate: 11.49g Total dietary fiber: 6.27g Protein: 7.75g
Pam says
I made the mistake of reading this first thing this morning. Now I am craving cheesecake for breakfast!!! I meet with a small group of gals to enccourage one another in eating low carb and we frequently share recipes we’ve tried since the last time we meet. It becomes humorous how often we are referring to a recipe that you created that becomes a “tried and true” in our homes. 😉
Thanks, again, for what looks like a home run!!
Off to see if I have all the ingredients on hand….
Carolyn says
Thanks, Pam. So glad you all like the recipes!
Cyn says
Hey, cheesecake has eggs in it, and cream cheese goes on bagels which are appropriate for breakfast. And this version is sugar free, right? I say go for it, have cheesecake for breakfast!
Sheri says
I wonder if the heavy cream in the filling and the whipping cream in the topping are the same thing.
Carolyn says
Yes.
Marsha says
Do you have any recommendations for the sugar free chocolate used?
Carolyn says
I always use Lily’s http://www.amazon.com/gp/product/B00CLFH0EG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00CLFH0EG&linkCode=as2&tag=aldaidrabfo05-20&linkId=XXG4HNGG77YK2EFH
Michele Clow says
Hi. I don’t know if I’ve commented before on your site, but just to let you know, I don’t think I could stick to this way of eating if it wasn’t for your recipes. Thank you so much. But for your link to Lily’s unsweetened chocolate, as that is $55.00 would (sorry if I’m committing a sin) Bakers unsweetened chocolate be ok to use?
Carolyn says
Hi Michele. That link is off…it should be that much for a case of 12 and there are other links when I click through that show Lily’s 12 bars for $55 or less. Sorry about that! That said, you could probably use unsweetened chocolate but I wouldn’t use Bakers as it’s too prone to seizing. Use Ghirardelli or some other higher quality chocolate. You will probably want to use a little more sweetener too.
Here’s a better link for the Lily’s which shows a case of 12 being $49. http://www.amazon.com/gp/product/B0082H1T8A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0082H1T8A&linkCode=as2&tag=aldaidrabfo05-20&linkId=34GN5RIDDS322RG3
Wendy Wilson says
Lilly’s is not hard to find in grocery stores, I can find them in 2 local stores.
Erik says
All unsweetened chocolates are prone to seizing when any moisture is added to them when melted.
Carolyn says
Yes, I realize that but some brands are better than others and some seize even when simply subjected to heat.
Chakalit Harris says
Glad to know it was for the whole case for $49! The link I clicked on said “3 ounce bar”, nothing mentioned about it being for the whole case! Thanks for clearing that up.
Amy Montgomery says
The only store near me that sells Lily’s is Publix and it’s a 30 minute drive through horrific traffic so I rarely shop there. Also, half the time that I do go, they are out. Ordered chocolate once on line and it was melted into a clump when it arrived so I usually settle for whatever I can find. Planning to make this tomorrow for Bunco.
Stephanie says
I have found an unsweetened chocolate that uses monk fruit as the sweetener. I like it better than the stevia based Lillie’s. It’s made by Lakanto.
Carolyn says
Glad you like it. I don’t like theirs as much but we all have different taste buds!
catherine flannigan says
If any of y’all have a Sprouts by you, their Lily’s 9 oz frequently goes on sale for &4.99 & I stock up! The Lankano are more than double that price in the store.
Chakalit Harris says
You paid $49.00 for 3 ounces of chocolate?!!!
Carolyn says
No, I paid $49 dollars for 12 bars of 3 ounces each.
Christine E says
I made this last night! Thank you!! I struggle to stay away from sugar filled sweets. This was easy and is delish!! I really can’t believe it’s low carb!i appreciate your recipes!
Dawn says
Haha I have the opposite problem, I love cheesecake but not chocolate. Everyone thinks I’m crazy but I’ve always preferred fruity or creamy desserts. I’ve had a marble cheesecake and it was delicious, so maybe a chocolate cheesecake is the answer to turning me into a chocolate lover! 😉
Suzy says
Chocolate and cheesecake, wonderful Combination ! I’m going to have to try this and I’m in luck… my sister just gave me a cheesecake baking pan!
Laura F. says
Oh my, I have to make this soon! Looks so scrumpdillicious!!
Molly says
Dear Carolyn, why do you do this to me? lol. Craving this hardcore right now! I’m doing allergy testing in a few weeks to see if I’m still allergic to tree nuts and if not, I will make this ASAP. If I am I’ll just make the middle and top parts and eat those. Yum.
Susan says
well, it’s been hopscotch around my kitchen this morning because of your fabulous recipes…
I made the mistake of reading your ‘death by chocolate’ headline to dear husband when I opened up your blog post today. And then had to ‘take it away’ when I saw the link to the Coconut
Cheesecake with Macadamia Nut Crust! I bribed him with a fresh batch of last week’s No Bake
Chocolate Chip Cookie dough and promised to make the dbc Cheesecake next weekend. For good measure, since the processor was already out from the pantry, I whipped up a double recipe of your Sunflower Butter. We are SET for the absolute BEST mouthwatering sweets!
Can’t wait to have a slice of the Coconut Cheesecake with my espresso this evening. How do you preserve the leftovers from the can of Coconut milk? Do you know if freezing it alters the texture? It would be handy to freeze in an ice cube tray and just take out what you need.
Yummy appreciation, Carolyn
Carolyn says
Haha, wow! You really are making all my recipes in one go! I actually have some coconut milk in the fridge and now I am kicking myself that i didn’t use it for muffins this morning. I have never tried freezing it, though. I think it’s worth a shot!
Jo says
I think freezing in an ice cube tray is an excellent idea! I’m going to start doing that to throw in morning smoothies.
Chris Sanchez says
This must be heaven……so glad you have these recipes
Linda Luksha says
I’m new to cooking low carbohydrate recipes and would like to know the difference in the three Swerve brand Sweeteners in your Death By Chocolate Cheesecake recipe. Thank you for your fantastic site!!
Carolyn says
There are only two Swerve sweeteners (both in this recipe and in general). One is powdered, like icing sugar. You need that for glaze, for sure and it’s best to use half powdered and half regular (granulated) in the cheesecake itself.
Linda Luksha says
Thank You!!
Sharon Sutton says
I had the same question about the sweeteners since you list Swerve sweetener, Swerve powdered sweetener, and Swerve confectioner’s sweetener. I, too, was unsure what to use, having no Swerve in my arsenal …yet. Now, I know what to look for. Also wondering if I can freeze this in individual slices to stash for my rare (but relentless when they attack) chocolate cravings?
Carolyn says
Yes, wrap them up tight!
Lucine says
I made this for my dad’s birthday, and now he wants it for father’s day! he still raves about this cheesecake and went around showing a picture to his coworkers (who all drooled). It really was a lovely looking cake! thank you so much for the recipe. The only alters I made to the recipe was using 85% dark chocolate in place of both the sugar free and unsweetened chocolate’s and I put the chocolate coating all over, rather then just on top. I froze the leftovers in individual slices tightly wrapped in cling wrap (worked perfectly). The only difficulty I encountered was not owning a cheesecake pan (I’m not a big fan of cheesecake…don’t judge me). but I used a 9in straight side pan that was 1 & 1/4in deep pan and I learned cheesecake pans are deeper, so it was VERY full and still more then could safely fit. (would definitely recommend a 1/ & 3/4 or 2in deep pan). With left over filling I whipped up some more of the simple (but yummy) crust. And made mini versions in cupcake pans. They turned out really well! (but the cake was just a smidgen better).
Teneko says
I had the same question. You listed 3 different Swerve sweetener:
1/4 cup Swerve Sweetener (crust)
1/2 cup Swerve Sweetener (filling)
1/2 cup powdered Swerve Sweetener (filling)
1/3 cup confectioner’s Swerve Sweetener (topping)
I couldn’t find any “powdered Swerve” in the stores, so I just ran the regular granulated Swerve through a Vitamix. Was that what you meant, or did you mean that we were supposed to use a half cup of granulated and 1/2 cup of confectioner’s in the filling?
Carolyn says
Powdered Swerve = confectioner’s. Like powdered sugar = icing sugar.
Josh says
You can find Powdered Swerve on Amazon for a reasonable price
Patty Sisk says
So when you say just Swerve Sweetener you mean the granulated and when you mean the powdered, you specify that? I am in my 3rd week on Keto and have not used any sweeteners yet, but I did buy a bag of Pyure Organic Stevia Blend. Could that be used in place of Swerve?
Carolyn says
Yup, that’s exactly it. The way I see it, sugar is just called sugar, and powdered sugar is called powdered or confectioner’s or icing sugar.
I think the Pyure should work in the cake but not sure how it will fare in the ganache.
Amanda Butler says
Pyure measures different from sugar so check the back of the the bag on how much to use. I’m never sure about using less so I use pyure for drinks and buy swerve from thrive market (cheapest by far) for cooking with
Carolyn says
Thanks for your input!
Rebecca says
Hi, any idea how much THM Gentle Sweet could be used in place of the Swerve? That is what I have on hand. Thanks so much!
Carolyn says
Well, Swerve measures like sugar so however much Gentle Sweet equals that same amount of sugar that I have in each part of the recipe. Does that make sense? Also, not sure if Gentle Sweet is powdered but you really want a powdered sweetener for the glaze so it doesn’t get gritty.
Denise says
For all of us Canadians having trouble finding almond flour – I just picked up some Honeyville almond flour at Costco – in Canada! Woo hoo!
Carolyn says
Hey, that’s good to know!
Angela says
Hey Denise, if you live in Toronto you can find at almost all major supermarkets but the cheapest one I found so far was for $11.99 at a shop in Kensington Market.
Ida says
Is there an alternative I could use for the Lily’s chocolate? I can’t find any near me, and I’m hoping to make this for someone’s birthday tomorrow. Would a 70% or so Ghirardelli baking bar work? Thank you!
Carolyn says
I think a high cacao chocolate should work but it will be a bit higher in carbs.
Hope says
I used Lindt 90%– beautiful flavor and texture!
Erica Kollman says
How many carbs per ounce does the cream cheese you used have? Also, I splurged and bought most of the ingredients from The Fresh Market. Expensive, but worth it. I’ve only tasted the batter and it’s soooooo good! (It should be ready soon.) Thanks for another awesome recipe!
Carolyn says
I think it has 2 g carbs per ounce? I just used the regular Philly cream cheese.
Erica Kollman says
Thanks! The Fresh Market store brand is 1 g carb per ounce, which is the kind I used. (That’s why I was curious.) The cheesecake was AMAZING! I was nice and shared some with a few coworkers. They couldn’t believe it was sugar-free. They all asked for the recipe.
Carolyn says
Wonderful!
denise says
I LOVE this recipe but which it could be condensed into a smaller sized portion.
Carolyn says
Anything can be made smaller…your biggest issue is going to be finding a smaller springform pan. But they do make them! For example, Wilton makes these little individual sized pans http://www.amazon.com/gp/product/B0000DIX7U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000DIX7U&linkCode=as2&tag=aldaidrabfo05-20&linkId=AEKDOHWDCFUGRPXR And you could then do a half recipe of the cake to fit into 4 to 6 of those little pans.
amanda says
I was thinking of making this in a muffin pan with parchment liners. What do you think a good starting cook time would be?
Carolyn says
I’d do 20 minutes and check every few minutes after that.
Amanda says
I made in the muffin pan, in parchment paper liners. It made 24. I cooked the crust for 8 min and the cheesecake for 22 min. Worked perfect! They were soooo good!
Kitty says
don’t you think it’s time to make a lemon version? I love lemon, lemon anything, but I’m sure a lemon cheesecake would be heavenly!.
Hope says
I made this incredible cake last Friday (Wednesday now)– and have to rave about how rich and delicious it is! I sent a large slice home with a new-to-low-carbing friend on Saturday, who called yesterday to ask if I had any more of the wonderful *diet* chocolate cake. This cake is so good, so silky and so decadent! It’s really many more than sixteen servings– as just a thin slice makes you feel completely satisfied and indulged! I just had another piece for “lunch dessert” and am now down to the last quarter. Can’t wait to make something new soon! Thanks Carolyn, for yet another AMAZING recipe!
Carolyn says
You are most welcome and I hope we have converted your friend!
TAMMY MCMANNIS says
These slices have to be quite small if you are getting 16 slices out of it. I think cutting it into 8 slices gives you a small piece. This must be a sliver. I would want something bigger than that, but not with all those carbs, which would be doubled at 8 slices.
Carolyn says
8 slices would be ridiculously huge, actually. Most 9 inch cheesecakes like this serve at least 12 to 16, and I base my serving sizes on how much I and my family members are able to eat. I think you are underestimating the richness of a dessert like this.
Dena says
Can anyone who makes this please either tell me the weight of a slice or a whole cake? Miners half gone and I need to weigh out my calories for my woe. I would very much appreciate it!!
Only changes I made were to add some freeze dried coffee and 1 T of Kahlua to the frosting to bump up the chocolate even more. It could have survived and flourished without it, though. WOW, WHAT A CAKE!!
Carolyn says
I am sorry, I don’t know the weight of the cake or slices of cake.
Dena says
No worries. It was my bad for not remembering in the first place. Thanks anyhow! It was a fabulous cake. 🙂
Kaleigh McMordie says
Wow this looks delicious! It reminds me of a chocolate cheesecake my mom used to make. Do you think it would work with regular sugar and pwdered sugar as well?
Carolyn says
Yes, it should.
Susan says
Well, I finally got around to having this for dear Husband…We even ate the first slices not totally chilled…and he said, ‘the best cheesecake ever, perfect’.
Also froze the canned coconut milk in ice cube sizes…oh, so handy and I haven’t been able to tell a loss of quality with the freezing.
Thank you yet again for your fantabulous creation, Carolyn.
Paola Vazquez says
I love this recipe! Do you think I could replace almond flour for coconut?
Carolyn says
No, because coconut flour behaves so differently. I suggest looking for a chocolate coconut flour crust recipe and then making the rest of the cheesecake as is.
Ginny says
Oooooooooh man. I just made this for Thanksgiving dinner tomorrow, but I made a “sample” in a small ramekin to taste without ruining the whole cake. My God, it’s wonderful! I simply cannot believe how awesome it is. I am going to do without the ganache since I have to take this an hour away tomorrow in the car and it tastes awesome without it. My son (who is on keto for epilepsy) will LOVE this. Thank you!!!!
Carolyn says
So glad you liked and hope your son does too!
Natalie says
I can’t find Swerve sweetener at any of my local grocery stores, so I picked up Pyure brand sweetener. It measures equal to sugar, but they do not make a powder form and could not find any other brands either. Do I absolutely need the powdered form for the cheesecake portion? For the ganache, I know that it is required, however I read online that you can make a powder sweetener with 1 cup sweetener and 1 tablespoon corn starch. I know it will be higher carbs, but I have run out of options locally to make this for tomorrow. Can you offer any suggestions on this? Thank you!
Carolyn says
I think in the cheesecake you may be okay. But in the ganache, I honestly can’t say how well it will work.
Rhonda says
I know this comment will be late for you; but wanted you and others to know how easy it is to make powdered sugar from any sweetener you have on hand. It works equally well with xylitol, erythritol and I even do half Splenda to save cost and mixing sweeteners often give a better taste. Put any granular sugar substitute in processor or bullet blender and process until you have powdered sugar. Takes only a minute. I have also had luck subbing out whey protein powder for powdered sugar in making icing.
Carolyn says
Thanks for the tips!
Annette says
Do you really need one full cup of sweetener in the filling? It says 1/2 cup Swerve Sweetener and 1/2 Cup of Powdered Swerve Sweetener. Just want to make sure I don’t O.D on the sweetener after so long without any at all 🙂
Carolyn says
You can certainly cut back but I think you will find it a little bitter, because of the unsweetened chocolate. 1 cup of sugar equivalent in a cheesecake this big is actually much LESS sweet than a traditional cheesecake.
Angela says
Hi Carolyn, I am making this today but in Canada I have tried finding heavy cream with no success, do you have any alternatives to that? Thank you
Carolyn says
Whipping cream is fine.
nora says
I cant wait to try this…can this be frozen if its not finished? i want to make it this week but i would like to save the uneaten portion for another day…is this possible?
Carolyn says
Yes, it would freeze well as long as you wrap it up tightly.
Anne says
This was great – made it today as a trial for Christmas and it will definitely be appearing at our family gathering.
I made my own “powdered” erythritol/stevia by food-processer-ing the heck out of the ordinary stuff (can’t get powdered in New Zealand) and there wasn’t a trace of graininess in the cheesecake. It was sublime.
For the ganache I just used my regular sugar-free-but-sweetened chocolate and cream (75 g and 30 ml) and it was good.
Thank you so much for this recipe!
Jo Summers says
Made this as a dessert for dinner guests last night, it turned out great, everyone enjoyed it.
Steph says
Hello! I’m dying to try this. Could I substitute the sweetener you are using with xylitol? And the chocolate with Enjoy Life semi-sweet?
Carolyn says
That should work.
Heather says
What would happen if I used half and half in the topping? That’s all I have at home right now and I’d like to make this now! : ) I won’t be going to the store for a couple days but may have to make a trip if I need too.
Carolyn says
I think it should work.
Karen nelson says
Made this today as a valentine for my husband and it is DELICIOUS!! Followed recipe exactly except… Cooked in an electric pressure cooker. Used a 7″ springform pan. It is awesome! First chocolate cheesecake I’ve made that is truly Chocolatey!!
Amanda says
How long did you do in the pressure cooker? I just got one for Christmas, that would be a great use!
Karen Nelson says
24 minutes. Then Natural release after about 10 minutes. If there is any condensation on top, dab with a paper towel. It’s a natural water bath! This cheesecake is so rich and yummy!
Kristina says
I made this for my family on Valentine’s Day, and once my boys (ages 5 & 7) heard the title, they were convinced it was so good it did cause death! Lots of funny drama at the table and laughter all around. Thanks for another amazing (heathy) dessert:-)
Carolyn says
Cute!
Jason says
Wow! This cheesecake is amazing! As a diabetic, I was so hopeful that it would be good, and I was not disappointed. After a heavy meal, there were growns all around when we set the cake on the table and paired it with fresh whipped cream. However, everyone had a piece and loved it. I had two pieces. 🙂 Come to think, there are leftovers. I think I see a piece (or two) in my immediate future. Yum!
Carolyn says
So glad you liked it!
Kitty says
I wish I could eat Dairy, I’d be all over this.
Mumsies says
I made this recipe for Valentine’s Day and it is wonderful! I am also a diabetic and I was fine with a small slice. I am drug free after changing all of my dietary protocols so this was a lovely treat. I really don’t care about dessert except for occasions anymore and this cake fit the bill. I also topped it with fresh cream, delicious! We are still eating off of it and I froze a chunk, too. It is a very rich, dark chocolate experience. My children requested I try making it with a less intense chocolate next time so I will experiment. They are not accustomed to as dark a chocolate flavor as the recipe makes.
Thank you so much for posting the recipe, it is a keeper around our house and certainly wonderful enough to serve at any occasion or none at all!
Carolyn says
Ha, my kids prefer the less chocolate-y things too…but then it wouldn’t be death by chocolate cheesecake!
ellen says
can this be made with regular sugar and flower?
Carolyn says
I am sure it can, but I cannot tell you how as I no longer bake with those things.
Gina says
Carolyn, I know you chill this to set it, but do you have to keep it in the refrigerator? For instance, if you wanted to sit it out on a dessert table for about half an hour, would it hold up well? Thanks! Your recipes are always so awesome!!
Kitty says
I love all cheese cake. I’m on the lookout for a dairy free recipe. teehee.
JC says
Would using THMs “Skinny Chocolate” work for the sugar-free dark chocolate? Anyone made it that way before?
lori cartwright says
Would I use a cup total of trivia? Half of it blended into powder?
Carolyn says
I don’t know, I don’t use Truvia. It’s sweeter than Swerve so find out how it measures against sugar and then use that amount compared to my Swerve (Swerve measure cup for cup with sugar).
Lisa says
Thank you for this wonderful recipe! Such a treat for my diabetic husband!
In the ganache, you say to use unsweetened chocolate. Is this baking chocolate, rather than the unsweetened chocolate used in the filling? What do you recommend?
Carolyn says
The filling is sugar-free dark chocolate, but it’s actually sweetened (i.e. Lily’s brand…it’s a link so click on it and you will see). The other is the totally unsweetened baking chocolate such as Ghirardelli 100% cacao.
Megan says
I used 60% girhadeli (sp?) Chocolate bars. I found it in the baking section and my cheesecake is AMAZING.
Carolyn says
That’s pretty high carb chocolate, just so you are aware. That has a fair bit of sugar in it.
Corella says
I used the 70% dark and the unsweetened chocolate mixed as I only had 2 oz. Of unsweetened left! I also used dark chocolate chips for the ganache. When I added everything into my fitness pal it comes out 9 carbs for a full piece! It’s amazing!!
Megan says
I have made the smart decision to start worshipping you. Lol
This recipe is amazing!! My cheesecake just came out of the oven and looks beautiful (minus a few cracks that’ll be covered by the topping). I tasted the batter before I poured it on the crust and I couldn’t believe my taste buds.
I feel so naughty eating it! I know that it’s super rich, so that’ll keep me from eating more than one slice per day.
I’ve needed this. So bad. You’ve done a great service to all low carbers.
Scott Morgan says
Are the ounces mass or volume? Trying to convert to metric. Thanks!
Carolyn says
Mass.
Eva says
My sister has a birthday in July. Think I will make it for her. Cheesecake is her favorite! And chocolate, too!
Deb says
I love this recipe and would like to su out part or all of the cream cheese for ricotta. Do you think this is viable? Thank you, and i dream all day too! ?
Carolyn says
I honestly don’t know, I did not test the recipe that way.
Bistra says
Deb, did you try it with ricotta? I had the same thought! Thanks for the recipe Carolyn
Melissa says
OH.MY.GOD! I just made this with Dagoba 6 oz unsweetened bar and it is incredible. I would NEVER know this is sugar free. I used Erithritol and powdered my own in my cuisinart smoothie maker with the grinder blade and that worked great. I didn’t need to adjust the amount of sweetener even though I used unsweetened because it tasted fine with your amounts. Cooked in my instant pot in a 7″ fat dad daddio cheesecake pan for 35 minutes with a natural release. Perfect!
Carolyn says
Sounds like you did a great job of it!
Shirley says
What can I use instead of almond flour? Dinner guest is allergic to almonds?
Thanks
Carolyn says
Try sunflower seed flour. You can grind your own in a coffee grinder or you can purchase it on Amazon. http://amzn.to/2dptmmt
Shirley says
What happened? This looked dark and shiny afwhen I put it in the fridge last night. How do I save it
I can’t seem to attach a picture but it looks all cloudy
Kai says
Wow! Made this cake for a family function and it was an absolute hit! Everyone loved it and no one new OT was low carb no sugar cake. Yum yum
Lynda says
Ok, I don’t know if you’ll answer this since it’s been awhile, but can I use Splenda in this and how do I make it a powdered sugar? I just take the amount you say and blend it and still use the same amount? So, another words, if I blend one cup into powder, then that’s what I use in the topping? I don’t need 1 cup POWERED sugar (so it may be more than one cup once I blend it)?
Carolyn says
I would just do one cup of the Splenda, powder it, and re-measure. Not sure it will be very good in the chocolate ganache, though.
Lynda says
Is the Swerve really zero carbs? So if I used it in my tea and I had 4 cups of tea each with 2 tsp. of Swerve,I could count that as zero carbs?
Carolyn says
No, technically erythritol, the main component in Swerve, has carbs. They do not affect blood sugar so I do not count them. I have tested this over and over on my own blood sugar so for myself, I am confident. Please see the nutritional disclaimer at the bottom of my post. Also see more info on the Swerve website. http://www.swervesweetener.com/f-a-q/
Gemma says
Hi Carolyn. I was wanting to make this, it sounds delicious but I have someone with a nut allergy. Is there anything I could use for the base in place of almond flour that still keeps it low carb?
Carolyn says
You bet. Try my homemade sunflower seed flour. https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
Bistra says
What about just coconut flour ? BTW, I’ve been replacing half of the cream cheese with ricotta and it works great
Carolyn says
I don’t like coconut flour for crusts like this…it tends to make them chewy.
Erin says
How did you not include the brownie cheesecake in your list of epic cheesecakes?? It is my family’s fave!
Dan says
Can you use Unsweetened Bakers Chocolate instead of Sugar Free Dark Chocolate? Not sure if that’s the same thing.
Carolyn says
No they are not the same. Unsweetened chocolate is devoid of any sweeteners whatsoever. You could try to add some extra sweetener…otherwise it will be much too bitter.
Michelle says
This might be a silly question, I understand for the filling Lily’s can be used for the sugar free chocolate but when you say unsweetened chocolate for the topping, do you mean Lily’s Dark Chocolate or Unsweetened Bakers?
Carolyn says
Not a silly question. The topping is completely unsweetened, like Baker’s or better yet, Ghirardelli (it melts better!).
MMHJMJ says
Carolyn, thank you for all the fabulous recipes! I recently made this cheesecake and it was AMAZING!!!!! I had extra ganache topping and dipped strawberries in it- perfection!
Carolyn says
So glad to hear it!
Jane Feild says
I have never heard of Swerve…how is it different from Splenda? I really dislike Stevia or Trulia….too bitter. I do like Equal though. I guess Ill have to skip the icing.
Carolyn says
Swerve is erythritol, a natural substance. Splenda is entirely man-made.
Nancy says
This sounds amazing. Anyone try with Sweetleaf Sugarleaf? I tried a donut recipe that used Swerve confectioners for the glaze and really, really did not like it. Is it maybe that my tastebuds need to adjust? It seemed really off in the taste and texture.
Carolyn says
Every palate is different so you may not like one sweetener that other people like.
Stacy says
I made this amazing chocolate wonder last night for a lunchtime potluck at work today and I’m not sure how to serve it. Should it be room temp or cold from the fridge? Is there an easy, tidy way to cut it so the pieces look as pretty as your pictures?
Carolyn says
Fridge is best. And warm your knife in some hot water before cutting, that always helps!
Suparna says
I made this today for a dinner party where high carb food was being served! Although there were traditional desserts served as well, most of the cake got eaten and the hosts happily kept the leftovers! Thank you for a wonderful recipe! Fortunately I had extra filling so I can still eat some tomorrow!
Ps I used stevia extract in place of the confectioners sweetener and it worked like a charm! Merry Christmas ( though yours would be over already according to your time zone)
Kathy Nickell says
I have a question regarding the sweetener. Does Swerve and Pyure measure the same?
Carolyn says
I am not really sure. Swerve measures like sugar, so if Pyure does too, then you are all set.
Karen Bailey says
This looks great! I am going to try it in my Instant Pot but only have a 6″ cheesecake pan. Would you recommend halving the ingredients?
Carolyn says
Yes, half the ingredients sounds about right.
Suzanne says
I made this recipe today and it turned out pretty good. I don’t have Swerve so I used straight Erythritol and put that in my cusinart to make the powdered version. I think erythritol must not be as sweet as Swerve (I know it’s not as sweet as sugar) so I topped off with a few drops of ez-sweets to boost the sweetness a bit. I was a little worried about this as it was baking. There was no “pouring into the pan and jiggle to even out”. Mine was very thick and had to be scooped and spread out into the pan. Any idea why this would have happened? Erythritol was my only substitution. My crust was a little crumbly but other than that, it turned out very close to the picture! I was very pleased, my current rate of success on new recipes from blogs is around 50% so I was happy to put another one into the win column! Thank you for a great chocolate dessert.
Carolyn says
Glad it worked out! I can only think that you may have used a particular kind of chocolate that made it thicker. And yes, you are correct that plain erythritol is less sweet than Swerve. As long as it worked and you like it, I wouldn’t worry about either issue!
Kim says
I had the exact thing happen, no way I could pour that batter. I ran out of Swerve, so I used Gentle Sweet but forgot that you use much less of it, but I also goofed and used unsweetened chocolate instead of sugar-free chocolate, so maybe it will all work out in the end. Fingers crossed!
carol says
Love all your recipes. I have a question for you. How much in ounces or grams is a tablespoon and stick of butter. I know that US tablespoon are different to UK. Thank you.
Carolyn says
An American tablespoon is 15ml. So 15g.
Jessica says
Turned out great. Being in Australia I couldn’t find Swerve anywhere, so I substituted for xylitol for the regular and agave for the powdered swerve. I think it’s hyper sweet for those of us really wanting to be in the moderate to low carb range, you could probably get away with not putting sweetener in the base. Next time I’m not going to make the chocolate topping, instead a layer of berries would go perfectly. This is a fantastic recipe I’m so glad with how it turned out. Easy to follow. Thank you.
Kat says
Isn’t there too much heavy cream for the topping – mine did not want to thicken for this application, and another similar recipe calls for only 6 tbl spoons of heavy cream?!
Carolyn says
No, not too much cream as you can see by most people’s comments. What kind of chocolate did you use?
Fiona Wilson says
I made this for when my Mom and Dad visited and it was utterly delicious! The only changes I made was to use Splenda in lieu of the erythritol sweeteners as my mom has a sensitive stomach and I didn’t want to risk her having stomach issues! The other was to knockback on the vanilla extract and used some orange extract instead so it was a lush chocolate orange cheesecake – gorgeous!
She and my Dad absolutely loved it (as did I) and they took home extra slices.
Carolyn says
Sounds delicious!
Michelle says
Is this safe for a diabetic to eat? I recently got diagnosed as type II.
Carolyn says
I am type 2 as well and I eat everything I make, with very little blood sugar spikes. But one thing that is very important is to test everything on yourself. You need to know what works for you in all situations. “eat to your meter” as they say in diabetes speak.
Barbara says
Hi Carolyn, I read through all the comments and did not find an answer to my question. Is a water bath necessary for this cheesecake, or is it optional. I have only ever make one cheesecake in my life so I don’t know what method is normal. Thank you in advance for your reply. Barbara
Carolyn says
It’s best to do a waterbath to avoid cracking but you can try it without.
Sarah Johnson says
I have read every comment hoping to get this one question answered! Thanks for asking it.
Barbara says
I am hesitant about baking cheesecakes so I haven’t tried this yet, but plan on doing it next weekend. Good luck!
Susie says
Hi Carolyn. I lOVE this cheesecake SOOO much! Question though-I skip the crust to save time and carbs, what would the carb count be without the crust? Thanks!
Carolyn says
I do not have those numbers off hand but you can easily add the ingredients you use into My Fitness Pal or some other tracker.
Christina Natoli says
We absolutely loved this cheesecake. I wouldn’t change a thing! Thank you for this delicious recipe. So good to know I can eat these kinds of desserts and still be low carb/keto!
April- Simply the Sweet Life- low carb blog says
? This recipe looks amazing! It’s a perfect treat for a low carb birthday cake. I think I’m going to make this for my birthday and top it with raspberries & strawberries ?YUM!
Stacy says
I thought you might like to know that your recipe did some good in the world tonight. We had a community auction to raise money for a food pantry we support. Everything was handmade – pottery, quilts, furniture, hand-painted china, soap and toiletries, toys, paintings, etc. I don’t have those skills, so I contributed this cheesecake and it sold for $80.00! Thank you so much for such a wonderful recipe, I know the winner is going to love it.
Carolyn says
Oh wow, that is so cool. Thanks for letting me know!
Daniela says
Hello, please, do you bake the filling on the same springform as the crust (with the crust)? Thank you
Carolyn says
Yes.
Kathleen Donohue says
I’m a cheesecake hater, but I’m willing to give it a try. If I actually started making cheesecake, my family would be thrilled.
Travis says
It looks fine. But it tastes too much like the baker’s chocolate! I can barely stand it ;m; any ideas as to how to fix it?
I mean. This is the first time I’ve made something with Baker’s chocolate so it might just be something that comes with the territory (like tuna + anything c: ) but.. advice?
Carolyn says
What sweetener did you use? And I never use Baker’s…it’s not a good quality unsweetened chocolate. I like Ghirardelli or Scharffenberger.
Travis says
No idea what’s up with the site right now; my phone has an adblocker and somehow they’re still getting through here.. which wouldn’t be so bad but I just lost my entire comment because I hit the delete button long enough to delete a wrongfully autocorrected word and instead watched helplessly as my entire comment was slowly deleted. My attempt to stop it was tapping elsewhere which didn’t do anything lol. It was super awful because it took me ages to write it out especially because my keyboard was super laggy :/ and I have a (relatively) nice phone so.. Anyway, I used Hershey’s Baker Chocolate. I’ll take your suggestions into account the next time I get the opportunity (: It was far better once cooled and eaten later. Added some frosting for flavor and it tasted much better. Site can’t be bad 100% of the time – I did write my first comment here lol. Resorted to using my text application to write this out rather than the website comment box because it was pretty bad. Again, I don’t mean to offend – this isn’t intentional. But it’s definitely frustrating.
monica says
Made this before and it was AMAZING. Sadly the Swerve made us quite ill. Have you tried making it with Stevia? Would it work?
Carolyn says
I am surprised to hear that as I eat Swerve all the time without any averse effects. I do not like stevia in chocolate recipes, it’s very bitter.
Lisa says
Would reducing this by half accommodate a 6-inch cheesecake pan? I want to make this in the Instant Pot!
Carolyn says
Not entirely sure. The area of a 9 inch circle is about 64 whereas the area of a 6 inch circle is 28. So it’s close but you may end up with a wee bit too much filling and crust. You could hold those back or you could just make it a taller cake and see if it works out.
Diane says
I am wondering why you use both the powdered and regular swerve. Can I use only one type? What is the difference in your experience. Thanks.
Carolyn says
Better consistency. But you can use all powdered…just don’t use all granulated.
Em says
OOOOOHMYGAWD…. This was so good! I made it for my partner’s birthday and we’ve eaten it for 4 days running. Just finished it and I feel bereft! Now thinking about how I can make mini versions of the cheesecake so we can have it every week 🙂 Thank you ever so much for the recipe, it was a total hit! P.s. It worked beautifully with Truvia sweetener for those folk in the UK.
Bridget says
Can you use almond meal instead of almond flour in the crust?
Carolyn says
That should be fine.
Stephanie Deal says
I made this fabulous cheesecake last weekend and just finished off the last sliver today for lunch. It is is wonderfully dense and chocolate-y! Thanks again for another home-run dessert.
Barbara says
This cake is fantastic. I’ve made it several times now, even high carb people LOVE it, especially with strawberries. Even making it with regular 70% regular chocolate (sorry…20%carbs) it causes no appreciable spike in blood sugar for my diabetic II friend, who has one of those new blood sugar meters implanted. I use mascarpone because it tastes creamier and less sour and salty than the cream cheese you can buy here in the Netherlands. I don’t add salt because the cacao powder is already a bit salty I think. I also add some more cream to make it a little smoother because I use mascarpone.
I have to say though, I do not add cacao powder to the bottom anymore because it gets too bitter and dry and my granulated ery-stevia doesn’t dissolve. But it complements the filling fantastically. Sometimes I sprinkle roasted hazelnuts on top, it tastes like Nutella :O ^^
I use granulated erythritol for the whole recipe and it works like a charm. No need to grind.
Jackie says
I got the same comment from everyone in my family. The cheesecake was awesome and very rich but the crust was very bitter. Everyone ate around the crust so I was thinking either adding cinnamon and more sugar to the mix or if not omit the cocoa powder period….
Carolyn says
I think it may be your cocoa powder. This is my standard chocolate crust and most people love it.
Damaris Medina says
Hi, thanks for this wonderful cheesecake recipe. I just made it for tomorrow (my husbands birthday) and the directions are easy. My one issue is that when i took it out from the oven to see if the center jiggles, the cheesecake cracked down the center. It was perfectly set yet i have a Y shaped crack now. What did i do wrong? Hope you can help.
Carolyn says
Hmmmm, some of that can happen if you take off the sides too quickly or if the temperature changes to quickly.
Damaris Medina says
Hey Carolyn thanks for your reply. The cracks happen within 2 or 3 mins after I removed it from the oven. It was still cooling and still in the springform pan. I wonder if cooking in a water bath next time may eliminate the cracks. I will try to cover up the cracks when I add the chocolate topping and strawberries.
Roselyn Cantos says
Hi! Can I use all Swerve granulated in the cheesecake? The confectioner’s is not readily available here and I really want to try this cheesecake. Thanks very much!
Carolyn says
The topping will be very gritty.
Lindsey says
The Filling was super thick by the time we poured it into the pan. Is that ok??? My young daughter was working the mixer – I hope it wasn’t overmixed. This is my first cheesecake and it’s for Easter dinner tomorrow. In the oven now – eeek!
Carolyn says
It shouldn’t be too thick, but I hope it turns out okay. Really not sure.
Wenda says
When I’m beating the cream cheese and ingredients in,I rest the bowl in another bowl of hot tap water,it keeps the ingredients from getting so thick
Wenda says
I’ve made this recipe 8 times…I love it!My husband said “I didn’t know you were trying to commit suicide”. He saw the headline,Death by Chocolate…….It’s so creamy and yummy! I freeze it all and vacuum pack 4 pieces in each pack so I can take it out a bit at a time! Thank you🍮
Debbie says
I would love to make this but there is only me to eat it, is it possible to half the recipe and make in a smaller springpan form ? How would that effect the cooking time? Even half would allow me to freeze pieces for a treat. Thank you
Carolyn says
It changes a lot when you downsize. I have a couple of small batch cheesecakes that serve 2, and I have a no bake version of this coming that is small. But I haven’t had time to type it up yet so it will be a few weeks. Try searching my “for two” recipes for a small cheesecake or dessert in the meantime.
MaryVance says
Hi there! I made this cheesecake for my birthday celebration, and it was truly amazing! Even a few of my sugar-loving family members liked it! Since I made it on short notice, I couldn’t find sugar-free dark chocolate at my local store. It was higher in carbs than this version, but still low-carb. Next time I’ll plan in advance and order some Lily’s Stevia sweetened dark chocolate instead.
I do have one question though… How do you slice your cheesecakes so neatly?! Lol! The middle of every slice always sticks to my knife. It is incredible in any shape, but I would love to hear any tips you might have!
Thank you for this delightful dessert!! You have the most amazing recipes!
Carolyn says
Hot hot knife! I hold mine over the flame of my gas stove but you can also put it in hot water.
MaryVance says
Gotcha! Thanks for the tip! I’ll try that next time 😉
Jane says
I just put this cheesecake in the oven but wondering why it’s SO thick. It definitely didn’t “pour into the crust” nor was it a consistency that could be jiggled. I followed the recipe exactly as written. Have made dozens of other cheesecakes and test done ness by ability to jiggle in the center or not; any suggestions for how to tell if this is done and is the thickness normal?
Carolyn says
Well something went wrong because it should not be so thick that you couldn’t pour it…as you can see form the video. So I am at a loss of what to tell you. What brand of chocolate did you use? Sounds like it may have seized.
Teresa says
Mine came out super thick too – I thought maybe the cream cheese here in NZ is different? The filling was a much larger proportion to the one in the picture so it was very tall. Still delicious though.
Carolyn says
If it came out so tall…. either you are using the wrong size pan or you used far too much cream cheese. Not really sure without being in your kitchen!
Meagen Brosius says
I would happily let this delicious cheesecake kill me anytime 😉 Such a great one and totally hits the spot when those cravings kick in!!
Linda says
I can’t believe people don’t like cheesecake either! Are they crazy?! This cheesecake looks creamy, dreamy and divine and I wouldn’t say no to a piece (OK, maybe 2) of this deliciously awesome dessert. How can you go wrong with all that chocolate and, bonus, not consuming tons of sugar along with it. I am definitely trying this one, cause what chocolate loving cheesecake lover wouldn’t want to?!
Pam Forrester says
I have made Chocolate Cheesecake for decades with sugar. But I have been LC for 7 years now. I have tweaked my original recipe to make it LC but was never quite satisfied. Since I am now making cheesecake in my instant pot I tried your recipe. I used Hershy’s SF chocolate chips b/c I had some. I skipped the crust, although there is a bit of leakage from bottom but I wrap in foil and clean it off after it cools. I also skipped the chocolate whipped cream topping and it was still absolutely delicious, yummy, as good as my original recipe. Thank you!
Kendle says
Ugh my SO requested this. I have stevia that seems powdery, but no actual confections or powdered type.
I also dont have the correct pan….any way around that or should I wait till I can get these two items.
Carolyn says
This really will only turn out well in the correct pan. And please don’t use Stevia here…stevia and chocolate together are very bitter!
Kay McConnell says
Now I’m really afraid. I’m a very experienced cheesecake maker for the past 40 yrs. I made this, and the batter was SO THICK, that I also could not pour it. I was worried at the time, as I’ve never had this in all the years I’ve made cheesecake. Now I’m reading all these comments. I could only find one bar of 85% Lindt chocolate in my pantry, so I used the other half of the chocolate as bakers chocolate. If I wasted all these ingredients, I will be furious……………….. at myself, BTW.
Carolyn says
Did the baker’s chocolate seize, I wonder?
Debbie says
This was the most decadent cheesecake I have ever eaten. It was fabulous!!! Thank you again for all the hard work you put into making the most wonderful desserts! Could you freeze this?
Stacy says
Any chance you could tell me how to make this in the instant pot?
O.Spencer says
Please take the keto label off of this. I initially made this recile as an alternative dessert for Thanksgiving, saying to myself “Oh, 9 net carbs, what the heck, why not” before making the whole thing and then, by random accident of finding the link again, found the disclaimer under then nutrition facts. Even though this may be an excellent recipe and definitely low carb, the estimated carb count is off by nearly half because of your own personal experience. I highly recommend moving this disclaimer to be above the nutrition facts and only marking this to be low carb, possibly Paleo if you decide to list alternatives for the ingredients.
Carolyn says
I am sorry, O. Spencer, but it is not simply “My personal experience”. Anyone who has any understanding of low carb and keto ingredients comes to know that erythritol has zero impact on blood glucose for almost everyone. It’s been tested over and over, including in major clinical studies. Although erythritol has “carbs” they are excreted unchanged in the urine and do not act as typical carbs. They shouldn’t even be considered carbs. So the carb count remains as is and this is indeed a low carb/keto recipe.
Jane says
Thank you so much for all the work you do formulating and testing recipes for the low-carb/diabetic people! It definitely takes some special ingredients to pull off these desserts. I made this wonderful cheesecake for a party with my husband’s co-workers. It was my first time meeting them, so, no pressure, haha. Everyone was amazed: it looked good and it tasted good too! Most importantly these desserts you make help my husband who is diabetic stay on his eating plan without feeling deprived of the occasional treat.
Carolyn says
That’s wonderful to hear!
Ruth says
Holy Moly! Even though I overbaked by a touch I cannot believe how good this is. Unfortunately I also broke my ganache (let it get to hot – there was a theme to this bake 😬) so I put a dollop of slightly sweetened (with monkfruit sugar) sour cream on the side. It add a soft creamy tang that worked very well with the dark chocolate A wonderful decadent chocolate fat bomb! Thank you for the recipe!!
Carolyn says
Hey if your chocolate ever breaks again and you need a quick fix, try blending it. It may not be right for a ganache or glaze anymore but it comes back together and you can use it for fat bombs or some such thing.
Molly Moldovan says
If I wanted to make this dbc cheesecake a day before serving, will it keep well in the fridge? How long will the leftovers (assuming there are any!) keep?
Carolyn says
Yes, it’s fine for up to 5 days as long as your ingredients are fresh.
Andrea says
Have you tried preparing this two days in advance? Does it refrigerate ok?
Carolyn says
I would advise refrigerating it without the chocolate glaze and doing that part fresh
Selma says
Thank you for this amazing recipe <3
I made this delicious cheesecake for my guests yesterday and they adored it.
Carolyn says
So happy to hear it!
Renae says
This looks delicious!!
Natalie Green says
It’s chilling in the fridge right now and I am getting ready to make the topping and whipped cream too because ha why not!? But I wanted to start my review by saying Holy cow this thing is beautiful and it’s not finished yet. I had to make a couple adjustments: I used truvia brown sugar, 2 tbsp in the crust, 2/3c for the cake and well I havent made the topping yet but I’m using it there too. I also added the cocoa powder to 1/3 cup room temp sour cream then whisked it into the cream cheese (tasted it and it was freaking incredible!) then added the eggs. I used my kitchenaid, so then I gave it all a good scrape and soft stir before pouring it into the crust, allowed itbto cool in the oven with the door propped open for about an hour. It looks so good!!! I cannot wait! But I have to because it’s for my loves birthday get together later tonight. I hope she loves it! I hope all of our sugar eating friends enjoy it too. (I am making whipped cream with regular powdered sugar tho).
I am so mad I discovered your recipes lol bc now I will be baking more often! After reading more comments I can say these desserts will replace breakfasts dang it!
Thanks so much! Keep posting amazing recipes!
Carolyn says
Hope she loves it too!
Kristin says
This cheesecake is amazing! I first made it for Mother’s Day, and it was such a hit that my keto teen asked for it for his 17th birthday today! He said it tastes just like the Godiva cheesecake from The Cheesecake Factory, that is quite a complement! Thanks for another great recipe, you definitely make our celebrations more delicious!
Carolyn says
I am so happy to hear that!
Judy says
Do you have this recipe in grams? I want to make a smaller test batch for the County Fair in a few weeks.
I would like to make a 1/3 recipe to fit in my Small springform pans. I’m finding it hard to figure that out with these measurements.
Plus, I cook by weight and that way is so much easier!!
Thank you!!!
Carolyn says
No, I do not. You can use the tool in the servings to scale the recipe (click on the blue 16 servings)
Judy says
Thank you so much. That will be a big help.
Ella says
Caroline ,
I love all your recipes But lately there has been videos popping up on every page in addition to the advertisements .. and I’m getting quite frustrated, it’s hard to get to the actual recipe :(:( Is there any way to disable them ??
Carolyn says
There is a little x on the top right side of the video. It comes up a few seconds after the video loads. Just click that.
Rhonda says
My husband has begged me to make a low carb chocolate cheesecake for a while now and I finally found this recipe and tried it for Thanksgiving. I cannot tell you how much everyone LOVED it! It is very rich and delicious. I feel like I could get more than 16 servings out of this recipe due to how filling and richly chocolatey it is. The only question I had is: how long will this last in the fridge/freezer? Thank you so much for this recipe!
Carolyn says
Hi Rhonda, in the fridge it should be good for up to 5 days (wrapped tightly). In the freezer, up to several months (again, wrapped up tightly). For freezing, I always recommend flash freezing it first by placing it on a cookie sheet uncovered. Once it’s solid, you can wrap it tightly. Do know that the ganache may go a bit grey in the freezer but it should return to normal at room temp.
Brooke Williams says
33 weeks pregnant and looking for goodies I can make now to stash for after baby’s arrival. What changes would you suggest to make these as single-serve muffin tin size, and do you think they would freeze well?
Carolyn says
They will freeze well without the chocolate ganache but it won’t do that well in the freezer so add it after. I have several mini cheesecake recipes so I advise looking at those to get an idea of amounts. This is a LOT of crust and filling for mini cheesecakes. Search for my Gingerbread cheesecakes (very recent) and that will guide you.
Christine says
Hi Carolyn, this looks delicious and every recipe I’ve made of yours has been a hit (the latest being the Coconut Poke Cake, holy moly it disappeared FAST and I was the only low carber there!!). My mother is giving me the honor of making the Christmas dessert, keto!! She has requested 1 of 2 things for Christmas. Red Velvet Cake or Amaretto Cheesecake. I was thinking adding Amaretto to this would be delicious… do you have thoughts on this? Could I just add amaretto extract and how much would you recommend? Or would it be better to take a small hit on the carbs and use Amaretto Liquor? Is there another one of your cheesecakes this might work better with? I’m thinking I could top it with toasted sliced almonds. Thanks for any suggestions you can offer!!!
Carolyn says
I’ve never used Amaretto extract to be honest, but I am sure it works like any extract and you could add it to any cheesecake, including this one. Its flavor may get more lost in a chocolate cheesecake than a vanilla one. You could always do my New York cheesecake with the extract and the almonds on top.
Chris says
Thanks so much Carolyn! I did end up using that recipe, adding a dram of Amaretto flavor as well as almond extract. I used the crust from this recipe and the combination of flavors was amazing. The complete silence as my non-keto family ate it, said it all. The only issue I had, and I wrapped the pan REALLY good, but still had water leak in and there it was, soggy crust. Ugh. (I’ve had this happen before even when I try to be so careful using a lot of heavy duty foil). So I released the pan but let it just sit to cool, inverted it onto a flat plate and put it in the fridge. The next morning the crust was completely perfect. Doing this also sealed the slight crack on top of the cheesecake. Your recipes keep me going and are slowly converting my family at the same time! Thank you SOOO much!
Judy says
I made a half recipe for our New Year’s Eve treat. It made two mini springform pans and a 4ounce ramekin. A whole recipe was too much for us; and 6 bars of unsweetened chocolate
I told my husband that I didn’t know if I woukd get the timing right, but hubby felt you can’t do anything wrong with chocolate!! It was great to have a mini cheesecake for each of us.
We wish it had been much sweeter. If I Doubled the Swerve, would that cause a cooling effect? Or was the sweet taste off because I halved the recipe?
Chrissy says
Amazing! This will be a new Valentine’s tradition for us for sure! Thanks for sharing such a great recipe!
Joan says
Can you use 6 oz Lily’s dark chocolate chips instead of the bars?
Carolyn says
Yes, but they do tend to melt more thickly so you may need to thin them out a bit with cocoa butter or coconut oil.