Welcome to my favorite kind of dessert!
Jump to RecipeOne of my favorite desserts to make and eat are cheesecakes! They are easy, yet definitely can be showstoppers in both looks and taste.
If you are new to sugar free eating, cheesecakes are a great place to start, because they adapt especially well to low carb sweeteners. You can often take your favorite recipe and simply swap out the crust and the sweetener to make it on plan.
Remember to eat cheesecakes wisely
One thing to remember with cheesecakes is that they are quite high in calories. While we don’t count calories on Trim Healthy Mama, we also don’t want to go hog wild. Cheesecakes are great desserts for special occasions, but don’t add them on the end of S meals very often in weight loss mode, as this stacks up a lot of fats, especially if you have a Heavy S meal with cheese, nuts etc.
Try having a piece of cheesecake as your snack rather than always having it as part of an S meal. Of course, on special occasions, have that Heavy S and your cheesecake too, but remember to balance it out with lighter meals.
What kind of sauce?
This cheesecake recipe is a delicious swirl of plain and chocolate.
I love having some kind of sauce on it. I’ve included a berry sauce that is slightly tart and cuts the richness of the cheesecake well.
Or if you want to go all out and have a very special, indulgent dessert, make the caramel sauce that goes on the Salted Caramel Cupcakes on page 379 of Trim Healthy Table, and drizzle that over your cheesecake! This may be my favorite cheesecake sauce ever….
Chocolate Swirl Cheesecake Recipe:
Ingredients:
For the crust:
1 cup almond flour
1 cup baking blend
6 tablespoons butter, melted
For the cheesecake:
2 softened packs of cream cheese
4 eggs
2 teaspoons vanilla extract
½ cup Gentle Sweet
¼ cup cocoa powder
2 tablespoons Gentle Sweet
⅓ cup sugar free chocolate chips
½ cup sour cream
For the berry sauce, optional:
2 ½ cups frozen berries [you can use strawberries, raspberries or mixed berries]
1 cup water
¼ cup Gentle Sweet, or to taste
Pinch of salt
½ teaspoon glucomannan powder
1 teaspoon lemon juice
Instructions:
1. Combine the almond flour, baking blend and melted butter until crumbly. Press into a 9 inch springform pan and bake at 350 degrees Fahrenheit for 8 minutes or until turning light golden around the edges. Turn the oven down to 325 degrees.
2. While the crust is baking, beat the cream cheese until smooth. Add in the eggs, vanilla and Gentle Sweet and beat to combine. Once the crust is done, pour half of this mixture over it.
3. To the remaining cream cheese mixture, add the cocoa powder and two tablespoons of Gentle Sweet. Dollop on top of the batter in the pan and use a butter knife to gently swirl the two together.
4. Bake the cheesecake for 40 – 50 minutes. You want it to be firm around the edges, but it’s ok if the center is still slightly soft, it will set as it cools.
5. Set the cheesecake on a cooling rack and cover with a tea towel. Let cool to room temperature. Run a knife round the edge and remove the springform pan.
6. Melt the chocolate chips in a saucepan over low heat, or in a microwave. Add the sour cream to a separate bowl [you don’t want to mix this in a hot bowl], and stir in the melted chocolate until smooth. Spread on top of the cheesecake and let chill in the fridge overnight or until completely chilled.
7. For the berry sauce, put the frozen berries and water in a blender and blend/pulse until chunky but not completely smooth. Pour into a saucepan and add the Gentle Sweet and salt.
8. Heat over medium heat until hot and berry chunks are getting soft. Whisk in the gluccie and bring the sauce to a simmer. Simmer for two minutes or until lightly thickened. Whisk in the lemon juice, then pour into a storage container and let cool to room temp before storing in the fridge.
Print this recipe here:
Chocolate Swirl Cheesecake Recipe:
Ingredients
For the crust:
- 1 cup almond flour
- 1 cup baking blend
- 6 tablespoons butter melted
For the cheesecake:
- 2 softened packs of cream cheese
- 4 eggs
- 2 teaspoons vanilla extract
- ½ cup Gentle Sweet
- ¼ cup cocoa powder
- 2 tablespoons Gentle Sweet
- ⅓ cup sugar free chocolate chips
- ½ cup sour cream
For the berry sauce, optional:
- 2 ½ cups frozen berries [you can use strawberries raspberries or mixed berries]
- 1 cup water
- ¼ cup Gentle Sweet or to taste
- Pinch of salt
- ½ teaspoon glucomannan powder
- 1 teaspoon lemon juice
Instructions
- Combine the almond flour, baking blend and melted butter until crumbly. Press into a 9 inch springform pan and bake at 350 degrees Fahrenheit for 8 minutes or until turning light golden around the edges. Turn the oven down to 325 degrees.
- While the crust is baking, beat the cream cheese until smooth. Add in the eggs, vanilla and Gentle Sweet and beat to combine. Once the crust is done, pour half of this mixture over it.
- To the remaining cream cheese mixture, add the cocoa powder and two tablespoons of Gentle Sweet. Dollop on top of the batter in the pan and use a butter knife to gently swirl the two together.
- Bake the cheesecake for 40 – 50 minutes. You want it to be firm around the edges, but it’s ok if the center is still slightly soft, it will set as it cools.
- Set the cheesecake on a cooling rack and cover with a tea towel. Let cool to room temperature. Run a knife round the edge and remove the springform pan.
- Melt the chocolate chips in a saucepan over low heat, or in a microwave. Add the sour cream to a separate bowl [you don’t want to mix this in a hot bowl], and stir in the melted chocolate until smooth. Spread on top of the cheesecake and let chill in the fridge overnight or until completely chilled.
- For the berry sauce, put the frozen berries and water in a blender and blend/pulse until chunky but not completely smooth. Pour into a saucepan and add the Gentle Sweet and salt.
- Heat over medium heat until hot and berry chunks are getting soft. Whisk in the gluccie and bring the sauce to a simmer. Simmer for two minutes or until lightly thickened.
- Whisk in the lemon juice, then pour into a storage container and let cool to room temp before storing in the fridge.
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This looks amazing! Could I sub yogurt for the sour cream? Thanks!
Hmm, you could always try! I’m assuming you’re talking about plain Greek yogurt. Somehow I feel the sour cream would be a bit better for this scenario, but you can always try. You might need to taste the topping and add a little sweetener as Greek yogurt is more tangy than sour cream.