Chocolate Cheesecake

Published: Mar 12, 2017 · Updated: Jul 22, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow Carb

This low carb chocolate cheesecake recipe has a no bake filling upona peanut flour base. A delightful flavour combination of chocolate and peanut.

One night, I was planning the weekly shop along with what dishes to make. I asked the Chief Taster what he fancied eating this weekend, hoping for a specific dish request. Instead, I received the reply “I like chocolate and peanut”. So, the challenge was accepted and I thought about a dessert.

I decided to make a chocolate cheesecake as one is not yet in my recipe collection and as per his request, I made the base out of peanut flour. That way all of the Chief Tasters requests were covered. The base is like a cream cheese cookie recipe that I have as I did not want a very crunchy base. The cream cheese cookie recipe firms up after being in the fridge, so I thought that this recipe would make a good gluten free and low carb cheesecake base too. The base ended up being like a soft cookie dough and was delicious.

Low Carb Cheesecake

Although I used peanut flour for the base, if you are not a lover of this flour then you could use another base recipe. I have a similar recipe made with almond flour. Hazelnuts would bea delicious substitution and make a great flavour combination too!

Once the cheesecake had been in the fridge for a few hours the Chief Taster waved a fork and sampled a piece. He was happy with my chocolate and peanut combination and said it’s his favourite cheesecake so far. Since he has taste tested a lot of cheesecakes that’s high praise indeed. It also means that he has finally accepted that the days of my white chocolate, sugar fuelled cheesecake are over.

The chocolate flavour is not too rich yet the taste is still creamy as a good cheesecake should be. This no bake cheesecake recipe could be used with other flavours. It’s as simple as blended cream cheese and cream together. Add a flavour and voila! A delicious dessert!

Angela Coleby

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Course Dessert

Servings 8 Slices

Ingredients

Base:

½ cup (60g) Peanut flour
1 Egg
½ cup (113g) Butter, unsalted softened
½ cup (58g) Erythritol or sugar substitute
3 tablespoons Cream cheese softened
1 teaspoon Vanilla extract
¼ teaspoon salt
½ teaspoon baking powder

Cheesecake:

2 x 8 oz (448g) Cream cheese softened
1 cup (250 ml) Whipping/heavy cream
¼ cup (21g) Cocoa powder unsweetened
½ cup (58g) Erythritol or sugar substitute
100 g Dark chocolate High cocoa solids

Instructions

Preheat the oven to 180C/350F degrees.
Great and line a spring form cake tin with parchment paper.

Make the base:

Cream the butter and erythritol in a bowl until blended.
Add the egg and beat until together.
See Also
Peppermint Bark Fudge Recipe - Sally's Baking Addiction
Add the cream cheese and vanilla and beat with a spoon until smooth.
Add the peanut flour, baking powder and salt. Mix thoroughly.
Spoon the mixture into the cake tin and press down evenly. It will be a bit sticky so you may want to wet the spoon when smoothing it evenly.
Bake for 18 to 20 minutes until golden and firm.
Remove from the oven and allow to cool in the fridge to firm up for an hour.

Make the Cheesecake filling:

Melt the chocolate in a Bain Marie or a bowl over simmering water.
Remove from the heat and add the erythritol. Mix until combined, then allow to cool slightly.
In a bowl whip the cream until thick.
In another bowl, beat the cream cheese until soft and smooth.
Add the cocoa powder and melted chocolate and mix until the colour is even.
Gently fold in the whipped cream and stir until combined.
Spoon the mixture onto the base and place in the fridge for at least 4 hours to firm.

Notes

Makes 8 slices
Nutritional Info per slice: 418 Calories, 38g Fat, 9g Protein, 13g Total Carbs, 4g Fibre, 9g Net Carbs

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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Reader Interactions

Comments

Sean
March 31, 2017 at 5:17 am
Could the peanut flour be directly substituted with almond flour?
Reply
- Angela Coleby
  March 31, 2017 at 6:55 am
  I think it could as it has a similar density
  Reply
- Angela Coleby
  March 31, 2017 at 6:57 am
  I think it could !
  Reply

Chocolate Cheesecake - Divalicious Recipes (2024)

FAQs

What should cheesecake mix look like? ›

You need to check your mixture often, to make sure it won't over mix. If a mixture is under whisked, it tends to be thicker, and looks like softly whipped cream – it'll have a smooth texture, and look a bit like meringue almost – if it is under whisked, it may be slightly soft set, but this is better than over whisked.

Explore More ›

What are the ingredients in Cheesecake Factory Low Licious cheesecake? ›

Cream Cheese (pasteurized Milk And Cream, Cheese Culture, Salt, Stabilizers [carob Bean, Xanthan, Guar Gums]), Neufchatel Cheese (pasteurized Milk And Cream, Skim Milk, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Sweetener (polydextrose [bulking Agent], Soluble Maize Fibers, Chicory Fibers, Sugar ...

Tell Me More ›

What happens when you overbeat cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Discover More Details ›

Are cheesecake Factory cheesecakes baked or not? ›

The Cheesecake Factory Bakery. ^®

We own and operate two bakery production facilities, one in Calabasas Hills, California, and one in Rocky Mount, North Carolina, where we produce approximately 70 varieties of cheesecakes and other baked desserts based on proprietary recipes.

Get More Info ›

Does cheesecake Factory make all of their cheesecakes in house? ›

The cheesecakes aren't made at the restaurants.

The cheesecakes are actually made on-site at bakery production facilities in Calabasas, California, and Rocky Mount, North Carolina. The cheesecakes are shipped frozen to the restaurant locations, where they then defrost before being served to customers.

Learn More ›

How many types of cheesecake does The Cheesecake Factory make? ›

Ranked: All 38 Cheesecake Flavors at the Cheesecake Factory.

Should cheesecake batter be chunky? ›

For a smooth batter—and therefore a smoother-textured cheesecake— the initial temperature of the ingredients is important. Cold cream cheese is firm and will create a lumpy batter. If the batter is lumpy, the finished cheesecake will not be smooth, but gritty.

Keep Reading ›

Why is my cheesecake mixture grainy? ›

Improper Mixing

Sometimes, bits of cream cheese, sugar, or eggs can clump together, leaving pockets of unincorporated ingredients that cause a grainy texture. Additionally, make sure the sugar dissolves properly before adding other ingredients.

Chocolate Cheesecake - Divalicious Recipes (2024)

Low Carb Cheesecake