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BEST Sugar Free Gluten Free Healthy Chocolate Cheesecake

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BEST Sugar Free Gluten Free Healthy Chocolate Cheesecake

The best ever seriously chocolatey healthy chocolate cheesecake ever! This easy baked cheesecake is perfect for any holiday and is gluten free, sugar free, low carb, and completely delicious!

If you are looking for healthy cream cheese based dessert these other healthy recipes are also sure to impress: Strawberry Cream Pie and Key Lime Pie, and of course this delicious chocolate cheesecake! My boyfriend could hardly wait to eat this cheesecake up, and I can't blame him. Let's be honest, I was right there eating it all up with him! I originally planned to freeze at least half of this for Easter that is coming up but it was too good we could not help ourselves! So, I am not judging at all if you do the same thing! This recipe makes a 9 inch cheesecake and I get about 20 or so slices since I typically slice mine on the thinner side.

Ingredients in healthy chocolate cheesecake:

Chocolate Crust:

  • 1 1/2 cups almond flour
  • 3 tbs cocoa powder
  • 4 tbs monk fruit or granulated sweetener of choice
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, melted

Chocolate Cheesecake:

  • 24 oz cream cheese
  • 1/4 cup plain greek yogurt
  • 1 tbs vanilla extract
  • 2 tbs cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 cup monk fruit or granulated sweetener of choice
  • 4 eggs
  • 1 3/4 cups sugar free chocolate, melted

slice cut of chocolate cheesecake on a round cooling rack
BEST Sugar Free Gluten Free Healthy Chocolate Cheesecake

Instructions to make easy chocolate cheesecake:

For your crust:

  1. Spray a 9 inch springform pan with non stick spray and make sure to cover entire bottom and sides with multiple layers of tin foil so that water bath does not get inside. Set aside.
  2. Combine all of your ingredients in a bowl and mix together until combined and no dry spots remain.
  3. Evenly spread your crust mixture on the bottom and up the sides of your spring form pan and set aside.

For your filling:

  1. Preheat your oven to 325 degrees F.
  2. Place chocolate chips in a microwave safe bowl then melt for 30 second increments at a time, mixing in between until fully melted.
  3. Add your cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.
  4. Add the your monk fruit and salt to your bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
  5. Add greek yogurt, espresso powder, and vanilla extract. Mix well then add the eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
  6. Pour in the melted chocolate and mix on low until combined.
  7. Pour the batter into your prepared 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.
  8. Place springform pan into a large roasting pan and carefully fill about half way with warm water, very carefully transfer into your oven.
  9. Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then chill in your fridge for 4 hours or overnight. Cut and enjoy!

slice of chocolate cheesecake with whipped cream and strawberry
BEST Sugar Free Gluten Free Healthy Chocolate Cheesecake

Frequently asked questions:

What kind of chocolate should I use?

Any chocolate you like! Personally I used a mix of sugar free semi sweet and sugar free milk chocolate - delicious!

Do I need a water bath?

Yes! I highly recommend a water bath for cheesecakes! Technically, cheesecake is not cake. It's a custard on a crust. Custards do best when you cook them low and slow, which a water bath will help you to achieve. A water bath goes a long way in preserving a delicious texture!

How do I get my cheesecake to not crack?

My trick to ensure I do not get cracks in my cheesecakes is number 1, a water bath. Number 2, slowly allowing my cheesecake to cool. This is why I leave it in the oven for a full hour before removing it, sometimes I even just crack the door after 60 minutes but still leave it in the oven.

How do I remove my cheesecake from it's pan?

Chill your cheesecake overnight so it’s nice and firm. Open the ring of your springform pan and remove it, then run a knife along the bottom of the pan and slide the cheesecake onto at serving plate or cake stand. You can always add a parchment paper circle to the bottom of your springform pan so the bottom comes off more easily.

Can I freeze chocolate cheesecake?

You bet! I would slice it first and then wrap each piece and freeze individually.

BEST Sugar Free Gluten Free Healthy Chocolate Cheesecake

The best ever seriously chocolatey healthy chocolate cheesecake ever! This easy baked cheesecake is perfect for any holiday and is gluten free, sugar free, low carb, and completely delicious!

PREP:
10
MINS
HOURS
COOK:
60
MINS
HOURS
TOTAL:
70
MINS
HOURS
HOURS

Ingredients

Chocolate Crust:

  • 1 1/2 cups almond flour
  • 3 tbs cocoa powder
  • 4 tbs monk fruit or granulated sweetener of choice
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, melted

Chocolate Cheesecake:

  • 24 oz cream cheese at room temperature
  • 1/4 cup plain greek yogurt
  • 1 tbs vanilla extract
  • 2 tbs cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 cup monk fruit or granulated sweetener of choice
  • 4 eggs
  • 1 3/4 cups sugar free chocolate, melted

Instructions

For your crust:

  1. Spray a 9 inch springform pan with non stick spray and make sure to cover entire bottom and sides with multiple layers of tin foil so that water bath does not get inside. Set aside.
  2. Combine all of your ingredients in a bowl and mix together until combined and no dry spots remain.
  3. Evenly spread your crust mixture on the bottom and up the sides of your spring form pan and set aside.

For your filling:

  1. Preheat your oven to 325 degrees F.
  2. Place chocolate chips in a microwave safe bowl then melt for 30 second increments at a time, mixing in between until fully melted.
  3. Add your cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.
  4. Add the your monk fruit and salt to your bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
  5. Add greek yogurt, espresso powder, and vanilla extract. Mix well then add the eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
  6. Pour in the melted chocolate and mix on low until combined.
  7. Pour the batter into your prepared 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.
  8. Place springform pan into a large roasting pan and carefully fill about half way with warm water, very carefully transfer into your oven.
  9. Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then chill in your fridge for 4 hours or overnight. Cut and enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 20 | Calories: 255 | Protein: 7 grams | Fat: 22 grams | Net Carbs: 11 grams | Fiber: 4 grams | Sugar: 0.4 grams |

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