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Low-carb chocolate cheesecake

Recipe Information

Servings 12
Preparation Time 15 Minutes
Cook Time 40 Minutes
Total Time 55 Minutes
Difficulty Moderate
Main Ingredient Cream Cheese
Category Dairy
Meal Snack
Type Dessert
Cuisine American
Diet Low Calorie; Low Carb; Low Sodium; Vegetarian

Ingredients

  • Cake:

    • 16 ounces cream cheese 

    • 1/2 cup heavy cream 

    • 1 package sugar-free chocolate instant pudding mix 

    • 1/2 cup Splenda� 

    • 1 teaspoon vanilla extract 

    • 2 eggs 

     

  • Sauce:

    • 2 tablespoons butter 

    • 4 tablespoons cocoa 

    • 3 tablespoons Splenda� 

     
 

Directions

  • To make the sauce: In a microwave or on a stove top, melt together the butter, cocoa, and Splenda�. Use this to drizzle over the cake after it comes out of the oven.

  • To make the cake: Mix the cream cheese, Splenda�, vanilla, and eggs together. Set aside.

  • Mix the cream and pudding together in a separate bowel. When mixed, add it to the cream cheese mixture. Mix on high until completely blended.

  • Take a pie plate and spray with Pam�. Place the cheesecake mixture in the pan, and bake uncovered for at 350�F for 35-40 minutes.

  • Remove from the oven and drizzle the chocolate mixture over the top.

  • Refrigerate and serve cold.

 

Nutrition (per serving)

  • Calories: 211 cal

  • Fat: 20g

  • Saturated fat: 12g

  • Polyunsaturated fat: <1g

  • Monounsaturated fat: 6g

  • Cholesterol: 107mg

  • Sodium: 132g

  • Potassium: 95mg

  • Carbohydrate: 5g

  • Fiber: <1g

  • Sugars: <11g

  • Protein: 5g