Sugar Free Chocolate Cheesecake Recipes

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

SUGAR FREE CHOCOLATE CHEESECAKE

Steps:

• Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
• Helpful hints:.
• *Cream cheese can be softened by microwaving on high for 30 - 45 seconds.
• *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.

LOW-SUGAR CHEESECAKE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
• Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
• For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

SUGAR FREE CHOCOLATE CHEESECAKE

Steps:

• 1 Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes. 2 Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. 3 Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit. 4 Helpful hints:. 5 *Cream cheese can be softened by microwaving on high for 30 - 45 seconds. 6 *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
• Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
• Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

GERMAN CHEESECAKE (FAT FREE; SUGAR FREE)

Steps:

• For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
• For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
• Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
• Cool to room temp, the refrigerate until chilled. Serve cold.
• Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
• To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.