Delicious No-Bake Low Carb Cheesecake (With No Artificial Sweeteners!)
Howdy, and happy Sunday!
I mentioned last week that I had an amazing low-carb cookie recipe for you all. I was going to post it today, but after the smashing success of this low-carb cheesecake last night, I knew I had to post this one first.
I’m so excited about it! I had no idea it would go over so well–not only with the dieter, but with everyone else at the party.
See, I have a lovely beautiful girl friend who has embarked on a very low-carb diet recently. Yesterday was her birthday, and she had been worrying all week about the cake. So far, she’s had terrible tummy aches from every artificial sweetener she’s tried.
She had sent me a recipe to try out for her birthday cake, but it called for loads of artificial sweeteners. She said to just make it and she’d “deal with the consequences.” I didn’t like the prospect of her going home with a belly ache (or worse), and furthermore I was worried about upsetting the stomachs of everyone else at the party.
Enter the cheesecake.
I sat down with paper and a pencil, determined to figure out a low-carb alternative with no artificial sweeteners. I wanted it to be something delicious, something beautiful, and something she could eat without worry. I ended up with this beautiful no-bake cheesecake made with an almond flour crust. To make it “birthday-worthy,” I also added a delicious fudgy layer of chocolate ganache in the middle.
The ultimate compliment when baking something with dietary modifications is when the non-dieters scarf it down and tell you they had NO idea there was anything “restrictive” about it.
According to my calculations, this cheesecake comes in at around 9 grams of carbs per slice.
With the chocolate ganache layer I added for the party, it comes in at 12.5 grams of carbs per slice. If that’s allowed in your diet, I say spring for it, because the chocolate was delicious and added a nice contrast in both taste and texture.
For comparison, one slice of low-carb cheesecake made with a boatload of Splenda from the Cheesecake Factory has 37 grams of carbs, and a traditional slice of cheesecake has many, many more (nutritional breakdown included below recipe).
What I do know is the birthday girl LOVED her cheesecake.
And I came home with an empty cake dish.
In fact, it was gobbled up before I could even get a photo of it sliced (sorry! It looked beautiful though!).
The cheesecake was sitting on a table in the corner, next to several varieties of full-carb cupcakes and a lovely smelling carrot cake, and it was the only dessert to get eaten in its entirety. I even saw two different men come over and put slices in THEIR BARE HANDS because there was a shortage of plates and forks. I scrambled to get more utensils (the party was at a public venue), but by the time I’d returned, both men were licking their fingers clean.
Despite me being totally into carbs (duh), I’ve really been enjoying trying to lighten up the carb load in my favorite sweets for my wonderful friend! I can’t wait to keep experimenting for her.
NO-BAKE LOW-CARB CHEESECAKE (WITH NO ARTIFICIAL SWEETENERS)
Makes one 10″ cake — 16 servings
Notes: Nutritional information includes the 2 teaspoons brown sugar in the crust, but feel free to omit it to further reduce sugar/carb intake. The chocolate ganache layer adds about 3.25 grams of carbs per slice, so even though it’s delicious, you can also serve the cake plain.
I’ve been using this almond flour, labeled as almond “pastry flour,” and I love it! It tastes great, and is a superfine texture, making substituting for all-purpose flour a breeze.
For the Crust:
1 3/4 cups fine almond flour
- 2 teaspoons packed brown sugar
- 1/8 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Cheesecake:
- 2 (8 oz.) packages cream cheese (you could probably substitute low-fat)
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 2 teaspoons vanilla (I used vanilla bean paste)
For the Chocolate Ganache (optional):
- 2 oz. dark chocolate, chopped
- 1 oz. semisweet chocolate, chopped
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla
- pinch of salt
1. Preheat oven to 375 F. Spray a 10″ springform pan with baking spray (I use Baking Pam).
2. Make crust: In a small bowl, stir together almond flour, brown sugar, and salt. Pour in melted butter and mix thoroughly; the crust should resemble damp sand. Press evenly across bottom of pan with your fingers, making sure to press firmly all the way to the sides of the pan.
3. Bake crust for 10-12 minutes, or until golden brown and set. Let cool on a cooling rack.
4. Meanwhile, prepare your ganache (if using). Place chopped chocolates in a small heatproof bowl. Heat heavy cream to a boil in the microwave or on the stovetop, then immediately remove from heat and add vanilla and a pinch of salt. Pour over chocolate and let sit 30 seconds, then stir constantly until chocolate is melted. If your chocolate doesn’t melt completely, it’s okay, just pop it in the microwave in 15 second increments, stirring between, until you have a gorgeously smooth ganache. Let ganache cool slightly.
5. Pour ganache evenly over baked crust and spread all the way to the edges with a spatula. Place pan in refrigerator while you prepare the cheesecake.
6. Make the cheesecake: In a large bowl, beat the cream cheese with the vanilla until smooth, 1-2 minutes.
7. In a separate bowl, add the whipping cream and 1/4 cup sugar. Beat on high until you have whipped cream–make sure to beat it stiff. Pour whipped cream over cream cheese, and fold in gently but thoroughly with a spatula.
8. Pour cheesecake filling over crust, spreading evenly with spatula. Place cake in refrigerator and chill until set. Unmold just before serving.
**I found the cake was still slightly wobbly after several hours in the fridge, so I placed it in the freezer for 2 hours before bringing it to the party and the texture was PERFECT. I was able to unmold it perfectly and it kept its shape for the hour or so before it was served.**
(These are according to my calculations using the nutritional information included on my ingredients)
Per Serving (1/16th of the cheesecake)
- 281 calories per slice
- 9.4 grams of carbohydrates
- 1.3 grams of fiber
- 4.4 grams of sugar
- 6.4 grams of protein
With chocolate ganache:
- 12.6 grams of carbs per slice
Compare to The Cheesecake Factory’s Low Carb Cheesecake with Splenda:
- 570 calories per slice
- 37 grams of carbohydrates