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chocolate Cherry  cheesecake



 Adapted from:




Serving Size: 1 medium slice

Yield: 6 servings



Cherry Cheesecake Filling:

  • 1/3 cup (85g) erythritol OR xylitol (you can sub this out for 1 or 2 tsp. of liquid stevia if you wish)

  • 1 + 1/4 cup (230g) cream cheese room temperature (about one 8 oz. package)

  • 1/3 cup (78ml) heavy whipping cream (>30% fat) // OR coconut cream

  • tsp. (10ml) vanilla extract // OR 1 tsp. almond extract

  • 1/4 cup (50g) chopped cherries, pitted, fresh or frozen (these add the most carbs to the recipe so I use a very small amount, but feel free to double this amount if you can handle more carbs)

  • 1 tbsp. (13g) erythritol OR xylitol (you can omit this if the cherries are very sweet)

  • (optional) tsp. powdered gelatin soaked in 1 tbsp. of cold water (ONLY add this if you want a firmer texture of cheesecake that can stand at room temperature for an hour or two and still hold its form, like a baked cheesecake)



Chocolate Crust:

  • 1/4 cup (24g) nut flour // OR 4 crushed small low-carb cookies

  • tsp. coconut flour // OR oat fiber (omit if using crushed cookies)

  • tbsp. (15ml) melted butter

  • 1/2 tbsp. erythritol // OR xylitol (omit if using crushed cookies)

  • 1/2 tbsp. (2.5g) unsweetened cocoa powder (omit if using crushed cookies)

  • 1/8 tsp. sea salt // OR 1/16 tsp. fine table salt (omit if using salted butter)




Chocolate Ganache Topping:

OR ---

  • 0.88 oz (25g) unsweetened or 99% cacao bitter chocolate

  • 1.5 tbsp. (23g) powdered erythritol OR xylitol

  • 6 tbsp. (100ml) heavy cream




1. Heat the crust ingredients in a saucepan* over medium heat until the mixture has cooked through and become a crumbly dry texture similar to graham cracker crumbs, about 4 minutes, stirring often (*or in the microwave for 1-2 minutes, stirring every 30 seconds). Press this mixture into the bottom of a small 5"-6" springform pan or similar container and freeze while you prepare the filling.


2. Mix the cream cheese, erythritol and vanilla until well combined and smooth, then set aside while you whip the heavy cream to soft peaks. 


3. In a saucepan or microwave-safe bowl, cook the chopped cherries with 1 tablespoon of erythritol until cooked through and the sweetener has fully dissolved. Chill this mixture in the freezer until cooled down, about 2 minutes.


4. Fold the whipped cream into the cream cheese mixture until 90% mixed, then add the cooled cherries and fold together until fully incorporated.


5. Pour the cheesecake filling on top of the frozen crust and tap/shake to level off the surface and release any large air bubbles. Place in the fridge to set up.


6. To make the chocolate ganache: In a heat-safe bowl, heat the heavy cream until scalded but not yet boiling, then drop in your chocolate chunks and DO NOT stir. Let this sit for 5 minutes to let the chocolate melt, then whisk together until emulsified and smooth. Pour this ganache over the chilled cheesecake and shake/tap to smooth out the surface before returning it to the fridge to finish chilling.


7. Refrigerate the cheesecake for a minimum of 5 hours total before serving.










Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




Full-Carb Cherry Chocolate Cheesecake (1 serving):        kcal 382 / net Carbs 20g / Sugars 17g / Fat 27g / Protein 4g



TPH Keto Cherry Chocolate Cheesecake (1 serving):        kcal 336 / net Carbs 4g /  Sugars 1g /  Fat 29g /  Protein 5g






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