chocolate  no-bake cheesecake

No-Bake Crust #1:

Mix 80g of crushed low-carb cookies (click here for sugar cookie, chocolate chip cookie, oreo, peanut butter cookie recipes) with 15g melted butter OR melted sugar-free chocolate. Spoon into pie tin or mold of choice and chill until solid.

No-Bake Crust #2:

Mix 80g of chopped/crushed nuts of choice with 10g melted butter OR melted sugar-free chocolate. Spoon into pie tin or mold of choice and chill until solid.

Version #1: Melted Chocolate

Adapted from: http://stlcooks.com/2014/03/easy-8-minute-no-bake-chocolate-cheesecake/

8 Tb  melted sugar-free chocolate 

160g cream cheese, room temperature

2 Tb butter 

2 Tb powdered sweetener (erythritol or xylitol)

1 ts vanilla extract

(optional) 4 drops coffee extract OR 1/2 ts espresso

(optional) 1/8 ts molasses (for a deeper chocolate flavor)

1/2 cup (125ml) heavy cream

Beat the cream cheese until fluffy, then slowly incorporate the powdered sweetener, soft butter, vanilla and salt.

Slowly beat in the melted (not hot!) chocolate.

Whip the cream to soft peaks and then gently fold in half of the whipped cream, once incorporated, fold in the second half.

Spoon into prepared crust and refrigerate 1 hour minimum. (Freeze if you want to remove the cheesecake from a container or mold, then thaw in fridge until softened.)

Version #2: Cocoa Powder

1/2 cup  cocoa powder (dutched cocoa powder will give a deeper chocolate flavor than natural cocoa powder)

160g cream cheese, room temperature

6 Tb butter 

1/4 cup powdered erythritol or xylitol

1 ts vanilla extract

(optional) 4 drops coffee extract OR 1/2 ts espresso

(optional) 1/8 ts molasses (for a deeper chocolate flavor)

1/2 cup (125ml) heavy cream

Beat the cream cheese until fluffy, then slowly incorporate the powdered sweetener, vanilla and salt.

In a separate bowl, melt the butter, then mix in the cocoa powder, coffee extract, and molasses.

Combine the cocoa mixture with the cream cheese mixture until well incorporated.

Whip the cream to soft peaks and then gently fold in half of the whipped cream, once incorporated, fold in the second half.

Spoon into prepared crust and refrigerate 1 hour minimum. (Freeze if you want to remove the cheesecake from a container or mold, then thaw in fridge until softened.)

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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