Quick and easy, this Sugar-Free Chocolate Chip Cheesecake recipe is creamy and rich, but also gluten-free and sugar-free! It starts with a buttery almond crust and is loaded with sugar-free chocolate chips!
Aimee’s Recipe Notes
Cheesecake can be one of the easiest, and most indulgent desserts. From it’s buttery crust to the creamy, tangy filling.
Today’s version is made sugar-free. With some experimenting to make my sugar-free cheesecake, I took it to a new level and added some Lily’s chocolate chips.
I love the texture of the slightly crunchy chocolate paired with the creamy cheesecake filling. Add a little extra sugar-free whipped cream on top for a dessert that is simple and delicious!
Ingredients You’ll Need
- Almond Flour- if you don’t want the recipe to be gluten free, you can use all-purpose flour (or keep it gluten free by using King Arthur measure for measure GF flour). I love the nutty flavor though of almond flour.
- Powdered Monk Fruit Sweetener- this adds the sweetness without the added sugar. It’s natural and doesn’t leave the cooling effect on your tongue. I love this brand on Amazon. You could swap it out for Stevia.
- Cream Cheese- Full-fat cream cheese is the base of this easy no bake cheesecake. Soften to room temperature for a smooth, lump-free filling.
- Optional Toppings- Homemade whipped cream (made with powdered monk fruit) and extra Lily’s chocolate chips.
How to Make Cheesecake
For the crust.
- Mix the ingredients for the crust together with a fork.
- Press the crumbs into a 9-inch square dish lined with parchment paper.
For the Filling.
- Beat everything until smooth and creamy. Pour over crust.
- Chill for at least 4 hours or overnight. Serve & enjoy!
Sugar-Free Dessert Recipes
No Bake Sugar-Free Cheesecake
Sugar Free Pecan Sandies
Sugar-Free Peanut Butter Cookies
Date Bark Recipe
Sugar Free Chocolate Chip Cheesecake Recipe
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Ingredients
For the Crust
- 2 cups almond flour
- 3 Tablespoons powdered monk fruit
- 6 Tablespoons unsalted butter, melted
For the Cheesecake
- 3 packages (8 ounce each) cream cheese, softened to room temperature
- 1 ¼ cup powdered monk fruit
- 1 Tablespoon pure vanilla extract
- ⅓ cup heavy whipping cream
- 1 ½ cups Lily's semi sweet chocolate chips, divided
For the Topping
- 1 ½ cups sugar free whipped cream
Instructions
-
Line a 9-inch square baking dish with parchment paper. Set it aside.
-
In a mixing bowl, combine the almond flour, powdered monk fruit, and melted butter with a fork. Spread crumbs in the bottom of the prepared baking dish and press crumbs firmly. Chill crust while making the cheesecake filling.
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In a large mixing bowl, beat cream cheese with powdered monk fruit for 3-4 minutes until fluffy. Scrape down the sides of the bowl as needed.
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Add in vanilla extract and heavy cream. Beat for an additional 2 minutes until blended. Fold in 1 1/4 cup of the chocolate chips. Pour cheesecake over crust. Cover with plastic wrap and chill for four hours.
-
To serve, lift cheesecake out of the pan with the parchment paper. Cut into squares. Dollop each slice with sugar free whipped cream and the remaining chocolate chips.
Notes
- I prefer Lily’s chocolate chips. They are a creamy sweet chocolate that is surprisingly sugar free!
- Almond Flour– I love keeping this recipe gluten free, but if you prefer, you can swap out the almond flour for all-purpose flour. You could also use King Arthur Measure for Measure gluten free flour too.
- Powdered Monk Fruit– I love this brand on Amazon. You could swap it out for Stevia.
- Serve sugar free cheesecake with homemade whipped cream made with monk fruit instead of sugar.
- Storage: Keep this cheesecake in the refrigerator for up to 4 days. Or freeze for up to 3 months.