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Sugar Free Chocolate Chip Cheesecake Recipe

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3.9 from 9 reviews

This Sugar Free Chocolate Chip Cheesecake is a delightful low-sugar dessert featuring a buttery almond flour crust and a creamy, fluffy cream cheese filling sweetened with powdered monk fruit. Enhanced with sugar-free chocolate chips and topped with whipped cream, it offers a rich and satisfying treat without the guilt of added sugars.

  • Total Time: 4 hours 20 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 2 cups almond flour
  • 3 Tablespoons powdered monk fruit
  • 6 Tablespoons unsalted butter, melted

Cheesecake Filling

  • 3 packages (8 ounce each) cream cheese, softened to room temperature
  • 1 1/4 cup powdered monk fruit
  • 1 Tablespoon vanilla bean paste
  • 1/3 cup heavy whipping cream
  • 1 1/2 cups Lily’s semi sweet chocolate chips, divided

Topping

  • 1 1/2 cups sugar free whipped cream
  • Remaining chocolate chips from above

Instructions

  1. Prepare the crust: Line a 9-inch square baking dish with parchment paper and set aside. In a mixing bowl, combine almond flour, powdered monk fruit, and melted butter using a fork until the mixture resembles damp crumbs. Spread the crumbs evenly in the bottom of the prepared baking dish and press firmly to form the crust. Chill the crust in the refrigerator while preparing the filling.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese together with 1 1/4 cup powdered monk fruit for 3 to 4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Add flavor and cream: Add the vanilla bean paste and heavy whipping cream to the fluffy cream cheese mixture and beat for an additional 2 minutes until well blended and smooth.
  4. Fold in chocolate chips: Gently fold in 1 1/4 cups of the semi-sweet chocolate chips into the cheesecake mixture, ensuring they are evenly distributed.
  5. Assemble and chill: Pour the cream cheese filling over the chilled crust, spreading evenly. Cover the dish tightly with plastic wrap and chill the cheesecake in the refrigerator for at least 4 hours until set.
  6. Serve: Once chilled, lift the cheesecake out of the pan by pulling up the parchment paper. Cut into 16 squares. Top each slice with a dollop of sugar free whipped cream and sprinkle with the remaining chocolate chips before serving.

Notes

  • Make sure cream cheese is at room temperature to achieve a smooth, lump-free filling.
  • Use parchment paper to easily remove the cheesecake from the pan without breaking.
  • Chilling time of at least 4 hours is essential for the cheesecake to set properly.
  • Lily’s chocolate chips are sweetened with stevia and are a great sugar-free option.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • For a firmer crust, press the almond flour mixture firmly and chill thoroughly before adding the filling.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://iamstarved.com/sugar-free-chocolate-chip-cheesecake-recipe/