Sugar Free Chocolate Chip Cheesecake Recipe
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!
Servings: 16 servings
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.
- 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.
- 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.
Nutrition
Serving: 1slice
