This low carb chocolate cheesecake recipe has a no bake filling upon a peanut flour base. A delightful flavour combination of chocolate and peanut.
One night, I was planning the weekly shop along with what dishes to make. I asked the Chief Taster what he fancied eating this weekend, hoping for a specific dish request. Instead, I received the reply “I like chocolate and peanut”. So, the challenge was accepted and I thought about a dessert.
I decided to make a chocolate cheesecake as one is not yet in my recipe collection and as per his request, I made the base out of peanut flour. That way all of the Chief Tasters requests were covered. The base is like a cream cheese cookie recipe that I have as I did not want a very crunchy base. The cream cheese cookie recipe firms up after being in the fridge, so I thought that this recipe would make a good gluten free and low carb cheesecake base too. The base ended up being like a soft cookie dough and was delicious.
Low Carb Cheesecake
Although I used peanut flour for the base, if you are not a lover of this flour then you could use another base recipe. I have a similar recipe made with almond flour. Hazelnuts would be a delicious substitution and make a great flavour combination too!
Once the cheesecake had been in the fridge for a few hours the Chief Taster waved a fork and sampled a piece. He was happy with my chocolate and peanut combination and said it’s his favourite cheesecake so far. Since he has taste tested a lot of cheesecakes that’s high praise indeed. It also means that he has finally accepted that the days of my white chocolate, sugar fuelled cheesecake are over.
The chocolate flavour is not too rich yet the taste is still creamy as a good cheesecake should be. This no bake cheesecake recipe could be used with other flavours. It’s as simple as blended cream cheese and cream together. Add a flavour and voila! A delicious dessert!
- 2 x 8 oz (448g) Cream cheese softened
- 1 cup (250 ml) Whipping/heavy cream
- 1/4 cup (21g) Cocoa powder unsweetened
- 1/2 cup (58g) Erythritol or sugar substitute
- 100 g Dark chocolate High cocoa solids
- Preheat the oven to 180C/350F degrees.
- Great and line a spring form cake tin with parchment paper.
Make the base:
- Cream the butter and erythritol in a bowl until blended.
- Add the egg and beat until together.
- Add the cream cheese and vanilla and beat with a spoon until smooth.
- Add the peanut flour, baking powder and salt. Mix thoroughly.
- Spoon the mixture into the cake tin and press down evenly. It will be a bit sticky so you may want to wet the spoon when smoothing it evenly.
- Bake for 18 to 20 minutes until golden and firm.
- Remove from the oven and allow to cool in the fridge to firm up for an hour.
Make the Cheesecake filling:
- Melt the chocolate in a Bain Marie or a bowl over simmering water.
- Remove from the heat and add the erythritol. Mix until combined, then allow to cool slightly.
- In a bowl whip the cream until thick.
- In another bowl, beat the cream cheese until soft and smooth.
- Add the cocoa powder and melted chocolate and mix until the colour is even.
- Gently fold in the whipped cream and stir until combined.
- Spoon the mixture onto the base and place in the fridge for at least 4 hours to firm.
Nutritional Info per slice: 418 Calories, 38g Fat, 9g Protein, 13g Total Carbs, 4g Fibre, 9g Net Carbs