Low Carb Chocolate Cheesecake

Low Carb Chocolate Cheesecake

4.4 of 5 (49)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 207.7
  • Total Fat: 20.0 g
  • Cholesterol: 100.4 mg
  • Sodium: 134.0 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Low Carb Chocolate Cheesecake calories by ingredient


Lovely Chocolate Lovely Chocolate
Number of Servings: 12


    16 oz Cream Cheese1/2 cups of heavy cream
    1 pkg Sugar Free Chocolate Instant Pudding mix
    1/2 cup Splenda (reserve 3 tbls for sauce)
    1 tsp Vanilla Extract
    2 Eggs

    2 tbls Butter
    4 tbls Cocoa
    3tbls Splenda


In microwave or stove top melt together Butter,Cocoa,and Splenda (3 tbls), use this to drizzle over cake after it comes out of oven.


Mix cream cheese, splenda, vanilla, and eggs together. Set aside.
Mix the cream and pudding together in a seperate bowel. When mixed add it to the cream cheese mixture. Mix on high until completly blended.

Take a pie plate and spra with Pam. Place cheese cake mixture in pan, bake uncovered for at 350 for 35 to 40 minutes. Remove from oven and drizzle Chocolate mixture oer top. Refrigerate and serve cold.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    5 of 5 people found this review helpful
    Greek yogurt vanilla for cream cheese, and w sf chocolate pudding no need for extra sugar or vanilla, can use vanilla pudding w Greek yogurt add can pumpkin, or sf jello leg box lemon mix for different cheese cakes. To up protein Greek yogurt works in any recipe calling for cream or cream cheese cu - 5/31/15

  • no profile photo

    Very Good
    5 of 5 people found this review helpful
    This is a very good recipe, but for the inexperienced, the instructions are a little lacking and the picture does not match the end result. The cheese cake in the picture did not come out of a pie plate. Make sure to beat the egg and cream cheese mixture for at least 3 min until smooth and creamy.
    - 2/6/13

  • no profile photo

    4 of 4 people found this review helpful
    For the confused...you mix the s/f pudding mix with a HALF cup of heavy cream (you do NOT make the pudding first...or it would call for additional milk ;o) I think I might add a bit of melted bakers chocolate next time to help cut down on the s/f aftertaste. - 9/5/12

  • no profile photo

    2 of 3 people found this review helpful
    Can someone please tell me, is that suppose to be 1/2 cup heavy cream, or 5 cups heavy cream? - 6/13/10

  • no profile photo

    1 of 1 people found this review helpful
    Has any1 baked this? I did, sitting ontop of stove cooling. It looks nothing like photo, maybe a 3rd in height. Havent tasted it yet, but was disap at visual. Also when mixing cream and S/F jello it caked up into a ball, is that suppose to happen? I used 1/2 cup heavy cream too. - 7/30/12