Chocolate Covered Almond Cheesecake
Chocolate Covered Almond Cheesecake is a rich and decadent treat that is sure to please any cheesecake fan sitting at your table! With a rich and velvety cream cheese filling flavored with almond butter and topped with chocolate.
How could that not be delightful, right?
I am a huge fan of cheesecakes and they are always easy to adapt to the sugar-free and low carb way of baking, which makes them one of my “go to” desserts when I am having friends and family over.
I cannot tell you how many times I have made a cheesecake like this one and had some of my higher carb eating friends tell me “There is no way is this sugar-free!”
Hearing those types of comments makes my heart happy because not only am I able to enjoy dessert without all of the sugar, this Chocolate Covered Almond Cheesecake saves me from having to make two desserts to satisfy everyone.
Simple to Make and Simply Delicious
Some cheesecake recipes can take a few extra steps in their preparation, like my Japanese “Cotton” Cheesecake, where a few extra steps are necessary for its great texture.
While those steps make that cheesecake oh so yummy, I wanted to make this Chocolate Covered Almond Cheesecake as simple as possible. Sometimes a girl just needs simple, am I right?
This cheesecake is not only delicious but it is oh so easy. It all starts by adding all of the filling ingredients to your blender or food processor all at once. Next with a little blending until smooth, the filling is done.
Yep, you heard me right, add them all once, mix, and done! You can’t get much simpler than that folks.
I love chocolate even more than I love cheesecake so naturally, I had to top this almond cheesecake with a dark chocolate layer. Add in the sprinkle of almonds around the sides and you have made it to cheesecake heaven!
Just like the filling, the topping comes together easily. Trust me the hardest part of this entire recipe is all the time spent waiting for the cheesecake to chill before slicing into it.
Special Occasion Treat
While this Chocolate Covered Almond Cheesecake is amazing and easy to whip up I would recommend using it only on special occasions or a once in a while treat.
Yes, it is a sugar-free and low cab (THM “S”) treat, but it is also a calorie dense dessert and though lower in carbs overindulging can still add up in too many carbs for your daily intake needs.
Not that we count calories exactly but it is wise to be mindful of them even when it comes to healthier desserts. But never fear my friends, it freezes well.
Tips for Baking Cheesecakes:
- When using a springform pan it is very important to make sure it has a tight seal to prevent any leakage from the pan. If using a water bath a tight seal will prevent water from seeping into your batter.
- For the best texture, a water bath can be used during the baking process. Although this is an additional step it ensures the cheesecake cooks evenly throughout which improves the overall texture and bake of the cheesecakes.
- If using a water bath as mentioned in the previous tip, you might choose to wrap the bottom of your springform pan with foil for further protection from leaks.
- To avoid those ugly cracks that can form on cheesecakes as they bake a lower oven temperature can help as well as shorter cooking times. Bake until the middle is just set, with a slight wobble to ensure you’re not over baking.
- Cool the cheesecakes on a wire rack after baking then chill them for 2-3 hours for the best results in flavors or texture. The longer cheesecakes chill the better they taste!

Chocolate Covered Almond Cheesecake, Low Carb
A rich almond butter cheesecake topped with dark chocolate and sliced almonds. This rich cheesecake is a delightful low carb and sugar-free treat.
Ingredients
Cheesecake Filling
- 16 ounces softened cream cheese
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup natural almond butter
- 2/3 cup THM Super Sweet or Pyure Sweetener
- 1/2 cup unsweetened almond milk
Chocolate & Almond Topping
- 6 ounces of Lily's Dark Chocolate Chips
- 1/2 cup of heavy cream
- 1/4 cup of sliced toasted almonds for topping, optional
Instructions
- Preheat the oven to 325 degrees.
- Add all of the filling ingredients into a blender or food processor and blend well until the filling is smooth and lump free.Taste the filling and adjust sweetness if desired and set the filling aside.
- Pour the cheesecake mixture into a well greased spring form pan.
- Bake the cheesecake for 50 minutes or until a toothpick comes out clean when inserted into the middle.
- Remove the cheesecake from the oven and let it cool completely before chilling for 2 hours for best results.
- After your cheesecake has chilled 1 hour and 40 minutes prepare the chocolate topping for the almond cheesecake.
- Add the dark chocolate chips to a medium bowl and set them aside to heat your cream.
- Add the heavy cream to a small pan and heat it over low heat. Do not boil.
- When the cream is warm enough that small bubbles start to form around the edges remove from the heat and slowly pour it over the chocolate chips whisking the whole time.
- Lastly pour the melted chocolate topping over your chilled cheesecake and add the sliced almonds around the edges if desired.
- Chill the cheesecake an additional 15 to 20 minutes to set the chocolate topping.

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
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