Chocolate Lover’s Dream…
This past week here at our house was a super busy time. Not only was it full of school and church activities but we also had a ton of friends and family over to celebrate my little man turning seven.
We had been looking forward to this weekend for over a month but we knew that along with all the party fun and loved ones the house would be full of all types of sugary junk foods that we avoid.
Making the Cheesecake
Thankfully, this Chocolate Swirl Cheesecake was a success and such a treat, It was a great way to celebrate in a healthy way, without feeling deprived!
Nobody likes attending a party and watching everyone else enjoying their dessert, right? crust to this dreamy dessert is so simple. Just toss all your crust ingredients into a food processor and turn it on.
Slowly drizzle the butter in as it mixes. It should look like crumbs and stick together when pinched between your fingers. If you do not have a food processor you can do this step by hand.
When complete, the crust should look like crumbs and stick together when pinched between your fingers. If you do not have a food processor you can do this step by hand.
Next, press the mixture into the bottom of the pan and up the sides. Make sure you press the crumb mixture around the pan as evenly as possible and up the sides a bit.
Once finished, you will need to bake your crust before adding the filling for about ten minutes.
While your crust is blind baking move on to your filling. In a food processor or blender, add all your filling ingredients and mix the cheesecake filling until it is very smooth.
At this point, you will remove some of the mixture and set it aside.
This will become your chocolate swirl later. Add the remaining filling to your crust and move on to the next step, make your swirl.
Swirls are a Beautiful Thing!
To get the swirl in this chocolate Swirl Cheesecake, take the vanilla mixture that you set aside and add it to your food processor along with your chocolate.
Depending on how sweet you like your chocolate, you may need to taste the mix at this point. That will allow you to adjust your sweetness if needed.
Once your chocolate filling is finished, add it to the cheesecake by placing a spoonful in a few random places in the vanilla mixture.
Lastly, swirl the chocolate into the vanilla with a knife or toothpick and bake the Chocolate Swirl Cheesecake at 325 degrees for 20-25 minutes. Chill completely and serve.
This cheesecake freezes well whole or in single servings.
I bake this cheesecake as well as most of my others in this Wilton 9-inch tart pan.
It is extremely easy to use and easy to remove the cheesecake once cooled. Take a look at this pan and my favorite THM products here in my Amazon Store.
Chocolate Swirl Cheesecake
This Chocolate Swirl Cheesecake is so rich and creamy. With the rich dark chocolate swirl mixed with a low carb vanilla filling you can't go wrong.
Ingredients
- CRUST
- 1 1/4 cups of almond meal
- 1/2 cup of Oat Fiber
- 1/4 cup unsweetened Cocoa Powder
- 12 Tablespoons of melted butter, melted
- 1/3 cups of Pyure Stevia Sweetener
- 1 tsp of vanilla
- FILLING
- 12 oz of softened cream cheese
- 1/2 cup of Pyure Sweetener
- 1/3 cup heavy whipping cream
- 1/3 cup of Daisy Sour Cream
- 2 whole eggs
- 1 tsp of vanilla
- 2 Tbsp unsweetened Cocoa Powder (set aside for the swirl)
- 1/4 cup sugar free chocolate chips, melted (set aside for swirl)
Instructions
- Begin your crust by adding the almond flour, coco, sweetener into your food processor.
- Turn your machine on and slowly add in the melted butter until your mixture looks like course crumbs. It should stick together when you press it between your fingers.
- Press the crust mixture into your greased pan evenly and up the sides a little. Blind bake your crust for about eight minutes on the top shelf at 350 degrees.
- Next for the filling add in the eggs, cream cheese, vanilla, powdered sweetener, whipping cream, salt and sour cream. Blend these ingredients well until they are all smooth. Reserve 1/2 cup of this vanilla cheesecake filling in another bowl before adding the rest of the filling into the crust.
- Use the reserved 1/2 cup of filling to make your chocolate swirl. Add the reserved filling, 2 Tablespoons of cocoa powder, the melted 1/4 cup of chocolate chips back into your food processor and blend well. You may need to taste and add in a couple more teaspoons of sweetener but that is up to you. If your mixture is really thick you can thin it with a splash of cream.
- Once you have it all mixed, drop small scoops of the chocolate filling in random places into the vanilla mixture.
- Next use a straw or knife to carefully swirl the chocolate around throughout the vanilla mixture. You could also use toothpicks if needed to swirl.
- Bake on the top rack at 325 degree for about 25 minutes. It will be firm to the touch with no wiggle. Let cool completely before cutting.
- Chill the Chocolate Swirl Cheesecake completely before serving for best results.
Nutrition Information
Yield
12Serving Size
1 sliceAmount Per ServingCalories 367Total Fat 34gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 14gCholesterol 101mgSodium 196mgCarbohydrates 12gNet Carbohydrates 3gFiber 3gSugar 3gSugar Alcohols 6gProtein 7g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
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!
I love this recipe and have made it several times though each time I wonder about the crust. With all that butter it turns out more like uncooked brownie dough than course crumbs. Am I doing something Wrong?
Sometimes the almond flour consistency makes a difference as to how absorbent it is. I use a very fine powdery almond flour these days called Almond Protein Powder, but if you are finding your crust is to wet or gooey then your almond flour is less absorbent than mine so you may just need to cut back the butter some to make it less wet if that makes sense. The crust for me turns out like a cookie type crust not wet or brownie like at all. You might could precook the crust a little longer to before adding the filling to see if that helps some. I’m glad you enjoy it though, it’s one of my favorites!
Is a springform pan ok to use? This looks so good!
Yes, that would work fine too. 🙂
Looks great and am planning on trying. What size and type of pan do you use?
Hi Wilma, I love to make my cheesecakes in my Wilton Tart Pan. It is a 9 inch round pan and it works well because once it cools a bit the bottom comes up out of the sides. If you don’t have one of those pans really any 9 or 10 inch pie plate will work, it might just change the thickness a bit but it will still be tasty. Enjoy, this is still one of my most favorites on the blog!
Do you think you can use coconut flour instead of Almond for the crust? I have both at home but I know coconut has a bit less fat and calories! I am lactose intolerant as well as being on a low carb diet so I will let you know how lactose free cream cheese and sour cream does!
Hi Stephanie! I would think if you use coconut flour you would need a bit more butter since it soaks up liquid a bit more, but let me know how it goes. I am excited to hear!
What is the powdered sweetener? Just a bit more Truvia? Also do you think this will freeze well??? Traditional cheese cake does!
Yes, sorry. I just powder it in my coffee grinder, but you don’t have to do that. It is fantastic in the freezer! Just take it out let it thaw a bit before serving and it is just as delicious as it was fresh!
Well lactose free verison went great! It’s very rich that’s for sure…Only trouble I had was that my crust was way way too thick and a bit gritty but I used coconut flour instead)! I pressed it out as much as I could but I guess I need to do a better job! I used Green Valley Lactose Free cream cheese and sour cream. It’s so good!
Yay!! So glad glad you enjoyed it. The grittiness is one thing that holds me back on coconut flour. Maybe next time you can cut back on the amount of crust mixture. I understand wanting a thinner crust for sure. I am so glad you let me know how it turned out!
What are the macros on this recipe?
Hi Julie! With my brand ingredients and cut into 10 slices the macros came out to: Calories: 360, Fat: 33 gr, Protein: 9gr, Total Carbs 7gr, Fiber: 3 gr, Net Carbs: 4. Hope this helps and thanks for stopping by!
Love sugar-free cheese cakes and make them plain all the time. Now I’m thinking it’s time for some chocolate experimentation! 😉
They are so good Katharine!
This looks delicious. And to think, it’s guilt-free. Yea! Thanks.
Thanks Dorothy!
1/2 what of whipping cream?
It is 1/2 cup. So sorry Miranda, not sure how I missed that as I have read over this thing a million times lol. Thanks for calling that out for me. Again, so sorry.
What a pretty cheesecake, excellent one to have up your sleeve for when you have gluten-free guests. I’m pinning this for later 🙂
Oh my goodness…this needs to get in my belly!
It was a crowd please for sure Ronda!
Oh my gosh this looks amazing!!!!