Low Sugar Chocolate Cheesecake

    1 hour 50 min

    The only sugar in this cheesecake is in the biscuits used to make the biscuit base, but you could experiment with some of the sugar-free biscuits that they have nowadays. You could also try using 4 tablespoons of the low GI agave nectar instead of the sugar substitute. Enjoy!

    17 people made this

    Serves: 6 

    • 150g (5 oz) digestive biscuits
    • 45g (1 1/2 oz) butter
    • 120ml whipping cream
    • 150g (5 oz) cooking chocolate, melted and cooled
    • 1 teaspoon vanilla extract
    • 2 tablespoons cocoa, mixed with a little hot water
    • 6 tablespoons granulated sweetener, such as Splenda
    • 1 (200g) tub cream cheese

    Prep:20min  ›  Extra time:1hr30min chilling  ›  Ready in:1hr50min 

    1. Crush the digestive biscuits and mix with the melted butter. Press into a 18cm (7 in) cake tin and refrigerate.
    2. Whip cream until soft peak stage. Add cooled melted chocolate, vanilla, then the cocoa mix. Blend well and set aside.
    3. Beat the cream cheese and granulated sweetener together. Fold in cream/chocolate mixture and mix thoroughly.
    4. Spread into tin on top of crushed biscuits. Freeze for one hour.
    5. Refrigerate for about 30 minutes, then serve.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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