Rich milk chocolate cheesecake, very low in carbs, that I poured chocolate sauce (a ganache made with melted sugar-free chocolate chips mixed with heavy cream, however, see alternative made with cocoa - link here) over to make it extra decadent.  On the other hand, it is so tasty, you hardly need the extra decadence.  I also I think a strawberry sauce (using frozen strawberries, thawed, cooked with sweetener, or simply blended in a blender with sweetener and then strained through a sieve) would also complement this cheesecake beautifully and it would be like biting into a delectable chocolate strawberry truffle.  Lots of ideas when one is presented with a plain chocolate cheesecake - it's fun to dress it up!  Each chosen cheesecake garnish will yield a very different-tasting result. Even whipped cream and shaved or grated chocolate sprinkled over the top would be another idea.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

Chocolate Crust:

11/2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (375 mL)

3 tbsp powdered sweetener of choice (45 mL)

2 tbsp Hershey’s® cocoa (30 mL)

1/tsp cinnamon(1 mL)

1/2 cup butter, melted (125 mL)

1/2 tsp pure vanilla extract (2 mL)

Chocolate Cheesecake Filling:

24 oz cream cheese (680 g)

Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)

3 eggs

1/2 cup powdered sweetener (125 mL)

1/cup Hershey’s® cocoa (60 m)

1 tbsp vanilla extract (15 mL)

Chocolate Sauce (optional):
Make a chocolate ganache sauce with chocolate chips and heavy cream, OR make a sauce with cocoa as in this one

Preheat the oven to 350°F (180°C).

Chocolate Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, powdered sweetener, cocoa and cinnamon.  In small bowl, combine melted butter and vanilla extract and stir into dry ingredients.  Press into bottom of 11 x 7 inch (28 x 18 cm) glass dish or any appropriate dish - even a cheesecake pan or glass pie dish.  Bake 7 minutes.

Chocolate Cheesecake Filling:  
In food processor, process cream cheese.  Add liquid sweetener, eggs, powdered sweetener, cocoa and vanilla extract; process.  Pour over baked crust and bake 25 to 30 minutes or until just set.  Chill and serve each Chocolate cheesecake bite with Chocolate Sauce, if desired. 

Yield:  20 servings
1 serving
140.3 calories
6.1 g protein
18.8 g fat
0.8 g fiber
3.2 g net carbs