Wow, this was a delicious dessert with such rich flavor and a luxurious, creamy texture. We were sad when we finished it a couple of days later - yep, didn't take long for this dessert to be consumed.
This is an easy dessert to make for a holiday celebration or simply a dessert to indulge and take care of chocolate and cheesecake cravings.
If you love chocolate and you love cheesecake, this is a winner. Normally this recipe would use oreos or graham crackers in the crust, but trust me, this crust is very tasty. The melted butter holds it all together.
Keep this dessert in the fridge. You can also use a food processor to make the filling for these no bake chocolate cheesecake bars. The cream cheese mixture is so delicious and rich-tasting.
To achieve the melted chocolate chips and unsweetened chocolate, use a microwave-safe bowl to nuke it along with the cream until molten.
INGREDIENTS:
Chocolate Crust:
11/8 cups almond flour (280 mL)
2 tbsp cocoa (30 mL)
2 tbsp allulose (30 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1 tsp vanilla extract (5 mL)
Filling:
16 oz cream cheese, softened (500 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp allulose (30 mL)
1 tbsp vanilla extract (15 mL)
2/3
cup heavy cream, divided (150 mL)
2 oz unsweetened chocolate (30 g)
2 oz sugarless chocolate chips (30 g)
INSTRUCTIONS:
Chocolate Crust: In medium bowl, combine almond flour, cocoa
and allulose. In small bowl, melt butter
in microwave oven. Stir in liquid
sweetener and vanilla extract. Add the wet ingredients to the dry ingredients.
Line an 8 or 9-inch (20 or 23 cm) baking dish with parchment paper (grease
first so that the paper adheres to the dish).
Spread the crust mixture in the dish, and using a piece of plastic wrap,
press the mixture down firmly. Place the
dish in the freezer while preparing the filling.
Filling: In a stand mixer or in bowl with mixer, mix
cream cheese, liquid sweetener, allulose and vanilla extract until smooth. Add 1/2 cup (125 mL)
heavy cream; mix well. Spread 1 cup (250
mL) of the filling over the frozen crust.
Place back in the freezer.
In small bowl, combine unsweetened chocolate, sugarless chocolate chips and 2 tbsp (30 mL) heavy cream. Nuke in microwave oven in 30 second increments until it is possible to mix them together completely. Add to remaining filling and process until no white streaks remain. Spread the chocolate filling carefully with an offset spatula over the white cheesecake layer. I made some S-shapes and sprinkled grated unsweetened chocolate in the dips of the S-shapes for decoration. Cover dish with plastic and refrigerate.
Yield: 20 servings
1
serving
199.1
calories
4.3
g protein
18.7
g fat
1.4 g fiber
2.3 g net carbs