Updated: Jul 31
I have always loved to experiment with making cheesecakes. I love to take the basic 3-step cheesecake and change up the flavors, colors, and textures to come up with all kinds of different styles.
Last Christmas, I made a small, personalized cheesecake for each one of my family members in their favorite flavors. I made lime, chocolate, pecan, strawberry…It was so much fun! I am sure I had more fun making them than they had eating them. I guess that’s what makes the holidays special—the different ways we get to show love to our family.
Now I have added a new twist to my cheesecake delicacies. Since I cannot have sugar myself, specifically fructose, I now make all of my cheesecakes with sweeteners that don't contain fructose. I also have a low-tolerance for sugar alcohols, a common ingredient in non-caloric sweeteners. This added a new baking challenge: maximum sweetness and minimum wonky aftertaste. I always check out the ingredients label, which usually includes ingredients NOT listed on the front of the packaging. This was a great learning experience for me.
One thing you need to know about me: I am the LAZIEST cook! I don’t do recipes with lots of steps or ingredients that I will only use once. This is the main reason my cheesecakes don't have a crust. A good carb-free crust is hard to find, doesn’t really add much flavor, and adds a lot of work. So I chose to skip the crust and go right to the good stuff.
This is so delicious! I continue to learn about new sweeteners or a better stevia chocolate chip, now I know I'm not done perfecting it. But I would say it’s pretty darn good, and your non-carb-aware friends won’t know the difference.
Sugar-Free Chocolate Chip Cheesecake
3 8-oz. packages cream cheese
1 ⁄ 2 cup Pure Stevia Blend (or other sugar substitute equal to 3/4 cups sugar)
2 Tablespoons Coconut Flour
1 teaspoon vanilla extract
1 ⁄ 2 cup Lily's sugar free chocolate chips (or other stevia sweetened chocolate chips)
Preheat oven to 350'F.
Mix cream cheese, sugar substitute, eggs, coconut flour and vanilla at medium speed with electric mixer until well-blended. Fold in Lily's chocolate chips.
Pour into 9" pie-plate, or 8" springform pan. Sprinkle a few chips on top for eye-appeal.
Bake at 350 F for 40 minutes, or until center is almost set.
Cool. Refrigerate 3 hours or overnight.
Total Fat 24 gms
Cholesterol 120 mg
Sodium 205 mg
Total Carbohydrate 7 gms (4 gms sugar alcohol)
Dietary Fiber 3 gms
Protein 6 gms