Sugar Free Chocolate Cheesecake Jars

If you are a serious chocolate lover, these sugar free chocolate cheesecake jars are for you. I’ve been selling these in my keto (sugar free) bakery, and my customers love them.

Creamy, smooth, chocolatey with a chocolate ganache topping, my husband who hates cheesecake, loves these.

This recipe makes four, double it to make 8. These make the best dinner party dessert, and the good news is you can freeze these. I make this recipe every week for the bakery and can promise you that it’s a winner. These sugar free chocolate cheesecake jars are crustless, making them even easier to make.

Why This Sugar Free Chocolate Cheesecake Works

This recipe works because it has the best ingredients to get a smooth, natural chocolate taste. The combination of melted chocolate and unsweetened cocoa gives that just right dark chocolate taste. Topped with chocolate ganache not only looks pretty, but adds another layer of chocolate flavor. Top with a few raspberries for an even better experience.

Sugar Free Chocolate Cheesecake Ingredients (4 servings)

• 1/2 cup sugar free chocolate chips
• 1 tablespoon unsweetened cocoa powder
• 1 egg
• 60 grams sour cream (1/4 cup)
• 8 ounces full fat cream cheese
• 1/2 cup Swerve confectioner’s sweetener or 3/4 cup Allulose
• Vanilla extract
• dash teaspoon salt

Chocolate Ganache

• 1/4 cup heavy cream (or coconut milk)
• 1/4 cup chocolate chips
• Dash sea salt

Tips for Making Chocolate Cheesecake Cheesecake Jars

• It’s imperative that all ingredients are room temperature. We use a food thermometer to make sure the cream cheese and sour cream are at the same temp to avoid any lumps.
• Make sure your bowl is also not cold. If you are using a stainless steel bowl, warm it up first.
• Make sure the melted chocolate is cooled, but not to the point that it hardens back up. This will take five to ten minutes.
• Only mix on low. We use a hand-held mixer, making sure to scrape down the sides.
• Gently mix the eggs with a fork first before adding in a little at a time. Do not use mixer with the eggs, which will push air into the batter and possibly deflate the cheesecakes when baking. Mix only by hand with a spatula, pushing around the sides, several times to make sure there is no air in the mix.
• Only bake at 325 F. for 15 minutes. They are DONE. The middle will jiggle and that’s a good thing.
• You do not have to use a water bath. Put a pan of water on the bottom of oven instead, which helps keep them creamy.
• Cool Completely before adding the ganache. Cool completely before refrigerating.

If you’re in the Nashville area, please consider stopping by the Nolensville Farmer’s Market Saturday mornings or making arrangements to pick up a dozen items in our Franklin Home Bakery.

We sell a large array of Keto Friendly cupcakes, muffins, cheesecakes, and biscuits, all gluten free, sugar free.

Kitchen Equipment

• Foil Cups (these are great, freeze well and come with lids. Use for any kind of single serving desserts or mini mason jars.
• Hand Beater
• Large Spatula (made for omelettes, but great for mixing along sides of bowl to ensure there is no air. You’ll want to use this one all the time.
• Stainless Steel Bowl

Macros

Net Carbs: 5 Calories: 330 Fat: 30 g Protein: 7

More Keto Chocolate Desserts from Spinach Tiger

• Chocolate Mousse
• Chocolate Pudding
• Chocolate Black Botton Brownies
• Chocolate Cream Tart

Pin This