Sugar Free Chocolate Cheesecake Jars
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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
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Sugar Free Chocolate Cheesecake Jars
Ingredients
Cheesecake Ingredients
- 8 ounces cream cheese room temperature
- 1 small egg room temperature
- 4 tablespoons sour cream room temperature
- 1 teaspoon vanilla
- 1/2 cup Swerve or Allulose see Notes
- 1 cup sugar free chocolate chips melted
- 1 tablespoon unsweetened cocoa powder
- dash sea salt
Chocolate Ganache
- 1/4 cup sugar free chocolate chips
- 1/4 cup heavy cream or coconut milk optional addition
- dash sea salt
Instructions
- Preheat oven to 350 degrees (180 C)
- Melt chocolate chips in bain marie, careful not to overheat. Heat just until chocolate is melted and allow to cool at least ten minutes. Set aside.
- Make sure cream cheese, sour cream, eggs are at same temperature (approximate 70 degrees F)
- Mix cream cheese until smooth. Keep your beater on low. I like to use a hand beater for cheesecake. You may need to cut cream cheese into pieces and microwave for a few seconds. I do same with the sour cream. You want them at the same temperature (about 70 F).
- Add the sweeteners 1/4 cup at a time, scraping along the sides, making sure all sweeteners are incorporated.
- Add Sour Cream. Mix well, but keep beater on low.
- Add melted chocolate and cocoa powder, salt, scraping along the sides and bottom to fully incorporate.
- Add egg by hand, not beater. Make sure to fully incorporate and scrape down against sides to make sure everything is incorporated.
- This will make 4 to 6 small jar servings, depending on your jars. They will not raise much. Pour into jars, placed on baking sheet.
- Turn oven down to 325 F. Bake on a baking sheet for 15 minutes. Put a tray of water on bottom of oven. This keeps the cheesecake light.
- Cool completely before adding chocolate ganache.
Chocolate Ganache
- Heat ingredients chocolate chips and heavy cream in bain marie (double boiler) until chocolate is melted. Slightly cooll before adding. You don't want to wait until the ganache sets too thick. If you do that, just reheat. If you don't think it's thin enough add a tablespoon of heavy cream if reheating. You may not use it all.
- Once cheesecakes are cooled, spoon ganache over cheesecake.
Refrigerate or Freeze
- Keep cheesecakes refrigerated up to five days. You can also freeze for up to three months.
Notes
Nutrition
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This looks delicious but it seems like maybe some steps to the recipe are missing? I’d love to try this!
Thank you. I did fix this.