Sugar Free Mudslide Cheesecake
Why not make a dessert that you can enjoy without feeling bad because it has so many calories. This is a plain cheesecake low calorie sugar free recipe that I made it better adding chocolate to it. This is such a rich and nice cheesecake to have out for the family to enjoy. It tastes so good like Cheesecake Factory dessert but it’s 75% less calories made with natural sweeteners xylitol/erythritol Lite&Sweet.
Some people believe that as long as you only eat treats like this occasionally, they won’t hurt you. This is NOT my philosophy! I have learned that if I allow myself to eat JUST ONE slice or JUST ONE roll, I want MORE!!! The food (carbs, sugar, wheat, etc.) completely TAKES OVER!! This is why I have chosen to devote my time to recreating my favorite recipes, and making them SUGAR FREE by adding Lite&Sweet to the recipe instead of sugar.
This low carb low calorie sugar free mudslide cheesecake is super creamy, rich, delicious and everyone will keep asking for more!
I don’t understand how someone can only eat one slice of cheesecake and be completely satiated – especially this cheesecake. It’s completely low calorie, healthy, and amazing!
No more going on diets just time to make sugar free desserts! I hope you enjoy this recipe!
1 cup almond mill
3 tbsp Lite&Sweet
2 tbsp butter, melted
1/3 cup unsweetened cocoa
1 cup unsweetened cocoa powder
4 pkg. (8 oz each) cream cheese, softened
1 ½ cups Lite&Sweet
4 tbsp all purpose flour
4 large eggs, room temperature
2 tsp vanilla extract
2 tbs coffee liqueur
¾ cup Irish cream liqueur
¼ cup Lite&Sweet
½ cup heavy whipping cream
½ cup sugarfree chocolate chips (carob chips)
- Preheat oven to 325 degrees
- Mix almond mill, unsweetened cocoa and Lite&Sweet; stir in butter. Press onto bottom of pan
- Beat the cream cheese and Lite&Sweet until smooth. Add flour; mix well.
- Add eggs one at the time and vanilla; beat on low just until blended.
- Measure out 2 cups of batter and stir in coffee liqueur; add unsweetened cocoa and stir until blended.
- Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer
- Bake until center is just set and top of cheesecake appears dull, 60-75 minutes
- Cool on a wire wake for 10 minutes
Meanwhile in a medium sauce pan heat up to boil the heavy cream and Lite&Sweet on high heat stirring frequently until boils. Remove from the heat and stir in the chocolate mixing it with a whisk until glossy.
- Pour the chocolate ganache over the cheesecake and let it drip run on the sides. Let the cheesecake cool in the refrigerator for 4 hours and its ready to serve.
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