June 23, 2015 1Mix the melted butter, cocoa powder, and erythritol with almond meal and set the mix in the bottom of a spring foam cake tin.
2Combine the cream with vanilla extract, cocoa powder, erythritol, and stevia. Mix with a hand blender, add in ricotta cheese.
3Pour the mix on the cake crust and allow to cool in a freezer for 2-3 hours
4Garnish with fresh raspberries or any other berry of your choice and serve chilled.
Sugar Free Chocolate Cheesecake
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Directions
More detailed directions (with pictures)
This is a recipe for a no-bake chocolate cheesecake. It takes a lot less time to prepare and can be stored in the refrigerator for quite a while.
Mix ¼ tsp erythritol and 1/2 tsp cocoa powder with melted butter
Add almond meal
Mix all the ingredients for the crust
Set the crust mix at the base of the springform cake tin. Use your hands to press the mix evenly.
Allow the crust to cool in a refrigerator for around an hour.
Add vanilla extract to the chilled whipping cream
Add 1 1/2 tsp cocoa powder to the mix.
Add remaining erythritol to the mix.
Mix all the ingredients with a hand mixer or a whisk until whipped. With a mixer this will take around 30 seconds, with a whip it will take 2-3 minutes of continuous beating.
Add ricotta cheese to the mix
Mix all the ingredients
Pour the mix in the cake tin with the set crust.
Allow the cake to set in the freezer for 2-3 hours.
Once set, remove from the cake tin and let it thaw for some time before serving(around 30 mins). The cheesecake can now be stored in the refrigerator for 2-3 days and served immediately.
Garnish with berries
