Low Carb Mocha Cheesecake Dessert Recipe

Low Carb Mocha Cheesecake

4- 8oz packages of cream cheese
5 large eggs at room temperature
1 cup Splenda
½ cup brewed coffee
4 1/2 tablespoons Hershey’s chocolate powder (no sugar added)


Take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside. With the coffee slightly warm mix in chocolate powder until dissolved and set aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once the Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add half of the coffee and chocolate mixture and set the rest aside for the topping. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 60-70 minutes or until low carb cheesecake is set in the middle. Cool for an hour, add low carb mocha ganache (recipe follows) and than chill for at least six hours, this low carb dessert is best served the next day.


Low Carb Mocha Ganache

¼ cup heavy whipping cream
3 tablespoons Hershey’s chocolate powder (no sugar added)
¼ cup of chocolate and coffee mixture (leftover from cheesecake recipe)

Heat heavy whipping cream over low heat, remove from heat and add chocolate powder (you may want to sift it as you add it to avoid lumps) stir and put back on low heat and continue to stir until all chocolate is thoroughly mixed. Heat until ganache thickens. Add coffee mixture, mix in and heat for one minute than remove from heat. Let the low carb mocha ganache cool then pour over cooled cheesecake and chill immediately.