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Low carb chocolate cheesecake

Low carb chocolate cheesecake

Low carb chocolate cheesecake

Preparation time: 10 min.
Refrigerator: 4 h.
9 porties

Low carb chocolate cheesecake with mango or without mango, the choice is yours! This delicious new recipe from Iris of Zoetjes_aan is proudly featured on our website. In addition to the sugar-free chocolate cheesecake, Iris has now created a low-carb version. By using mango, this low-carb cheesecake also has a delightful mango flavor! Prefer a different flavor? Use plain yogurt and add one of our delicious Steviala fruit drops! Everything is truly possible with Steviala!



  • 125 grams of sugarfree cookies of your choice (for example, half of the recipe for these low-carb almond cookies)
  • 25 grams of butter

Cheesecake filling

  • 125 grams Dark Chocolate Melties
  • 200 grams cream cheese
  • 250 grams sugar-free mango yogurt (or another flavor, or plain yogurt can also be used)
  • 200 grams heavy cream
  • 30 grams Steviala 2 Sweet or 40 grams Steviala Kristal Sweet
  • 1 tablespoon cocoa powder (or more if you prefer a stronger chocolate flavor)
  • 4 sheets of gelatine
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Baking supplies

  • 15 cm springform pan
  • Parchment paper
  • Hand mixer
  • Mixing bowl
  • Saucepan
  • Heat-resistant bowl
  • Oven
  • Baking sheet with parchment paper


Making low carb chocolate cheesecake

First, line the springform pan for the low carb chocolate cheesecake with parchment paper or grease it well. Then, make the low carb almond cookies or take cookies of your choice and crumble them after they have cooled. Melt the butter in a saucepan and add the cookie crumbs to the melted butter. Press the cookie crumbs against the bottom of the springform pan, creating the base for the low carb chocolate cheesecake.

Next, soak the gelatine sheets in cold water for at least 5 minutes. Whip the heavy cream together with Steviala Kristal Sweet and vanilla extract until stiff. Gently mix the cream cheese and cocoa powder into the whipped cream. Meanwhile, melt the Dark Chocolate Melties using a double boiler, and in another pan, warm the yogurt with the gelatine sheets until completely dissolved. Then, add both to your whipped cream/cream cheese mixture and stir well until you have a smooth mixture. Finally, add the lemon juice and stir again until fully incorporated. Pour the filling into the springform pan and refrigerate the low carb chocolate cheesecake for at least 3 hours.

Nutritional values per portion

  • Calorieën: 243
  • Carbohydrates: 2.5
  • Fats: 21.3
  • Proteins: 5.7

What others say

  • Delicious

    Written by Angelique Janssens on 26-01-2022
    Deze cheesecake heb ik gemaakt voor het 10 jarig bestaan van Steviala en zal ik zeker vaker gaan maken want dit is gewoon een heerlijke chocolade smaaksensatie!! Ontzettend lekkere cheesecake?
  • Topervaring met topproducten mega fan

    Written by Wendy sieben on 23-01-2022
    Ik ben net begonnen en juliie hebben zulke mooie producten met daarnaast nog een hoop recepten ... heerlijk super blij mee