Gluten free and Low Sugar Chocolate Cheesecake

Happy Wednesday, all!

This chocolate cheesecake is the perfect guilt-free (or nearly ;-)) treat.  Made with no added sugar (honey aside), its gluten free (sans crust), though is decadent and delicious.  Swirled through with Greek yogurt and bittersweet chocolate.  This is a cheesecake you can feel significantly better about eating, as opposed to the traditional versions (which are far more laden with sugar, usually with a gluten-based crust, and more fat).

Here is how to make it!


16 ounces of cream cheese (I used the reduced fat version)

8 ounces of low fat sour cream

7-8 tablespoons of honey

10 ounces of bittersweet chocolate (I like Godiva, found in the baking aisle), melted

Greek yogurt

3 eggs

1.5 tablespoon vanilla extract

  1. With an electric mixer, blend the cream cheese and sour cream together.
  2. Beat in one egg at a time, until just incorporated.
  3. Stir in 8 ounces of the melted chocolate (set aside a few spoonfuls to use later).  Note: for melting the chocolate, do so in the microwave, but be careful not to heat on too high a temperature or the chocolate will burn.  Stir often when heating.
  4. Lastly, add the honey and vanilla into the batter.
  5. Pour the cheesecake batter into a spring form pan.  Oven should be heated to 325 degrees F.
  6. Drop several small spoonfuls of Greek yogurt onto the cheesecake surface.  Do the same with the remaining bittersweet melted chocolate.  Swirl with a knife.
  7. Bake the cake for about 45 minutes, until the surface appears generally solid and not liquidy.
  8. Allow to cool for 30 minutes on the counter top.  Then, put into the fridge for at least 4 hours before eating.  Possibly even overnight.


This cake will stay delicious for 4-5 days.


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