Prepping and baking them takes just 30 minutes, but then, like all cheesecakes, they need to rest for 2 hours. Creamy and chocolatey, these delightful little cakes are made with cream cheese and dark chocolate. They have a velvety texture and a lovely, deep chocolate flavor. This is a very easy recipe - easier than baking a classic keto cheesecake. Other easy cheesecake-inspired recipes that I make are keto pumpkin cheesecake, vanilla ricotta dessert, and keto cheesecake bites.
Recipe Card
Dark chocolate: The darker you can go and still enjoy it, the better. I use Lindt Excellence 70%. Cream cheese: I use reduced-fat cream cheese, but full-fat is fine. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead, including sugar, if you don’t mind the carbs. Egg: I use large eggs in almost all of my recipes, including this one.
Melt the chocolate in the microwave and set it aside. Beat the cream cheese, vanilla, and stevia until smooth. Add the melted chocolate and beat until blended. Add the egg and mix until just incorporated. Don’t overmix. Allow the cakes to cool completely for about 2 hours before serving.
Homemade whipped cream Chocolate whipped cream Berries - raspberries are especially good A dollop of strawberry compote A drizzle of melted peanut butter
You can also freeze these cheesecakes for up to a month. Once they’re completely cool, wrap each in plastic wrap and then place them in a freezer bag.
