Sugarfree triple chocolate cheesecake

8 hours


8 portions

Sometimes you just crave for more than 1 type of chocolate… at least I do! Give in to your cravings and make this sugarfree triple chocolate cheesecake with dark, milk and white chocolate!

This is what chocolate heaven looks like! Let’s start with the crust. This is made with sugar free and low carb cookies from Céreal. You crumble these cookies with some cacao powder and melted butter. I can’t make it easier than that! Press the cookie crust into a cheesecake baking pan and bake it for 10 minutes. Let it cool down and start making the cheesecake layer.

I love going to supermarkets in foreign countries. And luckily I live right across the German border. So I was strolling down the Edeka Supermarket and saw the Philadelphia chocolate cream cheese variant. So you understand I had to try it myself! For the cheesecake layer, you only have to combine the chocolate cream cheese, 2 eggs, vanilla extract and a pinch of salt.

To get the most creamy and delicious cheesecake, you have to bake it in the oven together with an oven dish with hot water. The steam of this hot water will make sure that the cheesecake layer will bake evenly and without cracks. Let the cheesecakes completely cool down in the oven first, and then for 6 hours in de fridge.

Whipped chocolate ganache

In the meanwhile, you can start making the whipped chocolate ganache. That sounds fancy, but it is really simple! Just heat the whipping cream until the cooking point and then pour this over the milk melting chocolate. Let this cool down for 2 hours and then whip it up with an electric hand mixer.

Decorate the chocolate cheesecakes with melted white chocolate, whipped chocolate ganache and chopped hazelnuts. Finish it with 1/3 of a Wana chocolate bar and indulge yourself!

Baking supplies

For this recipe you will need the following:

Looking for more tasty sweet recipes? Then go to the recipe page for more!

Did you make this sugarfree triple chocolate cheesecake too? Then I would love it if you share a picture on Instagram and tag @melaketovita!

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Adjust Servings
80 grams Céreal galettes
10 grams cacao powder
50 grams melted butter
450 grams Philadelphia chocolate cream cheese
2 small eggs
5 ml vanilla extract
pinch of salt
Sugarfree whipped chocolate ganache
150 grams sugarfree milk chocolate
125 ml whipping cream
pinch of salt
15 ml sugarfree hazelnut praline syrup
chopped hazelnuts to taste
50 grams sugarfree white chocolate
1 Wana bar

Nutritional Information

474 calories
32.1 grams carbs
31.8 grams fat
10.2 grams protein



Making the chocolate crust – step 1

First, preheat your oven to 180 degrees. Start with making the cheesecake crust. First crumble the galette cookies in an electric chopper until fine crumbles. Then add the melted butter and cacao powder to the chopper and blend until you become a smooth crumbly texture. Then divide the crumbles in a cheesecake baking pan. Press a few times to make a firm crust. Then place the cheesecake baking pan in the oven for 10 minutes. Next, let the crust completely cool down and change the oven temperature to 150 degrees.
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Making the chocolate cheesecake layer – step 2

Next, add the chocolate cream cheese to a big mixing bowl. Add the eggs one for one and mix until you have a smooth cheesecake batter. Also add the vanilla extract and a pinch of salt. Next, add the chocolate cheesecake layer on top of the chocolate crust. Place the cheesecake baking pan on an oven rack and place this on ¾ of the oven. Then fill an oven dish with hot water and place this dish on an baking tray on ¼ of the oven. This way the cheesecake will bake more smoothly. Bake the chocolate cheesecakes for 30 to 40 minutes. The centre of the cheesecake still has to be wiggly. Then you know it’s done. Let the cheesecakes cool down completely in the oven but with the oven door ajar. Then transfer the cheesecake baking pan to the fridge and let it set for at least 6 hours.
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Making the chocolate ganache frosting – step 3

Then start working on the chocolate ganache frosting. Add the chocolate to a heat-resistant bowl. Next, you heat the whipping cream in a saucepan until it starts to simmer. Then pour the hot cream over the chocolate and let this set for about 5 minutes. Then stir until the chocolate is completely melted. Cover the mixing bowl with the ganache with plastic foil en let it cool down in the fridge for 2 hours.
After 2 hours, whip up the ganache with an electric hand mixer. Then spoon the whipped chocolate ganache into a piping bag with star mouth before decorating the chocolate cheesecakes.
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Decorating the chocolate cheesecakes – step 4

After 6 hours, transfer the chocolate cheesecakes on a plate. Then melt the white chocolate in a heat-resistant bowl in the microwave or using the au-bain marie method. Divide the melted white chocolate on top of the chocolate cheesecakes. Then sprinkles some chopped hazelnuts. Decorate further with the chocolate ganache and top it off with more chopped hazelnuts and 1 wana bar.
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