Triple Chocolate Cheesecake THM S, SF, GF, Keto

If you love chocolate and cheesecake, I have just the one for you! Triple Chocolate Cheesecake is a rich creamy cheesecake that will satisfy your chocolate need! This rich creamy cheesecake will make an impressive add to your holiday table.

I love making cheesecakes as you may know by now. This one is a delicious creamy cheesecake with all the chocolate you can ever want in each bite.

If you have never tried Bake Believe Chocolate Chips you must. These sugar-free chocolate chips come in three flavors, Dark, Semi Sweet, and White Chocolate. They can be found in most Walmarts in the baking aisle.

One tip when making cheesecakes. Have all your ingredients at room temperature. This will help you incorporate the filling ingredients together resulting in a much better product. I, also, no longer wrap the cheesecake pan in foil and place it in a pan filled with water. I place the cheesecake pan directly a rack placed over a pan of water. It bakes perfectly that way.

Triple Chocolate Cheesecake THM S, SF, GF, Keto

  • Crust
  • 3/4 cup almond flour
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut flour
  • 1/4 cup THM Gentle Sweet OR 1/2 cup Monk Fruit Sweetener
  • 4 tablespoons butter, softened
  • Cheesecake Filling:
  • 4 8-ounces packages cream cheese, room temperature
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup THM Gentle Sweet or 1 cup Monk Fruit Sweetener
  • 1 1/4 cups Bake Believe Chocolate Chips I used half Dark and half Semi Sweet Chocolate Chips
  • 1/2 cup heavy cream
  • 1 cup Greek Yogurt
  • 4 eggs, room temperature
  • Ganache:
  • 3/4 cup Bake Believe Semi Sweet Chocolate Chips
  • 1/2 cup heavy cream
  • Chocolate Whipped Cream:
  • 3/4 cup heavy cream
  • 1 tablespoon unsweetened cocoa
  • 3 tiny spoons Stevia
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon xanthan gum
  • Additional Bake Believe Chocolate Chips for garnishing
  • For crust: Preheat oven to 325 degrees. Combine all ingredients in a food processor bowl. Process a few seconds until crumbly. Pat crust on the bottom on a 10-inch spring-form pan. Bake for 8 minutes. Set aside.
  • Cheesecake Filling: In a mixer, beat softened cream cheese with cocoa powder, and sweetener until creamy. Scrape down the sides of the bowl. Place chocolate chips and cream together in a glass measuring cup. Microwave for 30 second intervals until chocolate chips are melted. Add to cream cheese mixture while mixer is running on low speed. Mix well. Scrape sides of mixer bowl again. Add Greek Yogurt and 1 egg. Mix well. Add additional eggs 1 at a time, mixing after each one until all have been added. Scrape sides of mixer bowl after each addition. Pour the cheesecake batter over the chocolate crust. Place a pan with a rack on the oven rack. Add water to fill the pan. Place the cheesecake directly on the pan in the rack. Bake 40 minutes. Turn the oven off and allow the cheesecake to cool in the oven. Remove to fridge.
  • A few hours before serving prepare Ganache and Chocolate Whipped Cream
  • Ganache: In a microwave-safe bowl add the chocolate chips and cream. Microwave for 30 seconds. Stir well. Repeat for 1 more time. Pour over chilled cheesecake, allow some Ganache to drip down the sides. I chopped 1 teaspoon each of all 3 kinds of Bake Believe Chocolate chips and sprinkled them in the center of the cheesecake.
  • Chocolate Whipped Cream: whip cream until soft peaks form. Add cocoa powder, stevia, vanilla, and xanthan gum. Whip a few seconds more. Pipe rosettes around the cheesecake. Serves 12.

The baking pan is filled with water and I place the cheesecake on the rack. This is a much easier way to make a cheesecake then wrapping it in foil and placing it in a water filled pan.

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This is my all time favorite mixer for baking cheesecakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!

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Triple Chocolate Cheesecake THM S, GF, SF, Keto

Course Dessert
Cuisine American
Servings 9
Author Glenda Groff

Ingredients

Crust

  • 3/4 cup almond flour
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut flour
  • 1/4 cup THM Gentle Sweet OR 1/2 cup Monk Fruit Sweetener
  • 4 tablespoons butter softened

Cheesecake Filling:

  • 4 8-ounces packages cream cheese room temperature
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup THM Gentle Sweet or 1 cup Monk Fruit Sweetener
  • 1 1/4 cups Bake Believe Chocolate Chips I used half Dark and half Semi Sweet Chocolate Chips
  • 1/2 cup heavy cream
  • 1 cup Greek Yogurt
  • 4 eggs room temperature

Ganache:

  • 3/4 cup Bake Believe Semi Sweet Chocolate Chips
  • 1/2 cup heavy cream

Chocolate Whipped Cream:

  • 3/4 cup heavy cream
  • 1 tablespoon unsweetened cocoa
  • 3 tiny spoons Stevia
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon xanthan gum
  • Additional Bake Believe Chocolate Chips for garnishing

Instructions

  1. For crust: Preheat oven to 325 degrees. Combine all ingredients in a food processor bowl. Process a few seconds until crumbly. Pat crust on the bottom on a 10 inch spring-form pan. Bake for 8 minutes. Set aside.
  2. Cheesecake Filling: In a mixer, beat softened cream cheese with cocoa powder, and sweetener until creamy. Scrape down the sides of the bowl. Place chocolate chips and cream together in a glass measuring cup. Microwave for 30 second intervals until chocolate chips are melted. Add to cream cheese mixture while mixer is running on low speed. Mix well. Add Greek Yogurt and 1 egg. Mix well. Add additional eggs 1 at a time, mixing after each one until all have been added. Scrape sides of mixer bowl after each addition. Pour the cheesecake batter over the chocolate crust. Place a pan with a rack on the oven rack. Add water to fill the pan. Place the cheesecake directly on the pan in the rack. Bake 40 minutes. Turn the oven off and allow the cheesecake to cool in the oven. Remove to fridge.

  3. A few hours before serving prepare Ganache and Chocolate Whipped Cream
  4. Ganache: In a microwave-safe bowl add the chocolate chips and cream. Microwave for 30 seconds. Stir well. Repeat for 1 more time. Pour over chilled cheesecake, allow some Ganache to drip down the sides. I chopped 1 teaspoon each of all 3 kinds of Bake Believe Chocolate chips and sprinkled them in the center of the cheesecake.
  5. Chocolate Whipped Cream: whip cream until soft peaks form. Add cocoa powder, stevia, vanilla, and xanthan gum. Whip a few seconds more. Pipe rosettes around the cheesecake. Serves 12.

There are this recipe and many more no-bake and baked cheesecakes in the spiral-bound 600 page, Around the Family Table Food-Fun-Fellowship Cookbook. Included in this book are over 500 recipes, many pictures, and all recipes are labeled with fuel Buy It Now

HG cookbook pic 25
Lemon Meringue Cheesecake

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