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3) Chocolate Cheesecake

The secret of this crispy cheesecake! You will need to bake the chocolate base, let it cool, and then spread with a thin layer of melted dark chocolate, which will harden and allow the cake to soak in cheese scraper, while maintaining a crispy texture!
3.06 from 17 votes
Cook Time 30 mins
Course Dessert
Servings 2
Calories 460 kcal


  • 300 g Almond flour
  • 90 g Cocoa
  • 50 g Erythritol
  • 170 g Butter
  • 200 g Chocolate
  • 500 g Cream cheese
  • 120 ml Cream
  • 15 g Coconut oil


  • Mix to a homogeneous state the ingredients for the base: flour, cocoa, 50 g of erythritol, melted butter and 50 g of melted chocolate.
  • Take a 20cm baking dish, cover the bottom with parchment, lay out the dough for the base and firmly press it to the bottom and edges. Place in the oven preheated to 180 ° C for 15 minutes, then remove and cool. Melt 50 g of chocolate, grease the base with it and let it harden.
  • Melt 100 g of chocolate and coconut oil in a water bath. Cool slightly. In another bowl, whip the cream cheese and 50 g of erythritol. Add a thin stream of chocolate and continue to whisk. Then add cream and mix until smooth.
  • Pour the mixture into a mold and refrigerate for at least two hours. Cheesecake can be stored in the refrigerator for up to 5 days.