Low carb chocolate cheesecake recipe are often a little bland, but also sometimes a little over worked.

Chocolate is comfort food, and when it comes to cheesecake, oh well now...that's a whole new level of luxury! But there is no reason why a serious and committed low carber like you or I should be denied such pleasures in the kitchen, should we?

You should find the following low carb chocolate cheesecake recipe very simple to make, and I have designed it that way. I have also made sure it only contains ingredients that will be safely within the boundaries of a regular low carb guideline.

It specifically aims to avoid as many carbs as possible, whilst still tasting delicious and allowing you to feel satisfied, not denied (like so many other diets make you feel)!

Don't forget to see the bottom of this article for more free recipes, and I hope that you enjoy this classic chocolate cheesecake recipe just as much as the rest of the recipes I have available!

No-Bake Low Carb Chocolate Cheesecake Recipe

1 8oz. package of Philadelphia cream cheese

1 1oz. square of Bakers' brand baking chocolate

1 tbsp. Vanilla extract

1 tbsp. butter or margarine

1 cup of Splenda (I wouldn't recommend any other artificial sweetener for this)

Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.

The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth!

I have only used Splenda instead of other sweeteners, I couldn't imagine this with gritty equal or sweet and low.

That's it! I told you it was simple didn't I?! Your simple yet filling and tasty low carb chocolate cheesecake recipe is yours to enjoy for many years to come!