Follow us 148.4k
Easy chocolate cheesecake jars topped with silky smooth dark chocolate ganache — that's every chocoholic's dream!
I made these single-serve cheesecake jars a few times for parties and summer BBQs and they were a hit even amongst my non keto friends. Best of all, they are really easy to put together with just a few ingredients.
These healthy cheesecake jars are crustless and no-bake just like my low-carb Strawberry Cheesecake Jars. If you want to add a simple low-carb crust, check out our Lemon Cheesecake Jars or Pumpkin Pie Cheesecake Jars.
If you are short on time you can skip the refrigeration but it's better if you can chill them for a couple of hours before topping with the ganache and serving. Once chilled, the cheesecake will firm up and become rich yet airy. Enjoy!
Follow us 36.6k
Hands-on Overall
Nutritional values (per serving)
Net carbs5.3 grams
Protein5.6 grams
Fat49.1 grams
Calories485 kcal
Calories from carbs 4%, protein 5%, fat 91%
Total carbs7.3 gramsFiber2.1 gramsSugars3.7 gramsSaturated fat32 gramsSodium33 mg(1% RDA)Magnesium45 mg(11% RDA)Potassium168 mg(8% EMR)
Ingredients (6 servings)
Chocolate cheesecake:
Ganache:
- 1/3 cup hot heavy whipping cream (80 ml/ 2.7 fl oz)
- 1 tbsp unsalted butter (14 g/ 0.5 oz)
- 1/3 cup 85-90% dark chocolate chips (60 g/ 2.1 oz)
Instructions
- To make the cheesecake layer, place the mascarpone, crème fraîche and cream into a bowl. Add the powdered sweetener, cacao powder, vanilla extract, coffee extract and cinnamon.
- Use an electric mixer or hand whisk to process until smooth and creamy.
- Divide the whipped cheesecake layer between 6 small (4-oz/ 120 ml) jars. Refrigerate for for 1-2 hours. If you are short on time, you can skip the refrigeration.
- To prepare the ganache, heat up the cream until hot. Add the butter. Add the chocolate chips and leave to soften for about 5 minutes before stirring until smooth and glossy.
- Top with the chocolate ganache.
- Serve immediately or refrigerate until ready to serve.
Keep refrigerated for up to 5 days.
Chocolate Cheesecake Jars
Step by Step
Ingredients
Instructions
- To make the cheesecake layer, place the mascarpone, crème fraîche and cream into a bowl. Add the powdered sweetener, cacao powder, vanilla extract, coffee extract and cinnamon.
- Use an electric mixer or hand whisk to process until smooth and creamy.
- Divide the whipped cheesecake layer between 6 small (4-oz/ 120 ml) jars. Refrigerate for for 1-2 hours. If you are short on time, you can skip the refrigeration.
- To prepare the ganache, heat up the cream until hot. Add the butter. Add the chocolate chips and leave to soften for about 5 minutes before stirring until smooth and glossy.
- Top with the chocolate ganache.
- Serve immediately or refrigerate until ready to serve.
Keep refrigerated for up to 5 days.
Nutrition (per serving)
Calories485kcal
Net Carbs5.3g
Carbohydrates7.3g
Protein5.6g
Fat49.1g
Saturated Fat32g
Fiber2.1g
Sugar3.7g
Sodium33mg
Magnesium45mg
Potassium168mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.3 g | 5.6 g | 49.1 g | 485 kcal |
| Mascarpone cheese |
| 0.7 g | 2.3 g | 14.1 g | 140 kcal |
| Crème fraîche |
| 0.6 g | 0.6 g | 6.6 g | 63 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Cocoa powder, raw (cacao) |
| 0.7 g | 0.7 g | 0.5 g | 8 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.3 g | 5.1 g | 49 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.3 g | 1 g | 5.7 g | 57 kcal |
Do you like this recipe? Share it with your friends!
