Sugar Free Mocha Cheesecake

26

"For those of you who are watching your sugar intake. Here's a delicious sugar free creamy rich cheesecake!"
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Ingredients

servings 461 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan.
  3. In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top.
  4. Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve.

Reviews

26
  1. 27 Ratings

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Most helpful positive review

VERY GOOD! Rich, thick, everything a good cheesecake should be. I used white splenda instead of brown sugar.

Most helpful critical review

Not worth trying.

Not worth trying.

VERY GOOD! Rich, thick, everything a good cheesecake should be. I used white splenda instead of brown sugar.

This is an awesome sugar free recipe!!!! I used a little less espresso and sugar free oreos for the curst (scraped out most of the filling). I make this whenever I am dieting and have a sweet to...

This cheesecake is awesome! Perfect cheesecake consistency. Made it for my brother's bday and everyone was raving! I used Sugar Free Oreos for the crust and also left out the mocha powder and...

OMG This is so good. Everyone I have served it to has wanted the recipe. The only thing I did different was I used one of those mocha instant coffees instead of espresso. Thank you Jenn for t...

This was really good! If you can't make it, then something is wrong! It came out fabulous!

This cheesecake was a BIG hit! My dad found out that he was diabetic back in 1988. He said that this was the BEST SF cheesecake that he has ever had. Now that is a compliment.

Please try this! It was sooo easy to make, and so great! I made one for an office party, but it smelled so good my family wanted one too! No weird consistancy or flavor. Just yummy cheesecake!

Wonderful cheesecake. I even used non-dairy cream cheese and it was still creamy and rich and perfect!