Healthy | Sugar-Free | Gluten Free option | Low-Carb
You are going to fall in love with this Sugar-Free Black Forest Cheesecake. It is rich and creamy, deeply chocolatey, and honestly so satisfying. Decadent and nostalgic, yet made in a way that feels good and balanced, with a silky, melt-in-your-mouth chocolate cheesecake filling and a glossy homemade cherry topping that gently spills over the top. It tastes like the very best part of a classic Black Forest cake. The kind of dessert that feels festive and a little bit fancy, yet still so comforting at the same time.
The texture is truly special. It slices tall and clean, with a creamy cheesecake layer that feels almost mousse-like without being heavy. Sitting on a crunchy chocolatey base with just the right amount of bite, every element works together beautifully. Finished with soft whipped cream, rich cherry sauce, fresh cherries, and delicate dark chocolate shavings, it’s the kind of dessert that makes people pause for a moment before taking the first bite.
Most traditional Black Forest cheesecakes rely on Oreo crusts and lots of refined sugar, which can be overly sweet and overpower the real flavours. I prefer a more balanced approach that highlights real ingredients and honest flavours. This version lets the chocolate taste deep and rich, the cherries shine with their natural tartness, and the base stay crunchy without feeling heavy or artificial. It is indulgent, but never cloying.
What makes this cheesecake extra special is how adaptable it is. It is completely refined sugar-free, can easily be made gluten-free, and there is a keto and low-carb crust option if you prefer. For a more strict keto version, simply swap the base with my Keto Tart Crust. That way, you can still enjoy all the classic Black Forest flavour while keeping it low carb.
This Black Forest Cheesecake is perfect for holidays, celebrations, or any time you want to serve a dessert that feels elegant, comforting, and a little bit impressive. It slices beautifully, holds its shape, and delivers that magical combination of chocolate and cherries in every bite. A true show-stopper that tastes just as good as it looks.
Why You’ll Love This Sugar-Free Black Forest Cheesecake
- Rich chocolate and cherry balance
Deep, chocolatey cheesecake paired with a homemade cherry topping that’s fruity, slightly tart, and never overly sweet. - Creamy, melt-in-your-mouth texture
Silky and smooth with a bakery-style thickness that feels indulgent without being heavy. - Not too sweet, just right
Sweetened without refined sugar so the real flavours of chocolate and cherries truly shine. - Crunchy chocolatey base
A satisfying, chocolate-forward crust that adds contrast and texture without overpowering the filling. - Healthier indulgence
Made with better-for-you ingredients, no refined sugar, and easily adapted to suit different lifestyles. - Keto and low-carb option
Swap the base for a keto-friendly crust and enjoy a low-carb Black Forest cheesecake without missing out. - Gluten-free friendly
Simple swaps make this cheesecake completely gluten-free. - Perfect for holidays and celebrations
Elegant, festive, and beautiful on the table, yet comforting and familiar. - Slices beautifully
Holds its shape, cuts cleanly, and looks stunning on every plate. - Perfect for meal prep
Sets beautifully overnight and tastes even better the next day, making it ideal to prep ahead for the week or special occasions.
What You’ll Need
Chocolate Crust
- Sugar-free digestive biscuits
- Unsalted butter
- Walnuts
- Natural cacao powder
- Powdered monkfruit sweetener
Chocolate Cheesecake Filling
- Full-fat cream cheese
- Brown monkfruit sweetener
- Unsweetened cocoa powder
- Full-fat sour cream
- Vanilla extract
- Sugar-free dark and semi-sweet chocolate chips
- Full cream
- Eggs
Cherry Topping
- Pitted cherries, fresh or frozen
- Sugar-free sweetener
- Tapioca starch or cornstarch
- Brandy
- Lime or lemon
Whipped Cream & Finish
- Heavy whipping cream
- Powdered monkfruit sweetener
- Vanilla extract
- Dark chocolate for shaving
- Fresh cherries, optional
How to Adapt This Recipe to Your Diet
This Sugar-Free Black Forest Cheesecake is naturally flexible and can be easily adapted to suit different dietary needs, without compromising on taste or texture.
Gluten-Free
Simply use gluten-free digestive biscuits for the crust, and you’ll have a fully gluten-free dessert.
Low Carb
This cheesecake is already low carb, with approximately 7.2 g net carbs per slice, making it suitable for many low-carb and diabetic-friendly lifestyles. If you’d like to reduce carbs further, you can cut the cherry topping in half. The small amount of tapioca starch in the cherry topping is minimal, but you can reduce it slightly if desired.
Refined Sugar-Free
This recipe is sweetened with monkfruit, keeping it completely free of refined sugar. If you prefer, you can substitute brown monkfruit sweetener with coconut sugar, which adds a hint of caramel flavor while still avoiding refined sugars.
Keto-Adaptable Option
While this cheesecake is low carb, you can make it fully keto-friendly. To do so, swap the biscuit crust with my Keto Tart Crust. Prepare a double batch (x2) and add cocoa powder to give it that classic Black Forest chocolate flavor. This crust pairs beautifully with the rich cheesecake filling and allows you to fully enjoy the dessert while staying keto.
How to Make Sugar-Free Black Forest Cheesecake Step by Step
Start by preheating your oven to 140°C fan (or 160°C conventional / 320°F). Line the base and sides of a 23 cm (9-inch) springform pan with baking paper so the cheesecake releases easily later.
To make the crust, add the sugar-free digestive biscuits, butter, walnuts, cacao powder, and powdered monkfruit sweetener to a food processor and pulse until the mixture turns into fine, chocolatey crumbs. Press the mixture firmly into the base and slightly up the sides of the prepared pan. Take a moment here, because the more firmly and evenly you press, the neater your slices will be later. Bake the crust for 10 to 12 minutes, then remove it from the oven and let it cool completely in the pan.
If you prefer a keto or low-carb option, simply swap the biscuit base with my Keto Tart Crust and add a little cocoa powder to give it that classic chocolate Black Forest flavour. This version works beautifully with the rich chocolate cheesecake filling and keeps the dessert low in carbs without sacrificing texture or taste.
While the crust cools, melt your sugar-free chocolate chips using a double boiler or microwave, stirring until smooth. Add the full cream to the melted chocolate and stir gently until it comes together silky and glossy. Set it aside to cool slightly so it blends smoothly into the cheesecake filling.
In a large mixing bowl, beat the cream cheese on medium speed for about two minutes until it is completely smooth and there are no lumps. Add the sour cream, vanilla extract, and brown monkfruit sweetener, then mix on low speed until everything is fully combined and silky. Keep the mixer on low and scrape down the sides as needed, because gentle mixing helps prevent cracks later. Add the eggs one at a time, mixing slowly just until each egg disappears into the batter. Next add the cocoa powder and mix again just until combined. Finally, pour in the melted chocolate and cream mixture in two parts, gently mixing after each addition until the batter looks smooth, rich, and evenly chocolatey.
Now prepare the water bath. Wrap the outside of the springform pan carefully with a double layer of aluminium foil, covering the base and sides all the way up so no water can get in. Pour the cheesecake batter into the cooled crust and smooth the top. Place the springform pan into a large roasting tray, then carefully pour warm water into the roasting tray until it reaches about halfway up the sides of the springform pan. If you are using freshly boiled water, let it sit for about five minutes first so it is hot but not aggressively boiling.
Carefully transfer the roasting pan to the oven and bake the cheesecake for about one hour. You are looking for set edges with a centre that still has a gentle jiggle. When the time is up, turn off the oven and leave the door closed for 30 minutes so the cheesecake can finish gently cooking and start cooling slowly. After that, crack the oven door open slightly and leave it for another 30 minutes. This gradual cooling makes a big difference for a smooth top. Remove the cheesecake from the oven and water bath, take off the foil, and place the pan on a wire rack. Let it cool to room temperature for about two hours, then refrigerate for at least six hours, or overnight, until completely firm and set.
While the cheesecake is chilling, make the cherry topping. Add three tablespoons of cold water to a small bowl, sprinkle the gelatine powder over the surface, and let it bloom. In a small glass, mix the tapioca starch or cornstarch with the brandy and set it aside. Add the cherries and sweetener to a saucepan over medium heat and cook until the juices are bubbling. Stir in the lemon or lime juice, then add the brandy and starch mixture and mix well. Add the bloomed gelatine and stir until completely dissolved. Let it simmer for about three minutes until the topping turns glossy and thickened, but still has some juice so it pours beautifully. Remove from the heat and let it cool completely, then cover and refrigerate until you are ready to decorate.
To make the whipped cream, beat the cold heavy cream on medium speed until it begins to thicken, about one to two minutes. Add the powdered monkfruit sweetener and vanilla extract, then beat on medium-high speed until you reach firm peaks. Keep it chilled until you are ready to pipe.
Treat Yourself to These Next
Sugar-Free Black Forest Cheesecake | Healthy
Ingredients
Crust
- 320 g sugar-free digestive biscuits, or gluten-free digestive biscuits crushed (3 cups)
- 1 cup walnuts 100 g
- 1/3 cup unsalted butter room temperature (80 g)
- 2.5 tablespoons cacao powder 12 g
- 4 tablespoons icing powdered monkfruit sweetener 40 g
For keto and low-carb option: see recipe notes below.
Cheesecake Filling
- 545 g cream cheese room temperature (2 1/3 cups)
- 1 cup full-fat sour cream room temperature (230 g)
- 1/4 cup full cream 60 ml
- 4 large eggs room temperature
- 3/4 cup brown monkfruit sweetener 150 g
- 4 tablespoons natural unsweetened cocoa powder 20 g
- 1 teaspoon vanilla extract 5 ml
- 1 1/3 cups sugar-free semi-sweet and dark chocolate chips half and half, melted and slightly cooled (230 g)
Cherry Topping
- 1 cup pitted cherries frozen or fresh (150 g)
- 1/4 cup monkfruit sweetener 52 g
- 1 shot brandy 30 ml
- 1 tablespoon tapioca starch or cornstarch
- 1 tablespoon gelatin powder
- Juice of half a lime or lemon
- 3 - 4 tablespoons cold water
Whipped Cream
- 1/2 cup heavy whipping cream cold (120 ml)
- 1/4 cup powdered monkfruit sweetener 29 g
- 3/4 teaspoon vanilla extract 4 ml
For Decorating
- Dark chocolate bar for shaving (I use 90%)
- Fresh cherries for decorating
Instructions
- To Make the CrustPreheat the oven to 140°C fan (or 160°C conventional / 320°F).Line the base and sides of a 23 cm (9-inch) springform pan with parchment paper.Add all crust ingredients to a food processor and pulse until fine crumbs form.Press the mixture firmly into the base and slightly up the sides of the prepared pan.Bake for 10–12 minutes, then remove from the oven and allow to cool completely in the pan.
- To Make the Cheesecake FillingKeep the oven at 140°C fan.Melt the chocolate chips using a double boiler or microwave, stirring until smooth.Add the 1/4 cup full cream (room temperature or slightly warm) to the melted chocolate and stir gently until smooth and fully combined. Set aside to cool slightly. (read note)In a large bowl, beat the cream cheese on medium speed for about 2 minutes, until smooth and free of lumps.Add the sour cream, vanilla extract, and brown monkfruit sweetener.Mix on low speed until fully combined and smooth, scraping down the sides of the bowl as needed.Add the eggs one at a time, mixing slowly just until combined after each addition.Add the cocoa powder and mix gently until incorporated.Add the melted chocolate and cream mixture in two parts, mixing gently after each addition until smooth and evenly combined.
- Prepare the Water BathWrap the outside of the springform pan carefully with a double layer of aluminium foil, covering the base and sides up to the top edge to prevent water from seeping in.Pour the cheesecake batter evenly into the cooled crust.Place the wrapped springform pan inside a large roasting pan.Carefully pour warm water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake and Cool the CheesecakeCarefully transfer the roasting pan to the oven.Bake for 1 hour. The edges should be set, while the centre remains slightly jiggly.Turn off the oven and keep the door closed for 30 minutes.Crack the oven door open slightly and allow the cheesecake to cool gradually for another 15-30 minutes.sugaRemove the cheesecake from the oven, water bath, and foil wrapping.Place the springform pan on a wire rack and allow the cheesecake to cool to room temperature, about 2 hours.Refrigerate for at least 6 hours or overnight, until fully set.
- To Make the Cherry ToppingAdd 3 tablespoons cold water to a small bowl. Sprinkle the gelatine powder over the surface and allow it to bloom.In a small glass, mix the tapioca starch (or cornstarch) with the brandy. Set aside.In a medium saucepan, combine the cherries and sweetener over medium heat.Cook until the cherries release their juices and begin to bubble.Add the lime or lemon juice, then stir in the brandy and starch mixture.Add the bloomed gelatine and stir until fully dissolved.Continue cooking for about 3 minutes, until glossy and thickened but still slightly saucy.Remove from heat and allow to cool completely.Cover and refrigerate until ready to use.
- To Make the Whipped CreamIn a mixing bowl, beat the cold heavy cream on medium speed for 1–2 minutes, until slightly thickened.Add the powdered monkfruit sweetener and vanilla extract.Beat on medium-high speed until firm peaks form.
- To ServeTransfer the whipped cream to a piping bag and decorate the chilled cheesecake.Spoon the cherry topping gently into the centre.Add fresh cherries if desired.Use a vegetable peeler to shave dark chocolate over the top for finishing.Slice and enjoy.Store leftovers in an airtight container in the refrigerator for 3–4 days.This is one of my favourite cheesecake recipes to make. If you give it a try, leave a comment and let me know how it turned out for you. I love hearing your feedback 🤍
Notes
Nutrition per Serving: 1 of 12 Servings Calories: 348 kcal, Protein: 7.1 g, Carbohydrate: 10.4 g, Net Carb: 7.2 g, Sugars: 4.8 g, Fat: 31.1 g, Saturated Fat: 18.3 g, Fiber: 3.2 g, Sodium: 122 mg
Nutrition Facts Notes:
