Sugar-Free Black Forest Cheesecake | Healthy

Sugar-Free Black Forest Cheesecake | Healthy

Annie, Healthy Food by Annie

A rich and decadent Sugar-Free French Forest Cheesecake with a silky chocolate cheesecake filling, crunchy chocolate crust, and a glossy homemade cherry topping made with monkfruit. Deeply chocolatey, perfectly balanced, and festive, this healthy dessert can be made gluten-free and keto-friendly without sacrificing flavour or texture.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 30

Total Time 2 15

Course Dessert, Healthy Snacks & Treats

Cuisine Gluten-Free Option, Low-Carb, Sugar-Free

Servings 10

Calories 348 kcal

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 Crust
Preheat 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 Filling
Keep 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 Bath
Wrap 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 Cheesecake
Carefully 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.suga
Remove 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 Topping
Add 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 Cream
In 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 Serve
Transfer 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

Chocolate Note:

Make sure the cream is at room temperature or slightly warm. Cold cream can cause the melted chocolate to seize and become grainy.

Keto & Low-Carb Option:

This recipe is already low carb, but for a more strict keto version, swap the biscuit base with my Keto Tart Crust. For this cheesecake, prepare a double batch (x2) of the crust and add 3 tablespoons cocoa powder to achieve that classic chocolate Black Forest flavour. If the mixture feels a little dry, add 1 teaspoon coconut oil to help it come together smoothly.

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:

✔️ This recipe yields 12 servings

✔️ Each serving is one standard slice from a 23 cm (9-inch) cheesecake

✔️ Sweetened entirely with monkfruit, a non-caloric, low-glycemic sweetener

✔️ Sugar-free chocolate chips and cocoa provide flavor without added sugar

✔️ Cream cheese, sour cream, and cream supply healthy fats and a rich texture

✔️ Offers moderate protein from eggs and dairy

✔️ Cherry topping adds natural fruit sugars and antioxidants

✔️ Gelatin supports gut health and improves topping texture

✔️ Contains about 7 g net carbs per slice, suitable for most low-carb diets

✔️ Not strict keto due to the cherry topping and small amount of starch

✔️ Naturally gluten free when made with certified ingredients

Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.