Chocolate Covered Almond Cheesecake
Chocolate Covered Almond Cheesecake is a rich and decadent treat that is sure to please any cheesecake fan sitting at your table! With a rich and velvety cream cheese filling flavored with almond butter and topped with a chocolate, how could that not be delightful, right?
I am a huge fan of cheesecakes and they are always easy to adapt to the sugar-free and low carb way of baking, which makes them one of my “go to” desserts when I am having friends and family over. I cannot tell you how many times I have made a cheesecake like this one and had some of my higher carb eating friends tell me “There is no way is this sugar-free!”
Hearing those types of comments makes my heart happy because not only am I able to enjoy dessert without all of the sugar, this Chocolate Covered Almond Cheesecake saves me from having to make two desserts to satisfy everyone.
Simple to Make yet Simply Delicious
Some cheesecake recipes can take a few extra steps in their preparation, like my Japanese “Cotton” Cheesecake, where a few extra steps are necessary for its great texture. While those steps make that cheesecake oh so yummy, I wanted to make this Chocolate Covered Almond Cheesecake as simple as possible. Sometimes a girl just needs simple, am I right?
This cheesecake is not only delicious but it is oh so easy. It all starts by adding all of the filling ingredients to your blender or food processor all at once. Next with a little blending until smooth, the filling is done. Yep, you heard me right, add them all once, mix, and done! You can’t get much simpler than that folks.
I love chocolate even more than I love cheesecake so naturally, I had to top this almond cheesecake with a dark chocolate layer. Add in the sprinkle of almonds around the sides and you have made it to cheesecake heaven! Just like the filling, the topping comes together easily. Trust me the hardest part of this entire recipe is all the time spent waiting for the cheesecake to chill before slicing into it.
While this Chocolate Covered Almond Cheesecake is amazing and easy to whip up I would recommend using it only on special occasions or a once in a while treat. Yes, It is sugar-free and low cab (THM “S”) treat, but it is also a calorie dense dessert. Not that we count calories exactly but it is wise to be mindful of them even when it comes to healthier desserts. But never fear my friends, it freezes well if need be and if it goes like it does when I served it, you won’t have to worry about eating too many slices because there may not be any left!
Tips for this Cheesecake:
- Make sure your springform has a tight seal before adding your filling prevent leaks.
- Wrap the bottom of your pan with foil for further protection from leaks
- Do not overbake your cheesecake as it may split on the top. Bake until the middle is just set. It will still have a slight wobble.
- Cool and chill the Chocolate Covered Almond Cheesecake completely before adding the toppings.
Chocolate Covered Almond Cheesecake
Yield 8-19 Slices
- 16 ounces softened cream cheese
- 3 large eggs1/2 cup sour cream
- 1/2 cup natural almond butter
- 3/4 cup of Pyure Sweetener or 1 cup THM Gentle Sweet
- 1/2 cup unsweetened almond milk
Chocolate & Almond Topping
- 1/2 cup of heavy cream
- 6 oz of 85 % Dark Chocolate
- 1/2 cup of sliced toasted almonds
- Preheat the oven to 325 degrees.
- Add all of the filling ingredients into a blender or food processor and blend well until the filling is smooth and lump free.
- Taste the filling and adjust sweetness if desired and set the filling aside.
- Examine the springform pan to make sure the pan's base is secure and closed tightly to prevent leaks. Wrap the bottom in foil to prevent any messes in the oven if the pan isn't sealed tightly and leaks a bit. I also place my pan on a baking sheet.
- Spray the springform pan with cooking spray and pour your cheesecake filling into the pan.
- Place the cheesecake in the oven and bake for 50 minutes or until a toothpick comes out clean when inserted in the middle of the cheesecake There will be a slight wobble to the center or the cheesecake. Do not over bake.
- Remove the cheesecake from the oven and let it cool completely before chilling for 2 hours.
- Add the heavy cream to a small pan and warm it over low heat. Do not boil. When the cream is warm enough that small bubbles start to form around the edges of the pan it is ready.
- Place the dark chocolate in a medium bowl and slowly pour the warm cream over whisking constantly.Stir the chocolate mixture until all the milk is combined and the chocolate chips are all melted and not see lumps.
- Add the chocolate mixture to the top of the cheesecake and spread it evenly out to all edges.Top the cheesecake with the toasted almond slices around the outer edges.
- Chill 20 minutes more before serving.