Low-Carb Swirl Cheesecake

Dec 13, 2022 12:30:00PM


1 1/4 cup hazelnut meal
1/4 cup cocoa powder
1/4 cup Classic Sweetener
3 tbsp vegan butter, melted

3 packages Neufchatel cheese (24 ounces), softened
1/2 cup powdered Sweetener
1/2 cup Classic Sweetener
3 large eggs, room temperature
1/3 cup coconut cream/canned coconut milk, room temperature
1 tsp vanilla extract
3/4 cup sugar-free chocolate spread



  1. Preheat oven to 325F. In a small bowl combine hazelnut meal, cocoa powder, and sweetener. Once Ingredients are we'll combine pour them into the bottom of a 9-inch springform pan. Press crumb mixture firmly and evenly into bottom of pan.
  2. Bake 10 minutes, then remove from oven and let cool while working on the filling.



  1. Reduce oven temperature to 300F.
  2. In a large bowl, beat Neufchatel cheese with sweetener until well combined. Beat in eggs, one at a time, scraping down sides of bowl and beaters as needed.
  3. Beat in coconut cream and vanilla until mixture is smooth and well combined.
  4. Brush the sides of the pan with melted butter, like them with parchment paper, or spray with coconut oil spray.
  5. Pour half the cheesecake batter over the cooled crust and drizzle with half of the Chocolate Spread. Swirl with a knife. Repeat with remaining batter and remaining spread.
  6. Bake cheese for about 1 hour and 20 minutes to 1 hour and 30 minutes, until filling is mostly set but just jiggles slightly in the center.
  7. Remove from oven and let cool completely in the pan. Run a sharp knife around the edge and release the sides. Cover tightly with plastic wrap and refrigerate 2 to 3 hours.
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