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Iced Chocolate Cheesecake

Low Carb Recipe

This Creamy Iced Chocolate Cheesecake recipe makes a deliciously creamy freeze-able cheesecake with a wonderful toasted nut crust. Serve with a few fresh berries for a perfect finishing touch. This cheesecake stores well in the freezer for a long time. The alcohol prevents it from freezing rock hard.

Iced Chocolate Cheesecake


1 ounce unsweetened chocolate
2 tablespoons unsalted butter
2 teaspoons spoonable sweetener
1/8 teaspoon liquid sweetener
1 teaspoon whole almonds 1 tablespoon unsalted butter
1 teaspoon Brown Sugar Twin
Pinch of salt
1/2 pound quark cheese
1/2 pound cream cheese
2 tablespoons Splenda
2 tablespoons white Sugar Twin
3/4 teaspoon liquid sweetener
3 tablespoons bourbon
1/2 teaspoon pure vanilla extract
3 large eggs, separated
1 cup whipping cream

Recipe Directions

Line an 8-inch square baking pan with aluminum foil or parchment paper. Place in the freezer.

Chop the chocolate and place in a small heatproof bowl. Place over a pot of simmering water and let the chocolate melt. Remove from the pot of water and let cool to room temperature. Cut the 2 tablespoons butter into small bits and stir into the chocolate until it melts. Stir in the sweeteners.

Preheat the oven to 300 degrees. Spread the almonds out on a baking tray and bake until well browned, almost to the point of being burnt, about 15 minutes. Remove from the oven and cool. Chop coarsely.

In a small frying pan, melt the 1 tablespoon butter over medium heat and continue melting until it turns a rich and nutty smelling brown. Add the nuts, brown Sugar Twin and a pinch of salt. Stir into the chocolate. Spread out into the frozen pan. Place back in the freezer until hardened. Break into small pieces. Return in the pan to the freezer.

Beat the quark, cream cheese, Splenda and Sugar Twin, liquid sweetener, and vanilla together until smooth and light. Beat in the egg yolks and bourbon. Stir in the chocolate almond bits. Beat the cream until stiff and fold into the cheese mixture. Beat the egg whites to firm peaks and fold into the cheese mixture. Spread evenly into the frozen pan. Freeze for at least 6 hours or overnight.

Nibbles on Quark

Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the dairy section in tubs. If the flavor seems daunting, it can be made plain or you can experiment with other flavors, such as lemon, lime or orange zest and different alcohol or perk it up with a few fresh, berries, folded in to the cheese mixture.

Nutrition Information

Recipe makes 12 servings
Serving size: 1 slice
Carbohydrates: 4.4
Total Carbohydrates: 53