Sugar-Free Chocolate Cheesecake Bars Recipe

Introduction

This Sugar-Free Sex In A Pan dessert is a rich, layered treat that’s perfect for anyone looking to enjoy a decadent dessert without the extra sugar. With a chocolatey crust, creamy cheesecake layer, silky pudding, and fluffy whipped cream topping, it combines flavors and textures beautifully.

Ingredients

• 1 1/2 cups almond flour
• 3 tbsp cocoa powder
• 1/4 cup sweetener (divided)
• 1/4 cup butter, melted
• 1 tbsp vanilla extract (divided)
• A pinch of salt (divided)
• 2 cups heavy cream (divided)
• 1 1/2 tsp gelatin powder
• 1/3 cup sweetener (divided)
• 1/4 cup cocoa powder
• 8 oz cream cheese
• 1/2 cup heavy whipping cream
• 3 tbsp sweetener

Instructions

1. Step 1: Preheat the oven to 320°F (160°C) and line a 9×9-inch square pan with parchment paper.
2. Step 2: Make the crust by mixing almond flour, 1/4 cup sweetener, 3 tbsp cocoa powder, and a pinch of salt in a large bowl. Add the melted butter and 1 tbsp vanilla extract, then stir until the mixture resembles coarse sand.
3. Step 3: Press the crust evenly into the bottom of the prepared pan and bake for 15 minutes. Remove and let cool.
4. Step 4: For the chocolate pudding, sprinkle the gelatin powder over 1/4 cup of heavy cream and let it bloom for a few minutes.
5. Step 5: In a saucepan, combine the remaining 1 3/4 cups heavy cream, 1/3 cup sweetener, 1/4 cup cocoa powder, and a pinch of salt. Heat over medium-low, stirring constantly for about 5 minutes until bubbles appear near the edges.
6. Step 6: Remove from heat and stir in 1 tsp vanilla extract and the gelatin mixture until fully dissolved. Let it cool to room temperature, then refrigerate for at least 30 minutes until completely chilled.
7. Step 7: Prepare the cheesecake layer by beating the cream cheese with 1/3 cup sweetener until smooth. Add 1/2 cup heavy whipping cream and 1 tsp vanilla extract, mixing until creamy and well combined.
8. Step 8: Spread the cheesecake mixture evenly over the cooled crust and refrigerate while you prepare the whipped cream topping.
9. Step 9: Whip 1 cup heavy cream with 3 tbsp sweetener and 1 tsp vanilla extract until stiff peaks form.
10. Step 10: Remove the crust and cheesecake layers from the fridge. Spread the chilled chocolate pudding over the cheesecake layer.
11. Step 11: Top the pudding with the whipped cream, garnish with chocolate shavings if desired, and refrigerate for at least one hour before serving.
12. Step 12: Enjoy your sugar-free indulgence!

Tips & Variations

• Use your favorite sugar-free sweetener that measures like sugar for best results.
• For a nut-free crust, substitute almond flour with coconut flour, but reduce the quantity and add a little extra butter for moisture.
• Adding a pinch of instant espresso powder to the chocolate layers can deepen the flavor.
• Make sure to let the gelatin bloom fully to avoid lumps in the pudding layer.

Storage

Store this dessert covered in the refrigerator for up to 3 days. For best texture, keep it chilled until serving. If you want to make it ahead, assemble all layers except the whipped cream topping a day before, then add the whipped cream just before serving. Reheat is not recommended as it is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of flour instead of almond flour?

Almond flour provides a moist, rich texture and subtle flavor that complements this dessert. You can try coconut flour, but use less and add more liquid, as it absorbs moisture differently. Regular flour is not recommended for this recipe.

Is gelatin necessary in the pudding layer?

Yes, gelatin helps the pudding set firmly, giving it the creamy yet stable texture that distinguishes this dessert. Without gelatin, the pudding may be too runny and not hold its shape between layers.

Sugar-Free Chocolate Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

Sugar-Free Sex In A Pan is a decadent layered dessert that combines a rich almond flour crust, silky chocolate pudding, creamy cheesecake layer, and fluffy whipped cream topping, all made without any added sugar. This indulgent treat is perfect for those looking to enjoy a low-sugar dessert without compromising on flavor or texture.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups almond flour
• 3 tbsp cocoa powder
• 1/4 cup sweetener (granulated, sugar substitute)
• 1/4 cup butter, melted
• 1 tbsp vanilla extract
• Pinch of salt

Chocolate Pudding

• 1 1/2 tsp gelatin powder
• 1/4 cup heavy cream
• 1 3/4 cups heavy cream (remaining from 2 cups total)
• 1/3 cup sweetener
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Cheesecake Layer

• 8 oz cream cheese
• 1/3 cup sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream

Whipped Cream Topping

• 1 cup heavy cream
• 3 tbsp sweetener
• 1 tsp vanilla extract
• Chocolate shavings, for garnish

Instructions

1. Preheat and Prepare Pan. Preheat your oven to 320°F (160°C) and line a 9×9-inch square baking pan with parchment paper to ensure easy removal of the dessert later.
2. Make The Crust. In a large mixing bowl, combine almond flour, sweetener, cocoa powder, and a pinch of salt. Pour in the melted butter and vanilla extract, then mix thoroughly until the mixture resembles sandy texture.
3. Bake The Crust. Press the crust mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes until set. Remove and allow to cool completely.
4. Prepare Gelatin Mixture. Sprinkle gelatin powder over 1/4 cup of heavy cream and let it bloom for a few minutes, allowing the gelatin to absorb the liquid.
5. Cook Chocolate Pudding. In a saucepan over medium-low heat, combine the remaining heavy cream, sweetener, cocoa powder, and salt. Stir constantly for about 5 minutes until small bubbles appear near the edges, careful not to boil.
6. Incorporate Gelatin and Vanilla. Remove the pan from heat, then stir in the bloomed gelatin mixture and vanilla extract until fully dissolved and blended. Let the pudding cool at room temperature for a few minutes before refrigerating for at least 30 minutes until it is fully chilled and set.
7. Make The Cheesecake Layer. In a bowl, beat together cream cheese and sweetener until smooth and creamy. Add the heavy whipping cream and vanilla extract, mixing until smooth and combined.
8. Assemble Cheesecake Layer. Spread the cheesecake filling evenly over the cooled almond flour crust in the pan. Refrigerate while preparing the next layers.
9. Whip The Cream Topping. In a chilled bowl, whip the heavy cream, sweetener, and vanilla extract until stiff peaks form. Set aside.
10. Layer The Dessert. Remove the crust and cheesecake layer from refrigerator. Pour the chilled chocolate pudding layer over the cheesecake layer and smooth out evenly.
11. Add Whipped Cream Topping. Spread the whipped cream topping over the chocolate pudding layer. Garnish with chocolate shavings to add a decorative touch.
12. Chill and Serve. Refrigerate the complete dessert for at least one hour to allow all layers to set firmly. Slice into squares and enjoy your sugar-free indulgence.

Notes

• Ensure the gelatin fully blooms in the cream before heating to avoid lumps.
• Use a sugar substitute that measures like sugar for best results.
• Allow each layer to chill completely before adding the next to maintain clean layers.
• Chocolate shavings are optional but add a nice texture and visual appeal.
• This dessert is best served chilled and consumed within 3-4 days for optimal freshness.

Keywords: sugar-free dessert, low carb dessert, chocolate pudding dessert, keto-friendly dessert, sugar-free layered dessert, almond flour crust, no sugar added dessert