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Sugar-Free Chocolate Cheesecake Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/sugar-free-chocolate-cheesecake-bars-recipe/