Dessert

Low Carb No Crust Chocolate Cheesecake is for Dessert.

Low Carb No Crust Chocolate Cheesecake takes 15 minutes to prepare.

Low Carb No Crust Chocolate Cheesecake takes 50 minutes to cook.

Low Carb No Crust Chocolate Cheesecake makes 18 servings.

The ingredients for Low Carb No Crust Chocolate Cheesecake are:

24 oz (3-8 oz. pgks) cream cheese, softened
1 cup Splenda
8 oz. sour cream
2 teaspoons vailla extract
1/2 cup. cocoa (I used Hershey's)
2 Tablespoons all-purpose flour
3 eggs

Here is how you make Low Carb No Crust Chocolate Cheesecake:

Pre-heat oven to 450 degrees. Place parchment paper in a 2 qt. rectangle baking dish.(I used the baking dish and parchment paper instead of a springform pan since I didn't use a crust)Beat Cream cheese and Splenda until blended. Add sour cream and vanilla; beat until bldended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into dish lined with parchment paper. Bake 10 minutes. Reduce oven temperature to 250 and continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan/parchment paper. Cool completely; Regrigerate 4-6 hours. Store covered in refrigerator. Serving Size: Makes 18 servingsNumber of Servings: 18Recipe submitted by SparkPeople user 1SUNSHINEGIRL.

The nutritional information for Low Carb No Crust Chocolate Cheesecake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 199.4

• Total Fat: 17.2 g
• Cholesterol: 78.6 mg
• Sodium: 131.9 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 0.9 g
• Protein: 5.4 g

The dietary needs meet for Low Carb No Crust Chocolate Cheesecake is Low Carb