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Low Carb Copycat Godiva Chocolate Cheesecake Recipe

Indulge in this decadent, low-carb twist on a Godiva chocolate cheesecake! This recipe delivers an unbelievably rich and creamy texture, rivaling the best cheesecakes you've ever tasted – low-carb or otherwise! Prepare to be amazed by the intensely chocolatey flavor. Adapted from a Godiva inspiration, this recipe is perfect for chocolate lovers on a low-carb diet. (Note: Using the chocolate bars mentioned may cause digestive upset if consumed in excess.)

Prep Time 30 mins
Cook Time 135 mins
Calories 308.1 kcal
Protein 17g
Rating 4.4 (12 Reviews)
Low Carb Copycat Godiva Chocolate Cheesecake 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Carb Copycat Godiva Chocolate Cheesecake

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How to Make Low Carb Copycat Godiva Chocolate Cheesecake

  1. Preheat oven to 325°F (160°C).
  2. Tightly wrap the bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  3. Place 8 ounces of Godiva chocolate (or equivalent low-carb chocolate) in a microwave-safe bowl.
  4. Microwave on medium power for 1 minute, stir, then microwave in 30-second intervals, stirring after each, until the chocolate is completely smooth.
  5. Let the melted chocolate cool completely.
  6. Meanwhile, beat 3 (8-ounce) packages of cream cheese in a mixing bowl until fluffy using an electric mixer on low speed.
  7. Gradually add 1 cup of Splenda (or your preferred low-carb sweetener), beating until fully blended.
  8. Add 4 large eggs one at a time, beating well after each addition.
  9. Dissolve 1/4 teaspoon of salt in 2 tablespoons of hot, strong coffee.
  10. Beat in 1 teaspoon of vanilla extract and the cooled melted chocolate until thoroughly combined.
  11. Pour the mixture into the prepared springform pan and place it in a larger roasting pan.
  12. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  13. Bake for 55-60 minutes, or until the center is just set and no longer jiggles.
  14. Turn off the oven, prop the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for 1 hour.
  15. Remove the cheesecake from the roasting pan and let it cool completely in the pan on a wire rack.
  16. Once cooled, cover the cheesecake with aluminum foil and chill in the refrigerator for at least 6 hours or overnight.
  17. Remove the sides of the springform pan and cut into 12 wedges.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

9g

Fat

89g

Carbs

3g

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Weeknight Time To Make Course Main Ingredient Preparation Occasion Desserts Oven Chocolate Cheesecake Dietary Copycat Novelty Equipment 4 Hours Or Less