This version of mocha cheesecake has no carbs and tastes divine. By baking the cheesecake in custard cups, you eliminate the crust and all the carbs that go with it. Cooking the cups in a hot water bath results in cheesecake that is creamy throughout. If you like this recipe, you might want to try its lemony cousin, low-carb lemon cheesecake cups.
Use full-fat cream cheese (31% MF) and full-fat sour cream (14% MF), because the low-fat versions of these products contain added carbohydrates.
- 16oz (500g) full-fat cream cheese (31% MF), softened
- 16oz (500g) full-fat sour cream (14% MF)
- 1 Tbsp vanilla
- 1 packet instant decaf coffee (enough for one 8-oz cup)*
- ¾ cup cocoa, sifted
- ¾ cup Splenda® or stevia to equal ¾ cup of sugar
- 3 eggs
- 8-10 oven-proof custard cups
- turkey baster
- glass baking dishes to hold the custard cups (e.g. lasagne pans)
- Preheat an oven to 350° F (175° C).
- In a large bowl, beat the cream cheese. Add each egg, one at a time, mixing thoroughly after each addition. Blend in the sour cream and vanilla and beat well.
- Add the sweetener, sifted cocoa, and instant coffee to the cheese/egg mixture and beat well.
- Fill each custard cup with about ½ cup of batter, and place the custard cups in glass baking dish (you will probably need to use two baking dishes), making sure that the level of the batter in each custard cup is approximately the same height. Pour cold water into the baking dish so that it surrounds the custard cups and is even with the level of the batter.
- Bake at 350° F (175° C) for approximately 40 minutes. The cheesecake is done when cracks form on the surface and the top is firm to the touch. (Note that if you skipped the hot water bath, the custard cups only take 15 minutes to bake, so watch them closely and don’t overcook them, or they will be dry!)
- The water bath is now extremely hot, so use a turkey baster to siphon off the hot water before you remove the baking dishes from the oven. Let the custard cups sit until they are cool enough to handle, and then remove them from the baking dish and set them on a cooling rack.
- Once the cheesecake cups have cooled to room temperature, refrigerate them and serve cold.
*I use Starbucks Via packets. Each packet contains a single serving of instant coffee. You can use any kind of instant decaf coffee, just make sure to use the amount for one 8-oz cup, or a little less.
Tip: Use oven-to-freezer pyrex custard cups with lids (1-cup capacity) for this recipe. Bake the cheesecake in the pyrex cups and use the matching lids to cover them when you store them in the refrigerator. They keep up to week in the refrigerator this way, and can even be frozen. I use these 1-cup oven-to-freezer storage cups by Anchor Hocking.
|Low-carb mocha cheesecake cups||Serves 10