Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.  My high-carb loving Handyman didn’t agree, which was fine by me.  I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it.  Yeah!  It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

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9 responses to “Mini Chocolate Chip Cheesecake Pie (Low Carb)

  1. Yum! this sounds right up my alley!!!!

  2. low-carb cheesecake is the way to go! it looks great!

  3. realistic bird

    Hey jillian,

    For some reason I wasn’t able to see the link of your blog from the comments on my blog. But found you through another way! 😀

    Cheesecake my favourite, very nice and simple.

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