Quick Description:
This isn’t just cheesecake — it’s a showstopper. With a velvety vanilla base, sugar-free cherry ribbons, and a crunchy chocolate crust, this Black Forest-style beauty tastes like a cheat day… but it’s totally keto. High in healthy fats, low in sugar, and dripping in luxury.

📏 Servings & Timing:

  • Prep Time: 20 minutes
  • Bake Time: 45–55 minutes
  • Chill Time: 4+ hours (or overnight)
  • Total Time: ~6 hours
  • Servings: 10–12 slices
  • WW Points: ~4–6 per slice
  • Keto, Gluten-Free, Sugar-Free, High-Fat

🧾 Ingredients List:

Chocolate Crust:

  • 1 1/2 cups almond flour
  • 1/3 cup cocoa powder
  • 1/4 cup powdered erythritol
  • 1/3 cup melted butter 🧈

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 3 large eggs 🥚
  • 1/2 cup powdered monk fruit or erythritol
  • 1 tsp vanilla extract
  • 1 tbsp almond flour (for structure)

Sugar-Free Cherry Layer:

  • 1 cup frozen unsweetened cherries (or fresh, pitted)
  • 2 tbsp powdered erythritol
  • 1/4 tsp xanthan gum or gelatin (to thicken)
  • Optional: splash of lemon juice

Toppings:

  • 1/4 cup sugar-free dark chocolate chips or chunks
  • Additional cherries (fresh or stevia-sweetened)
  • Optional: drizzle of melted keto chocolate

🥣 Step-by-Step Instructions:

  1. Preheat & Prep:
    Preheat oven to 325°F (160°C). Line or grease a springform pan.
  2. Make the Crust:
    Mix almond flour, cocoa powder, erythritol, and melted butter until crumbly. Press into bottom of pan. Bake 8–10 mins, then cool slightly.
  3. Blend the Filling:
    Beat cream cheese until smooth. Add sour cream, sweetener, eggs, vanilla, and almond flour. Mix until creamy.
  4. Layer Cherries:
    In a saucepan, cook cherries, erythritol, and lemon juice over medium heat. Simmer until thickened (5–7 mins). Stir in xanthan gum. Cool slightly.
  5. Assemble Cheesecake:
    Pour cream cheese filling over crust. Swirl in half the cherry mixture (reserve the rest for topping).
  6. Bake & Cool:
    Bake 45–55 minutes until center is just set. Turn off oven, crack door, let cool for 1 hour. Then refrigerate at least 4 hours.
  7. Top & Serve:
    Before serving, drizzle melted chocolate, add remaining cherry sauce, and top with dark chocolate chunks and fresh cherries.

🔁 Substitution Tips:

  • Use coconut flour crust (1/3 cup) if nut-free
  • Swap cherries for raspberries or blackberries for lower carbs
  • Use stevia-sweetened chocolate like Lily’s or ChocZero

💡 Recipe Variations:

  • Add 1 tbsp coffee to filling for mocha twist
  • Use mascarpone instead of cream cheese for richer flavor
  • Add a chocolate ganache layer over chilled cheesecake

🥑 Serving Suggestions:

  • Serve chilled with whipped cream
  • Pair with black coffee or keto hot cocoa
  • Slice and freeze individually for portion control

🧊 Storage & Make-Ahead Info:

  • Fridge: Store tightly covered up to 5 days
  • Freezer: Freeze slices in parchment up to 2 months
  • Reheat: Let frozen slices thaw overnight or at room temp

❓ FAQs:

Q: Are cherries keto?
A: In small amounts, yes! Use fresh or unsweetened frozen — about 1–2 per slice.

Q: Can I skip the cherry swirl?
A: Yes — sub with raspberry chia jam or leave plain for vanilla chocolate style.

Q: Can I make it crustless?
A: Absolutely. Bake in parchment-lined pan or ramekins.

💬 Personal Story:

I made this for a dinner party, and no one believed it was sugar-free. It’s rich, festive, and absolutely next-level. The cherry swirl hits just right — like childhood cake, but smarter.