There are many low carb cheesecake recipes in cookbooks and online. Here’s my chocolate version.
No-Bake Chocolate Cheesecake
1 packet Knox unflavored gelatin (1 tablespoon)
1/2 cup boiling water
4 packets Swiss Miss Diet Hot Cocoa
3 packets Splenda
1 cup heavy cream
16 oz. softened cream cheese
In small bowl, completely dissolve gelatin in water, stirring constantly. Add Swiss Miss and Splenda; stir until smooth. Chill just until cool.
In another small bowl, whip cream until stiff. Set aside.
In medium bowl, beat cream cheese with a mixer until fluffy. Gradually add cooled chocolate mixture. Gently fold in whipped cream.
Spread in greased 10″ pie plate. Chill several hours. Makes 8 servings @ approx. 3 carbs each.
Note: Swiss Miss Diet Hot Cocoa is not the same as Swiss Miss Sugar-Free Hot Cocoa. Diet has fewer carbs. But you can sub any sugar-free hot cocoa mix; just make sure you adjust the carb count as needed.
You can see step-by-step directions with pictures for How to Make a Low Carb No-Bake Chocolate Cheesecake.