This French Silk Cheesecake Recipe is a rich, creamy, and chocolatey pie with a delicious Oreo-like crust! Try this rich dessert for your next holiday party or family gathering. Just look at those chocolate curls on top of the bake cheesecake. It's the perfect treat for chocolate lovers!
Looking for more bake recipes? Air Fryer Mini Pumpkin Pie, No Bake Oreo Pie, or my Quick & Easy Cinnamon Roll Bites!
Why You’ll Love This Recipe
This recipe is beginner-friendly and keto-inspired, making it a guilt-free choice for anyone watching their sugar intake. The chocolate cookie crust adds a nutty, buttery flavor that perfectly balances the rich filling.
Dark chocolate brings deep, luxurious flavor and a boost of antioxidants that make this cheesecake more than just a sweet treat. It’s a dessert you can feel good about indulging in.
The combination of cream cheese and whipped cream creates a velvety texture that melts in your mouth. You’ll love every silky-smooth bite!
Ingredients
Listed below are all the ingredients you will need:
For the Crust
- Almond flour
- Cocoa powder
- Egg
- Erythritol
- Butter (not melted)
- Baking powder
- Salt
- Vanilla extract
For the Filling
- Cream cheese
- Whipping cream
- Sour cream
- Dark chocolate (melted)
- Unsweetened cocoa powder
- Vanilla extract
- Erythritol
For the Topping
- Heavy cream
- Swerve Powdered Sweetener
- Vanilla extract
- Chocolate shavings (optional garnish)
See the recipe card for quantities.
Instructions
Prepare the Crust
1. Preheat oven to 375°F (190°C).
2. Grease a 9-inch pie dish with cooking spray or butter.
3. In a large mixing bowl, add almond flour, erythritol, cocoa powder, baking powder, salt, and cold butter. Mix well until the butter is fully incorporated.
4. Add the egg and vanilla extract. Blend until the mixture becomes crumbly and dough-like.
5. Press and flatten the dough evenly into the prepared pie dish.
6. Bake for 15 minutes. Remove from oven and allow the crust to cool completely.
Make the Chocolate Filling
7. In a large mixing bowl, add cream cheese, whipping cream, sour cream, melted chocolate, cocoa powder, erythritol, and vanilla extract.
8. Blend with an electric mixer for 3–4 minutes or until the filling becomes light and fluffy.
9. Spread the chocolate filling evenly into the cooled pie crust.
10. Refrigerate for 4–6 hours, or until fully set.
Make the Whipped Cream Topping
11. In a clean bowl, use an electric mixer to beat heavy cream, vanilla extract, and powdered sweetener on high speed until stiff peaks form.
12. Top the chilled pie with whipped cream and garnish with chocolate shavings, if desired.
Substitutions & Variations
- Ingredient Swap
Swap sour cream with coconut cream if you'd like a dairy-light version
Change almond flour with crushed walnuts or pecans for a more Graham cracker crust - Variation
Try monk fruit instead of Erythritol if you like sweeter desserts. - Mistake to Avoid
Don't overmix the batter! It will make your cake dense instead of airy. - Storage Tips
- This dessert doesn’t stand up well to freezing for more than two weeks, as the texture may change.
- Store in the fridge, covered, for up to 3 days. Keep the whipped cream topping separate until serving to maintain its fluffiness.
FAQs
French Silk Cheesecake
Ingredients
For the Crust:
- 1 ½ cups almond flour
- 3 tablespoons cocoa powder
- ⅓ cup erythritol
- ¼ cup butter
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
For the Chocolate Filling:
- 16 ounces cream cheese room temperature
- ¾ cup whipping cream
- 4 tablespoons sour cream
- 3 ounces dark chocolate melted
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup erythritol
For the Whipped Cream Topping:
- ¾ cup heavy cream
- 2 tablespoons Swerve powdered sweetener
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish (optional)
Instructions
Prepare the Crust
- Preheat oven to 375°F (190°C).
- Grease a 9-inch pie dish with cooking spray or butter.
- In a large mixing bowl, add almond flour, erythritol, cocoa powder, baking powder, salt, and cold butter. Mix well until the butter is fully incorporated.
- Add the egg and vanilla extract. Blend until the mixture becomes crumbly and dough-like.
- Press and flatten the dough evenly into the prepared pie dish.
- Bake for 15 minutes. Remove from oven and allow the crust to cool completely.
Make the Chocolate Filling
- In a large mixing bowl, add cream cheese, whipping cream, sour cream, melted chocolate, cocoa powder, erythritol, and vanilla extract.
- Blend with an electric mixer for 3–4 minutes or until the filling becomes light and fluffy.
- Spread the chocolate filling evenly into the cooled pie crust.
- Refrigerate for 4–6 hours, or until fully set.
Make the Whipped Cream Topping
- In a clean bowl, use an electric mixer to beat heavy cream, vanilla extract, and powdered sweetener on high speed until stiff peaks form.
- Top the chilled pie with whipped cream and garnish with chocolate shavings, if desired.
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Recipes for Every Moment
Guests coming any minute and need an impressive dessert quick? With simple ingredients, this French Silk Cheesecake looks fancy, tastes heavenly, and can be your secret weapon!
Janet says
159 g carbs and tons of sugar? How if using erythritol?
Nancy sibio says
I thought the same. If you look closely at the serving size, 1 serving is the whole 9-inch pie. Divide the calories and/or carbs by how many pieces you will cut the pie into. I would typically cut that size pie into 8 even pieces.
Christine says
No egg listed in ingredients but in the instructions mention to add egg??
Lainey says
Woah! Amazing! Followed to the tee!!
Sweet says
Oh this looks very delicious! Can't wait to get the chance to make this for my family ^_^