Low Carb Marble Cheesecake

READY IN: 1hr 20mins
Recipe by Julie in TX

This recipe was given to me by a friend. I don't know where she got it. It's wonderful. I like the fact that you don't have to make a crustless cheesecake for it to be low carb. I put the splenda down as 3/4 to 1 cup because I tend to use a little less splenda because I don't like an overly sweet cheesecake. It's good either way. Bon Appetite!!

Top Review by Barb Witherspoon

Bless you, Miss Julie!! I have a sweet tooth that won't quit, and being on a low carb diet can be tough. This tasted so yummy, was pretty quick to prepare, and I savored every bite. I also used cocoa powder. Thank you so much for sharing this.

Ingredients Nutrition


  1. Preaheat oven to 350 degrees.
  2. CRUST.
  3. Mix pecans, brown sugar twin and melted butter.
  4. Press onto the bottom of a 9" springform pan.
  5. Bake for 10-15 minutes.
  6. Remove from oven and set aside to cool.
  8. Increase the oven temperature to 450 degrees.
  9. Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth.
  10. Add eggs, one at a time, mixing well after each addition.
  11. Blend chocolate into one cup of batter and add 3 teaspoons splenda.
  12. Layer the plain and chocolate batters over the prepared crust.
  13. Cut through the batters with a knife several times for a marbleing effect.
  14. Bake for 10 minutes.
  15. Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes.
  16. The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
  17. It is best if it chills longer.

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