Low Carb Marble Cheesecake

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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!!

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.


Most Helpful

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.

Barb Witherspoon January 30, 2005

I love it! Thank you Julie! I have been on Atkins and sugar free jello was getting old fast. Much appreciated!!! I used a mixture of almonds, pecans, and sugar free vanilla wafers for the crust, ( (slightly higher in carbs but, not by much) Delicious! I served it to those not on a sugar free diet and they couldn't tell.

Simple Eats July 17, 2011

This was really wonderful. I made it twice and loved it twice. I got rave reviews from my non-low-carb friends as well on it.

Kitchen-Witch March 30, 2008

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