Ingredients:

  • 1.5 cups (180g) Graham cracker crumbs
  • 3 tbsp (22g) Unsweetened Dutch-process cocoa powder
  • 6 tbsp (85g) Unsalted butter, melted
  • 1 pinch Sea salt
  • 8 oz (225g) Neufchâtel cheese, softened
  • 0.5 cup (60g) Powdered monk fruit sweetener
  • 2 cups (480ml) Sugar-free whipped topping, divided
  • 1 tsp (5ml) Pure vanilla bean paste
  • 2.8 oz (80g) Sugar-free instant chocolate pudding mix
  • 2.5 cups (600ml) Cold skim milk
  • 0.5 tsp (1g) Instant espresso powder
  • 21 oz (595g) Reduced-sugar cherry pie filling
  • 0.25 cup (25g) Shaved dark chocolate (70% cocoa)

Instructions:

  1. In a medium bowl, combine graham crumbs, cocoa powder, salt, and melted butter. Press firmly into the bottom of an 8x8 inch or 9x9 inch baking dish.
  2. In a large bowl, beat the Neufchâtel cheese and monk fruit sweetener until smooth. Fold in 1 cup of whipped topping and vanilla bean paste. Spread evenly over the crust.
  3. Whisk together the instant pudding mix, cold skim milk, and espresso powder for 2 minutes until thickened. Pour over the cheesecake layer.
  4. Spread the cherry pie filling over the pudding layer. Top with the remaining 1 cup of whipped topping and garnish with shaved dark chocolate.
  5. Refrigerate for at least 4 hours to allow the layers to set and the structure to stabilize before slicing.