Cheesecake Cake

Why You’ll Love This Recipe

This recipe offers the best of both worlds—a smooth, tangy cheesecake and a rich chocolate cake—combined into one stunning dessert. It’s relatively low in sugar thanks to the use of allulose and granular sweeteners, making it a great option for those watching their sugar intake without compromising flavor. Plus, it’s gluten-free with the use of coconut flour, and the layers create an impressive, bakery-quality cake at home. The chocolate frosting ties everything together for a perfectly indulgent finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cheesecake Layer

• 16 ounces (453.59 g) cream cheese, softened
• 1/4 cup (57.5 g) sour cream
• 1/2 cup (100 g) allulose sweetener
• 1 tsp vanilla extract
• 2 large eggs, room temperature

Chocolate Cake Layers

• 7 tbsp (49.71 g) coconut flour
• 1/2 cup granular sweetener
• 1/4 cup cocoa powder
• 2 tbsp whey protein powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup (78.86 ml) avocado oil, or melted butter
• 1/2 tsp vanilla extract
• 1/3 cup (78.86 ml) leftover coffee or water

Chocolate Frosting

• 3 ounces (85.05 g) unsweetened chocolate, chopped
• 4 ounces cream cheese, softened
• 6 tbsp (85.21 g) butter, softened
• 1/2 cup (95 g) powdered sweetener
• 1 tsp vanilla extract
• 3/4 cup (177.44 ml) heavy whipping cream, divided

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth. Add sour cream, allulose sweetener, and vanilla extract; beat until well combined. Add eggs one at a time, mixing after each until smooth. Set aside.
3. Prepare the chocolate cake layers: In a separate bowl, whisk together coconut flour, granular sweetener, cocoa powder, whey protein powder, baking powder, and salt. In another bowl, beat eggs with avocado oil (or melted butter), vanilla extract, and coffee (or water). Combine the wet and dry ingredients until smooth.
4. Assemble: Pour half of the chocolate cake batter evenly into the prepared pans. Carefully spoon the cheesecake batter over the cake batter in each pan, then top with the remaining cake batter. Use a knife to gently swirl the cheesecake layer into the cake batter to create a marbled effect if desired.
5. Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting: Melt the unsweetened chocolate gently over a double boiler or microwave. Beat cream cheese and butter together until creamy. Add powdered sweetener and vanilla extract; beat until combined. Slowly add melted chocolate and mix well. In a separate bowl, whip 1/2 cup of the heavy whipping cream to soft peaks, then fold it gently into the frosting mixture. Whip the remaining 1/4 cup of cream to stiff peaks and fold in to lighten the frosting.
7. Assemble the cake: Place one cake layer on a serving plate, spread frosting evenly on top. Add the second cake layer and frost the top and sides of the cake. Chill for 30 minutes before serving to set the frosting.

Servings and Timing

• Makes 12 servings
• Preparation time: 25 minutes
• Baking time: 35-40 minutes
• Cooling and assembly: 1 hour

Variations

• Substitute the whey protein powder with almond flour or more coconut flour for a dairy-free option.
• Use maple syrup or honey instead of sweeteners if preferred (adjust amounts accordingly).
• Add a splash of espresso to the cake batter for a deeper coffee flavor.
• Use dark chocolate instead of unsweetened chocolate for a sweeter frosting.
• Top the cake with fresh berries or chopped nuts for added texture and flavor.

Storage/Reheating

• Store leftover cheesecake cake in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze the cake (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the fridge before serving.
• Avoid reheating this cake; it is best served cold or at room temperature to preserve texture.

FAQs

What is allulose sweetener and can I substitute it?

Allulose is a low-calorie sweetener that tastes very similar to sugar without the calories. You can substitute it with erythritol or another granular sweetener, but the texture and sweetness might vary slightly.

Can I make this cake dairy-free?

Yes, by substituting cream cheese with dairy-free cream cheese alternatives and using coconut or almond milk-based sour cream, plus a dairy-free butter substitute in the frosting.

How do I prevent the cheesecake layer from cracking?

Make sure eggs are at room temperature and avoid overmixing. Baking the cake in a water bath or placing a pan of water on the oven bottom can help keep moisture steady.

Can I use regular flour instead of coconut flour?

Coconut flour is very absorbent and unique, so substituting it with regular flour would require recipe adjustments. It’s best to use coconut flour or find a recipe specifically designed for all-purpose flour.

How long does this cake keep in the fridge?

Up to 5 days stored in an airtight container.

Can I prepare this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped in the fridge. Assemble and frost the next day.

Is this recipe gluten-free?

Yes, coconut flour is naturally gluten-free, making this cake suitable for gluten-free diets.

Can I use a different oil instead of avocado oil?

Yes, melted butter or neutral oils like canola or vegetable oil work well.

How can I make the frosting less sweet?

Reduce the amount of powdered sweetener or substitute with unsweetened cocoa powder for a more bitter chocolate taste.

Can I double this recipe?

Yes, simply double the ingredients and bake in larger or multiple pans. Adjust baking time as needed.

Conclusion

This Cheesecake Cake recipe combines creamy cheesecake and rich chocolate cake layers with a smooth, chocolate cream cheese frosting for a truly decadent dessert. Whether for a celebration or a weekend treat, it offers an impressive, flavorful cake that’s sure to satisfy any sweet tooth. Its versatility with ingredients and simple layering process make it a favorite to bake again and again.

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