Low-Calorie Chocolate Gluten Free Basque Cheesecake

This recipe takes the classic Basque cheesecake and is tweaked by replacing half of the cream cheese with chocolate pastry cream. As a result, it's lighter and contains fewer calories.
slice of gluten free basque cheesecake

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When craving something rich, creamy, and chocolatey, nothing hits the spot quite like this gluten  free Basque cheesecake. 

Now, imagine a cheesecake that melts in your mouth with the rich chocolate and has fewer calories. Thanks to the chocolate pastry cream.

a serving of chocolate  basque cheesecake

What Makes This Gluten Free Cheesecake Unique?

Typically, cheesecakes are too heavy to eat because they contain a large amount of cream cheese. But this chocolate basque cheesecake is a low-calorie basque cheesecake.

By replacing half of the cream cheese and double cream with chocolate pastry cream, this cheesecake significantly reduces its calorie content while maintaining the rich, deep chocolate flavors. 

Try these recipes with pastry cream:
Pistachio Custard Pie
Framboisier Cake

freshly baked basque cheesecake

Key Ingredients You’ll Need

To make this delightful cheesecake, here’s a list of what you’ll need:

  • Chocolate Pastry Cream. It replaces half of the cream cheese and double cream.
  • Vegan Cream Cheese or Creme Fraiche. They keep the cheesecake creamy while eliminating dairy.
  • Eggs. Eggs are necessary to hold the shape and emulsify the cheesecake.
  • Dark Chocolate. Bittersweet 70-80% dark chocolate is always the best for baking chocolate desserts.
cutting the chocolate basque cheesecake

SUBSTITUTION TABLE

Original IngredientsSubstitute With
Cacao Barry 72% Dark ChocolatePascha Dark Chocolate
Philadelphia Plant-based Cream CheeseOatly Dairy Free Cream Cheese
Surewhip Vegan Double CreamCalifia Dairy Free Double Cream
Oat milkRice Milk
Vanilla PowderPure Vanilla Extract
chocolate pastry cream

Step By Step Process

STEP 1 – Cooking the Chocolate Pastry Cream
  • In a mixing bowl, combine 1/3 of warm oat milk, egg yolks, sugar, vanilla, and cornstarch. Mix well until homogenous.
  • Pour the custard mixture into the remaining warm oat milk, then cook over low-medium heat, stirring constantly with a whisk, until it thickens. Remove from the heat, then add the cold vegan butter cubes and dark chocolate. Blend using a hand blender until shiny and smooth.
  • Transfer the chocolate pastry cream to a bowl, cover with cling wrap on the surface, and chill it in the fridge.
STEP 2 – Baking the Cheesecake
  • Preheat the oven to 230°C (446°F). Prepare a 9-inch cake or springform pan lined with parchment paper, ensuring the paper extends at least an inch above the rim of the pan.
  • In a large mixing bowl, beat the salt, eggs, sugar, cacao powder, vanilla powder, and dairy-free cream cheese until smooth and creamy.
  • Mix in the double cream, chocolate pastry cream, and warm melted chocolate until fully incorporated.
  • Pour in the chocolate cheesecake batter into the prepared cake pan. Level the top with a spoon or spatula.
  • Bake for 20-25 minutes, or until the top is brown and the center is set but still slightly jiggly.
  • Remove from the oven. Allow the chocolate cheesecake to cool on a wire rack. The cheesecake will slightly deflate as it cools down, creating its signature rustic look.
  • Once completely cool, refrigerate for at least 4 hours or overnight to set.
slice of gluten free basque cheesecake

Low-Calorie Chocolate Gluten Free Basque Cheesecake

By Bakefree
This low-calorie, chocolate gluten free basque cheesecake is made with luscious chocolate pastry cream and dairy free cream cheese.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
No ratings yet
Prep Time 30 minutes
Cook Time 45 minutes
Waiting Time 30 minutes
Course Dessert
Cuisine French
Servings 12 portions

Equipment

  • 1 Digital scale
  • 1 Springform baking pan (9-inch/23 cm)

Ingredients
 
 

Chocolate Pastry Cream

  • 375 g oat milk
  • 60 g egg yolk
  • 45 g sugar
  • 20 g cornstarch
  • 120 g dark chocolate 70-80%
  • 35 g vegan butter cut in cubes

Cheesecake Batter

  • 180 g eggs three large eggs
  • 280 g cream cheese Oatly preferred gluten free
  • 150 g vegan double cream
  • 60 g sugar
  • 1 g salt
  • 1 g vanilla powder or 10 g vanilla extract
  • 10 g cacao powder
  • 180 g dark chocolate 70-80% melted
  • 1 Chocolate Pastry Cream the whole recipe

Instructions
 

Chocolate Pastry Cream

  • In a mixing bowl, combine 1/3 of warm oat milk, egg yolks, sugar, vanilla, and cornstarch. Mix well until homogenous.
  • Pour the custard mixture into the remaining warm oat milk, then cook over low-medium heat, stirring constantly with a whisk, until it thickens. Remove from the heat, then add the cold vegan butter cubes and dark chocolate. Blend using a hand blender until shiny and smooth.
  • Transfer the chocolate pastry cream to a bowl, cover with cling wrap on the surface, and chill it in the fridge.

Baking the Cheesecake

  • Preheat the oven to 230°C (446°F). Prepare a 9-inch cake or springform pan lined with parchment paper, ensuring the paper extends at least an inch above the rim of the pan.
  • In a large mixing bowl, beat the salt, eggs, sugar, cacao powder, vanilla powder, and dairy-free cream cheese until smooth and creamy.
  • Mix in the double cream, chocolate pastry cream, and warm melted chocolate until fully incorporated.
  • Pour in the chocolate cheesecake batter into the prepared cake pan. Level the top with a spoon or spatula.
  • Bake for 20-25 minutes, or until the top is brown and the center is set but still slightly jiggly.
  • Remove from the oven. Allow the chocolate cheesecake to cool on a wire rack. The cheesecake will slightly deflate as it cools down.
  • Once completely cool, refrigerate for at least 4 hours or overnight before cutting and serving.
Keyword gluten free basque cheesecake, low-calorie basque cheesecake
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gluten and dairy free pastry chef

Hello! I bake insanely delicious gluten-free, dairy-free, low-sugar, vegan and nut-free sweets and savory. My neighbors and friends are the tasters.

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