Mocha Swirl Cheesecake
Prep time
Cook time
Total time
Serves: 1 10-inch cheesecake (16 slices)
  • 1½ lbs low-fat cream cheese
  • ¾ cup SPLENDA┬« Granular
  • 2 eggs
  • 2 egg whites
  • 1½ tablespoons cornstarch
  • ¼ teaspoon salt
  • ¾ cup reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 1¼ teaspoons instant espresso crystals
  • 2 packets (.55 ounces) sugar-free instant cocoa mix
  • 1 chocolate wafer crust (homemade or store bought)
  1. Preheat oven to 325 degrees. Beat cream cheese and SPLENDA® Granular together until smooth. Add eggs, egg whites, cornstarch, and salt. Mix until smooth, add sour cream and vanilla.
  2. Measure out ½ cup of batter into a small bowl. Add instant espresso and cocoa mix. Stir until dissolved.
  3. Pour half of plain batter over crust. Place ½ of mocha batter in spoonfuls over plain batter and gently swirl with knife tip or spatula. Repeat layers and swirls.
  4. Bake 45-60 minutes or until center is almost set. Remove from oven and let cool for an hour before covering and placing in the fridge. Chill 6 hours or overnight before serving.
Nutrition Information
Serving size: 1 slice Calories: 240 Fat: 14g
Recipe by Doing Wheelies at