Triple Delight Chocolate Cheesecake is Wonderful because it’s like getting three desserts in one cake. Decadent chocolate cheesecake rests upon a thin layer of moist, tender hazelnut cake and is topped by heaps of fluffy whipped cream and fresh strawberries.

Yield: 12 servings

Serving size: 1 slice

Ingredients for the hazelnut cake:

Ingredients for the cheesecake layer:

Ingredients for the topping:

  • 1 1/2 cups pasteurized heavy whipping cream, without additives
  • 1 tsp. pure vanilla extract
  • 2 tbsp. mascarpone
  • 4 medium strawberries, stems removed and chopped


  1. Preheat your oven to 350° F (180°C).
  2. Butter an 8″(20.32cm) springform pan.
  3. Place the hazelnut flour and the baking powder into a small bowl. Whisk well to incorporate and break apart any lumps in the flour.
  4. In a separate bowl, cream the butter and erythritol.
  5. Add in the eggs, sour cream, heavy whipping cream, and vanilla. Using an electric hand mixer, beat well after each addition.
  6. Add the dry ingredients in with the egg mixture and beat again.
  7. Spoon the cake batter into the prepared springform pan. Use the back of a spoon to smooth the batter and evenly distribute it across the pan.
  8. Bake in the center of the preheated oven for 20-25 minutes until the top is golden and a toothpick inserted in the middle comes out dry.
  9. Place the cake on a wire rack to cool, do not remove it from the pan.
  10. While the cake is cooling, prepare the cheesecake as follows.
  11. Begin by melting the chocolate in a small heatproof bowl in the microwave. Microwave for 30 seconds at a time, stirring each time until melted. You can also do this using the double boiling method. Set aside.
  12. Place the cream cheese into a large bowl. Mix using an electric hand mixer until fluffy. Add the chocolate and mix until well combined. Add in the erythritol and blend again, until well combined.
  13. Pour the cream into a separate bowl and whip until it forms soft peaks. Add the mascarpone cheese and vanilla extract and whip to stiff peaks. Transfer the whipped cream to the cheesecake mixture. Use a spatula to fold through until well combined.
  14. Spoon the cheesecake filling onto the now cooled hazelnut cake and spread it around evenly using a spoon. Chill in the refrigerator for 2 hours to set.
  15. Once the cheesecake has set, make the whipped cream topping as follows.
  16. Add the cream, mascarpone, and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip until it forms stiff peaks.

Assemble the rest of the cake:

  1. Carefully run a long, thin knife around the rim of the cheesecake, between the cake and the sides of the pan. Then, open the latch and carefully remove the sides of the pan.
  2. Use a large spatula to gently and carefully separate the cake from the bottom of the cake pan by moving it in a circle beneath the cake. Using the spatula, transfer to your serving plate. Top the cake with half the whipped cream and half of the chopped strawberries. Repeat with the remaining whipped cream and berries. Enjoy!
9 Total Carbs/ 3 Net Carbs Per Serving
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