You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 16 Slices
Metric | Imperial Measurement Conversions



1 cup/150g/5.2 oz macadamias, unsalted

3/4 cup oats (make sure certified gluten free if intolerant)

1 tbsp/7g/0.2 oz cocoa powder

1/4 cup/60g/2 oz unsalted butter


1 1/3 cups/250g/8.4 oz sugar free dark chocolate chips

3 cups/750g/1 lb 10 oz cream cheese

2 cups/500g/1 lb sour cream

3 eggs

2/3 cup/120g/4.2 oz Natvia

2 tbsp/14g/0.5 oz cocoa powder

1 tsp vanilla extract


  1. Preheat oven to 150°C and line a springform cake tin.
  2. Grind the macadamias in a food processor, add the butter and continue to process until the mixture resembles breadcrumbs. Add the oats and cocoa powder and process until combined.
  3. Press the mixture evenly into the bottom of the tin and set aside.
  4. Melt the chocolate chips and set aside.
  5. Beat the cream cheese until light and fluffy, add Natvia and sour cream and combine.
  6. Add eggs one by one, scraping down the sides and mixing well between additions.
  7. Add vanilla extract and cocoa powder.
  8. Fold 1/2 cup of the cream cheese mixture into the chocolate mixture to lighten it, then fold this into the rest of the cream cheese mixture.
  9. Pour into cake pan and bake for 30-40 minutes until set.
  10. Allow to cool completely before serving.

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