Here's a page of recipes I came across...

I've tried the PB cookies (which I like a lot) and the cheese cake. The cake
wasn't sweet enough IMO, so maybe add more Splenda than they recommend.
The PB-chocolate fudge was decent as well, didn't taste too much like fudge
though. <:D

http://www.lowcarbluxury.com/lowcarb-recipes.html

Mostly, these are from this newsgroup over the years.  Google is your
friend.  ;)

CHEESECAKE - simplest and laziest recipe, works fine without the sour
cream too

12 oz cream cheese, softened
1/2 cup sour cream
1/2 cup heavy cream
3 packets of sweetener
1 tsp lemon juice
2 tsp vanilla

Mix all ingredients, pour into pie pan and chill.

FLUFFY CHEESECAKE - a bit more work than the above

1/2 cup heavy cream
4 packets of sweetener
8 oz cream cheese, softened
1/4 tsp lemon extract
1/4 tsp vanilla extract

Whip cream with 1 packet of sweetener until thick.  In a second bowl,
mix cream cheese, rest of sweetener and extracts.  Gently fold whipped
cream into cheese cake mixture.  Pour into 9 by 9 baking dish and
refigerate.  Cut into 6 squares, 2.5 g carb/serving.

CHOCOLATE CHEESECAKE - very decadent

1 package unflavored gelatin
1 cup boiling water
16 oz cream cheese, softened
1 tsp vanilla extract
18 packets sweetener
2 oz unsweetened baking chocolate

Melt chocolate.  Dissolve gelatin in boiling water and mix until
completly dissolved.  Cut cream cheese into small pieces and add to
gelatin.  Add vanilla, sweetener and chocolate and beat thoroughly.
Pour into two buttered pie pans and chill until firm.

PEANUT BUTTER CHEESECAKE WITH CHOCOLATE FROSTING - I've never tried
this one, have had the recipe saved for multiple years, but just never
got around to it.

pie ingredients:
4 large eggs
1 lb cream cheese, softened
3/8 cup peanut butter
12 packages of sweetener
1/2 tsp vanilla extract
1/8 tsp salt
frosting ingredients:
1 oz unsweetened baker's chocolate
2 TB butter
7 packages of sweetener
1.5 tsp vanilla extract
3/4 cup ricotta cheese
1/4 cup heavy cream

Blend pie ingredients, pour into pie pan and bake at 350 for 30
minutes.  Cool.  Melt chocolate and butter in microwave or
double-boiler, stir in sweetener and extract.  Pour chocolate mixture
into blender or food processer with cheese and cream, process until
creamy.  Frost cooled pie.

STRAWBERRY CHEESECAKE - This is much, much simpler than most of the
above.

1 package sugar-free strawberry jello
1 cup boiling water
8 oz cream cheese, softened

Dissolve jello in water.  Cut up cream cheese and add to jello and
mix.  It's preferable to  mix in a blender or food processor.  If
mixed in a bowl with a hand-mixer, use a very deep bowl as it will be
messy.  Refrigerate until firm.

There was a thread called "Chocolate cream cheese truffles" that sounds
like what you're asking for:
<http://www.google.com/groups?q=group:alt.support.diet.low-carb+insubject:%22choc
olate+cream+cheese+truffles%22&hl=en&lr=&ie=UTF-8&oe=UTF-8&c2coff=1&as_drrb=b&as
_mind=1&as_minm=1&as_miny=2003&as_maxd=28&as_maxm=2&as_maxy=2004&selm=RNA-C0C096
.10355230062003%40nr-ott01.bellnexxia.net&rnum=1>
or
<http://tinyurl.com/ysdea>

Em

I know you got the anwers you're looking for here... but I have
another one I made up this week.

I tried the little ricotta cheese dessert recipie from the South Beach
book, but I find ricotta cheese to be a bit gritty and unpleasant.
Dessert is supposed to be pleasant, right??

So I decided to make it with cream cheese instead.  I've been evolving
the dessert a bit (and still don't have measurements) but I mix
together:

- a wad of reduced fat cream cheese (about an ounce, maybe a bit more)
- two blops of ricotta cheese (about two heaping teaspoons)
- Some heavy cream (about a tablespoon, probably a bit more)
- a bit of vanilla extract (probably a quarter teaspoon)
- some powedered cocoa (about half a teaspoon, maybe a bit more)
- two packets of nutrisweet (1 packet if I don't use ricotta cheese)

Mix it all together until it's an even light brown and not too lumpy,
or until you can't stand it anymore. I discovered last night that
powered chocolate will NOT dissolve in heavy cream, and that
forgetting the nutrisweet makes this taste very very BAD.

Well, now you also know a bit about my cooking style...