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Recipe

No-Bake Keto Chocolate Cheesecake

Updated on 5 min read
image 2023 01 05T05 34 20 619Z Recipe

Quick Description

This No-Bake Keto Chocolate Cheesecake features a chocolate almond flour crust and a smooth, creamy chocolate filling. Made with cream cheese, dark chocolate, and a sugar-free sweetener, it’s the perfect low-carb dessert to satisfy your sweet cravings without compromising on taste.

Servings & Timing

  • Servings: 8
  • Prep Time: 20 minutes
  • Chill Time: 4 hours (or overnight)
  • Total Time: 4 hours 20 minutes

Ingredients List

For the Crust:

  • 1 ¾ cups almond flour (superfine)
  • ⅓ cup coconut oil, melted
  • ⅓ cup powdered sweetener (like Swerve, Monkfruit, or Erythritol)
  • 4 tablespoons cocoa powder

For the Chocolate Filling:

  • 18 oz cream cheese, softened
  • 1 cup powdered sweetener (like Swerve or Monkfruit)
  • 2 teaspoons vanilla extract
  • 12 oz dark chocolate, melted and cooled (85% cocoa or higher)
  • 1 cup heavy whipping cream

Instructions

Step 1: Prepare the Crust

  1. Mix the Crust Ingredients:
    • In a medium bowl, combine the almond flour, melted coconut oil, powdered sweetener, and cocoa powder.
    • Stir until the mixture is well combined and forms a crumbly dough.
  2. Press into Pan:
    • Press the mixture evenly into the bottom of a 9-inch springform pan (or a pie dish) to form the crust.
    • Use the back of a spoon to press it down firmly.
  3. Chill the Crust:
    • Place the crust in the refrigerator to set for about 15–20 minutes.

Step 2: Make the Chocolate Filling

  1. Beat the Cream Cheese:
    • In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
    • Add the powdered sweetener and vanilla extract, and mix until fully incorporated.
  2. Melt the Chocolate:
    • Melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave. Stir until smooth and let it cool to room temperature.
  3. Whip the Heavy Cream:
    • In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Combine the Filling:
    • Add the cooled melted chocolate to the cream cheese mixture and mix until smooth and fully incorporated.
    • Gently fold in the whipped cream until the filling is light and fluffy.

Step 3: Assemble the Cheesecake

  1. Layer the Filling:
    • Pour the chocolate filling onto the chilled crust, spreading it evenly with a spatula.
  2. Chill the Cheesecake:
    • Place the cheesecake in the refrigerator for at least 4 hours, or overnight for best results. This allows it to set properly.

Step 4: Serve

  1. Garnish and Serve:
    • Once set, carefully remove the cheesecake from the springform pan.
    • Optional: Garnish with shaved chocolate, whipped cream, or fresh berries before serving.

Additional Notes

  • Sweetener Options: If you prefer a less sweet cheesecake, you can adjust the amount of sweetener in both the crust and filling to taste.
  • Chocolate Variations: Use a sugar-free chocolate or dark chocolate chips for the filling. If you don’t like dark chocolate, you can use milk chocolate (but keep in mind it will increase the carb count).
  • Crust Alternative: For a variation, you can replace the almond flour with coconut flour or a pre-made keto-friendly crust if you want to save time.

Dietary Info

  • Keto-Friendly
  • Low-Carb
  • Gluten-Free
  • Sugar-Free

Ingredient Details & Substitutions

  • Almond Flour: If you don’t have superfine almond flour, regular almond flour works fine, though the texture of the crust may be slightly different.
  • Coconut Oil: You can substitute melted butter for the coconut oil if preferred.
  • Dark Chocolate: Be sure to use a high-quality, sugar-free dark chocolate to keep it keto-friendly.

Recipe Variations & Serving Suggestions

  • Toppings: Top with sugar-free whipped cream, a drizzle of sugar-free chocolate syrup, or toasted coconut flakes.
  • Flavored Variations: Add a touch of peppermint extract to the filling for a festive peppermint-chocolate cheesecake.

Storage & Make-Ahead

  • Refrigerate: Store the cheesecake in the refrigerator for up to 5 days in an airtight container.
  • Freeze: Freeze for up to 1 month. Let thaw in the fridge before serving.

Nutrition (Per Serving)

  • Calories: 320 kcal
  • Protein: 6 g
  • Fat: 28 g
  • Carbs: 9 g
  • Net Carbs: 5 g
  • Fiber: 4 g

FAQs

Q: Can I make this cheesecake without the heavy cream?
Yes! You can substitute the heavy cream with coconut cream for a dairy-free version. It may alter the flavor slightly, but it will still be delicious.

Q: Can I use a different sweetener?
Yes, you can use stevia, monk fruit, or allulose as a substitute. Just make sure to adjust the measurements to match your chosen sweetener.

Q: Can I use milk chocolate instead of dark chocolate?
Yes, but note that milk chocolate will increase the carb count. For a low-carb option, stick with dark chocolate.

Optional Personal Story

This No-Bake Keto Chocolate Cheesecake has become one of my favorite go-to desserts. It’s so easy to prepare, and the rich chocolate flavor is totally satisfying without the sugar. I often make this for family gatherings or special occasions, and it’s always a hit!

Call-to-Action

Try making this No-Bake Keto Chocolate Cheesecake for your next celebration or just for a sweet treat! It’s a rich, indulgent dessert that fits perfectly into a low-carb lifestyle — and it’s so easy to make!

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