Chocolate lovers, this one’s for you! Easy, no-bake chocolate cheesecake is a double-chocolate dessert that fills you up and satisfies your sweet tooth at the same time.
I’m not even kidding; this might be our best dessert recipe. From the gluten-free chocolate pie crust to the rich cheesecake layer, you’ll find something new to rave about with each indulgent bite.
Oh, and did I mention it’s easy? Yup! You don’t need much time to whip this together. Since it’s a no-bake recipe, you just mix the ingredients together, pour them in the pan and let it chill in the fridge.
It’s as easy to make as our no-bake lemon cheesecake, but filled with rich chocolate flavors that take you back to your childhood.
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This no-bake chocolate cheesecake will be ready for you whenever you are craving something sweet.
No-Bake Chocolate Cheesecake Tips
You’ll need to know a few things before making this keto chocolate cheesecake.
- Use blanched almond flour, not almond meal. Almond meal will make the crust taste grainy.
- Melt the butter before you mix the crust ingredients.
- Soften the cream cheese before you mix the filling ingredients.
- Use a springform pan. It is easier to slice and remove pieces of cheesecake than round cake pans.
- You can use unsweetened baking dark chocolate if you want to make this a richer cheesecake.
Ingredients
There are two parts to this no-bake chocolate cheesecake—the crust and the filling. Here’s what I used in both parts.
Gluten-Free Chocolate Crust
- 2 c. finely ground blanched almond flour
- 3 tbsp. cocoa powder
- 3 tbsp. sugar-free sweetener blend
- 6 tbsp. butter, melted
- 1½ tsp. vanilla extract
Keto Chocolate Cheesecake Filling
- 8 oz. unsweetened baking chocolate
- 3 8 oz. packages cream cheese, softened
- 1 c. powdered sugar-free sweetener blend
- 1½ tsp. vanilla extract
STEP 1: Line the bottom of a nonstick springform pan with parchment paper.
STEP 2: In a medium mixing bowl, mix together almond flour, cocoa powder, 3 tablespoons sweetener blend, melted butter and 1½ teaspoons vanilla extract until well combined. It should be moist enough to press together, but still slightly crumbly.
STEP 3: Press mixture into bottom of prepared springform pan to form crust. Chill in refrigerator while preparing the filling.
STEP 4: Place unsweetened chocolate in a microwave-safe bowl and heat in 30-second increments until melted. Do not overcook. Let cool slightly.
STEP 5: Beat together cream cheese, powdered sweetener and vanilla extract until fluffy; add melted chocolate and beat until smooth. Be sure to taste the mixture to make sure it is sweet enough! If not, add more sweetener to taste.
STEP 6: Spoon filling into pan over the crust, then smooth with a spatula to make sure the pan is evenly filled.
STEP 7: Chill in the refrigerator until set—at least 2 hours or overnight.
EASY NO BAKE CHOCOLATE CHEESECAKE
Equipment
- 1 springform pan
Ingredients
CRUST
- 2 c. finely ground blanched almond flour
- 3 tbsp. cocoa powder
- 3 tbsp. sugar-free sweetener blend
- 6 tbsp. butter melted
- 1½ tsp. vanilla extract
FILLING
- 8 oz. unsweetened baking chocolate
- 3 8 oz. packages cream cheese softened
- 1 c. powdered sugar-free sweetener blend
- 1½ tsp. vanilla extract
Instructions
- Line the bottom of a nonstick springform pan with parchment paper.
- In a medium mixing bowl, mix together almond flour, cocoa powder, 3 tablespoons sweetener blend, melted butter and 1½ teaspoons vanilla extract until well combined. It should be moist enough to press together, but still slightly crumbly.
- Press mixture into bottom of prepared springform pan to form crust. Chill in the refrigerator while preparing the filling.
- Place unsweetened chocolate in a microwave-safe bowl and heat in 30-second increments until melted. Do not overcook. Let cool slightly.
- Beat together cream cheese, powdered sweetener and vanilla extract until fluffy; add melted chocolate and beat until smooth. Be sure to taste the mixture to make sure it is sweet enough! If not, add more sweetener to taste.
- Spoon filling into pan over the crust, then smooth with a spatula to make sure the pan is evenly filled. Chill in the refrigerator until set—at least 2 hours or overnight.
Nutrition
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What is an appropriate sweetener blend?
We like allulose, monk fruit, stevia and erythritol.
I am making this recipe for at least the third time. It was a hit as bites with no crust, as piped frozen miniature delights, and as a springform-moulded cheesecake to share at a church potluck tonight!
Thank you, Ruth, for another gem! ❤️❤️❤️