Easy No-Bake Chocolate Cheesecake

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.

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. sweetener blend
• 6 tbsp. butter, melted
• 1½ tsp. vanilla extract

Keto Chocolate Cheesecake Filling

• 8 oz unsweetened baking chocolate
• 3 8oz packages cream cheese, softened
• 1 c. powdered sweetener blend
• 1 ½ tsp. vanilla extract

STEP 1: Line the bottom of a non-stick springform pan with parchment paper.

STEP 2: In a medium mixing bowl, mix together almond flour, cocoa powder, 3 tbsp. Sweetener blend, melted butter, and 1 ½ tsp. 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 at 30 second intervals 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. 

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