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

Chocolate lovers, this one's for you! This easy, no-bake chocolate cheesecake is a double-chocolate dessert that will satisfy your sweet tooth!
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Gluten Free, Keto, low carb
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12
Calories: 493kcal
Author: Thinlicious.com
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!

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
  • tsp. vanilla extract

FILLING

  • 8 oz. unsweetened baking chocolate
  • 3 8 oz. packages cream cheese softened
  • 1 c. powdered sugar-free sweetener blend
  • 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

Calories: 493kcalCarbohydrates: 12gProtein: 11gFat: 45gFiber: 5g

PIN FOR LATER

This no-bake chocolate cheesecake takes no time at all! It's a keto dessert recipe that is perfect for anyone looking for something gluten-free.

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4.84 from 6 votes (5 ratings without comment)

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5 Comments

  1. What is an appropriate sweetener blend?

  2. 5 stars
    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! ❤️❤️❤️