Keto No-Bake Chocolate Cheesecake

This rich and decadent Low Carb No-Bake Chocolate Cheesecake with Rich Chocolate is the perfect dessert to share. It’s a little slice of heaven on a plate. Keto No-Bake Chocolate Cheesecake – You must try this recipe.

If this keto no-bake chocolate cheesecake doesn’t scream ‘make me!!’, I don’t know what will. All in all, no-bake, insanely good and fairly instant to satisfy those cravings!

Keto desserts have really played a huge part in my weight loss story, if it wasn’t for them I would have always been under the misconception that the only way to lose was through starving yourself to death.

But the way keto works is so easy, you just eat what’s right and your body will burn calories on itself unlike running endlessly on a treadmill.

But my favorite thing about keto is that I can lose weight without having to give up on my favorite dessert recipes.

Yes, This no sugar, no-bake, gluten-free homemade cheesecake recipe is a perfect make-ahead summer dessert for low carb lovers and since I call myself a die-hard chocolate lover, I couldn’t help myself making this a keto no-bake chocolate cheesecake.

If you like this, you can try similar recipes:

• Keto No-Bake Peanut Butter Cheesecake
• Low Carb No Bake Irish Cream Cheesecake
• Keto No-Bake Lemon Cheesecake
• Low Carb No-Bake Peanut Butter Cheesecake
• No-Bake Keto Coffee Cheesecake
• Low Carb No-Bake Blueberry Cheesecake
• Keto No-Bake Chocolate Peanut Butter Coconut Bars
• No-Bake Keto Grasshopper Pie
• Low Carb No Bake Chocolate Peanut Butter Pie

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto No-Bake Chocolate Cheesecake

4 from 35 votes

Recipe by Christine P, Photo Credit: Lesya Dolyuk Course: DessertCuisine: American

Servings

12

servings

Prep time

20

minutes

Refrigerate

2

hours 

Calories

238

kcal

This rich and decadent Low Carb No-Bake Chocolate Cheesecake with Rich Chocolate is the perfect dessert to share. It’s a little slice of heaven on a plate.

Ingredients

• Chocolate Cheesecake Crust:

• 1 3/4 cup Blanched almond flour

• 3 tbsp Cocoa powder

• 3 tbsp Monk fruit erythritol blend

• 1/3 cup Butter (melted)

• 1 tsp Vanilla extract

• Chocolate Cheesecake Filling:

• 8 oz Unsweetened baking chocolate

• 24 oz Cream cheese (softened at room temperature)

• 1 1/4 cup Powdered monk fruit sweetener

• 1 tsp Vanilla extract

Directions

• Chocolate Cheesecake Crust:
• In a large bowl, stir together the almond flour, cocoa powder, and erythritol.
• In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
• Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.
• Chocolate Cheesecake Filling:
• Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
• Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
• When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
• Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.
• Enjoy!

Notes

• Serving size: 1 slice, or 1/12 of entire cheesecake