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The No Bake Chocolate Cheesecake You’ve Been Asking For
I first made my keto cheesecake a few years ago, and it’s still the most popular dessert recipe on Wholesome Yum. Since then, I’ve had so many requests for a chocolate version… and even more asking for one that doesn’t require turning on the oven. So I combined both. After a few tests to get the texture and sweetness just right, this no bake chocolate cheesecake was a clear winner — rich, creamy, and satisfying. Here’s what makes it special:
- Deep chocolate flavor – I used melted unsweetened chocolate in the filling (not just cocoa!) to give it that true, rich chocolate taste. It’s a little extra work, but makes a big difference.
- Creamy, but still holds its shape – Getting the no-bake texture right was tricky. I tested a few different cream cheese and sweetener ratios until I landed on one that’s ultra creamy but still sets up firm.
- No bake, but still indulgent – Just because it’s no bake doesn’t mean it feels like a shortcut. Between the almond flour crust, rich chocolate, and whipped filling, it tastes like a full-on fancy dessert, but so easy to make.
If you’re craving something rich and chocolatey without the oven, grab your springform pan and make this keto no bake chocolate cheesecake with me.
Reader Review
“I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction on top, cooked down with allulose and monk fruit. It is truly an outstanding recipe.” –Kit
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my no bake chocolate cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Crust:
- Wholesome Yum Blanched Almond Flour – I use this one because it’s super fine and makes the crust hold together without getting gritty. You can try other almond flours, but the texture might turn out more crumbly.
- Cocoa Powder – I recommend Dutch processed cocoa powder for a smooth, rich chocolate flavor. Natural cocoa works too, but it’s a little more bitter.
- Besti Monk Fruit Allulose Blend – This is my go-to for sugar-free desserts because it dissolves easily and tastes just like sugar. You can learn more about how different sugar substitutes work here and use my sweetener conversion calculator if you’re using something else.
- Butter – I melt it to mix easily into the crust. If you need a dairy-free option, coconut oil works too, though the flavor will be slightly different.
- Vanilla Extract – Just a splash brings out the chocolate flavor even more. I always use real vanilla for the best taste, but imitation works in a pinch.
No Bake Chocolate Cheesecake Filling:
- Baking Chocolate – I like using dark chocolate instead of cocoa powder because it gives the filling a rich, silky texture and deeper chocolate flavor. You can also use chocolate chips, semi-sweet, or even milk chocolate if you want a sweeter version.
- Cream Cheese – I used full-fat cream cheese. You can try a dairy-free cream cheese substitute if needed, but I haven’t tested it myself.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener blends seamlessly into the filling and keeps it silky, just like regular powdered sugar.
- Vanilla Extract
Free Printable: Low Carb & Keto Food List
Get It NowHow To Make No Bake Chocolate Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust. Stir together the almond flour, cocoa powder, and sweetener. Mix the melted butter and vanilla together then add it to the cocoa mixture. Press into a parchment-lined springform pan. I chill it while I make the filling.
- Prepare the filling. Melt the unsweetened chocolate gently and let it cool until warm. Meanwhile, whip the cream cheese, powdered sweetener, and vanilla with a hand mixer. Blend the cooled chocolate to the cream cheese mixture.
- Assemble and chill. Spread the filling over the crust and smooth the top. Chill until firm, then slice and serve. I topped mine with melted chocolate and raspberries, but sugar-free whipped cream works great too.
My Recipe Tips
- Don’t skip chilling the crust. Even a few minutes in the fridge helps it firm up and makes spreading the filling way easier.
- Use a springform pan if you can. It makes the cheesecake easier to remove and keeps the edges clean. This one is my favorite for in most of my cake recipes.
- Let the cream cheese soften at room temperature. If you forget to leave it out, just warm it gently in the microwave. I usually do 10-15 seconds at a time until it softens.
- Go slow when melting chocolate. If you overheat it, it can seize and get grainy. Stir often and stop when it’s mostly melted.
- Let the chocolate cool before mixing. It should still be warm, but not hot. I mix it in right away so it doesn’t start to harden.
- Work quickly once the filling is mixed. If it sits too long, it can firm up. If that happens, microwave it for 30 seconds and stir until smooth again.
- Add toppings just before serving. I usually drizzle melted chocolate, ganache, or pile on fresh berries. If you’re using whipped cream, wait until the cheesecake is firm first.
No Bake Chocolate Cheesecake (Sugar Free)
By
My no bake chocolate cheesecake is rich, creamy, and easy to make with simple ingredients. No oven needed and completely sugar free!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Crust:
Chocolate Cheesecake Filling:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Crust:
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In a large bowl, stir together the almond flour, cocoa powder, and Besti.
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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.
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Line the bottom of a 9-inch springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.
No Bake Chocolate Cheesecake Filling:
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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.
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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.
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When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
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Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire cheesecake
- Tips: Check out my recipe tips above to help you get the right texture, mix everything smoothly, and make your no bake chocolate cheesecake turn out perfect every time.
- Store: I keep this no bake chocolate cheesecake covered in the fridge, and it lasts about a week.
- Meal Prep: Make it up to 3 days ahead so the texture stays smooth and the crust holds up.
- Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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No Bake Chocolate Cheesecake
More Low Carb Cheesecake Recipes
If you loved this no bake chocolate cheesecake, here are a few more low carb cheesecake recipes to try next:
268 Comments
Jo
1This is a great recipe I tweaked it and used Lindt chilli chocolate on the second cake and it was to die for. Thank you for sharing your fantastic recipes for me and others to make
Maya | Wholesome Yum
0Thank you for sharing, Jo! I’m so glad you liked this recipe.
Deanne
1This is so so good! Very rich so you don’t need much to be satisfied. I didn’t think I would like the crust and it’s amazing! It is stiff when you take it out of the fridge and it’s like fudge and really good but if you let it sit out for about an hour, then it gets creamy!
Lauren Howell
0Maybe I overbeat the cream cheese mixture, but the texture was very thick and messy to try to get smooth into the crust.
Maya | Wholesome Yum
0Sorry to hear that, Lauren! Since it’s a no-bake cheesecake, yes, it’s normal for the filling to be thick. Did it look like my pictures above?
Laura
0Could this recipe made in a muffin tin with liners? I’ve done that with your regular no bake cheesecake and it worked perfectly for a potluck. No need to worry about serving at the event.
Laura
Maya | Wholesome Yum
0Hi Laura, Yes, you can definitely portion the filling into a muffin tin with liners if you like. Please let me know how you like it!
Lynne
0I wasn’t impressed. It’s not very sweet and I don’t like the texture.
Maya | Wholesome Yum
0Sorry to hear that, Lynne! What was the texture like for you? Did you let it come to room temperature before serving? Did you substitute the sweetener by chance? These things can impact the sweetness and texture.
Dave
0I made this and it was a bit on the dry side. No question, it was firm as a cheesecake should be, so kudos for the no-bake recipe. I just wish it had a softer texture. I used pure vanilla extract, Baker’s unsweetened chocolate, Philadelphia full-fat cream cheese (at room temperature), and the Besti Monk Fruit/Allulose powdered sweetener. Not sure where I went wrong.
Maya | Wholesome Yum
0Thank you for the feedback, Dave! It shouldn’t be dry, but maybe it’s the firmness from being cold? You can let it come to room temperature after it sets and the texture should improve. Hope this helps!
Lorraine Morrow
0I’ve been looking at your Keto recipes and always wonder if you should count the total carbs or net carbs in each serving? I’ve been told to keep the carb count 50 or under to lose weight and that’s a hard number to keep! Thanks for your advice!
Hawk
0Hi! I’m a type 1 diabetic and i think i can help! On the keto diet you should look for “net carbs”, lemme explain myself. Total carbs include both added sugars and fibers. Fibers does not affect blood sugar even tho it is a type of “carbohydrate”. So you should always remove the fiber amount from total carbs to have the amount of carbs that actually affects your blood sugar!
Maya | Wholesome Yum
0Hi Lorraine, For most people counting net carbs is easier and what I recommend. Some people who are diabetic need to count total carbs, but otherwise counting net makes it easier to get enough veggies. Under 50 grams of net carbs is pretty easily doable with low carb recipes. Hope this helps!
Michele
0I had this at my cousins house July 4, 2024. Amazing! Trying to have you send this to my email. Won’t send it to me. It just spins and spins.
Maya | Wholesome Yum
0So glad you liked it, Michelle! Sorry to hear you had issues with the email sending, hopefully you still got it even though it was spinning. You can contact me here and attach a screenshot of what you see to the form if it’s still not working.
Debbie
0This is probably the first recipe I tried from your site that wasn’t a hit with the family, which is why the three stars. The cheesecake tasted like plain cream cheese with a dry powdered cocoa flavor (which there was none in the filling). I liked it, but I could eat cream cheese right out of the package.
Wholesome Yum D
0Hi Debbie, Sorry to hear that this recipe didn’t turn out as expected. Did you follow the recipe as written?
Elizabeth
0I’m not seeing how many carbs per serving, I sliced it for 12 servings. Also I found the filling to be very stiff and I was wondering if it was because I used granulated monkfruit as I didn’t have the confectionery type. It was very yummy!
Wholesome Yum D
0Hi Elizabeth, 7.6g net carbs per slice.
Kit
0I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction atop, cooked down with allulose and monkfruit. It is truly an outstanding recipe.
PDouglas
0The second time I made this I cut the filling dose in half; I prefer the crust-to-filling ratio that way. It also reduces the carbs, which is important as I’m trying to keep my intake under 20g/day. I used a small rectangular pan instead of a round springform type, and cut the finished product into 1.5″ pieces to reduce carbs/serving even more.
Clarissa Nicole
0I just had wisdom tooth surgery; is the cheesecake soft?
Wholesome Yum D
0Hi Clarissa, Yes, the cheesecake is soft.
Becky
0How much SF chocolate do you use to drizzle like in your picture? Also, do you wait until the chocolate cools some to do the drizzle?
Thanks!
Wholesome Yum D
0Hi Becky, I melt 2 or 3 ounces of chocolate to drizzle on top.
Melanie
0Can you use Lily’s chocolate chips instead of unsweetened baking chocolate?
Wholesome Yum D
0Hi Melanie, Yes, that would work.
Kathy
0Can you make powdered Monk Fruit Allulose Sweetener out of the granulated kind in a Vitamix for this recipe?
Maya | Wholesome Yum
0Hi Kathy, I haven’t tried that but you probably can. As long as you can get it to the consistency of powdered sugar, it will work for the filling.
Deb Fries
0Can I use powdered stevia in the recipe? It calls for 2 1/2 cups for in the filling. Isn’t that a lot?
Wholesome Yum D
0Hi Deb, Pure stevia is very sweet in small amounts, while baking versions of these sweeteners are cut with erythritol and closer to a 1:1 ratio with table sugar. Be sure to check the manufacturer’s website, most will give you a sweetness ratio and include a conversion chart. My suggestion to sweeten your pie is using Besti Monk Fruit Sweetener With Allulose. Besti natural sweetener replaces sugar 1-to-1, but has zero calories and zero net carbs. Use Besti in place of sugar for cooking, baking and topping!
Jennifer
0Tasted great, however the filling texture was crumbly. Dry consistency. Seems like there should have been milk or something else added to make a smoother and moister filling.
Joshua Parrish
0This recipe is quite tasty. I made it on Valentine’s Day and it was enjoyed by all. I topped it off with a chocolate drizzle and fresh raspberries, just to kick it up a notch. I will definitely make this again.
Stephen
0It’s too thick to mix properly. How to correct?
Wholesome Yum D
0Hi Stephen, If the filling sits too long, it will get thick. If this happens, you can microwave it for 30 seconds, and stir to soften it up. Do not overheat, or it might split.
Joanne
0So rich and creamy! Turned out perfect!