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I first made low carb keto cheesecake a couple years ago, but it’s still the most popular low carb dessert recipe on Wholesome Yum today. Many of you have been asking me for a keto low carb chocolate cheesecake, and I’ve also gotten a few requests for a no-bake version. So, I did both. Here it is – the low carb no bake chocolate cheesecake recipe you’ve been waiting for!
How To Make No Bake Chocolate Cheesecake With Cocoa Powder
The process for how to make no bake chocolate cheesecake is super simple, and it’s actually the same whether you’re making a regular or low carb chocolate cheesecake. It’s just 2 basic layers:
- Chocolate Cheesecake Crust – Many regular recipes use oreos, but for a keto chocolate cheesecake crust, we use a combination of almond flour, cocoa powder, sweetener, butter and vanilla. Mix it all together, press into the pan, and chill to set.
- Chocolate Cheesecake Filling – This is a simple mix of cream cheese, unsweetened chocolate, powdered sweetener, and vanilla. It requires some melting and beating to get it the right consistency (details on the recipe card below!), then just pour it into the crust and chill again to set.
Here are a few tips as you make it:
- If you forget to leave your cream cheese out at room temperature, you can heat it gently to soften it.
- Do not overheat the chocolate when melting it. Otherwise, it might seize.
- When mixing the chocolate with the cream cheese, make sure the chocolate is no longer hot but warm is okay. Work fairly quickly so that it doesn’t start to solidify.
- 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.
Just to give you an idea, here are what the different steps look like…
My Other Low Carb Recipes:
My Other Low Carb Recipes:
No bake chocolate cheesecake crust:
Filling when it’s all mixed together:
Filling after transfering to the pan and smoothing over:
Keto Chocolate Cheesecake Substitutions
There are a few common questions I get about substitutions when you make low carb chocolate cheesecake. Here are those answers for you:
Can You Use Coconut Flour?
You can’t use coconut flour to replace almond flour 1-to-1. The result would be very dry.
If you want to make a coconut flour crust, try using the crust from these cupcakes and make the filling the way this recipe says. You’d need to bake the crust in that case.
Otherwise, if you are nut-free, you can try replacing the almond flour with sunflower seed meal.
Can You Use Other Sweeteners?
Yes, you can. Check the sweetener conversion calculator for the amount to use.
Can You Make No Bake Chocolate Cheesecake Dairy-Free and Paleo?
Probably. Replace the butter in the crust with coconut oil, and replace the cream cheese with dairy-free cream cheese substitute. I haven’t tried this to verify that it works, but don’t see any reason that it would not.
Can You Make The No Bake Cheesecake Filling with Cocoa Powder?
In general, I don’t recommend it. Although you could try, it is more prone to being dry and less smooth. Unsweetened chocolate works much better. Save the cocoa powder for the crust!
What Toppings To Use?
I drizzled my chocolate cheesecake with melted chocolate and topped it with raspberries. Feel free to add a little sugar-free whipped cream if you’d like, too.
How To Store Low Carb Chocolate Cheesecake
This no bake chocolate cheesecake recipe stores very well. It will keep about as long as cream cheese would in the fridge, at least a week.
However, occasionally the erythritol will crystallize sooner, which affects the smooth texture. To be on the safe side, if you want to make the cheesecake ahead for an occasion, up to 3 days ahead is best.
Can You Freeze No Bake Chocolate Cheesecake?
Yes, you can! Wrap the keto chocolate cheesecake in plastic wrap, followed by 2 layers of foil. Then, place in the freezer. Be gentle with it so that it does not break or crack.
To serve, thaw the cheesecake in the refrigerator overnight. You can let it sit at room temperature afterward if you prefer it softer and less cold.
More Low Carb Cheesecake Recipes
If you love cheesecake, check out these other keto cheesecake recipes:
- Keto low carb cheesecake – the classic that’s still the most popular dessert at Wholesome Yum!
- Keto pumpkin cheesecake
- Raspberry cheesecake cookies
- Pina colada cheesecake cupcakes
More Low Carb Recipes To Love
Low Carb No Bake Chocolate Cheesecake Recipe:
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Tools To Make Keto Chocolate Cheesecake:
Click the links below to see the items used to make this recipe.
- Glass bowls – They come in convenient sizes for a great price and are so easy to clean!
- Springform pan – Highly recommend one of these. It makes it so much easier to remove the no bake chocolate cheesecake from the pan.
- Double boiler – Use this to melt the chocolate if you don’t want to use the microwave.
- Hand mixer – A must for making low carb chocolate cheesecake filling! This one is powerful with lots of different settings.
RECIPE CARD
Keto Low Carb No Bake Chocolate Cheesecake Recipe
An easy no bake chocolate cheesecake recipe with 20 minute prep! Keto low carb chocolate cheesecake has just 5 ingredients in the crust & 4 in the filling.
PrintIngredients
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Low Carb 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
Low Carb 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
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Low Carb 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.
Low Carb 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.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Serving size: 1 slice, or 1/12 of entire cheesecake
Video Showing How To Make No Bake Chocolate Cheesecake:
Click or tap on the image below to play the video. It's the easiest way to learn how to make No Bake Chocolate Cheesecake!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
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49 Comments
Belinda
Love this recipe! Used the Sola brand granular sugar and used a coffee bean grinder to turn the granular into powder form. Got loads of compliments!
Joanne
Monk fruit powered sugar is awesome, very sweet! It’s 1tsp= 4 sugar alcohols in monk fruit sugar. So, at 11/4 cup that equates to 240 sugar alcohols in the entire cheesecake. It’s definitely good, nut remember what sugar alcohols does to you! I’ll be freezing some slices for future desserts! Wayyyy yummmyyyy
Maya | Wholesome Yum
Hi Joanne, I’m glad you like the cheesecake. Powdered monk fruit blend contains erythritol (monk fruit itself is not a sugar alcohol). Erythritol is technically a sugar alcohol, but works differently than most sugar alcohols and very rarely causes stomach upset. That being said, I absolutely agree that sweets – even sugar free sweets – are best in moderation.
Annabelle Rempel
Can I use erythritol that is not a powdered version? Thanks
Maya | Wholesome Yum
Hi Annabelle, No, it will be grainy. If you only have granulated, you can try powdering it in a food processor, but often it won’t get as fine as a commercial powdered one.
Jan
There is a cocoa powder conversion online. You have to add butter too when substituting.
Hayley
I’m not sure what I’ve done wrong. My filling is hard and crumbly! So hard to pack down into the pan. Not sure how this one is gonna set and turn out :/
Maya | Wholesome Yum
Hi Hayley, I haven’t had that happen before. Did you use all the same ingredients and amounts? Was your cream cheese softened at room temperature? Did the chocolate overheat and seize? These are the possibly issues I can think of.
Jenifer Trzepacz
Omg! I made this cheesecake. It was soooo good. It was very rich which is good because I can’t eat too much at once. Since I’ve started this low carb diet I have only made your recipes and have yet to make one that isn’t delicious! Thank you for making this diet so easy with your wonderful recipes!
Rebecca M
My filling didn’t come out very creamy, a bit crumbly but still tastes great. I uses stevia/erythritol blend over the monfruit. Did I not blend enough or was it the sweetener? Any ideas for next time to correct this?
Maya | Wholesome Yum
Hi Rebecca, Sorry to hear that – I’m glad it still tastes great though. Most stevia/erythritol blends are not powdered, so that was probably the issue. You’d need to powder the sweetener.
Bruce
We loved the flavor of this, but even using the powdered sweetener it was VERY grainy. Kinda crunchy overall. So if we can figure that out, we’d make this all the time as it was incredibly good, just had a bad mouth feel.
Kristen Wood
This is so ridiculously delicious. I can’t wait to make it again!!
Paul
This looks amazing! Definitely going to try making it soon. I was just wonder what the conversion would be if I used swerve instead of the monk fruit sweetener?
Maya | Wholesome Yum
Hi Paul, In this case it would be the same amount.
Diane
This looks great!! I’m dying to make something chocolatey but only have cocoa powder that I’m thinking about trying to use. Do you have any substitution advice? Thanks for all your amazing recipes!
Maya | Wholesome Yum
Hi Diane, You could try it, but there is more risk that the filling won’t be smooth in texture.
Estelle
Haven’t made this yet. Can’t figure out the substitute for Monk fruit Erythritol blend. And I guess to be sure can I use Swerve powdered sweetener in place of monk fruit for filling?
Maya | Wholesome Yum
Hi Estelle, Yes, you can use that instead. Check the low carb sweetener conversion calculator here.
Clyde
Hi Maya, thank you for all these great recipes! I will be making this one for my wife but have one question first. The recipe calls for a blend of Monk fruit and erythritol, what ratio would you suggest?
Rabia
Can I use hershey’s unsweetened cocoa powder instead of organic one?
Maya | Wholesome Yum
Hi Rabia, Yes, you can. It doesn’t have to be organic.
Sarah
This cheesecake looks heavenly!! Perfect for Valentine’s Day.
Clyde Tarr
Hello Maya and thank you for all your great recipes! I am about to make this cheesecake for my wife and the only question I have is about the crust which calls for a Monk fruit erythritol blend. Could you explain what the ratios are? Thanks so much!
Maya | Wholesome Yum
Hi Clyde, The recipe uses a pre-made blend (single product) that is a 1:1 replacement for sugar. You can click the ingredient link to see the one I use.
Brittany
I’m really wanting to make this but the only sweeteners that I have are Liquid Stevia and Stevia in the Raw. Could you offer any insight on using either of those in this recipe?
Maya | Wholesome Yum
Hi Brittany, I haven’t tried either of these for this recipe, but you can check the sweetener conversion calculator for the equivalent amount.
Anne Lawton
This cheesecake looks so good and I love that it’s no bake
Kathryn
Love cheesecake and this looks absolutely delicious! And, that video! Yum!
Lindsey Dietz
OMG, so RICH and decadent! Looooove!
Victoria Wojciechowski
Love, love love this recipe! Super easy and tastes amazing. Wow! I topped it with melted 85% chocolate and butter drizzle to make it look pretty and and a touch of dark chocolate flavor. Everyone LOVED it! Thank you, V
Cheri
Can’t wait to make this chocolate no-bake cheesecake! I was wondering if I could substitute 8 oz. of sugar free chocolate chips for the baking chocolate? Would that effect the sweetness?
Maya | Wholesome Yum
Hi Cheri, That would make it way too sweet, and probably not chocolate-y enough. Baking chocolate is much more rich than sugar-free chocolate chips. There might be a way to do it but would require playing with ratios of other ingredients.
Tiffany Swedeen
I did this actually- I used Lily’s dark chocolate chips melted and mixed with cream cheese instead of the baking chocolate and sweetener powder. It was a huge hit!
What I would change in the future is to find the monk fruit blend for the crust. I used 1:1 ratio baking stevia and it definitely has the chemical flavor. I topped it with fresh raspberries and homemade coconut whipped cream and the flavor combination was amazing. Although the fruit probably makes it less keto-friendly.
Thanks!
Gloria
My cheesecake filling does not look like yours. It’s only about a half inch thick and I am pretty sure my pan is only 9 inches. What did I do wrong!
Maya | Wholesome Yum
Hi Gloria, If it’s only half an inch thick, your pan is definitely bigger or some amount of the ingredients was smaller. Even a pan that’s an inch bigger in diameter will make a big difference. I’m guessing the pan is the most likely difference – did you measure to double check?
Victoria Wojciechowski
Amazing recipe! My first cheesecake and it was super easy, very rich and creamy. Took it to a dinner party and everyone raved! I’ll make this again. Drizzled a little melted 85% dark chocolate over the top to finish off the look. ❤️ Thanks for the fantastic resource! V
Marsha
This chocolate cheesecake looks absolutely divine! I love that it’s no-bake, too!
Joni Gomes
No bake cheesecake? I am here for that! So indulgent and yum!
Tayler Ross
I love a good no bake dessert, and this cheesecake looks amazing!
Megan Stevens
I’m pretty sure this is everyone’s love language lol, SOOO yummy! Pinning to make! 🙂
Raia Todd
Oh man, sometimes being lactose intolerant is pure torture! This sounds amazing!
Deanna Herrmann
How would you make this if you want to bake it? I’ve been anxiously waiting for your chocolate cheesecake recipe but unfortunately I prefer baking and not chilling. I’m still grateful for this recipe!! Just wondering what I could alter so I can bake it.
Maya | Wholesome Yum
Hi Deanna, Sorry, I haven’t tested this one as a baked recipe. The recipe would require modifications because baked cheesecakes contain eggs.
Logan Broadbent
Hey Maya,
I’m trying to make the “KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE” for my sister and her family this evening. Unfortunately, I mixed the crust ingredients and it’s still way too dry and powdery! Can you check the ratios of flour (1-3/4 cup), cocoa(3tbsp), etc. and confirm these are correct? Let me know if I did something wrong 🙂
Maya | Wholesome Yum
Hi Logan, Sorry you had issues with the crust. The amounts on the recipe card are correct. It’s hard to say what went wrong without being in the kitchen with you, but I’m happy to help. Did you watch the video – at what point did yours start to look different? Did you use finely ground, blanched almond flour? Did you press the melted butter into the dry ingredients to help them mix together? If you prefer, you can use a hand mixer to help the crust ingredients mix better. The end result should be crumbly, but not powdery.
Dini
This sounds really easy and looks so decadent. Thank you so much for all the tips!
Vivian
I made the meatloaf my family and i loved it.
Taylor W.
This looks DIVINE! Love that it’s low carb, too! YUM!