Shop
My
Custom
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:
-
In a large bowl, stir together the almond flour, cocoa powder, and Besti.
-
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 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:
-
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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Lynda
0I made the filling recipe to make cheesecake truffles and it turned out great! I used Swerve confectioners since I didn’t have powdered monkfruit. I was a bit confused as to whether to use the same quantity of swerve since the conversion calculator said 1 would need 1 3/4 cup swerve. From what I could figure out, powdered monkfruit is 2:1, but the regular monkfruit is 1:1. Is that correct? I started with one cup Swerve and it was sweet enough for my taste so I didn’t add any more and risk an aftertaste. Curious to know whether in this recipe you would recommend 1 3/4 cup swerve confectioners and if it would have changed the consistency/taste . I have only been doing low carb for about 6 months and haven’t tried monkfruit yet. So far I have only tried Swerve and stevia and do find both have a bit of an aftertaste. I will have to give monkfruit a try next.
I put the filling in fridge to chill for a few hours, then rolled into balls, and rolled into unsweetened cocoa. Then I melted some Lilys chocolate chips with a little butter, and drizzled on top. Finally I topped each truffle with a raspberry (dipped in the melted chocolate so it would stay in place). They look very festive. I am taking some to a family Christmas dinnner tonight 🙂 Thanks so much for the recipe. Merry Christmas!
Wholesome Yum L
0Hi Lynda! I am so glad you enjoyed the recipe. It is easiest to use a monk fruit blend that contains another sweetener, like erythritol. You can use this blend to replace sugar 1:1 in recipes. Have you seen my Keto Low Carb Sweeteners Conversion Chart, Calculator, & Guide page?
Kathryn
0Love cheesecake and this looks absolutely delicious! And, that video! Yum!
Lindsey Dietz
0OMG, so RICH and decadent! Looooove!
Victoria Wojciechowski
0Love, 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
0Can’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
0Hi 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
0I 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
0My 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
0Hi 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
0Amazing 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
0This chocolate cheesecake looks absolutely divine! I love that it’s no-bake, too!
Joni Gomes
0No bake cheesecake? I am here for that! So indulgent and yum!
Tayler Ross
0I love a good no bake dessert, and this cheesecake looks amazing!
Megan Stevens
0I’m pretty sure this is everyone’s love language lol, SOOO yummy! Pinning to make! 🙂
Raia
0This tastes amazing!
Deanna Herrmann
0How 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
0Hi Deanna, Sorry, I haven’t tested this one as a baked recipe. The recipe would require modifications because baked cheesecakes contain eggs.
Logan Broadbent
0Hey 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
0Hi 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
0This sounds really easy and looks so decadent. Thank you so much for all the tips!
Vivian
0I made the meatloaf my family and i loved it.
Taylor W.
0This looks DIVINE! Love that it’s low carb, too! YUM!