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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
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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
Katie
0I made this afternoon. At first it was going well. I was impressed at how easy the crust formed. I’ve had trouble with almond flour before when making crust. When it came to the filling, it was so hard it just clung to the mixing beater. To smooth it out a bit I added some heavy whooping cream. That seemed to do the trick. Now I’m just waiting for it to chill and I will serve it to my family tonight.
Belinda
0Love 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!
Kat
0Can I use Lily’s stevia sweetened Chocolate instead of Unsweetened? And cut back on the erythritol? Thank you!
Maya | Wholesome Yum
0Hi Kat, Yes, you probably could, but I haven’t tested it to suggest amounts. It would be way less chocolate-y, though, because Lily’s is much less intense than unsweetened baking chocolate.
Joanne
0Monk fruit powered sugar is awesome, very sweet! It’s definitely good, but remembers what erythritol does to you! I’ll be freezing some slices for future desserts! Wayyyy yummmyyyy
Maya | Wholesome Yum
0Hi Joanne, I’m glad you like the cheesecake. Powdered monk fruit blend contains erythritol. Erythritol works differently than most other alternative sweeteners and very rarely causes stomach upset. That being said, I absolutely agree that sweets – even sugar-free sweets – are best in moderation.
Annabelle Rempel
0Can I use erythritol that is not a powdered version? Thanks
Maya | Wholesome Yum
0Hi 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
0There is a cocoa powder conversion online. You have to add butter too when substituting.
Donna L
0I use a coffee grinder to make powdered sugar. It works great!
Hayley
0I’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
0Hi 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
0Omg! 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
0My 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
0Hi 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
0We 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
0This is so ridiculously delicious. I can’t wait to make it again!!
Paul
0This 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
0Hi Paul, In this case it would be the same amount.
Diane
0This 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!
Estelle
0Haven’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
0Hi Estelle, Yes, you can use that instead. Check the low carb sweetener conversion calculator here.
Maya | Wholesome Yum
0Hi Diane, You could try it, but there is more risk that the filling won’t be smooth in texture.
Donna
0Let me say that I love so many of your recipes! But I know not all recipes are for everyone. I was so excited about trying this….I’m a baker/dessert maker, have been for almost 40 years, but this recipe wasn’t good at all. I SO wanted to love it, because I just LOVE chocolate anything. 2 full size unsweetened bars seemed like a bit much, but I did it anyway. Each bar is 4 oz, so that meant melting 2 full size bars to do 8 oz. I couldn’t handle it. No one in our family could eat but 1 or 2 bites. It sat in the fridge for days, then my husband had to throw the entire thing out. I don’t like wasting all of those ingredients. I’ll just stick to a basic baked cheesecake, which we love and drizzle Lily’s chocolate over it.
Maya | Wholesome Yum
0Hi Donna, Sorry to hear that it wasn’t for you. It’s not quite clear from your description if something went wrong or if it’s just not a recipe you like. Did you use the same type of sweetener and same amount? Was it overly chocolate-y for you? I didn’t find it to be too much chocolate but everyone is different. Hope you like the classic keto cheesecake better.
Donna Herring
0Okay, I think I’ve found the issue with our family. It’s not you, it’s US! Recently I made a buttercream chocolate frosting from someone else’s site. It had some cream cheese in it too. None of our family liked it. It reminded me of this cheesecake. So apparently the problem is we don’t like the chocolate cream cheese combination. Isn’t that weird? Every one of us taste sour chocolate. That is the issue. So I gave the frosting away to a friend and she loves it. I’m sure she’d love this cheesecake too. Now I know. So anyone reading these comments, if you’ve had the cream cheese/chocolate mixture combo before and love it, you’ll love her cheesecake too!
Shirley Malar
0Taste is a genetic thing. Makes sense that the whole family thinks the taste is weird.
Donna G Herring
0Yeah I’m sure it is. I have a friend of mine, who I was telling about this recipe I made. I didn’t know she had already made a chocolate cheesecake recipe too. She said the same thing I said. She couldn’t eat it either due to a sour chocolate taste.
I would like to try a cooked chocolate cheesecake and see if that’s different. I make New York cheesecake all the time, so I’m curious if that would be different for us.
Donna Herring
0Yeah, I followed the recipe exactly…I always do the first time around to anyone’s recipe, then change it if necessary. I’m a little baffled about where the issue is with us all. Perhaps we just liked the baked kind. It did seem overly chocolately to us, but that seems crazy for me to say because even my youngest kiddo, who loves chocolate everything, just couldn’t eat it either. I can’t pinpoint it since it’s been a bit since we made it now..so trying to remember what it was.
Clyde
0Hi 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
0Can I use hershey’s unsweetened cocoa powder instead of organic one?
Maya | Wholesome Yum
0Hi Rabia, Yes, you can. It doesn’t have to be organic.
Sarah
0This cheesecake looks heavenly!! Perfect for Valentine’s Day.
Clyde Tarr
0Hello 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
0Hi Clyde, The recipe uses a pre-made blend (single product) that is a 1:1 replacement for sugar. You can tap the ingredient link to see the one I use.
Brittany
0I’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
0Hi 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
0This cheesecake looks so good and I love that it’s no bake