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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
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If you loved this no bake chocolate cheesecake, here are a few more low carb cheesecake recipes to try next:
268 Comments
James
0I have swerve confectioners instead of the lakanto confectioners and your calculator is suggesting to use almost double the amount from 1.25 to 2.25 cups, should I make any other adjustments to accommodate the extra volume of the sweetener?
Wholesome Yum
0Hi James, in this case, I’d recommend a 1:1 swap on those sweeteners instead. You shouldn’t notice too much of a taste difference.
Asha
0This was surprisingly close to the real thing. One of the few keto desserts I’ve really enjoyed. I used swerve instead and added in 1 strawberry chopped into little pieces. It added a natural sweetness that was awesome!
Freda Da costa
0Can I use Nutella instead of chocolate?
Wholesome Yum
0Hi Freda, you could do that but it will raise the net carbs significantly. If you do, you’ll want to use much less powdered sweetener.
Jean
0My daughter made this chocolate cheesecake for me. The only problem she encountered was having to use a different sweetener but it still turned out great! I LOVE this cheesecake and it is hard to believe that is only 5 net grams of carbs! It is a dessert like this that helps me to stay on my keto eating plan!! I highly recommend this recipe! Thank you, Maya!!
Molly
0Another great recipe! I cut the recipe in thirds and made individual choc cheesecake cups. Just put them in the fridge, but the filling is so creamy and full of chocolate flavor. I did use unsweetened cocoa powder for the filling. I microwaved the cream cheese until I could stir it (but not to the point of it being bubbly). I then added in 1 tbsp of cocoa (I actually sifted it in so that there were no lumps)… added the sweetener, AND I also added 1 tbsp of sour cream.. stirred and YUM! I used unsweetened cocoa because I have tons of it (amateur cake baker). The filling alone is a great dessert and will definitely keep on hand for when I just need a scoop or two to satisfy my choc cravings!
Cynthia
0Made this tonight. So yummy. Can’t believe it’s legal. I only had lily chips so I melted them with some mct oil and it came out perfect!
Ginnie
0I’m excited to make this, but I am the only one who will be eating it. Do you think I could make it in jars? I have made other cheesecakes in jars.
Maya | Wholesome Yum
0Hi Ginnie, Sure, you can put it into jars if you’d like.
Emma Humphrey
0This is a great recipe! I was looking for a no-bake option to impress on Mother’s Day. On top, I added strawberries dipped in Lily’s chocolate and a little bit of chocolate dripped over the sides of the cheesecake as well to decorate. This was a hit and I’m making it again for a family dinner tomorrow. Thanks for sharing this recipe!
Kaitlin
0I just made this last night and I am in love! I made a few small adjustments, like I used 1/4 c of heavy whipping cream per every 8 oz of cream cheese, I used less chocolate in the filling and I also used pyure sweetener in the filling and crust. It wasn’t grainy whatsoever. My 7 year old daughter LOVED it too. I’m definitely making this again!
Dana
0I made this exactly as written, using Ghirardeli 100% cocoa baking chocolate, Philadelphia cream cheese, the Lakanto monk fruit sweeteners, and cacao powder and almond flour which I have used in other recipes previously. The cheesecake was creamy and tasted very good, the crust was also very tasty. However, both my husband and I found that as we ate a spicy taste/sensation developed. It tasted like one of those chocolate recipes that have a pinch of cayenne added in. This is my first time using monk fruit sweeteners, but I couldn’t find any info about them imparting a spicy quality. Can anyone advise me on why this happened?
Wholesome Yum
0Hi Dana, sometimes sweeteners like erythritol or xylitol can create a different taste sensation that other sweeteners. Some describe it as cooling, others describe it as burning. Feel free to experiment with different sweeteners (and check my sweetener conversion calculator to find one that works the best for you!
Ashley
0Instead of powdered monk fruit could I use Swerve icing sugar since it’s also powdered?
Wholesome Yum
0Hi Ashley, I don’t think that would work since it requires over 1 cup more sweetener to achieve the same sweetness. Your cheesecake might be too dense with that substitution.
Kat
0Is it ok to use just erythritol instead of the monk fruit and erythritol blend? If so, will it have the same measurements?
Wholesome Yum
0You can do that here, Kat. Use my sweetener conversion calculator to get an exact measurement.
Laurie
0My honey has just started the keto diet. Normally asks for junk food during TV time every night. This is the alternative. Only 5 net carbs! Yay
Nancy
0I can’t use sweeteners with the “ol”s in it. Can you use Splenda or stevia as a replacement and if so, in what form?
Wholesome Yum
0Hi Nancy, stevia alone will not work and I haven’t tested it with Splenda. You might have better luck with allulose, which is actually a form of sugar that we cannot digest, but I’m not sure of the exact amount. No matter which sweetener you use, it will also need to be powdered for the filling.
Kara
0This is delicious! This scratched that itch. This was very rich. I served it with some warmed (previously frozen) raspberries.
Two changes to report: I ran out of bittersweet chocolate so the last 2 oz were special dark chocolate (97%). I accidentally used the same granular monkfruit eryth blend in the filling so it’s got a bit of graininess, but the flavours are spot on. I’m hoping it may soften more in the fridge overnight, but let’s be honest, I’m eating all of it anyways! Too good not to!
Giselle Cox
0Tastes great. But, I added the calories and carbs of my ingredients as i made it. The carbs per serving came out the same, but the calories in mine are twice as high. I can’t figure out why that would be the case. I even used lower fat cream cheese.
theresa
0easy to make and loved this treat
Brooke
0Lower fat cream cheese has higher carbs due to added sugars &/or thickeners (usually guar gum). I went through this whole ordeal with cream cheese, when started making Maya’s original cheesecake back in the fall. I hunted high & low! I went from Trader Joe’s, Sprouts, local health food (Mother’s) , traditional grocery stores, Walmart, Costco (they didn’t even offer option!) online, etc. (Walmart carried almost an excessive amount of options, including organic.)
I prefer to use w/grass fed dairy (just stop- a cream cheese option labeled such w/o carbs doesn’t exist). So, organic. Oddly, every brand I could locate online/in person had a higher carb count @1 to 2 carbs per 30g/2tbsp serving. (Why does cream cheese have any darn carbs anyhow right?)
Nevertheless, try as I might, the lowest in carbs @ 0 (less than 1 carb) per srvg, was good ol’ Philadelphia cream cheese, offered nearly everywhere. (Is it even RSBT free? Idk) Nufchetel cheese, whatever the brand, nearly identical to cream cheese, has less calories & surprise!: less carbs than all other cream cheeses @ approx. 1carb /srvg. I used that several times since I could locate it in organic option & cake was just as delightful.
So, if you must have organic (they were mostly 2-3 carbs per serving, Organic Valley was 2 carbs) just be mindful of carbs (& cost!), otherwise, pickup Philadelphia @ Walmart. They sell the big quantity @ lowest price… so you’re not spending $4/per 8 oz. pckg. (Which I did. Several times. )
Meghan
0Could this be made in a mini cupcake pan without liners? What would be best way to prep the pan?
Maya | Wholesome Yum
0Hi Meghan, I haven’t tried that so am not sure. They might be difficult to remove without springform sides or liners, but you could try greasing well and see how it goes.
Kelly
0Is the sweetener in the crust also powdered or no?
Maya | Wholesome Yum
0Hi Kelly, No, it’s granulated in the crust.
R
0I love the cheese cake. I just wish I had read the note about not using granulated sweetener. I have powdered in my cupboard. It’s very crunchy, the rest of the family won’t eat it but that just means there’s more for me. I cook every day and get my recipes off the internet so I skip to the recipe box. It would be nice if the recipe box said powdered sugar. In any case, I will make it again! Thanks.
Maya | Wholesome Yum
0I’m glad you still liked the taste despite the sweetener mixup. The recipe card does say specifically powdered sweetener for the filling.