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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…
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. Learn more about how different sugar substitutes work here and use 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
Low Carb No Bake Chocolate Cheesecake Recipe
Tools To Make Keto Chocolate Cheesecake
Tap 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.
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Low Carb Chocolate Cheesecake Crust:
Low Carb Chocolate Cheesecake Filling:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Low Carb Chocolate Cheesecake Crust:
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In a large bowl, stir together the almond flour, cocoa powder, and erythritol.
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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 (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:
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 slice, or 1/12 of entire cheesecake
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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244 Comments
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.
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!
Carter
0I recall making this recipe two years ago for a lot of friends and the crust had walnuts in i. everybody loved it. this is what made it better than everyone else’s. did you change the recipe on the crust?
Wholesome Yum D
0Hi Carter, The last major update to this recipe was on December 14, 2018.
Mara
0It turned out dense and a bit dry. Reading the comments, perhaps the cream cheese needed to be a bit more warm/room temp. And that monkfruit sugar I used is not allulose but with erythritol. It was also a bit bitter and gritty. Will give it another try.
Wholesome Yum D
0Hi Mara, Using Powdered Besti Monk Fruit Sweetener is vital to this recipe, it dissolves just like powdered sugar does so you won’t get that gritty texture.
Julia
0I’ve been following you for the past 3 years and love all of your recipes. I really appreciate that you have made your own product line of sweeteners that don’t contain SUGAR ALCOHOL, brilliant. You have the best lineup of keto recipes that 9 times outta 10 are delicious, delicious, delicious. And hubby approved. I didn’t feel comfortable feeding the kids sugar alcohols, and stevia is not good tasting. Your monkfruit allulose blend for the sweetener in the crust is not available until JULY (BUMMER) I still order it and will wait but I want to make this cake for hubby and I soon. With that said can I sub for an all allulose sweetener for the crust? I have the Besti powder blend already. Thank you again Maya, you’re the best.
Wholesome Yum D
0Hi Julia, You can use my keto sweeteners guide to calculate how much you should use.
Tanja
0Hello Maya, can I make it with erythritol that is only sweatener I have. I have it in normal granulas (not powder) and as liquid as well. And also can I use mascarpone instead of cream cheese? Tnx. Tanja
Wholesome Yum D
0Hi Tanja, You can check out my Keto Sweetners Guide to get the correct conversion for this recipe. I don’t recommend using mascarpone in this recipe.
Maya | Wholesome Yum
0Thank you so much, Julia! Yes, you can sub allulose, you’ll just need a bit more. You could also use Besti Powdered in the crust as well. And we are working on getting the regular Besti in stock sooner than July on wholesomeyumfoods.com.
Kelli
0This is delicious! And so easy to make! I love that you can easily adjust serving sizes on the app and it adjusts your ingredient amounts for you.
Katlyn
0I love Maya’s enthusiasm and creativity! I also really appreciate that the recipes can be printed in 1 or 2 neat and clean pages. Thank you!! I tried this recipe yesterday. I like dark chocolate and thought the flavor was excellent. I also used organic coconut oil that I melted for the crust and the chocolate/coconut flavors together were good. Mine did not have a cheesecake texture and was more dry/dense like fudge. Maybe adding 1/2 avocado or ? would make it creamier (to not add more dairy fat)? Also, the recipe does not specify powdered for the crust (like it does for the filling) so I used the granular and it was a little grainy. Should the crust also be powdered sweetener? Thanks for sharing so many recipes!! 😁👍🏻
Wholesome Yum D
0Hi Katlyn, This recipe may be a little thicker than regular cheesecake, but feel free to experiment and let me know how it goes. The crust does not require a powdered sweetener, as Besti Monk Fruit Allulose Blend is already pretty fine in texture, but results can vary if you use a different brand.
Katlyn
0Just replying to your comment on my comment…..
Except this is a “no bake” recipe 😉💖
Katlyn
0It kept deleting my stars while I was commenting!! This is a great recipe!!
Maya | Wholesome Yum
0Sorry! I was thinking of a different recipe. I updated my reply to you above.
Lori M.
0Thanks for this recipe! It was the perfect springboard for a variant to make (almost) last minute with a roast in the oven and to use ingredients I had on hand. Folks might be interested in an adaptation I stumbled on once I realized I only had one 8 ounce brick of cream cheese – fluffy chocolate cream cheese filling using a cup of HWC. The sweetener needed to be cut back due to using chocolate chips and the reduced cheese/dairy volume. Without a springform pan the diminished volume mounded wonderfully yet fit my deep pie dish. I replaced the almond flour with 2/3 c of coconut flour plus alt. milk for the crust to be nut free and still no-bake (the usual 1/3 plus liquid swap). Your site is amongst the best for mentioning adaptations but please remember there are those of us with truly tiny kitchens (24″ oven, 18″ dishwasher, 16 cu ft fridge) that do not – cannot – have the full cadre of equipment, in this case springform pans, but other cases: food processors or stand mixers. Non-keto folks couldn’t tell it was low carb – allulose makes it taste like regular no-bake! Please note: you still mention erythritol in the “How to Store …” section while the recipe has been updated to be allulose.
Maureen Evans
0Can this be frozen? I would love to try this and keep portions for later.
Wholesome Yum D
0Hi Maureen, There is a whole section in the post about freezing the cheesecake.
Cate
0Our favourite cheesecake, just I don’t use as much stevia as in the recipe, as don’t like anything too sweet.
Vickie
0Is this a gluten free recipe? I don’t eat gluten free but my daughter has too and I am just now learning what to use and what not to. From the ingredients, it looks gluten free but don’t want her to get sick if any of the ingredients aren’t.
Wholesome Yum D
0Hi Vickie, Yes, this recipe is gluten free.
Carol
0Can you use sugar free chocolate chips instead of unsweetened chocolate?
Wholesome Yum D
0Hi Carol, You could use sugar free chocolate chips in place of unsweetened chocolate, but you may get a slightly different final texture. Also, you will still likely need to add powdered sweetener, but you will need less when using sweetened chocolate.
Leah
0Oh my gosh. This was so freaking good! I ended up using erythritol that I powdered in my coffee grinder. It worked well. I made 12 cupcakes and had leftover filling so I made little fat bombs. Highly recommend this recipe!
Nancy
0Just made this according to instructions and it’s really good! After tasting it, I felt it was a bit too thick so I thinned it out with sugar free peppermint mocha creamer. Really delish. Thank you for the recipe!
Karen
0When you measure almond flour out is it packed or loosely measured?
Thanks
Karen
Wholesome Yum D
0Hi Karen, Almond flour can be loosely measured.
Michelle B
0Came out bitter. I think I was confused which sugar to use. The directions said erythritol and the recipe said allulose. I think I got the wrong items as I saw there was an allulise blend. Is that different than just allulose? Hubby didn’t like it and it was his 40th bday sadly.
Wholesome Yum M
0Hi Michelle, Sorry the recipe didn’t turn out as expected. The recipe was recently updated using Besti Monk Fruit Allulose, which gives the cheesecake a softer, creamier texture.
Janet
0If I want to make these into individual (muffin pan) cheese cakes, would I halve the filling recipe, or make the whole thing?
Wholesome Yum M
0Hi Janet, You will need to make the whole amount for the crust and half the filling. Enjoy!
Abby
0I’ve made this several times and it’s definitely a fav!
Question- Could this be made with 8oz of Lily’s chips instead of the baking chocolate and powdered sweetener?
Wholesome Yum M
0Hi Abby, You could use keto chocolate chips in place of the baker’s chocolate, but you may get a slightly different final texture. Also, you will still likely need to add powdered sweetener, but you will need less when using sweetened chocolate.
Abby
0Thank you!
Lisa
0I have your Besti blend as listed but it is granular, should I try to powder it for the filling part? Is there a great way to powder it that you recommend? Thank you in advance for answering my questions!
Wholesome Yum M
0Hi Lisa, A home blender won’t get your sweetener as fine, but it may work for this recipe. Please be aware that the texture may turn out gritty.
Bianca
0The recipe was pretty good, but I think 8 oz of the bakers chocolate for the filling is too much. My cheesecake turned out a bit too bitter for my liking. If I make this again I will probably use less of the bakers chocolate so hopefully it will turn out a little sweeter. Other than that it turned out perfect.
Mary
0This looks great –I may have to make it for a girls weekend.
Question — I have both powdered swerve and I have allulsose as well (thanks to my sister in law) — what proportions could I uses these two together to get something close to the Besti blend you use?
Thanks
Wholesome Yum M
0Hi Mary, Sorry, I don’t have an allulose and erythritol blend. Swerve is already 1:1 with sugar, so I don’t think you will want to add another sweetener to that pre-made blend.
Clara
0Mine came out very hard. I had to use my hands to smash it into the pan. May use a little cream next time.
Wholesome Yum M
0Hi Clara, This can happen if your cream cheese is still cold. Make sure it is room temperature before starting your cheesecake.
Paula Somers
0By far one of the best chocolate cheesecakes ever! Rich and creamy, but not overly sweet with the perfect amount of chocolate!
Azar
0Thank you so much!❤ It was awesome! Out of this world!
Kari
0Best cheesecake recipe ever.
Stephanie
0I love this recipe and will be using it often. Thank you! Also wanted to mention that this site is getting really hard to navigate with all the ads, especially on my ipad. Just trying to post this comment is challenging! I’d gladly pay for access instead of wading through all the ads and popup videos.
Wholesome Yum M
0Hi Stephanie, Thank you for your feedback. You can join our Plus membership which offers a VIP Facebook group, free quarterly printables, and a premium website experience browsing without ads.
linda halbert
0Can you substitute the powdered Besti Allulose sweetner rather than the erythritol blend?
Wholesome Yum M
0Hi Linda, Yes, you can use Besti Monk Fruit Allulose Blend – I actually prefer it now in this recipe (and most others). Enjoy!
Michelle Buck
0This was easy to make and so delicious! I didn’t have enough unsweetened chocolate (only had 4oz) and it still tasted good. I think it was sweet enough and a perfect keto treat!
Crystal Velasquez
0Love this recipe. Used to make this using a non-keto recipe. This one tastes better, even my non-keto family members enjoyed it. They ate most of it, I only got to eat a couple of tablespoons, lol.
Bebot
0I tried this recipe. The natural low-carb natural sweetener I use is Natvia (Stevia + Erythritol) here in Australia. I used it in this recipe. Although the taste is great, it turned out gritty & I suspect it’s because of the sweetener I used. Should I have beaten the mixture further or change the sweetener?
Wholesome Yum M
0Hi Bebot, Was your sweetener powdered? The cheesecake will be gritty with a granular sweetener.
Erica N.
0This is such an easy, delicious chocolate cheesecake! It is so simple and very easy to make. I didn’t change anything other than added no-sugar added chocolate chips on top! The crust was my favorite part and after it chilled I was able to cut it just like a restaurant! Try this!!!!
Jayne
0Wouldn’t change a thing. I served it with a few strawberries and whipped cream, but the cheese cake really needs nothing. Saying it was delicious doesn’t do it justice!
Jessie
0Delicious and easy! I use half of the recommended sweetener amounts because I find the substitutes too sweet, but otherwise followed the directions exactly as listed. My new favourite cheesecake recipe!
Yvonne
0I tried this recipe but my cake came out bitter tasting…what did I do wrong?
Wholesome Yum M
0Hi Yvonne, I’m sorry this recipe didn’t turn out as expected. What kind of chocolate did you use? What type of sweetener?
Amy
0It’s in the fridge now. So sad I can’t eat it till tomorrow. At least I got to lick the beaters! It was wonderful! I did add 1/2 cup heavy whipping cream while mixing, cut out 2 oz of baking chocolate and added 1/2 tsp instant coffee crystals (just because I have learned that for me I needed less chocolatey flavor- coffee enhances the flavor without as much chocolate bitterness.) and sprinkled some cinnamon in the crust- cuz I love chocolate with a hint of cinnamon. Thank you for your dedication to bringing us great keto eats!
Brittany Nicole Jackson
0I made this tonight and it was super good, but I feel the choclate was a little too dark and had a bite after. Would adding only 4oz of baking choclate help with this?
Wholesome Yum M
0Hi Brittany, Reducing the chocolate will give this cheesecake a lighter chocolate flavor. I have not tested this, but the recipe should still work.
Samantha
0Cheesecake is in the fridge . Not sure I have the willpower to wait two hours. Licking the bowl clean hasn’t helped!
Losh
0This is delicious, but I knocked a star off for coming in way over the calories shown. Mine was 418 calories! I do think the portions are generous, so could easily reduce those to bring down calories, but I’m not sure how the count in this recipe is so low!
Sharon
0Can Swerve be used in place of the sweetener listed?
Wholesome Yum M
0Hi Sharon, Yes, but please be sure to use the powdered version in the cheesecake filling.
Julie
0Just punching in numbers and a serving came out to 430 calories. Haven’t actually made it yet, but need to drop a lot of calories and carbs to proceed.
Kallie
0This recipe is absolutely DELICIOUS! I will be making it again and again! I know that calories and macronutrients fluctuate depending on the ingredients we use, but my count was way different from what is posted with this recipe, so I’m wondering if perhaps it doesn’t count the crust. I also made my recipe into 12 servings and have each serving coming out to be 403 calories, 8 carbs, 38g of fat, and 10g protein. Just something to keep in mind when budgeting calories for the day so you have calories and carbs left to spend on this delicious dessert! 🙂
Wholesome Yum M
0Hi Kallie, The nutrition does include the crust. Nutrition can vary a lot with baking chocolate and cocoa powder. Be sure to find the lowest carb you can find, or go with the suggested brands in the recipe card.