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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
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
Jen B
0This chocolate cheesecake is so delicious! My children are licking the beaters right now, and loving it! My littlest one just asked if this “frosting” actually the filling, can be his frosting on his birthday cake next month! Yum! And thank you! We will be eating this for my birthday tomorrow. It will rest in the fridge until then.
Rob
0Hi,
If I use pure erythritol, what would the amounts be for this recipe?
I can’t wait to try this! 😀
Thanks.
Cheers!
Wholesome Yum M
0Hi Rob, Pure erythritol is about 70% as sweet as the blends are. Increase pure erythritol amount by 1/3 cup and you will get the same result as written in the recipe.
Judy
0Hi Maya, my husband and I are loving your recipes! He has your granola every day!!
I need to make this recipe in someone else’s kitchen. I will have to use foil pans. I want to make 2 no bake pies. In my experience, a regular cheesecake makes too much filling and crust. Do you think I should make 1 1/2 times the recipe to make two pies n foil pans?
Arena
0Can this be made without the crust?
Wholesome Yum M
0Hi Arena, Absolutely! line the bottom of the pan with parchment so it’s easy to remove slices. Enjoy!
Wholesome Yum M
0Hi Judy, I think this would work, as foil pans hold less volume than the traditional springform pan that this recipe uses.
Kat
0This is another amazing recipe!
I didn’t have the unsweetened baking chocolate to melt for the filling, so I just used ordinary cocoa powder and it worked perfectly too.
Leandra
0This recipe is perfect! I only made a third of it because I couldn’t decide between the pumpkin cheesecake and the chocolate cheesecake so I made both. The recipe split into 1/3 pretty well. I used Lily ectra dark and rich chocolate bar and because it wasn’t very sweet I had to pretty much double 1/3 of the sugar content on the crust and in the cheesecake mixture. I use swerve in the mix but the Splenda Naturals in the crust blend and it was spectacular completely incredible. Of course I tasted the batter before I compiled it so I knew whether or not it needed more sugar which is why it ended up doubling the swerve. Absolutely love this recipe
Jody
0This was *amazing*!! Both my husband and I devoured it. I was worried that I made the mixture wrong, as it seemed thick like icing, but seeing your photos, and how it was so yummy, I knew we had a winning dessert!
Lynn
0I don’t usually post negative comments because I realize everyone has different pallets, but one must really have to love the taste of bitter chocolate to like this recipe. Yikes! I made it according to the recipe and I’m sorry to say that I just couldn’t eat it. 8 oz of unsweetened baking chocolate to 24 oz of cream cheese made the cake, when chilled, so dense that it was difficult to cut. I don’t mean to be negative, it didn’t enjoy this recipe as others have.
Wholesome Yum M
0Hi Lynn, I’m sorry this recipe didn’t turn out as expected. Perhaps you would prefer the more traditional Low Carb Cheesecake. You do have to bake it, but it is worth the extra time!
Joanne herrick
0Can you freeze it?
Wholesome Yum A
0Absolutely, Joanne!
Tara
0This was fantastic! Crust held together perfectly. I admit that I added ~⅔ cup of natural peanut butter right before I poured the cheese cake onto the crust and it was pretty yummy! (My son is a chocolate-peanut butter fan!)
Luci Sosnowski
0I made this for a brunch party and everyone loved it whether they were on keto or not. I only had granulated erythritol and no coffee grinder so I melted the erythritol into the chocolate as it melted. It was still slightly granular but no one complained. I used more vanilla than listed and put a layer of sliced almonds between the crust & filling. I also sprinkled the top with a bit of sea salt & more almonds, and served with unsweetened whipped cream on the side.
Melissa S
0I made this but didn’t have high hopes after reading some of the comments. I am not great with recipes. But since I have found your site, I have made 5 plus of your recipes and they have all turned out! Thank you for good and simple recipes!! The cheesecake came out great! Thanks again!
Melissa S
0I made this for first time. After reading some of the comments, I didn’t have high hopes. I usually haven’t had great success with recipes, even though I follow them exact. Then I found your website!! I have tried 5 plus of your recipes and every one of them have turned out!! Thank you for good and simple recipes!!! The cheesecake came out great and taste good! I did add a tablespoon instead of a teaspoon of vanilla for the filling bec I saw a comment that did and I like vanilla! Thanks again!!
Debbie Roberts
0My daughter recently took on this challenge and my husband and I are going to her house to celebrate her birthday and she asked me to make this chocolate cheesecake to bring.
I was so frustrated with having to go to 2 stores to get all of the special ingredients but finished it this morning.
Although I have licked my fingers and it seems ok we will see how it turns out.
I would change 1 thing, I would put a WHOLE TABLESPOON of vanilla in it unsweetened chocolate needs it!
Debbie Roberts
Sugar Land, TX
Sonia
0Thanks again for another delicious recipe! When I used Scharffenberger unsweetened chocolate, I had to triple the powdered monk fruit/Erythritol sweetener. Also, the recipe created a dense cheesecake that felt heavy in my stomach with every yummy bite. I could only eat one third of my slice. My husband ate his whole slice. Next time I may lighten the recipe with whipped cream.
Guy
0I really like this recipe, but I have calculated the calories and amount of fat multiple times, and the listed calories and fat are not accurate. The actual fat per serving is almost twice as much as are the calories. When you consider that each serving has 2oz of cream cheese (200 calories, 18g of fat) and about 16g of almond flour (80-90 calories give of take), that tells you that the minimum number of calories per serving is about 280-290. And that doesn’t factor in the calories in the butter, cocoa, and unsweetened chocolate. In the end, I halve the amount of chocolate and cream cheese per serving and it came out at about 315 calories per serving. This information really should be updated to be accurate, because some people do watch their fat when doing keto/low-carb do lose weight.
Wholesome Yum L
0Hi Guy, we use the USDA Food Database which is the most reliable source to use. Many online calculators will round up values when the database we use is more precise.
Guy
0I understand that nutrition info isn’t always going to be completely accurate and that different brands have some variation. However, this isn’t a slight different. It is impossible to make the recipe as it is with 238 calories and 23g of fat per serving, regardless of the brand of almond flour, chocolate or cream cheese. I would advise people to calculate it, because it’s about twice as high per serving. I still like the recipe but I’ve made adjustments to the amount of cream cheese and chocolate to lower the calories and fat.
Jenny
0Hi! With powdered Lakanto being 2:1 ratio to regular powdered sugar, would it take 2 1/2 cups Swerve powdered, since most sweeteners are 1:1 with sugar? Thanks.
Wholesome Yum
0Hi Jenny, check my sweetener conversion calculator to tally those substitutions.
Guyo
0Fantastic recipe! I followed it exactly and it doesn’t even taste like a “healthy” sugar-free dessert. Amazing. I added a teaspoon of grated coconut to the filling and sprinkled some powdered cinnamon into the base. Sprinkled grated coconut on top and raspberries for decoration.
Jenny
0Since I don’t have a springform pan, I made this in a muffin pan with paper muffin cup liners and it worked out really well. Half the recipe made 9 muffin cups. They came out of the paper liners with no sticking after they were chilled. These were very tasty and I will definitely make them again.
Theresa
0OH.MY.GOSH. Wow this is fantastic. I made it today for my hubby on Father’s Day and this is seriously delish 😉
Jill
0I just made this cheesecake. I started with a half recipe. It’s very easy.
I began with half the sweetener and added more as I felt it needed.
I am not yet sure what I think yet as I’m not used to these recipes and tastes yet, but it seemed a bit bitter.
Not chocolate bitter, sweetener bitter.
I’ll know more after it’s set for a while and the flavors meld.
It’s nice to have something when you just need a spoonful of a treat.
Thank you for this recipe.