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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
Brenda Yates
0Absolutely delicious! Even my husband loves it, and requests it! Thank you!!!
Paul Wood
0Hi there
I have already commented on how much I loved the cheesecake it was pukka. One question, I put the right kind of Erithytol blends in the right batches, crust and cheesecake, but the cheesecake was grainy. Any reason you can think of why it turned out grainy? It was the powdered form. Looking forward to your thoughts.
Wholesome Yum M
0Hi Paul, When a cheesecake turns out grainy, it’s usually because the oven was either too hot, or it baked for too long and the eggs overcooked. You may want to get an oven thermometer to verify that the temperature is accurate in your oven.
Paul Wood
0It was the chocolate no bake cheesecake, no cooking.
Kind Regards
Paul
Wholesome Yum M
0Hi Paul, My apologies! The most likely possibility is the temperature difference between the melted chocolate and the cream cheese. If the chocolate was too hot or the cream cheese too cold (not room temp) it will change the texture of the final product.
Paul Wood
0So I tied this recipe and it was super easy to make and taste great. I might cut back on the powder Erythritol as it was really sweet for me. Nevertheless it was fab. and well liked.
Pat B
0I have Anthony’s confectioners Erythritol sweetener. I checked your sweetener conversion chart but didn’t find a conversion. Could you recommend the amt. of Anthony’s sweetener for this recipe?
Maya | Wholesome Yum
0Hi Pat, There’s nothing special about that brand of powdered erythritol so you’d just use the generic “Powdered erythritol” in the conversion calculator.
Michelle Johnston
0What can I say – wow, wow, wow!! Amazing. It’s so rich and decadent it tastes like a dessert from a high end restaurant. Certainly recommend this recipe.
Pat B
0Maya, Thank you for the prompt reply. I’m looking forward to making this for Memorial Day.
Kristi
0I love this recipe! I made it yesterday and it turned out well, but it was pretty rich and it had a kind of weird texture. I will most likely make this again. Thanks for all the great recipes!!
Lesa Sutherland
0Amazing!!! We made it yesterday and the whole family gave it a 10!!! Our family loves chocolate and cheesecake. So this recipe was a must try for my Keto family.
Rita Morrow
0I appreciate very much all your hard work. Maybe it is unfair to give the recipe a 4 star.. .. although I love most cheesecake, I think that I just don’t like chocolate cheesecake. The only change I made was to toast the almond flour.
It seemed to me that the chocolate and cream cheese were competing. Anyway my granddaughter and I had a good time cooking together.
Deepa Advani
0I don’t think this is net carbs of 5 grams. I don’t see any fiber in this recipe. Can you please clarify?
Wholesome Yum M
0Hi Deepa, The almond flour and cocoa powder both contain fiber.
Lynn
0I’m a big fan of cheesecake and this no bake version is as delicious as any baked version. I changed up the recipe just a little to suit my taste. I made the crust with added cinnamon and for the cheesecake filling I cut the recipe into a third and added espresso powder. Then I made individual cheesecakes in a muffin tin. Topped mine with a little grated chocolate.
Sherry odom
0What can I use instead of the Besti Monk fruit erythritol.
Wholesome Yum M
0Hi Sherry, You can use any keto-friendly sweetener blend. Just be sure to use the powdered and granular forms where they are called for.
Jo-Anne
0Can I use only Monk fruit sugar or does it have to be a blend?
Wholesome Yum M
0Hi Jo-Anne, Pure monk fruit sweetener is highly concentrated, like stevia leaf powder. Most bags of monk fruit you can find in grocery stores are a blend of monk fruit and erythritol. If that is what you have, then it will work perfectly for this recipe. Make sure to use granular and powdered forms where they are called for.
Rose Stonehouse
0SO DELICIOUS! You can not tell this is sugar free. It is so rich and has a wonderful texture. I will be making this again and again!
Leslie
0Thank you for the great recipe. Mine came out really thick. Any suggestions on a way to thin it out some.
Wholesome Yum M
0Hi Leslie, Next time you make it, you may want to add a couple of tablespoons of sour cream, that will give it a softer texture and not chill as hard.
Gloria Inman
0In the filling instructions, you say to mix the cream cheese, powdered sweetener and vanilla extract. Then you say to beat in the vanilla. ???????
Wholesome Yum M
0Hi Gloria, Thank you for catching this. Combine all ingredients in that step at once and beat together. There’s no reason to hold the vanilla back until the end.
Sally
0Thank you so much for not using anything coconut. Can’t wait to make this, as I love cheesecake.
Bgrits
0I want to make this recipe tomorrow and am confused after reading most all of the comments. Your conversion table says to replace the 1-1/4 cup of Besti Monk Fruit Erythritol Blend with 2-3/4 cups + 2 Tbsp + 1 tsp of powdered Swerve. Can this possibly be correct? Thank you for your help.
Wholesome Yum M
0Hi Bgrits, Thank you for double-checking this! Please use the same amount of Swerve as listed in the recipe. I’m not sure why it gave you that result, but it was an error. I just checked the calculator now and it is giving the correct amount.
Bgrits
0Thank you for your reply. I look forward to making your recipe.
Courtney
0I only have Stevia. How much should I use to replace the monk fruit sweetener?
Wholesome Yum M
0Hi Courtney, It will depend on the brand of stevia you are using. Check out the brand’s website for a sweetener conversion chart.
Kathy
0Very disappointed in this recipe! All it is is sweetened chocolate cream cheese, which doesn’t make it a cheesecake in my book. It’s nothing more than a glorified fat bomb, which is what I will turn it into so as not to waste 3 packages of cream cheese. Generally, I LOVE these recipes, but this one needs a lot more tweaking. Maybe add some eggs, sour cream, etc. and bake it?
Wholesome Yum M
0Hi Kathy, A no-bake cheesecake is a different variation of the traditional cheesecake made without eggs and refrigerated until set. Feel free to turn them into fat bombs if you prefer. They will be delicious.
Teresa
0I used swerve and the aftertaste is overwhelming. I used the same amount as the recipe said.
Maya | Wholesome Yum
0Hi Teresa, This recipe was made with my new Besti sweeteners which won’t leave an aftertaste. Hope you’ll give them a try instead.
Karen Franco
0loved it – freezes well for a short-ish period of time. I accidentally used 4 oz chocolate and it was still yummy
Dimos
0Hi. First of all, I have to say that this is an amazing cheesecake.
One question though, I see that with the US customary you use 1 1/4 cup sweetener but taping on Metric it becomes 2.5 grams which doesn’t seem right. Can you confirm the correct amount?
Wholesome Yum M
0Hi Dimos, The correct amount is 180g of sweetener. The recipe card has been updated.