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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
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 Wholesome Yum 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?
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.
Wholesome Yum M
0Hi Sharon, Yes, but please be sure to use the powdered version in the cheesecake filling.
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.
rachel best
0This is absolutely delicious. In fact it’s so sweet and rich (for me), I have made the 12 portions into 16. A minor improvement would be a crunchier base, but I’m splitting hairs. It’s divine.
Danielle Estep
0I’ve never melted chocolate before. How long should I set it aside for it to cool? Thanks.
Wholesome Yum M
0Hi Danielle, Let the chocolate sit until it is no longer hot, but slightly warm to the touch. The addition of cream cheese will help to bring the temperature down. If you are careful to not overheat the chocolate (which could cause it to burn), it should only take a few minutes to cool.
Kristin
0Hi-
I know you give a disclaimer on nutrition facts, but the nutrition facts you have listed for this recipe are way off. I noticed the discrepancy when I was comparing it with the (regular) cheesecake recipe.
Here is what I got on carb manager: calories 390, fat 37g, net carbs 8, protein 10g.
I know nutrition facts depend on specific ingredients but this is due to an error as the difference is quite significant.
Wholesome Yum M
0Hi Kristen, Yes, depending on the ingredients you use, the nutrition can vary a lot. Common variants include the unsweetened chocolate and cocoa powder. Even unsweetened they can vary a lot in calories and carb counts. You may also want to check and see if your tracker subtracted the sweetener from the carbs in the recipe, some of them don’t do that.