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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
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.
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.
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.
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 ??
Maya | Wholesome Yum
0Sorry! I was thinking of a different recipe. I updated my reply to you above.
Katlyn
0It kept deleting my stars while I was commenting!! This is a great recipe!!
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.