Low Carb Keto No Bake Chocolate Cheesecake

I’ve made a lot of keto desserts, and let’s be real—some of them taste like punishment. But this one? This is the kind of rich, silky chocolate cheesecake that shuts up your inner carb monster without needing an oven. It’s the no-bake, no-fuss, yes-you-can-have-dessert kind of recipe that’s saved me more than once from a late-night raid on the peanut butter jar.

Why This One Works So Well

• No baking means no grainy egg texture or risk of overbaking—just pure, smooth, mousse-meets-cheesecake realness.
• Unsweetened chocolate brings deep flavor without the blood sugar drama. It’s bold, but balanced once blended with sweetener and cream cheese.
• The almond flour crust has just enough cocoa and sweet to feel like a real base—not some sad nut dust held together with hope.

What I Used (And Why It Worked)

For the Crust

• Blanched almond flour (1 ¾ cups) – Lower in carbs than most nut flours and gives structure without the graininess of coconut flour.
• Dutch-processed cocoa powder (3 tbsp) – Milder and darker than natural cocoa, which pairs better with sweeteners.
• Powdered monk fruit allulose blend (3 tbsp) – Dissolves cleanly, no cooling aftertaste.
• Unsalted butter (⅓ cup, melted) – Moisture + flavor + helps the crust hold when chilled.
• Vanilla extract (1 tsp) – Adds depth, rounds out the chocolate.

For the Filling

• Unsweetened chocolate (8 oz) – The real deal. No sugar, just rich cocoa flavor.
• Cream cheese (24 oz) – The cheesecake base. Room temp is key for no lumps.
• Powdered monk fruit allulose blend (1 ¼ cups) – Again, smooth and non-grainy.
• Vanilla extract (1 tsp) – Same as above—flavor enhancer and softener.

Keto Swaps That Actually Work

Swap	Works?	Notes
Coconut flour instead of almond flour	❌	Texture goes dry and crumbly fast. Doesn’t bind the same.
85% dark chocolate instead of unsweetened	✅	Adds ~1g net carbs per slice. Sweetener might need slight cut.
Granular sweetener instead of powdered	🚫	You’ll get a gritty bite unless you blend it first.
Mascarpone instead of cream cheese	✅	Slightly lighter and silkier, but pricier. Great special occasion sub.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Filling was lumpy	Cream cheese was too cold	Let it sit out 1+ hour before mixing
Chocolate seized up in mix	Chocolate too hot or added too fast	Let chocolate cool to warm and mix slowly
Crust fell apart	Didn’t press firmly enough	Use a flat glass and press down hard before chilling

Step-by-Step – No-Bake Chocolate Cheesecake

1. Make the crust: Combine almond flour, cocoa powder, and sweetener. Stir in melted butter and vanilla until crumbly dough forms.
2. Press & chill: Line a 9” springform pan with parchment. Press crust mix down firmly with a glass. Chill in fridge while you prep filling.
3. Melt chocolate: Microwave or double boiler—just until smooth. Cool until warm, not hot.
4. Whip the filling: Beat softened cream cheese, sweetener, and vanilla until fluffy.
5. Add chocolate: Slowly beat in melted chocolate until fully mixed. Scrape bowl as needed.
6. Assemble: Spread filling over crust. Smooth top. Chill for 2 hours minimum (overnight = ideal).
7. Slice smart: Use a warm, dry knife for clean slices.

Keto Cooking Tricks That Help

• I microwave cream cheese 10–15 seconds per block to soften it faster (but don’t melt it).
• Make the crust a day ahead—it actually firms up even better overnight.
• I portion this into 12 slices and label them in the fridge so I don’t accidentally “eyeball” 3 servings.

Freezing + Reheating Without Ruining It

• Fridge: Good for 5 days. Cover tightly—cream cheese hates fridge air.
• Freezer: Freeze whole or sliced. Wrap in plastic + foil or airtight container. Thaw overnight in the fridge. Texture stays creamy.
• Macro impact: No shift when freezing, but if you eat it frozen (I have), the texture is more like a chocolate truffle. Not bad.

What I Googled Before Making This

Q: Will this spike blood sugar?
A: Not if you’re using unsweetened chocolate + a legit monk fruit/allulose blend. I stay in ketosis with this one.

Q: Can I use erythritol instead?
A: You can, but it can recrystallize in the fridge. I get better texture with allulose blends.

Q: Is this too rich?
A: Depends on your sweet tooth. It’s decadent, so stick to the portion size and serve with raspberries if you want to lighten it up.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cheesecake)

Nutrient	Amount
Calories	436 kcal
Total Fat	42.7g
– Saturated Fat	25g
– Trans Fat	0g
Cholesterol	85mg
Sodium	200mg
Potassium	250mg
Total Carbohydrates	13g
– Dietary Fiber	5.4g
– Sugars	2.9g (from cream cheese + chocolate, not added sugar)
Net Carbs	7.6g
Protein	9.6g

Check out More Recipes:

• Low Carb Keto Cheesecake Fluff Recipe
• Low Carb Keto Flourless Chocolate Cake
• Low Carb Keto Angel Food Cake Recipe