For those who adore chocolate and follow a ketogenic lifestyle, the Keto No-Bake Chocolate Cheesecake is a dream come true. This rich, creamy, and decadent dessert is surprisingly easy to make and requires no baking! It’s a perfect treat for any occasion, offering a guilt-free indulgence that satisfies even the most intense chocolate cravings. This article provides a comprehensive guide to creating this delightful dessert, covering everything from the ingredients to step-by-step instructions and helpful tips.
Why This Cheesecake is a Keto Favorite
This no-bake cheesecake is a favorite for several reasons:
- Luxurious and Sugar-Free: This cheesecake is a sugar-free dessert that doesn’t require the use of an oven
- Easy to Make: Making a no-bake keto chocolate cheesecake is easier than you think. All it takes are a few ingredients and the right steps to make this delicious treat!
- Perfect Texture: The texture of this cheesecake is incredibly smooth and creamy.
- Keto-Friendly: This dessert contains healthy fats and minimal carbs.
- Impressive Appearance: Don’t be fooled by its sophisticated appearance!
The Key Ingredients
To create this keto-friendly masterpiece, you'll need the following ingredients:
For the Chocolate Crust:
- Almond Flour: Almond flour keeps things grain-free and low carb. Choose a blanched superfine almond flour or sift it before using it to get rid of the bigger clumps. If you can’t find a superfine, use a food processor. The fine texture of fine almond flour is similar to that of conventional all-purpose flour.
- Cocoa Powder: Natural cocoa powder works best for the filling. Choose Dutch process cocoa powder as it has a deeper, richer chocolate flavor.
- Sweetener: We use and love Lakanto products. We’re using their original sweetener in this recipe. It bakes and tastes like real sugar with no impact on blood glucose, so it can be counted as ZERO net carbs! You want a powdered sweetener, like Swerve Confectioners, to avoid grittiness. Any keto powdered sweetener, such as Erythritol, Xylitol, Monk Fruit, or Allulose, can be used.
- Melted Butter: You are eating the butter raw, so going organic and grass-fed really is where you want to splurge.
For the Cheesecake Filling:
- Cream Cheese: The key to a smooth and creamy cheesecake is room temperature cream cheese. I recommended using softened full-fat cream cheese.
- Sweetener: You want a powdered sweetener, like Swerve Confectioners, to avoid grittiness. Any keto powdered sweetener, such as Erythritol, Xylitol, Monk Fruit, or Allulose, can be used.
- Cocoa Powder: Natural cocoa powder works best for the filling. Use cocoa powder, not cacao powder.
- Sugar-Free Chocolate: You’ll be adding both cocoa powder and semi-sweet sugar free chocolate chips to the cheesecake filling in this recipe, and if that wasn’t enough you’ll finish it off with a rich sugar-free milk chocolate ganache topping!
- Heavy Whipping Cream: A little heavy cream helps thin out the cheesecake layer and make it even creamier.
- Vanilla Extract
- Sour cream: Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes).
For the Chocolate Ganache Topping:
- Sugar-Free Milk Chocolate Chips:
- Heavy Whipping Cream:
Optional Toppings:
- Chocolate Shavings
- Fresh Berries
- Keto-Friendly Chocolate Syrup
- Sugar-Free Caramel Sauce
- Whipped Cream
Essential Equipment
- Springform Pan: Cheesecake turns out best in a springform pan. This type of pan has a removable side so that you end up with a gorgeous, smooth cheesecake all around the edges.
- Mixing Bowls: You'll need several mixing bowls of various sizes for preparing the crust, filling, and ganache.
- Electric Mixer: An electric mixer (either a stand mixer or a handheld mixer) is essential for creating a smooth and creamy cheesecake filling.
- Rubber Spatula: A rubber spatula is perfect for smoothing the cheesecake filling over the crust and for folding in the whipped cream.
- Vegetable Peeler: If you want to add chocolate shavings as a topping, a vegetable peeler is the perfect tool.
- Food Processor: To pulse the ingredients for the crust.
Step-by-Step Instructions
Here's a detailed guide to making your own Keto No-Bake Chocolate Cheesecake:
Part 1: Making the Chocolate Crust
- Combine Dry Ingredients: Add the almond flour, cocoa powder, and sweetener to a small mixing bowl and stir well to combine.
- Add Melted Butter: Pour the melted butter over the top and stir to combine until you’ve got a coarse chocolatey mixture.
- Press into Pan: Press the crust mixture into a greased 10-inch springform pan. Then spread the mixture evenly over a greased 9-inch springform pan. Use a measuring cup or a glass to get the job done.
- Refrigerate: Place in the refrigerator for 10 minutes until the filling is ready.
Part 2: Preparing the Cheesecake Filling
- Beat Cream Cheese and Sweetener: Add the cream cheese and sweetener to a mixing bowl and beat on medium speed with an electric mixer until smooth and creamy.
- Incorporate Sour Cream and Vanilla: Beat in the sour cream and vanilla.
- Add Chocolate and Cocoa Powder: Mix in the melted chocolate and cocoa powder until the mixture is combined and creamy, being careful not to overmix the batter to avoid adding too much air to the cheesecake batter. Slowly pour the melted chocolate and vanilla extract into the cream cheese mixture while mixing at low speed.
- Pour into Crust: Pour the creamy goodness onto our refrigerated crust from earlier and spread evenly.
- Refrigerate: Refrigerate for at least 4 hours or until firm. It’s critical to give your cheesecake enough time to set before serving it.
Part 3: Making the Ganache
- Heat Heavy Cream: Once the cheesecake is cool, heat the heavy cream in the microwave or on the stove until hot, but not boiling.
- Melt Chocolate: Pour the hot cream over the chocolate chips and whisk well until the chocolate has melted. Mix it well with a spoon allowing the heated cream to melt the chocolate. You are looking for a smooth, thick, glossy texture.
- Pour over Cheesecake: Pour the chocolate filling into the crust and use a spatula to spread evenly.
Part 4: Decorating
- Chocolate Shavings: Take a vegetable peeler and a cold bar of sugar free chocolate and scrape the peeler down the edges.
- Other toppings: You can top this cheesecake with a variety of low-carb toppings.
Tips for the Perfect Keto Cheesecake
- Use Room Temperature Ingredients: Be sure to use room temperature eggs and cream cheese when making cheesecake. It’s very important to have all ingredients at room temperature before you start.
- Don’t Overmix: Do not overmix the batter to prevent adding too much air to the mixture. You don’t want to overbeat the mixture! Be sure not to overmix here, as that can cause your cheesecake to become too runny.
- Sift Sweetener: Before mixing the powdered sweetener into the batter, sift it. If you don’t sift, you risk having clumps all over your cheesecake.
- Use a Springform Pan: Use a springform pan for this chocolate cheesecake.
- Allow Sufficient Setting Time: It’s critical to give your cheesecake enough time to set before serving it. Allow time to set. In culinary school, we were taught that chilled set desserts like cheesecake need at least 6 hours to firm up.
- Prevent Cracks: Cook your cheesecake in a water bath and let the cheesecake cool in the oven with the door cracked open.
Storing and Freezing Instructions
- Refrigerating: This chocolate cheesecake recipe should last up to 5 days in the fridge if tightly covered. Leftover cheesecake should be stored, covered, in the refrigerator for up to 2 weeks.
- Freezing: You may freeze the entire cheesecake or individual parts of it. Wrap in plastic wrap, and freeze for up to a month. Wrap leftover cheesecake slices in foil or plastic wrap and store them in a freezer-safe container for up to 3 months.
Variations and Additions
- Extracts: Feel free to experiment with different extracts, such as peppermint or mocha.
- Whipped Cream: You can top this with whipped cream instead of ganache if you prefer.
- Pie Plate: If you’d like to make this in a pie plate instead of a springform pan you may.
- Dairy-Free: You can easily make this recipe dairy-free. Use coconut oil for the crust, and non-dairy cream cheese and coconut cream for the filling.
Nutritional Information
Most no-bake cheesecakes contain sugar and can have 25 to 30 grams of carbs per serving. But this Keto No Bake Cheesecake has only 5.7g of carbs and 2.6g of fiber. So it has 2.1g net carbs per serving.
Read also: Easy Low-Carb Cheese Crackers
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