Low Carb No-Bake Chocolate CheesecakeThis rich and decadent Low Carb No-Bake Chocolate Cheesecake is the perfect dessert to share. It’s a little slice of heaven on a plate.

We topped our Chocolate Cheesecake with a drizzle of melted Sugar-Free Chocolate. Just melt 1 ounce of Sugar-free Chocolate, add to a piping bag and drizzle over the cheesecake.

This recipe makes 12 serves.

If you haven’t noticed, we love cheesecake. Why not try our other cheesecake inspired recipes:

 

Low Carb No-Bake Chocolate Cheesecake

We add nutritional information to the base of every recipe, in the recipe notes section. If you can’t find it, you may be viewing our page through the very efficient “no frills” view. All you have to do is scroll to the bottom and click “View Non-AMP” and you’ll get the recipe and nutritional information in its full glory.

Ingredients for Making Your Low Carb No-Bake Chocolate Cheesecake:

Base

Filling

Instructions for Making Your Low Carb No-Bake Chocolate Cheesecake:

Base

  1. In a heatproof bowl, add the butter and sugar-free chocolate and place over a small saucepan of simmering water to melt.
  2. Once melted add the almond flour, coconut and natvia to the mix and stir well.
  3. Press into the base and 1 inch up the sides of a 9in springform tin.
  4. Place in the fridge to set while you make the filling.

Filling

  1. Add the sugar-free chocolate into a heatproof bowl and place over a small saucepan of simmering water to melt.
  2. Place the cream cheese, natvia and vanilla in a bowl and whip with your hand mixer until smooth.
  3. Add the cocoa powder and cream and whip on high until smooth and well combined.
  4. Pour in the melted chocolate while whipping and whip until all ingredients are combined.
  5. Pour into your chilled base, smooth the top and set in the fridge for 1 hour.
  6. Remove from the springform tin and serve as is or with a dollop of whipped cream.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

If you want to make a larger batch of Low Carb No-Bake Chocolate Cheesecake, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Low Carb No-Bake Chocolate Cheesecake [Gluten Free, Keto, Sugar Free]
Low Carb No-Bake Chocolate Cheesecake
Low Carb No-Bake Chocolate Cheesecake
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
This rich and decadent Low Carb No-Bake Chocolate Cheesecake is the perfect dessert to share. It's a little slice of heaven on a plate.
Servings Prep Time Cook Time Passive Time
12serves 20minutes 0minutes 1hour
Servings Prep Time
12serves 20minutes
Cook Time Passive Time
0minutes 1hour
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Base
    1. In a heatproof bowl, add the butter and sugar-free chocolate and place over a small saucepan of simmering water to melt.
    2. Once melted add the almond flour, coconut and natvia to the mix and stir well.
    3. Press into the base and 1 inch up the sides of a 9in springform tin.
    4. Place in the fridge to set while you make the filling.
    Filling
    1. Add the sugar-free chocolate into a heatproof bowl and place over a small saucepan of simmering water to melt.
    2. Place the cream cheese, natvia and vanilla in a bowl and whip with your hand mixer until smooth.
    3. Add the cocoa powder and cream and whip on high until smooth and well combined.
    4. Pour in the melted chocolate while whipping and whip until all ingredients are combined.
    5. Pour into your chilled base, smooth the top and set in the fridge for 1 hour.
    6. Remove from the springform tin and serve as is or with a dollop of whipped cream.
      Base
      1. In a heatproof bowl, add the butter and sugar-free chocolate and place over a small saucepan of simmering water to melt.
      2. Once melted add the almond flour, coconut and natvia to the mix and stir well.
      3. Press into the base and 1 inch up the sides of a 9in springform tin.
      4. Place in the fridge to set while you make the filling.
      Filling
      1. Add the sugar-free chocolate into a heatproof bowl and place over a small saucepan of simmering water to melt.
      2. Place the cream cheese, natvia and vanilla in a bowl and whip with your hand mixer until smooth.
      3. Add the cocoa powder and cream and whip on high until smooth and well combined.
      4. Pour in the melted chocolate while whipping and whip until all ingredients are combined.
      5. Pour into your chilled base, smooth the top and set in the fridge for 1 hour.
      6. Remove from the springform tin and serve as is or with a dollop of whipped cream.
      Recipe Notes

      Nutrition Facts
      Low Carb No-Bake Chocolate Cheesecake
      Amount Per Serving
      Calories 373 Calories from Fat 288
      % Daily Value*
      Total Fat 32g 49%
      Saturated Fat 20g 100%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 36mg 12%
      Sodium 79mg 3%
      Potassium 32mg 1%
      Total Carbohydrates 9g 3%
      Dietary Fiber 5g 20%
      Sugars 2g
      Protein 6g 12%
      Vitamin A 10%
      Calcium 5%
      Iron 10%
      * Percent Daily Values are based on a 2000 calorie diet.