Rich, decadent and ultra-chocolatey… and don’t even get me started on the instant ‘oreo’ crust! This no-bake gluten free & keto chocolate cheesecake is one special fat bomb treat!
No-Bake Keto Chocolate Cheesecake 🍫
For One (Or Two!!)
If this no-bake keto chocolate cheesecake doesn’t scream ‘make me!!’, I don’t know what will. All in all, no-bake, insanely good and fairly instant to satisfy those (individual!) cravings!
Though if you’ve already met my classic keto cheesecake-for-1, this chocolate variation needs no introduction. Rich, creamy, airy and totally addictive… this is one keto treat we cannot urge you enough to whip up!
And don’t skip the ‘oreo’ crust in this one, it’s a-mazing (and easy-peasy, so no excuse).
The Butter 🌾🐄
You are eating the butter raw, so going organic and grass-fed really is where you want to splurge. Because let’s face it, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It’s loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.
The Chocolate
Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cheesecake will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate cheesecake to your taste buds’ desire.
The Sweetener
You can pretty much use whatever sweetener floats your boat- but it must be powdered! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit!
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet… i.e. use half!).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
p.s. feel free to make mini cheesecake fat bombs out of any of our cheesecake-for-1s.
(No-Bake!) Keto Chocolate Cheesecake
Ingredients
For the keto 'oreo' crust
- 20 g almond flour
- 2 teaspoons cocoa powder
- 2 teaspoons powdered allulose xylitol or erythritol*
- 1/8 teaspoon instant coffee optional
- pinch kosher salt
- 2 teaspoons melted grass-fed butter
For the keto chocolate cheesecake
- 40 g sour cream plus more for serving (optional)
- 70 g cream cheese at room temperature
- 28 g grass-fed butter at room temperature
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons powdered allulose xylitol or erythritol, to taste (we use 2)*
- 2-4 tablespoons cocoa powder to taste (we use 4 for a darker chocolate version)
- 1/4 teaspoon instant coffee optional
Instructions
For the keto 'oreo' crust
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake.
For the keto chocolate cheesecake
- Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined.
- Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterwards.
I’m new to Keto and was looking for my sweet fix. This cheesecake is delicious (as are the cheesecake brownies from this site. I made them for my sister’s birthday!). I’ll be making both to take to upcoming holiday gatherings.
I was wondering about the calculations. Because I just started Keto, I plug everything into an app so that I can keep track until I get used to balancing the macros. When I added this recipe the carb count came to 18g(!) per serving. I was so disappointed because to be honest I planned to eat the whole thing!
Am I somehow calculating this wrong? It seems the high carb count comes from the 2 TBSP of xylitol (with 4 g per teaspoon that makes sense). I tried this with Stevia and it was terrible! Too bitter for me. I really want to make this again. In fact, I think if I could figure out how to lower the carbs, it will be a staple. How did you get 6.5 g of carbs per serving? Even when I lower it to 2 tsp of xylitol it still comes to 10 g of carbs per serving.
Wonderful to hear Deborah! The thing with the carb count is that it’s common practice to subtract sugar alcohols as you do fiber (as they’re not regular carbs). I hope this helped!
Very helpful. I might need to find a new app. Thank you! You just made my day. I’ll be making this again tonight!
Just do keep in Mind that xylitol is a bit higher GI than Erythritol (which is zero). So I think it’s worth keeping in mind that it’s still not a license to abuse 😂
😂 Every recipe I click on, I have to keep reminding myself of that! This site is a dream for a sweettooth like me.
Is this cultured sour cream? Or heavy cream that is sour?
That was absolutely yummy and the flavors were very much in balance. I used Stevia and surely will make this again for my family.
Ok, so I don’t do keto but have to make dessert for an event where there are some keto peeps. I’m wondering about browning the almond flour and wondered if it would be acceptable to instead take raw almonds, toast them, then grind them into flour and use that?
Yeah def! Just be sure to let them cool before grinding (could easily end up with almond butter instead!)
How thick does this get? Would it make for a good “chocolate pudding” pie substitute made in a larger batch?
It gets very thick yup! Just be sure to whip up your cream well
Can you substitute almond flour for coconut?
Can this be frozen?
yup!
This cheesecake is amazing(ly addictive). I love it but I don’t see the sour cream becoming whipped. Am I doing it wrong or is that step unnecessary?
Your cheesecake for 1 is my favorite dessert to make and recently got my fiancee to try it. After falling in love with it she found this recipe and now she can’t wait for me to make it for her. It looks delicious and I’m sure it tastes as good as it looks!
Can I use Ghee instead of the butter
I’ve made and really enjoyed your lime version and just had to try this one. I was putting everything together and realised I had barely any butter left so I whipped up some whipping cream with the sour cream and ended up with a really lovely cross between a cheesecake and a mousse. A real winner! Will try it again with butter for the real deal. Thank you!
I made this and it wasn’t my favorite because of the sour cream(I realized I’m not a big fan of the sourness or tangyness) but it still was a good cheesecake and I’d like to make it again if I can sub out the sour cream for some whipping cream. Would that work Paola or do you have any other suggestions that I could sub it out with? It’s really just a personal taste thing.
HWC would work too! Just keep in mind that sour cream is traditional of cheesecake to up the tanginess (which you don’t like lol!), just an FYI 😉 xo!
Do you think this would work as well if I substituted mascarpone for cream cheese?
Hi Cara! Yeah definitely! Will taste a little different, but just as yum in my opinion. xo
Oh this is just amazing! One of my guests can’t eat almonds so I replaced the almond flour with an equal amount of coconut flour and added slightly more butter because coconut flour’s more absorbent. The coconut toasted beautifully and added a real depth of flavour! I can see myself coming back to this again and again.
YES!! Another reader recently suggested via instragram toasting coconut flakes for this recipe and it does work great! I’ll have to try it with coconut flour too thank yoU!
It will be a new staple in my kitchen! SO GOOD! Thank you 🙂
My pleasure Kat! 🙂
Can I sub cacao butter instead of the grass fed butter?
I haven’t tried but I don’t see why not!
This looks amazing!
How many times would I need to multiply this for it to fit a regular pie plate?
Thank you Candace! You would do 4x for a shallow dish and 8x for a deep-dish (regular-sized cheesecake). xo!
I made this today to serve tomorrow for Mother’s Day. I broke it down even smaller so I have 4 servings. It will just be my husband and I We are having steak and salad so I didn’t want a lot of dessert. I have to tell you I tasted the filling and it is glorious!! We are both watching our carbs so this really fits the bill. I’ll put a dollop of whipped cream on top and we will be in heaven. Thanks so much for sharing.
Truly amazing! Was just going to taste it but had to eat the whole serving. This is truly my fav Keto dessert so far, and that Valrhona, wow! You are awesome! Thanks!
Lol! So happy you enjoyed it so much EvMarie! And big YUP on Valrhona 😉 xo!
Hi! I can’t use almond flour due to my husbands nut allergy. Do you have any experience on using coconut flour?
Hi Jennifer! Unfortunately coconut flour wouldn’t work here. But have you tried something like sunflower seed flour? That would work quite well, a bit of a different taste but should do the trick. xo!
Hello, I have become a fan of Splenda since kicking the sugar addiction. Can I use use this the same way?
Hi Trish! I believe a reader reported back somewhere in the comments saying they used Splenda and it came out horrible (it just doesn’t work the same as sugar or sugar alcohols in baking unfortunately). 🙁
Really good to know. Thank you for your response and I look forward to many more great recipes.
My pleasure xo!
Hi Trish,
Just wanted to let you know that if you’re going through the trouble of getting healthy you really should stay away from Splenda. It is a synthetic sugar substitute instead of a real substitute like erythritol or Xylitol. Just FYI 😉
I should have read the part about using the blender on the regular Swerve! I made this last night & it is amazing!! Ok mine is a little gritty thanks to not reading.. LOL hoping leaving it in the fridge overnight will help the sugar break down.
The best part of this, besides the taste, is that it’s a mousse like consistency without the overwhelming taste of heavy cream.
I will make this again!!
Hi Suzie! So happy you loved it! And yup on the sweetener…! So thank you for reporting back, as it’s always very helpful to other readers 😉 xo!
Are you using salted butter or unsalted?
I used unsalted here, but salted would work well if you’re into chocolate with salt. Even sprinkling with flakey sea salt works great here xo
your nutrition info above is for 2 servings correct? i split it into 5 portions, trying to figure out the easy way to figure it all out can you help me? and i love this recipe
Hi Sue! I’m not on my desktop so I cannot calculate it for you, but multiply the nutrition label by 2 first and then divide it by 5. Happy you loved it! xo
perfect this is all new to me and i just needed a direction thanks!
Hi, I think that as this recipe has the words “FOR ONE” in the name, that it would be helpful and avoid confusion to indicate in the macros that the serving size is 1/2 of the recipe. I know you said it in the text of the article, but not everyone will read all that. Was yummy by the way !
This was absolutely delicious and perfect for Valentine’s day. Very rich and creamy. Thank you for this great dessert!
I made this for hubby and I for Valentines Day. I was so glad it only made a serving for two, otherwise we would have gone back for seconds. It was absolutely delicious and 100 percent hubby approved.
I had to whip up some heavy cream with sweetener and fold into the cream cheese mixture because it was very thick, very crumbly at first but kept mixing it with the blender. It could have been that I added the 4 tablespoons of the cocoa and sweetener all at once and should have mixed in a little at a time to make sure the mixture was creamy. Thank you for the delicious recipes!
This looks great and I just want to say thank you for authoring a blog that isn’t excessively cluttered with ads and buries the recipe at the bottom of an endless story that no one cares about.
So thanks for that! XD
I don’t know how I’ve only just found you, when I’ve been keto for four years now, but I make your recipes and send them to everyone! So excited to have found you 🙂 This was FANTASTIC. The sour cream in cheesecake is always the best. Thanks
Hi Kelly!! So happy you’re enjoying the recipes (and thank you for sharing around!!). The site is actually fairly new (think only a few months old!). And thanks so much for reporting back on this one (yes! sour cream in cheesecake is the absolute best lol!) xo!
Do you know how any for muffin-sized servings this should make?
Hi Karen! About 3 xo!
Hi Paola, thanks so much! I tripled the ingredients (mainly to base my recipe on using a whole brick of cream cheese) and I made twelve!
That’s awesome thanks for reporting back Karen! xo!
Your cheesecake for 1 is mine and my hubby’s favorite keto dessert! Cannot wait to try this version! Thank you Paola
Hope you love this one too Kat!! xo!
the problem with you posting this is that I’d already settled for making the Tiramisu-for-1 for vday and now I don’t know which one!! do you have a favorite one?!
Hi Soraya! Ufff that’s a tough one! Tbh I’m not sure if I could pick one from the other! Make both??!!!