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.
Hi, can these be batch frozen in maybe small containers? If so how long will they take to defrost?
For sure Umm! I’m not sure about the exact time to defrost, but I would just transfer them to the fridge overnight xo!
Hi sounds delicious but can I use coconut oil instead of butter for the filling?
Paola,
Quick question, is the nutritional info for for one serving or if u eat both servings? It says cheesecake for one or two so im confused what the nutrition info is if u made 2 servings but only eat one. Thx loved this recipe.
I’m from US if I needed to use a sour cream that does not have enough fat how much whipping cream do I use.? What would be the ratio?
We made the “cheesecake” without the crust (too lazy!) My T1D and I both loved it. My non-diabetic child hated the artificial sweetener taste (she says this about everything). Oh well, more for us!!
Powdered Monkfruit won’t give that taste. I use it as I don’t like the after taste of stevia or the others.
None of the sweeteners listed are artificial, they are completely natural. But different people do have different taste reactions.
Made this twice already, best Keto dessert ever. Thank you
I am confused. The recipe calls for sour cream. Then the directions say to whip it. There are questions concerning this. Even with a bowl/beaters from freezer, the sour cream will not whip like whipping cream. Has anyone else had issues with this? What am I doing wrong. I am using full fat sour cream. thank you…..
I have the exact same concern. I’ve never heard of whipping sourcream. It doesn’t work, just gets runny and liquified.
I just made this and did what I always do in recipes like this: I put the cream cheese, the butter, the sour cream and the vanilla in my mixing bowl, all at the same time, and whip it on high for a few minutes. Then I add the rest and whip on high a bit more. Easy peasy, works like a charm 🙂
Maybe this reply is too late for you both Sue and Jenn, but for the sour cream portion that is whipped itself, I substituted the sour cream for whipping cream and oh my gosh.. so good. Now when I do this, i use about a 1/4 cup of whipping cream,not just to mix into the rest of the cheesecake mix (for that i use about the 2 1/2 – 3 tbsp) but also, I use the remaining amount as a cool whip to top the cheesecake with in addition to sliced strawberries. Hope this helps you ladies and others who may have questions. This recipe is just so goooooooood
I hope this isn’t a stupid question but you’re saying basically that you use 2 1/2 tablespoons of the whipping cream for the cheesecake and then the rest of that 1/4 cup is for your cool whip? I know that sounds like a dumb question but I just want to make sure I understood that right.
I’m making these again, because I LOVED them, but this time for a large family gathering. One of my daughters is allergic to tree nuts. I was wondering if I could substitute the almond flour with peanut, sunflower seed, or pumpkin seed flour and toast the same way. Any suggestions would be much appreciated. Thanks
Hi Kelly! I would go for either sunflower seed or sesame seed flour (sesame and chocolate are a wonderful combo!). You can definitely (and should definitely!) toast any of the flours you mentioned btw- any nut or seed can be toasted to amp the taste! xo!
This recipe is delish!! I doubled the recipe to make a batch of small cheesecake shooters for a dinner party. The crust went in the bottom, then a layer of cheesecake, a layer of toasted walnuts, more cheesecake and then more walnuts. Topped them off with a mint leaf from our garden and they were picture-perfect. The guests loved them and they had no idea they were keto! I also made your recipe for the plain cheesecake, but added a scoop of your caramel sauce to the ingredients while I whipped it, then layered the cheesecake with drizzles of caramel sauce and topped them off with toasted pecans sauteed in butter. Most of the guests wanted one of each! Thanks for a fabulous recipe – it’s definitely a keeper!
This was sooooo good!! My husband and I loved it! I chilled the bowl and the sour cream in the freezer for about 10 min or so. It worked really well! Can wait to make it again!!
This was SO good! I made it once as listed and loved it. My partner thought it was bitter, but I couldn’t get enough.
I made it again tonight and omitted the instant coffee altogether, and instead added about 1/2 teaspoon of peppermint extract. It is a pepperminty chocolate WONDER!
Oh my gracious sakes alive! This was wonderful! Thank you. 🙂 I made this for my husbands Valentines/Birthday yesterday. It was truly divine! I’ve made press in almond flour crusts before, even chocolate versions and though they are very good, they often leave an odd aftertaste (to me)…the toasting of the almond flour not only smelled amazing, but it left no odd taste and instead enhanced everything…it was perfect!
NOW, to ask for advice… I would LOVE to turn this into a Key Lime cheesecake…thinking omit cocoa and coffee. Maybe add a touch of shredded coconut to the crust and of course key lime juice to the filling. My concern is that adding liquid to the filling will keep it from firming up…should I add a pinch of xantham gum? Thoughts? Suggestions??? 🙂
Dear Kathy how wonderful to hear!! Re the key lime cheesecake simply search the site and you’ll get the deets! 😉
I used erythritol when making this and found it had an almost burning sensation the more I ate. Would this be from the sweetener? Could i have possible put too much in? As i still used the same amount.
It otherwise tasted amazing!!
Just ended up puting the rest in the fridge for another night
Looks like your sensitive to the ‘cooling’ effect of erythritol. I would test around, maybe allulose or xylitol will work for you 😉
I can not get the sour cream to whip. Any suggestion? I have tried twice with different sour cream and different bowls to see if it made a difference. It never gets passed liquidity even after 4 minutes of beating. What am I doing wrong?
I’m not sure Nicole? Maybe try chilling your bowl before hand?
I tried that and it did not work. Ended up using heavy cream instead and it whipped up very quick. Tasted very good, but missed that tang of the sour cream. Thank you.
Sour cream have to be 25-30% of fat at least to whip, they don’t sell that kind in USA or CANADA, only in Europe. You can use highest fat content Sour cream you can find plus adding some wipping cream to it.
I am not keto but I just made this for my husband who is, and it is DELICIOUS! I only tried the mousse because I got the mousse all over my hands piping it into the dish (on the crust). Wow! I would eat this and never know it was keto. Wonderful recipe!