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Free Printable: Low Carb & Keto Food List
Get It NowThe No Bake Chocolate Cheesecake You’ve Been Asking For
I first made my keto cheesecake a few years ago, and it’s still the most popular dessert recipe on Wholesome Yum. Since then, I’ve had so many requests for a chocolate version… and even more asking for one that doesn’t require turning on the oven. So I combined both. After a few tests to get the texture and sweetness just right, this no bake chocolate cheesecake was a clear winner — rich, creamy, and satisfying. Here’s what makes it special:
- Deep chocolate flavor – I used melted unsweetened chocolate in the filling (not just cocoa!) to give it that true, rich chocolate taste. It’s a little extra work, but makes a big difference.
- Creamy, but still holds its shape – Getting the no-bake texture right was tricky. I tested a few different cream cheese and sweetener ratios until I landed on one that’s ultra creamy but still sets up firm.
- No bake, but still indulgent – Just because it’s no bake doesn’t mean it feels like a shortcut. Between the almond flour crust, rich chocolate, and whipped filling, it tastes like a full-on fancy dessert, but so easy to make.
If you’re craving something rich and chocolatey without the oven, grab your springform pan and make this keto no bake chocolate cheesecake with me.
Reader Review
“I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction on top, cooked down with allulose and monk fruit. It is truly an outstanding recipe.” –Kit
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my no bake chocolate cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Crust:
- Wholesome Yum Blanched Almond Flour – I use this one because it’s super fine and makes the crust hold together without getting gritty. You can try other almond flours, but the texture might turn out more crumbly.
- Cocoa Powder – I recommend Dutch processed cocoa powder for a smooth, rich chocolate flavor. Natural cocoa works too, but it’s a little more bitter.
- Besti Monk Fruit Allulose Blend – This is my go-to for sugar-free desserts because it dissolves easily and tastes just like sugar. You can learn more about how different sugar substitutes work here and use my sweetener conversion calculator if you’re using something else.
- Butter – I melt it to mix easily into the crust. If you need a dairy-free option, coconut oil works too, though the flavor will be slightly different.
- Vanilla Extract – Just a splash brings out the chocolate flavor even more. I always use real vanilla for the best taste, but imitation works in a pinch.
No Bake Chocolate Cheesecake Filling:
- Baking Chocolate – I like using dark chocolate instead of cocoa powder because it gives the filling a rich, silky texture and deeper chocolate flavor. You can also use chocolate chips, semi-sweet, or even milk chocolate if you want a sweeter version.
- Cream Cheese – I used full-fat cream cheese. You can try a dairy-free cream cheese substitute if needed, but I haven’t tested it myself.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener blends seamlessly into the filling and keeps it silky, just like regular powdered sugar.
- Vanilla Extract
How To Make No Bake Chocolate Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust. Stir together the almond flour, cocoa powder, and sweetener. Mix the melted butter and vanilla together then add it to the cocoa mixture. Press into a parchment-lined springform pan. I chill it while I make the filling.
- Prepare the filling. Melt the unsweetened chocolate gently and let it cool until warm. Meanwhile, whip the cream cheese, powdered sweetener, and vanilla with a hand mixer. Blend the cooled chocolate to the cream cheese mixture.
- Assemble and chill. Spread the filling over the crust and smooth the top. Chill until firm, then slice and serve. I topped mine with melted chocolate and raspberries, but sugar-free whipped cream works great too.
My Recipe Tips
- Don’t skip chilling the crust. Even a few minutes in the fridge helps it firm up and makes spreading the filling way easier.
- Use a springform pan if you can. It makes the cheesecake easier to remove and keeps the edges clean. This one is my favorite for in most of my cake recipes.
- Let the cream cheese soften at room temperature. If you forget to leave it out, just warm it gently in the microwave. I usually do 10-15 seconds at a time until it softens.
- Go slow when melting chocolate. If you overheat it, it can seize and get grainy. Stir often and stop when it’s mostly melted.
- Let the chocolate cool before mixing. It should still be warm, but not hot. I mix it in right away so it doesn’t start to harden.
- Work quickly once the filling is mixed. If it sits too long, it can firm up. If that happens, microwave it for 30 seconds and stir until smooth again.
- Add toppings just before serving. I usually drizzle melted chocolate, ganache, or pile on fresh berries. If you’re using whipped cream, wait until the cheesecake is firm first.
No Bake Chocolate Cheesecake (Sugar Free)
My no bake chocolate cheesecake is rich, creamy, and easy to make with simple ingredients. No oven needed and completely sugar free!
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Ingredients
Tap underlined ingredients to see the ones I use.
Crust:
Chocolate Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Crust:
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In a large bowl, stir together the almond flour, cocoa powder, and Besti.
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In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
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Line the bottom of a 9-inch springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.
No Bake Chocolate Cheesecake Filling:
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Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
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Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
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When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
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Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire cheesecake
- Tips: Check out my recipe tips above to help you get the right texture, mix everything smoothly, and make your no bake chocolate cheesecake turn out perfect every time.
- Store: I keep this no bake chocolate cheesecake covered in the fridge, and it lasts about a week.
- Meal Prep: Make it up to 3 days ahead so the texture stays smooth and the crust holds up.
- Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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No Bake Chocolate Cheesecake
More Low Carb Cheesecake Recipes
If you loved this no bake chocolate cheesecake, here are a few more low carb cheesecake recipes to try next:
262 Comments
Dave
0I made this and it was a bit on the dry side. No question, it was firm as a cheesecake should be, so kudos for the no-bake recipe. I just wish it had a softer texture. I used pure vanilla extract, Baker’s unsweetened chocolate, Philadelphia full-fat cream cheese (at room temperature), and the Besti Monk Fruit/Allulose powdered sweetener. Not sure where I went wrong.
Maya | Wholesome Yum
0Thank you for the feedback, Dave! It shouldn’t be dry, but maybe it’s the firmness from being cold? You can let it come to room temperature after it sets and the texture should improve. Hope this helps!
Jo
0This is a great recipe I tweaked it and used Lindt chilli chocolate on the second cake and it was to die for. Thank you for sharing your fantastic recipes for me and others to make
Maya | Wholesome Yum
0Thank you for sharing, Jo! I’m so glad you liked this recipe.
Lorraine Morrow
0I’ve been looking at your Keto recipes and always wonder if you should count the total carbs or net carbs in each serving? I’ve been told to keep the carb count 50 or under to lose weight and that’s a hard number to keep! Thanks for your advice!
Hawk
0Hi! I’m a type 1 diabetic and i think i can help! On the keto diet you should look for “net carbs”, lemme explain myself. Total carbs include both added sugars and fibers. Fibers does not affect blood sugar even tho it is a type of “carbohydrate”. So you should always remove the fiber amount from total carbs to have the amount of carbs that actually affects your blood sugar!
Maya | Wholesome Yum
0Hi Lorraine, For most people counting net carbs is easier and what I recommend. Some people who are diabetic need to count total carbs, but otherwise counting net makes it easier to get enough veggies. Under 50 grams of net carbs is pretty easily doable with low carb recipes. Hope this helps!
Michele
0I had this at my cousins house July 4, 2024. Amazing! Trying to have you send this to my email. Won’t send it to me. It just spins and spins.
Maya | Wholesome Yum
0So glad you liked it, Michelle! Sorry to hear you had issues with the email sending, hopefully you still got it even though it was spinning. You can contact me here and attach a screenshot of what you see to the form if it’s still not working.
Deanne
0This is so so good! Very rich so you don’t need much to be satisfied. I didn’t think I would like the crust and it’s amazing! It is stiff when you take it out of the fridge and it’s like fudge and really good but if you let it sit out for about an hour, then it gets creamy!
Debbie
0This is probably the first recipe I tried from your site that wasn’t a hit with the family, which is why the three stars. The cheesecake tasted like plain cream cheese with a dry powdered cocoa flavor (which there was none in the filling). I liked it, but I could eat cream cheese right out of the package.
Wholesome Yum D
0Hi Debbie, Sorry to hear that this recipe didn’t turn out as expected. Did you follow the recipe as written?
Elizabeth
0I’m not seeing how many carbs per serving, I sliced it for 12 servings. Also I found the filling to be very stiff and I was wondering if it was because I used granulated monkfruit as I didn’t have the confectionery type. It was very yummy!
Wholesome Yum D
0Hi Elizabeth, 7.6g net carbs per slice.
Kit
0I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction atop, cooked down with allulose and monkfruit. It is truly an outstanding recipe.
PDouglas
0The second time I made this I cut the filling dose in half; I prefer the crust-to-filling ratio that way. It also reduces the carbs, which is important as I’m trying to keep my intake under 20g/day. I used a small rectangular pan instead of a round springform type, and cut the finished product into 1.5″ pieces to reduce carbs/serving even more.
Clarissa Nicole
0I just had wisdom tooth surgery; is the cheesecake soft?
Wholesome Yum D
0Hi Clarissa, Yes, the cheesecake is soft.
Becky
0How much SF chocolate do you use to drizzle like in your picture? Also, do you wait until the chocolate cools some to do the drizzle?
Thanks!
Wholesome Yum D
0Hi Becky, I melt 2 or 3 ounces of chocolate to drizzle on top.
Melanie
0Can you use Lily’s chocolate chips instead of unsweetened baking chocolate?
Wholesome Yum D
0Hi Melanie, Yes, that would work.
Kathy
0Can you make powdered Monk Fruit Allulose Sweetener out of the granulated kind in a Vitamix for this recipe?
Maya | Wholesome Yum
0Hi Kathy, I haven’t tried that but you probably can. As long as you can get it to the consistency of powdered sugar, it will work for the filling.
Deb Fries
0Can I use powdered stevia in the recipe? It calls for 2 1/2 cups for in the filling. Isn’t that a lot?
Wholesome Yum D
0Hi Deb, Pure stevia is very sweet in small amounts, while baking versions of these sweeteners are cut with erythritol and closer to a 1:1 ratio with table sugar. Be sure to check the manufacturer’s website, most will give you a sweetness ratio and include a conversion chart. My suggestion to sweeten your pie is using Besti Monk Fruit Sweetener With Allulose. Besti natural sweetener replaces sugar 1-to-1, but has zero calories and zero net carbs. Use Besti in place of sugar for cooking, baking and topping!
Jennifer
0Tasted great, however the filling texture was crumbly. Dry consistency. Seems like there should have been milk or something else added to make a smoother and moister filling.
Joshua Parrish
0This recipe is quite tasty. I made it on Valentine’s Day and it was enjoyed by all. I topped it off with a chocolate drizzle and fresh raspberries, just to kick it up a notch. I will definitely make this again.
Stephen
0It’s too thick to mix properly. How to correct?
Wholesome Yum D
0Hi Stephen, If the filling sits too long, it will get thick. If this happens, you can microwave it for 30 seconds, and stir to soften it up. Do not overheat, or it might split.
Joanne
0So rich and creamy! Turned out perfect!
Carter
0I recall making this recipe two years ago for a lot of friends and the crust had walnuts in i. everybody loved it. this is what made it better than everyone else’s. did you change the recipe on the crust?
Wholesome Yum D
0Hi Carter, The last major update to this recipe was on December 14, 2018.
Mara
0It turned out dense and a bit dry. Reading the comments, perhaps the cream cheese needed to be a bit more warm/room temp. And that monkfruit sugar I used is not allulose but with erythritol. It was also a bit bitter and gritty. Will give it another try.
Wholesome Yum D
0Hi Mara, Using Powdered Besti Monk Fruit Sweetener is vital to this recipe, it dissolves just like powdered sugar does so you won’t get that gritty texture.
Julia
0I’ve been following you for the past 3 years and love all of your recipes. I really appreciate that you have made your own product line of sweeteners that don’t contain SUGAR ALCOHOL, brilliant. You have the best lineup of keto recipes that 9 times outta 10 are delicious, delicious, delicious. And hubby approved. I didn’t feel comfortable feeding the kids sugar alcohols, and stevia is not good tasting. Your monkfruit allulose blend for the sweetener in the crust is not available until JULY (BUMMER) I still order it and will wait but I want to make this cake for hubby and I soon. With that said can I sub for an all allulose sweetener for the crust? I have the Besti powder blend already. Thank you again Maya, you’re the best.
Maya | Wholesome Yum
0Thank you so much, Julia! Yes, you can sub allulose, you’ll just need a bit more. You could also use Besti Powdered in the crust as well. And we are working on getting the regular Besti in stock sooner than July on wholesomeyumfoods.com.
Wholesome Yum D
0Hi Julia, You can use my keto sweeteners guide to calculate how much you should use.
Tanja
0Hello Maya, can I make it with erythritol that is only sweatener I have. I have it in normal granulas (not powder) and as liquid as well. And also can I use mascarpone instead of cream cheese? Tnx. Tanja
Wholesome Yum D
0Hi Tanja, You can check out my Keto Sweetners Guide to get the correct conversion for this recipe. I don’t recommend using mascarpone in this recipe.
Kelli
0This is delicious! And so easy to make! I love that you can easily adjust serving sizes on the app and it adjusts your ingredient amounts for you.
Katlyn
0I love Maya’s enthusiasm and creativity! I also really appreciate that the recipes can be printed in 1 or 2 neat and clean pages. Thank you!! I tried this recipe yesterday. I like dark chocolate and thought the flavor was excellent. I also used organic coconut oil that I melted for the crust and the chocolate/coconut flavors together were good. Mine did not have a cheesecake texture and was more dry/dense like fudge. Maybe adding 1/2 avocado or ? would make it creamier (to not add more dairy fat)? Also, the recipe does not specify powdered for the crust (like it does for the filling) so I used the granular and it was a little grainy. Should the crust also be powdered sweetener? Thanks for sharing so many recipes!! ???
Wholesome Yum D
0Hi Katlyn, This recipe may be a little thicker than regular cheesecake, but feel free to experiment and let me know how it goes. The crust does not require a powdered sweetener, as Besti Monk Fruit Allulose Blend is already pretty fine in texture, but results can vary if you use a different brand.
Katlyn
0Just replying to your comment on my comment…..
Except this is a “no bake” recipe ??
Maya | Wholesome Yum
0Sorry! I was thinking of a different recipe. I updated my reply to you above.
Katlyn
0It kept deleting my stars while I was commenting!! This is a great recipe!!
Lori M.
0Thanks for this recipe! It was the perfect springboard for a variant to make (almost) last minute with a roast in the oven and to use ingredients I had on hand. Folks might be interested in an adaptation I stumbled on once I realized I only had one 8 ounce brick of cream cheese – fluffy chocolate cream cheese filling using a cup of HWC. The sweetener needed to be cut back due to using chocolate chips and the reduced cheese/dairy volume. Without a springform pan the diminished volume mounded wonderfully yet fit my deep pie dish. I replaced the almond flour with 2/3 c of coconut flour plus alt. milk for the crust to be nut free and still no-bake (the usual 1/3 plus liquid swap). Your site is amongst the best for mentioning adaptations but please remember there are those of us with truly tiny kitchens (24″ oven, 18″ dishwasher, 16 cu ft fridge) that do not – cannot – have the full cadre of equipment, in this case springform pans, but other cases: food processors or stand mixers. Non-keto folks couldn’t tell it was low carb – allulose makes it taste like regular no-bake! Please note: you still mention erythritol in the “How to Store …” section while the recipe has been updated to be allulose.
Maureen Evans
0Can this be frozen? I would love to try this and keep portions for later.
Wholesome Yum D
0Hi Maureen, There is a whole section in the post about freezing the cheesecake.
Cate
0Our favourite cheesecake, just I don’t use as much stevia as in the recipe, as don’t like anything too sweet.
Vickie
0Is this a gluten free recipe? I don’t eat gluten free but my daughter has too and I am just now learning what to use and what not to. From the ingredients, it looks gluten free but don’t want her to get sick if any of the ingredients aren’t.
Wholesome Yum D
0Hi Vickie, Yes, this recipe is gluten free.
Carol
0Can you use sugar free chocolate chips instead of unsweetened chocolate?
Wholesome Yum D
0Hi Carol, You could use sugar free chocolate chips in place of unsweetened chocolate, but you may get a slightly different final texture. Also, you will still likely need to add powdered sweetener, but you will need less when using sweetened chocolate.
Leah
0Oh my gosh. This was so freaking good! I ended up using erythritol that I powdered in my coffee grinder. It worked well. I made 12 cupcakes and had leftover filling so I made little fat bombs. Highly recommend this recipe!
Nancy
0Just made this according to instructions and it’s really good! After tasting it, I felt it was a bit too thick so I thinned it out with sugar free peppermint mocha creamer. Really delish. Thank you for the recipe!
Karen
0When you measure almond flour out is it packed or loosely measured?
Thanks
Karen
Wholesome Yum D
0Hi Karen, Almond flour can be loosely measured.
Michelle B
0Came out bitter. I think I was confused which sugar to use. The directions said erythritol and the recipe said allulose. I think I got the wrong items as I saw there was an allulise blend. Is that different than just allulose? Hubby didn’t like it and it was his 40th bday sadly.
Wholesome Yum M
0Hi Michelle, Sorry the recipe didn’t turn out as expected. The recipe was recently updated using Besti Monk Fruit Allulose, which gives the cheesecake a softer, creamier texture.
Janet
0If I want to make these into individual (muffin pan) cheese cakes, would I halve the filling recipe, or make the whole thing?
Wholesome Yum M
0Hi Janet, You will need to make the whole amount for the crust and half the filling. Enjoy!
Abby
0I’ve made this several times and it’s definitely a fav!
Question- Could this be made with 8oz of Lily’s chips instead of the baking chocolate and powdered sweetener?
Wholesome Yum M
0Hi Abby, You could use keto chocolate chips in place of the baker’s chocolate, but you may get a slightly different final texture. Also, you will still likely need to add powdered sweetener, but you will need less when using sweetened chocolate.
Abby
0Thank you!
Lisa
0I have your Besti blend as listed but it is granular, should I try to powder it for the filling part? Is there a great way to powder it that you recommend? Thank you in advance for answering my questions!
Wholesome Yum M
0Hi Lisa, A home blender won’t get your sweetener as fine, but it may work for this recipe. Please be aware that the texture may turn out gritty.
Bianca
0The recipe was pretty good, but I think 8 oz of the bakers chocolate for the filling is too much. My cheesecake turned out a bit too bitter for my liking. If I make this again I will probably use less of the bakers chocolate so hopefully it will turn out a little sweeter. Other than that it turned out perfect.
Mary
0This looks great –I may have to make it for a girls weekend.
Question — I have both powdered swerve and I have allulsose as well (thanks to my sister in law) — what proportions could I uses these two together to get something close to the Besti blend you use?
Thanks
Wholesome Yum M
0Hi Mary, Sorry, I don’t have an allulose and erythritol blend. Swerve is already 1:1 with sugar, so I don’t think you will want to add another sweetener to that pre-made blend.
Clara
0Mine came out very hard. I had to use my hands to smash it into the pan. May use a little cream next time.
Wholesome Yum M
0Hi Clara, This can happen if your cream cheese is still cold. Make sure it is room temperature before starting your cheesecake.
Paula Somers
0By far one of the best chocolate cheesecakes ever! Rich and creamy, but not overly sweet with the perfect amount of chocolate!
Azar
0Thank you so much!❤ It was awesome! Out of this world!
Kari
0Best cheesecake recipe ever.
Stephanie
0I love this recipe and will be using it often. Thank you! Also wanted to mention that this site is getting really hard to navigate with all the ads, especially on my ipad. Just trying to post this comment is challenging! I’d gladly pay for access instead of wading through all the ads and popup videos.
Wholesome Yum M
0Hi Stephanie, Thank you for your feedback. You can join our Plus membership which offers a VIP Facebook group, free quarterly printables, and a premium website experience browsing without ads.
linda halbert
0Can you substitute the powdered Wholesome Yum Allulose sweetner rather than the erythritol blend?
Wholesome Yum M
0Hi Linda, Yes, you can use Besti Monk Fruit Allulose Blend – I actually prefer it now in this recipe (and most others). Enjoy!
Michelle Buck
0This was easy to make and so delicious! I didn’t have enough unsweetened chocolate (only had 4oz) and it still tasted good. I think it was sweet enough and a perfect keto treat!
Crystal Velasquez
0Love this recipe. Used to make this using a non-keto recipe. This one tastes better, even my non-keto family members enjoyed it. They ate most of it, I only got to eat a couple of tablespoons, lol.
Bebot
0I tried this recipe. The natural low-carb natural sweetener I use is Natvia (Stevia + Erythritol) here in Australia. I used it in this recipe. Although the taste is great, it turned out gritty & I suspect it’s because of the sweetener I used. Should I have beaten the mixture further or change the sweetener?
Wholesome Yum M
0Hi Bebot, Was your sweetener powdered? The cheesecake will be gritty with a granular sweetener.
Erica N.
0This is such an easy, delicious chocolate cheesecake! It is so simple and very easy to make. I didn’t change anything other than added no-sugar added chocolate chips on top! The crust was my favorite part and after it chilled I was able to cut it just like a restaurant! Try this!!!!
Jayne
0Wouldn’t change a thing. I served it with a few strawberries and whipped cream, but the cheese cake really needs nothing. Saying it was delicious doesn’t do it justice!
Jessie
0Delicious and easy! I use half of the recommended sweetener amounts because I find the substitutes too sweet, but otherwise followed the directions exactly as listed. My new favourite cheesecake recipe!
Yvonne
0I tried this recipe but my cake came out bitter tasting…what did I do wrong?
Wholesome Yum M
0Hi Yvonne, I’m sorry this recipe didn’t turn out as expected. What kind of chocolate did you use? What type of sweetener?
Amy
0It’s in the fridge now. So sad I can’t eat it till tomorrow. At least I got to lick the beaters! It was wonderful! I did add 1/2 cup heavy whipping cream while mixing, cut out 2 oz of baking chocolate and added 1/2 tsp instant coffee crystals (just because I have learned that for me I needed less chocolatey flavor- coffee enhances the flavor without as much chocolate bitterness.) and sprinkled some cinnamon in the crust- cuz I love chocolate with a hint of cinnamon. Thank you for your dedication to bringing us great keto eats!