This rich and chocolatey No Bake Keto Cheesecake is just the perfect size for just two people. Split it with a friend or keep it all for yourself!
I love mini desserts. I love cheesecake. I love chocolate. Why not bring my three loves together in a perfect little no-bake keto cheesecake recipe? Seriously easy, seriously delicious, and perfect for sharing.
Or not sharing at all. Hey, I’m not judging!
This is like a mini version of my Keto Chocolate Cheesecake, but a whole lot easier to make. It’s great for when you’re craving serious chocolate but you’re short on time.
And it really is a perfect low carb Valentine’s dessert. I plan on making it again myself this year!
Why you should try this mini keto dessert
I really do love creating and eating small batch keto desserts. And you guys love them too, apparently. Keto Key Lime Cheesecake and Mini Keto Ding Dong Cake are two of the most popular.
Many readers love them because they have built-in portion control. And because they don’t have to worry about tempting sweets hanging around the house, calling their name.
I love them because I can enjoy a particular flavor for a day and move on to a new one the next day. Variety is the spice of life, folks!
And this mini no-bake keto cheesecake is so easy to make, you can whip it up any old time. You can make it in a 4-inch springform pan or in a 5-inch ceramic ramekin (aka creme brûlée dish).
Top it with a little keto chocolate sauce or sugar free caramel sauce for a decadent treat!
Reader Reviews
“I made this yesterday and it was delicious! My family loved it!!! Such an easy recipe to make and I loved the fact that it was a small portion. I made them in single serving silicon cupcake liners topped with a little chocolate ganache and a raspberry! Will definitely be making these again very soon!” — Karen
“This is super easy and so good! This will be on our Christmas Eve dessert table!” — Sharon
“Made this tonight, it is just perfect. Not too sweet, not too heavy or rich. Thank you for the recipe!” — Bridget
Ingredients you need
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- Almond flour: Make sure you are using finely ground almond flour for the best crust. If you need to be nut-free, you can use sunflower seed flour instead. See my tutorial on making your own sunflower seed flour.
- Cocoa powder: I prefer Dutch process cocoa powder as it has a deeper, richer chocolate flavor. I recommend Ghirardelli or Guittard.
- Sweetener: You want a powdered sweetener, like Swerve Confectioners, to avoid grittiness.
- Unsweetened chocolate: This is 100% cacao chocolate with no sweetener whatsoever.
- Cream cheese: Make sure your cream cheese is properly softened before beating, to avoid a lumpy filling.
- Heavy whipping cream: A little heavy cream helps thin out the cheesecake layer and make it even creamier. You could also use sour cream.
- Kitchen Staples: Salt, butter, vanilla.
Step-by-step directions
1. Mix the crust ingredients: In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.
2. Form the crust: Press into the bottom and partway up the sides of a 4-inch springform pan. Or use a shallow 5 inch fluted ramekin to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).
3. Melt the chocolate: In a small microwave safe bowl, melt the chocolate and butter together (this should only take 30 seconds to a minute).
4. Prepare the filling: In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn’t, add a bit more cream.
5. Assemble: Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.
Expert tips
No bake keto cheesecake is really so easy to make. It also takes no eggs, so it’s ideal for those with egg allergies and intolerances. And it can be just as creamy and delicious as the baked kind, if you take care to properly blend your ingredients.
It’s very important to have all ingredients at room temperature before you start. I even like to give the cream cheese a quick zap in the microwave to soften it even further. 10 to 15 seconds is perfect.
You really need a powdered, or confectioner’s style, sweetener for both the crust and the filling, so it’s not gritty. It does not need to be erythritol based so feel free to use allulose or BochaSweet.
Frequently Asked Questions
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.
Because it doesn’t contain eggs, you can store this cheesecake in the fridge for up to a week. You can freeze it as well, but with such a small dessert, it really doesn’t make much sense to do so!
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.
More delicious recipes
No Bake Chocolate Cheesecake
Equipment
Ingredients
Crust:
- ¼ cup almond flour
- 1 ½ tablespoon cocoa powder
- 1 tablespoon Swerve Confectioners
- 1 ½ tablespoon butter melted
Filling:
- ¾ ounce unsweetened chocolate finely chopped
- ½ teaspoon butter
- 3 ounces cream cheese softened
- 3 tablespoon Swerve Confectioners
- ½ tablespoon cocoa powder
- 2 tablespoon heavy whipping cream room temperature
- ¼ teaspoon vanilla extract
- Low Carb Chocolate Sauce for drizzling (optional)
Instructions
Crust:
- In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.
- Press into the bottom and partway up the sides of a 4-inch springform pan. Or use a shallow 5 inch fluted ramekin to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).
Filling:
- In a small microwave safe bowl, melt the chocolate and butter together (this should only take 30 seconds to a minute).
- In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn’t, add a bit more cream.
- Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.
JoAnne Formanek says
I see you have a calorie count; as it’s a Keto recipe, naturally I’m curious about carb count. Have you calculated carbs/protein/fats for this?
Carolyn says
There is full nutritional information at the bottom of every recipe.
Kerry says
This sounds easy and delicious. Can’t wait to try it!
Sharon Scherbinski says
This is super easy and so good! This will be on our Christmas Eve dessert table!
Carolyn says
Glad you liked it!
LiveLaughLove.keto says
Such a good tasting and simple.cheesecake.will make.this again.
Erin says
Hi! How would I make this in a full sized dessert?
Carolyn says
Please search my blog for chocolate cheesecake, I already have a large size one.
Katherine Grant-Suttie says
You’re Portland based?!? Hey neighbor– will definitely give this a try. Considering adding protein powder to up nutritional content…
Cassidy Stockton says
Oh man! This looks SO good, Carolyn!
Cheryl says
I mixed this all in my food processor. Did not have almond flour so I ground up hazelnuts until fine for the crust. Pressed the crust into little 1 cup canning jars. Then mixed the topping in my food processor and spooned it into the jars. I wanted a topping so I combined more low fat cream cheese with whipping cream, vanilla and sweetener and put a dolup on top with a spindle of hazelnuts. Divine.
Carolyn says
Love the way you did it!
Bethany says
This was so good!!! I used 2T sweetener in the filing (personal preference). Also I was too lazy to grind sweetener into powder, but it didn’t matter in the filing. No graininess. But in the crust it was grainy, which wasn’t putting off to me at all. Delish!! So even if you are lazy like me you can still make this!!! I put mine in 4 ramekins and we ate them out of it. (forced serving size) 🙂 Thank you for the recipe.
Deana says
Hi Carolyn! Do you know what the nutrition info would be if I were to not make this with the crust? I am not a fan of crust (weird, I know!). Even before my low-carb days, I would scrape the cheesecake off the crust.
Carolyn says
I didn’t run the numbers that way but it would be significantly less. Try entering them into my fitness pal or similar.
Renee says
The smallest springform pan I have is an 8 inch. How would I modify the amount of each ingredients? Just double it?
Belinda says
This looks AMAZING! Do you think I can use THM chocolate chips or Lily’s for the unsweetened chocolate?
Carolyn says
Yes, that should work.
Nancy says
Oh I can’t wait to try this. I have all the ingredients in the house. Making this tonight. Only thing I don’t have is a mini springform pan. But I have little ramekins. ????
gjeanieg says
This was delicious. It is GONE. LOL Thanks for another fabulous recipe!
Bridget says
Made this tonight, it is just perfect. Not too sweet, not too heavy or rich. Thank you for the recipe!
Jeanne says
Love these little recipes. Now the question is, the nutrient guide… is it per serving, or for the whole mini cake? If per serving, how many servings is it?
Also these tiny ramekins!! The cuteness is almost overwhelming. And your mini cake stands I’ve seen with other recipes. Where do you find these things? All I could find was something on Amazon for > $40! Sorry, I can’t justify paying that much for a tiny cake stand when the big ones are 1/2 the price.
Carolyn says
Hi Jeanne. Nutritional info is always given per serving. So this was 4 servings. The mini cake stand I found at a thrift store! 🙂
Sarah says
How do you combine the melted chocolate into the other ingredients?
Terry S says
Sarah, I think that’s supposed to be #4. Drizzle melted chocolate on the top.
Sarah says
Ah, glad I checked then!
Carolyn says
No, it’s not. It’s supposed to be beaten into the cheesecake batter. The recipe has been corrected
Sarah says
Thank you! I decided that was probably what I needed to do and stirred it in before I saw your reply. It is delicious, a much needed recipe in the current heatwave! Will definitely be making this again,
Carolyn says
Oh good! Glad you liked it!
Kiri says
It looks so delicious! And perfect sized! I love this recipe!
Penny says
Any suggestions how to make this as a vanilla cheesecake, please?
Carolyn says
No, sorry. you need to find a vanilla cheesecake recipe. You can’t simply switch vanilla for chocolate and chocolate for vanilla in recipes…the consistency of the cheesecake itself relies on the melted chocolate and cocoa powder.
Tracy says
You could proably use white cocoa butter (brick cream cheese gets pretty solid once chilled again) and vanilla in place of the chocolate. Just my thoughts. I have made a crust with almond flour, butter, and sweetner- delicious!
Jen Beck says
Perfect timing on posting this recipe! I have a block of cream cheese sitting in my fridge that needs to be used, and this no bake chocolate cheesecake will be just the ticket! My Hubs asked me what I was printing, and I told him a recipe for no bake chocolate cheesecake. He asked if it will be coming out of the “no oven” in about an hour, lol. Thanks for all you do creating yummy recipes for us to make!