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:
- 1/4 cup (28 g) almond flour
- 1 1/2 tbsp cocoa powder
- 1 tbsp Swerve Confectioners
- 1 1/2 tablespoon butter, melted
Filling:
- 3/4 ounce unsweetened chocolate, finely chopped
- 1/2 tsp butter
- 3 ounces (85.05 g) cream cheese, softened
- 3 tbsp Swerve Confectioners
- 1/2 tbsp cocoa powder
- 2 tbsp heavy whipping cream, room temperature
- 1/4 tsp 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.
Notes
Nutrition
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OMG
Im so sorry for my other comment (my typingskills)
I made this for my hubbies birthday.. and it was so so good!
Thank you!
LOL! <3
I made this for my hubbie.. So delirium!
Thank you
Oh my goodness, so rich and decadent! I love the smaller size of this dessert as it’s only me and my honey. And it gave me a reason to use my cute little springform pans. This was so easy to put together, I love that it was a no-bake recipe. It was perfect, great rich chocolate flavor and I loved the crust too. I decorated it with some chocolate covered strawberries but that’s not necessary as it’s wonderful on it’s own. Definitely will be making this one again.
Yay!
This recipe sounds delicious and it seems easy to make. I can’t wait to try it. Thank you for sharing…Regards, Maria Borkowski
I am in Canada so don’t have access to Bochi Sweet. I have dogs so don’t bring Xylitol into the house. I used Lily’s Chocolate Chips instead of the unsweetened chocolate. I didn’t add any extra sweetener. It came out perfect!
First desert I tried on keto diet. Dying for dessert so didn’t want to make anything too large… would have eaten too much!
This cheesecake was delicious. shared it with my husband. He said it tasted like the Hershey pies you get at bk.
Added whipped cream on top and didn’t have unsweet chocolate so chopped up 3 mini Hershey sugar free bars instead .
Will be making again. love your recipes and will be trying more.
I am so glad it satisfied your cravings!
Could you sub extra cocoa powder to replace the unsweetened chocolate pieces?
There is a way to sub cocoa powder for unsweetened chocolate so I recommend googling that. I am not sure of the specifics.
Doubled the recipe for my 6 inch spring pan…we haven’t had sweets or dessert in almost two months but we devoured this! I’m not a great baker but this was easy and so so so so yummy! Thanks Carolyn!!!
So glad to hear it!
I just recently got your recent cookbook and have tried your pancake and waffle recipe. OMG those were the most delishcious waffles I ever made and my husband loved them to. Usually other recipes I used always fell apart. Thank you. Now to try this delishcious looking chocolate cheeaecake. My granddaughter who also follows will love this recipe to.
Thanks so much!
How would this be if ingredients were doubled to make regular cheesecake size?
How would you adjust the powdered swerve if you used Lilly’s instead of unsweetened chocolate in the filling?
Not really sure but since there are no eggs, you can sweeten to taste.
Where did you get your dish in the picture???
Oooh by the way love the recipe!!!!
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!
I made the filling to add to a different crust, and it turned out great. 🙂
I love this cheesecake so much, can you post the measurement fpr a full size version? Would love to male this for Christmas.
So there’s this cool feature on my recipe card where you can scale up the recipe. Right where it says “servings” at the top… it’s a slider and you can put in the # of servings you want. I’d suggest 12 for a full size cheesecake.
Re: Carolyn’s suggestion… I just happened to scale the filling recipe up to 12 servings today, and then I saw Crystal’s comment. For my purposes, 12 servings was just the right amount, but I don’t think it’s enough for a full-size cheesecake. It’s only 9 ounces of cream cheese and a couple ounces of chocolate, plus the other ingredients. By my estimations, it wouldn’t fill a standard 9″ pie crust, though perhaps it would work for a tart crust. If I were trying to make a full-size cheesecake, I’d probably scale it up to 20-22 servings, at least—probably more. 22 servings would require about 16 oz cream cheese, which is around the bare minimum quantity for regular-sized cheesecake recipes, according to a quick bit of poking around on the internet. It depends on the intended shape and height of your finished product, too. A taller cheesecake will need more ingredients, of course. Just some thoughts… (It’s great, by the way; thank you, Carolyn!)
I’m thinking of putting the cheesecake ingredients into the blender. I tried with a lemon cheesecake and it was identical to the beaten one.
I use Hershey. I am not meaning this as an insult, I am just asking for your help. It has a very good flavor, I would just like to figure out what I am doing to affect the texture. Thank you….
Not taking it as an insult, just trying to find the culprit! I do not often use Hershey’s cocoa. It may be the issue, not really sure. Mine are never dry and crumbly and I always use Ghirardelli or even a higher brand like Rodelle or Vahlrona
the cheesecake is very good. with this one and your death by chocolate cheesecake the flavor has been very good………. I am having trouble with the texture. Hope you can help me. Both of the cakes have been very hard — not creamy. I know I have heard to sift the cocoa. Do you think this could be the issue? It is very good, just don’t like having to dig to get a bite. Thank you…………I think everything else is ok — maybe the cocoa? I have used Hershey. thank you!!!
My cheesecakes should not be hard at all. I don’t sift my cocoa…. what brand are you using? Just like anything, cocoa can vary a LOT between brands.
I’ve made this three times it is so delicious and creamy! I love your recipes! I have a 4 inch springform pan that cane with my insta pot and it the perfect size for this cheesecake. I’m the only person in the house doing Keto so I freeze individual servings in freezer containers and I have a good treat for later and it freezes beautiful!
The small batch is the way to go when it’s only you. 🙂
This is amazing
I am New to Keto and a new diabetic so I am Craving sweets right now. I am Not use to sweetness other than sugar. I made Just the filling and I used stevia in the raw. I filled Three little Dixie cups and just popped them into the freezer. From what I licked off my finger it tasted really good. Patiently waiting for it to firm up so I have something to eat tonight while watching TV. Thank you for this recipe.