An easy No Bake Chocolate Cheesecake in miniature! This keto and sugar-free cheesecake is just the perfect size for when you don’t a whole lot of dessert hanging around. Serves 2 to 4 people. This post is sponsored by Bob’s Red Mill.
It’s high summer and low carb no bake desserts are an absolute requirement, in my humble opinion. And this Mini No Bake Chocolate Cheesecake fits the bill perfectly. It’s easy to make and comes together in about 20 minutes, with rich chocolatey flavor. No special ingredients required.
I don’t know what it’s like in your neck of the woods, but around here, it’s gearing up to get hot hot hot. Portland does this to me every year, lulls me into a false sense of a moderate, gentle climate. The summer is slow to start, the temps hover in the gorgeous 70’s, there’s a little rain once in a while, and you think you’ve found paradise. And then BAM! Moderation flies out the window and it gets incredibly hot and dry. The world starts to seem very parched very quickly, and you barely want to venture outside, lest the atmosphere suck all the moisture out of your skin and hair instantly.
And although you’re craving a chocolate-y treat, you have absolutely no plans whatsoever for turning on that oven. ARE YOU CRAZY??? Everything you eat is either cold from the fridge or grilled out in the backyard. There is no way you are heating up your kitchen!!!
You know what that means: No-Bake Chocolate Cheesecake to the rescue! Thank goodness there are so many wonderful ways to make keto chocolate cheesecake. You can make a nice big baked cheesecake that impresses guests, like my Death By Chocolate Cheesecake. Or you can make this sweet little no-bake version that serves only 4 people. And in this heat, I’d venture a guess you want the no bake kind.
That’s part of the reason I love almond flour so much for low carb desserts. Bob’s Red Mill Fine Almond Flour makes wonderful baked goods. But it’s also versatile enough to use without baking, and become a perfect keto pie or tart crust. Honestly, high carb desserts can’t compete. They can’t use raw flour in a crust (ugh, how awful would that be?) and so they have to rely on crushed graham crackers or other cookies for a no-bake crust. I particularly like almond flour when combined with cocoa powder and I’ve used it for so many of my keto no bake treats, such as Low Carb Dirt Cake and No Bake Strawberry Cheesecake.
I could have made a large cheesecake, one that serves many people. But I know that so many of you appreciate the mini desserts too. This way, you can indulge without the temptation of the cake hanging out in your fridge, calling your name. And this mini no-bake chocolate cheesecake is so easy to make, you can whip it up any old time. In fact, I made two of them back to back. I wanted to try a version in one of my shallow ramekins, so that it looked more like a tart. But it also works well in one of the 4-inch springform pans. It’s up to you what to use!
Want more delicious keto dessert recipes? Check out my new cookbook Easy Keto Desserts!
An easy No Bake Chocolate Cheesecake in miniature! This keto and sugar-free cheesecake is just the perfect size for when you don't a whole lot of dessert hanging around. Serves 2 to 4 people.
- 6 tbsp almond flour
- 1 1/2 tbsp cocoa powder
- 1 tbsp powdered Swerve Sweetener
- 1 1/2 tablespoon butter melted
- 3/4 ounce unsweetened chocolate finely chopped
- 1/2 tsp butter
- 3 ounces cream cheese softened
- 3 tbsp powdered Swerve Sweetener
- 1/2 tbsp cocoa powder
- 2 tbsp heavy whipping cream room temperature
- 1/4 tsp vanilla extract
- Low Carb Chocolate Sauce for drizzling (optional)
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In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.
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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).
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In a small microwave safe bowl, melt the chocolate and butter together (this should only take 30 seconds to a minute).
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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.
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Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.
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!
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!
Kiri says
It looks so delicious! And perfect sized! I love this recipe!
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!
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! 🙂
Bridget says
Made this tonight, it is just perfect. Not too sweet, not too heavy or rich. Thank you for the recipe!
gjeanieg says
This was delicious. It is GONE. LOL Thanks for another fabulous recipe!
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. 😄
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.
Renee says
The smallest springform pan I have is an 8 inch. How would I modify the amount of each ingredients? Just double it?
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.
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.
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!
Cassidy Stockton says
Oh man! This looks SO good, Carolyn!
Katherine Grant-Suttie says
You’re Portland based?!? Hey neighbor– will definitely give this a try. Considering adding protein powder to up nutritional content…
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.
LiveLaughLove.keto says
Such a good tasting and simple.cheesecake.will make.this again.
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!
Kerry says
This sounds easy and delicious. Can’t wait to try it!
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.
Angela says
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.
Shane says
This is amazing
Tammy says
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!
Carolyn says
The small batch is the way to go when it’s only you. 🙂
sue says
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!!!
Carolyn says
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.
sue says
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….
Carolyn says
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
Joan Springer says
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.
Crystal says
I love this cheesecake so much, can you post the measurement fpr a full size version? Would love to male this for Christmas.
Carolyn says
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.
Erica B says
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!)
Byenia says
I made the filling to add to a different crust, and it turned out great. 🙂