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!
No Bake Chocolate Cheesecake
Ingredients
Crust:
- 6 tablespoon almond flour
- 1 ½ tablespoon cocoa powder
- 1 tablespoon powdered Swerve Sweetener
- 1 ½ tablespoon butter melted
Filling:
- ¾ ounce unsweetened chocolate finely chopped
- ½ teaspoon butter
- 3 ounces cream cheese softened
- 3 tablespoon powdered Swerve Sweetener
- 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.
Nichole says
Could you sub extra cocoa powder to replace the unsweetened chocolate pieces?
Carolyn says
There is a way to sub cocoa powder for unsweetened chocolate so I recommend googling that. I am not sure of the specifics.
Beth Matthews says
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!!!
Carolyn says
So glad to hear it!
Maria O Padron says
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.
Carolyn says
Thanks so much!
tammy says
How would this be if ingredients were doubled to make regular cheesecake size?
Sage says
How would you adjust the powdered swerve if you used Lilly’s instead of unsweetened chocolate in the filling?
Carolyn says
Not really sure but since there are no eggs, you can sweeten to taste.
Terry says
Where did you get your dish in the picture???
Oooh by the way love the recipe!!!!
Karen says
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!
Byenia says
I made the filling to add to a different crust, and it turned out great. 🙂
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!)
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.
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
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.
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. 🙂
Shane says
This is amazing
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.