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No Bake Chocolate Cheesecake Recipe Keto Low Carb

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With layers of a brownie batter flavored base, luscious chocolate cheesecake, and a topping of chocolate ganache this No Bake Chocolate Cheesecake Recipe is any chocolate lovers dream.

Side view of the No Bake Chocolate Cheesecake Recipe showing all 3 layers

No Bake Chocolate Cheesecake Recipe – Low Carb, Keto, Grain-Free, Gluten-Free, Sugar-Free, THM S

When I saw a video for a no-bake brownie batter cheesecake floating around on Facebook I knew it would be the perfect partner to my no-bake cookie dough cheesecake! Brownie batter is just as good to eat from the bowl as cookie dough is. I had to give it a try as a cheesecake too.

No Bake Chocolate Cheesecake Recipe with a piece cut on a fork

Using Gelatin in No Bake Chocolate Cheesecake

Over the years I’ve finally mastered the art of using gelatin in cheesecake. At first, I was afraid to add the hot water to melt the gelatin. Truth. I thought it would water down the cheesecake. So I’d add less water, hot dissolve the gelatin properly, and end up with clumpy cheesecake.

Crumbs to make the chocolate crust in the food processor

How to Make Cheesecake in the Food Processor

Then I tried just adding the powdered gelatin. This works well for a soft set cheesecake. But if you want a nice firm no-bake cheesecake you need gelatin. And you have to dissolve it. Go ahead and add the hot water. It will be ok. You need it.

Brownie batter crust in a springform pan

When I starting working on this recipe I used my low carb brownies as a beginning point. I left out the eggs and worked on making the batter into more of a crust texture without losing that brownie taste. I think I did a pretty good job!

No Bake Chocolate Cheesecake Filling in the food processor

Next up was making the no bake chocolate cheesecake filling chocolaty without being bitter. I decided to add a pinch of baking soda and that did the trick!

Measuring cup of chocolate ganache

Perfect Chocolate Ganache No Bake Cheesecake Topping

My tip for ganache is just to mix, mix, and mix some more. As you mix it thickens and gets glossy. You are looking for a smooth, thick, glossy texture. Sometimes I make ganache with unsweetened chocolate, sweetener, and cream but this time I kept it simple and just used sugar-free chocolate chips.

Slice of No Bake Chocolate Brownie Batter Cheesecake on a white plate

I hope you enjoy this No Bake Chocolate Cheesecake Recipe!

Slice of No Bake Chocolate Cheesecake being lifted with a pie server

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5 from 29 votes
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No Bake Chocolate Cheesecake
Prep Time
20 mins
Total Time
20 mins
 

With layers of a brownie batter flavored base, luscious chocolate cheesecake, and a topping of chocolate ganache this No Bake Chocolate Cheesecake Recipe is any chocolate lovers dream.

Course: Dessert
Cuisine: American
Keyword: no bake chocolate cheesecake
Servings: 12
Calories: 351 kcal
Author: Taryn
Ingredients
Brownie Crust
Cheesecake Filling
Ganache Topping
Instructions
Brownie Base

  1. Pulse the ingredients for the brownie batter crust in a food processor until large crumbs form. Press into the bottom of an 8-inch springform pan. 

Cheesecake Filling

  1. Put the cold water in a small bowl. Sprinkle the gelatin on top of the cold water. Let sit for 5 minutes. Add the hot water and stir until dissolved. 

  2. Add the remaining filling ingredients to the food processor. Process until smooth. Add the softened gelatin. Pulse until smooth. Pour on top of the prepared crust.

  3. Refrigerate for at least one hour before adding the ganache.

Ganache

  1. Heat the cream to just before the boiling point. Pour over the chocolate. Stir until it is smooth. Pour over the chilled cheesecake and spread to cover the top.

  2. Chill for at least 2 hours or until firm enough to unmold.

Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
  

 

Nutrition Facts
No Bake Chocolate Cheesecake
Amount Per Serving
Calories 351 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 17g 85%
Cholesterol 79mg 26%
Sodium 211mg 9%
Potassium 235mg 7%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 8g 16%
Vitamin A 18.6%
Calcium 9.3%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  1. Hope Baker says

    Je n'aime pas trop les succédanés de sucre. Est-il possible de remplacer ce que vous suggérez par du sucre régulier? Si oui, dans quelles proportions.
    Reply

    • Taryn says

      Ok. Google translated this to: "I do not really like sugar substitutes. Is it possible to replace what you suggest with regular sugar? If so, in what proportions." I do not test my recipes with regular sugar but I'm pretty sure this would be fine with it. You would need 1.5 to 2 times the amount listed.
      Reply

  5. Laura Ryan says

    This looks delicious!! I need to make the crust without almond flour due to allergies. Would you suggest a baking blend without almond flour or another recipe which bakes the brownie layer and then add the rest on top of it?
    Reply

  9. Corinne says

    Excited to try this! It looks so creamy and decadent, but with a lot less of the guilt than a regular chocolate cheesecake. Thanks for the recipe!

    Reply

  11. Fiorenza says

    Excellent for the summer that is coming, but not only. I had never even made a chocolate cheesecake yet, could I use maple syrup to make brownie crust?

    Reply

  14. Claudia says

    Hi, can wait to try this recipe, is look so yummy. I have a question, can I sub the sweetener, with lakanto monk fruit. Thanks.

    Reply

  15. Sammie says

    Wow, phenomenal recipe!! I did have to substitute a bit though. Had no sour cream so I used plain full fat Greek yogurt, and don't tend to like almond flour crusts, so I ground raw hazelnuts to powder and used that instead. Made it taste a bit Nutella like, which wasn't a bad thing. Will be making this frequently, thank you for a fantastic recipe, love that it's no bake!

    Reply

  16. Marcia Dunsford says

    I am going to make this tomorrow for my birthday on Friday but adding in the peanut butter. I will be using a 10 inch springform. How much should I adjust the ingredients by? My pan appears to be very deep.
    Reply

  19. Becky says

    Hello! Wanting to sub the almond flour with coconut flour. Is it the same ratio? And someone said I need to change the butter. More or less?! Thanks!
    Reply

  21. Alisa says

    I made this today and it is to die for!! Something went terribly wrong with the gelatin, though. I followed the directions, but after I let it set for 5 minutes, it was basically a big clump! I added the hot water, but I never could get it to fully dissolve. I stirred and stirred and stirred with a little wire whisk, but there were still little lumps. I went ahead and added to the filling and it seemed like the little lumps turned into huge chunks of hard gelatin balls! I spent 20 minutes fishing them out of the filling. What did I do wrong??

    Reply

    • Taryn says

      Blooming gelatin does have a learning curve. In the future add more hot water, little by little, until all the gelatin dissolves.
      Reply

    • Maryanne Hewey says

      Gelatin needs to be put into cold water first and then heated to boiling and cooled down. works awesome
      Reply

  22. Audrey says

    Hi, I asked a question just minutes ago on you homemade Gentle Sweet recipe because I am wanting to make this recipe as well as possibly use this brownie crust in another cheesecake I am modifying for Keto. The other cheesecake uses 24 oz cream cheese, 15oz sweet and condensed milk (gonna swap for homemade keto version), 3 eggs, 1 tsp vanilla, and chocolate chips(gonna use sugar free), with a butter and cocoa/graham cracker(some similar recipes use Oreos) crust recipe. I want to use this brownie crust- am I going to ruin it by baking it? My original recipe calls to form the graham cracker crust in the springform pan, pour the batter in then bake for an hour at 300° and leave in the oven for an additional hour before cooling in the fridge. Is this doable with your brownie crust or do you have suggestions of how to do a replacement for my chocolate graham cracker crust? Thank in advance!
    Reply

  23. Mary says

    I made this twice for the holidays. I used a group of ladies at a potluck for my 'guinea pigs' the first time, and they gave it huge thumbs up. Then I made one for my father-in-law for Christmas. He's diabetic, so keto recipes work well for him. He enjoyed it and put some in the freezer for later. Thanks, Taryn!

    Reply

  25. Kelly says

    Your desserts truly bring joy! I made this in little bite sized molds (without the top layer since I didn’t have any sugar free chips). They turned out perfect...especially frozen! Thanks for making the holidays so much easier!

    Reply

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