With layers of a brownie batter flavored base, luscious chocolate cheesecake, and a topping of chocolate ganache this no-bake gluten free Keto Chocolate Cheesecake Recipe is any chocolate lover's dream.
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.
And it came out perfect. This keto chocolate cheesecake is rich, decadent, and can even be made as mini cheesecakes for portion control. This easy low carb chocolate cheesecake recipe is also gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
What You Need
Brownie Crust - this is the perfect chocolate cheesecake crust - it tastes just like raw brownie batter!
- Almond Flour - you can sub in sunflower seed flour to make this cheesecake nut free.
- Unsweetened Cocoa Powder - raw cocoa powder works too.
- Sweetener - I use a blend of erythritol, stevia, and xylitol. I give alternatives in the recipe card.
- Butter - I use salted butter to contrast the sweetness.
- Cream Cheese - any brand of cream cheese is fine.
- Gelatin - you want plain unsweetened gelatin and you add it to the crust in its powdered form. It is optional but gives a little boost of protein.
- Vanilla - any vanilla extract is fine in this recipe.
Cheesecake Filling - my no bake cheesecake filling is creamy and rich.
- Dissolved Gelatin - to get the gelatin ready for the cheesecake you simply sprinkle it over cold water and then mix in hot water until it is dissolved.
- Cream Cheese - I use full fat cream cheese but low fat cream cheese can work as well. Just make sure your cream cheese room temperature before mixing.
- Sweetener - if you want to grind your sweetener or use a powdered sweetener you can. I don't find this cheesecake gritty with granular sweetener but using a powdered sweetener can eliminate that possibility entirely.
- Cocoa Powder - make sure to choose one that tastes good to you.
- Heavy Cream - makes a no-bake cheesecake extra creamy.
- Sour Cream - I love how the tang of sour cream balances the creaminess of the cream cheese.
- Vanilla - just a little enhances the other flavors.
- Baking Soda - just a pinch cuts the bitterness from the cocoa powder.
Ganache Topping - how can you have a gluten free chocolate cheesecake without a little melted chocolate topping?
- Sugar Free Chocolate Chips - any chips will work, milk, semisweet, or dark.
- Heavy Cream - heavy whipping cream, light cream, or even half and half work in ganache.
How to Make Keto Chocolate Cheesecake
This no bake chocolate cheesecake has three layers so there are three steps. But each is pretty simple so don't get intimidated.
Step One: Pulse the ingredients for the crust in your food processor. It will look like clumps of dirt.
Pour them into a springform pan and press down to make an even crust. You can do this with your fingers or with an upside-down measuring cup.
Step Two: Process the bloomed (dissolved) gelatin and the other ingredients for the chocolate cream cheese filling in the same food processor (no need to wash it).
Spread the filling on top of the prepared chocolate crust. Chill for at least one hour at this point.
Step Three: Make the ganache. Spread the chocolate ganache gently over the cheesecake filling.
Perfect Ganache
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.
How to Make Chocolate Less Bitter
Making the no-bake keto chocolate cheesecake filling chocolaty without being bitter was the key to this recipe. I decided to add a pinch of baking soda and that did the trick!
Using Gelatin in No Bake Cheesecake
Over the years I've finally mastered the art of blooming gelatin to use in cheesecake. At first, I was afraid to add hot water to melt the gelatin. Truth. I thought it would water down the cheesecake. So I'd add less water, not dissolve the gelatin properly, and end up with clumpy cheesecake.
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.
How to Make Keto Chocolate Cheesecake in the Food Processor
This is the easiest way to make any cheesecake but especially a low carb cheesecake when you are making all the components from scratch! You can mix up the crust and then make the filling without even washing it!
Just add the crust ingredients and process until they come together in large crumbs. Then press those into your pan and add the filling ingredients. Process again until smooth, scraping the sides as needed.
When I starting working on this low carb keto chocolate cheesecake recipe I used a couple of my low carb recipes for 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!
More Keto Cheesecakes
Keto No-Bake Cheesecake - Looking for a non-chocolate version? You can make this cheesecake with lemon, lime, or vanilla!
Keto Blueberry Cheesecake - I love this dessert with both blueberries baked in and fresh berries on top.
Cannoli Cheesecake - You can't go wrong with a no-bake cheesecake that tastes just like a cannoli.
Salted Caramel Cashew Cheesecake - This is definitely a special occasion dessert with rich salted caramel and plenty of cashews.
Keto Cheesecake Fluff - While not an official cheesecake this tastes like one in only five minutes.
Keto Pumpkin Cheesecake - This one is perfect for the fall and Thanksgiving.
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Ingredients
Brownie Crust
- 1 cup almond flour
- ½ cup cocoa powder
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 tbsp butter
- 2 oz cream cheese
- 1 tbsp gelatin
- ½ tsp vanilla
Cheesecake Filling
- 2 tsp cold water
- 2 tsp gelatin
- 2 tbsp hot water
- 16 oz cream cheese
- ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ⅓ cup cocoa powder
- ¼ cup heavy cream
- ¼ cup sour cream
- 1 tsp vanilla
- ¼ tsp baking soda
Ganache Topping
- ¾ cup sugar free chocolate chips
- 4 oz heavy cream
Instructions
Brownie Base
- 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
- 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.
- 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.
- Refrigerate for at least one hour before adding the ganache.
Ganache
- 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.
- Chill for at least 2 hours or until firm enough to unmold.
Notes
Nutrition
Originally Published July 16, 2018. Revised and Republished March 28, 2021.
Bistra says
This perhaps is the best keto desert I've ever tried. And perhaps the best keto cheesecake! The only thing I would probably change next time I make it is a bit less sweetener . Perfetion!
Annette says
OMG, this is absolutely perfect! LOVED by everyone I shared a piece with!
Laura says
Could you use a baking blend in place of the almond flour? We have someone with a nut allergy. 😊
Lacey says
You have the gelatin listed under the brownie crust ingredients.
Taryn says
Yes, I add it to the crust in addition to the filling. It helps firm up this no-bake crust.
Constance P Sexton says
I made the Chocolate Ganache Cheescake, everything turned out good except my crust taste grainy??? Any suggestions??
Taryn says
You may want to use a powdered sweetener in the crust or grind it to a powder first.
Patty says
Why is the baking soda needed in the filling?
Taryn says
It cuts the slight bitterness from all the cocoa powder.
Julie says
Can I use Erythritol instead of Swerve or are they the same thing?
Taryn says
Swerve has a couple of other ingredients in it but it is basically erythritol. Swerve is 1:1 for sugar and erythritol on it's own is a little less sweet. I've read that it is 70% the sweetness of sugar.
Carrie says
Do you recommend using granular or powdered swerve?
Taryn says
Either can work for this recipe.
Amy says
How many carbs are in the sugar free chocolate chips, I want to make sure I buy the right ones.
Taryn says
Here is an example:
Lisa says
This was incredible! I used 1/2 almond flour, 1/2 coconut flour and a whole stick of butter in the base. I also used a black cherry gelatin. The cherry flavor didn't really come through, but I think it was a subtle hint. Paired it with Halo Top white chocolate macadamia ice cream (keto series). Added a strawberry on the side for that gourmet touch lol. I can't wait to use this recipe as a base for other flavors... someone else mentioned MINT chocolate and that sounds amazing. I was thinking peanut butter chocolate next! Even my non-keto friends and family were floored!
Ed says
I have made this twice and it is awesome. The only issue I have is that the brownie part has gelatin clumps in it. I sprinkled the gelatin powder in with the other dry ingredients and mixed them first but still have the same effect.
Taryn says
I use gelatin in many of my cookie and crust recipes and that doesn't happen for me. Which brand are you using?
Megan says
What would you use if someone, like myself, doesn’t currently own a food processor?
Taryn says
You can use a blender. But you may need to scrape the sides repeatedly.
Lisa says
I did everything by hand. And literally, mixing the crust by hand works best to break up clumps and thoroughly mix. But, I also used a whole stick of butter... 🙂
Amy says
Great recipe but how do i heat the chocolate chips. Using a double boiler, microwave.
Taryn says
I just microwave them. Stir every 30 seconds. When they are mostly melted stop heating and just stir until the rest melt.
Cynthia says
I'm wanting to make this for Christmas, but would need to make it 2 days in advance. Is it going to be as delicious as all of your other goodies?
Taryn says
I hope so! It is fine to make a couple days ahead.
Corinia says
OMG--this is soooo good! I did omit the gelatin from the brownie part, but only because I was so excited to try this recipe I completely overlooked it (I did add it in the second layer)! I used Swerve sweetener in the same amounts called for in the recipe because I find that the sugar substitutes make things too sweet in general. I also have an issue with the 'cooling effect' that Swerve can cause--BUT I found that if I add peppermint oil the mintyness (is that a word) masks the cooling effect. The only problem I have is that I'm serving this at our family Christmas dinner tomorrow--and it's got a big ole hole from where I already ate a slice! LOL Thank you so much for such a great recipe!!!
Kim W says
We have a nut allergy in the house. Do you think this would work with sunflower seed flour or peanut flour?
Taryn says
Yes, either should work. If you use peanut flour you may need to add more butter. It can be dry.
Jane says
When you add the gelatin to the bottom layer crust, do you just sprinkle it in?
Taryn says
Yes
Maitri says
Do you have a vegetarian substitute for the gelatin?
Taryn says
No, sorry! You can leave it out and freeze the cheesecake for a few hours so it's firm enough to cut.
Jackie Melander says
Agar Agar is a vegetarian gelatin substitute, but I'm not sure if it would work well in this recipe.