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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 19 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.
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Comments

  2. 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

  4. 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

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

  5. 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

  6. 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

  8. 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

  10. This cheesecake was the best ever! I have made a LOT of THM desserts over the last year that I've been doing THM, and this is by far the very best one. I only made half of the recipe because I've learned that it's best to test and see if I'm going to like it before I spend a lot on ingredients as they are pricey, but now I wish I had have doubled the recipe instead! I'm curious as to what made you think to put baking soda in the mix? Nevertheless, it was amazing and I thank you for that!! I think another review stated that it deserved 6 our of five stars, and I agree!
    Reply

    • Just lots of time watching the food network over the years. Lol. The baking soda cuts bitterness. I don't remember when I learned that tip but it was probably from a cooking show.
      Reply

    • Just add the powder. It helps firm up the crust a little. It will absorb a little of the moisture from the other ingredients.
      Reply

  14. Thank you Taryn for this deeelishious recipe!! We made it last night and it was just amazing! I highly recommend anyone and everyone to give this recipe a shot, you will not be let down!👌🏻🤤I will definitely be trying more of your recipes!👏🏻👍🏻
    Reply

  15. HI,I want to make this recipe, but I was wondering if I could substitute the:1) Heavy cream with 5% coffee creamer 2) Sour cream with Greek yogurt 3) Cream cheese with dry, pressed cottage cheese.I try to follow a keto diet but I would also prefer less fat.Also, does the cream have to be whipped first, or I just pour it in to the mix?Also, it will probably have no carbs and far less calories, if I delete the crust altogether, right? I am looking to eat it as a daily afternoon snack, as opposed to a dessert for the family.Please let me know.Thank you,Debbie
    Reply

    • 1. Is this like a light cream? or half and half? Is yes, then yes. 2. Yes 3. I don't know about this one. I've never used dry pressed cottage cheese.No, you don't whip the cream first. Yes, you can leave off the crust if you want.
      Reply

  16. I made this for the developmentally house that I work at with 3 diabetics & 3 people on diets & oh my gosh, it was absolutely fantastic. So decadence & sinfully yummy. No one could believe it was sugar free until I should them all the sugar free items I used. I altered it a bit. For the crust I used a sugar free brownie mix I made the cheesecake part as listed except i used Splenda, only thing I had on hand. I used 30 packets. Also I didn’t have sour cream so I used a 1/2 cup of heavy whipping cream, but I whipped it first. As for the ganache I used a full bag of sugar free chocolate chips & 1 cup of heavy whipping cream. I was told the ganache tasted like a candy bar. I was requested by all of them & my co-workers to make it again for Thanksgiving & Christmas. Also I think it was so good that I am going to be making it again for my family for Thanksgiving, but using natural sugar items. This is a true keeper for me. Thanks so much for sharing this recipe.
    Reply

    • I am wanting to make this recipe, but am a little confused re gelatine. In your text you say not to use powdered gelatine, but the only gelatine I know is leaf or powdered gelatine, could you clarify please.
      Reply

      • I do use the powder gelatin. I use Knox brand. I just bloomed it (dissolved it) in this recipe instead of adding it as a powder right to the cream cheese. Sorry if that was confusing.
        Reply

  17. Wow this recipe is AWESOME. 6 stars out of 5. My entire non keto family thought this was one of the best desserts ever. Highly recommended.
    Reply

  18. I tried this and while it tasted very good, I didn't have an 8" springform pan. I think the one I have is 9 ". The cake was not as thick as the picture. I will try doubling the recipe and making again. It was very easy to make though.
    Reply

  22. Today is the third time I've made this. My husband and oldest two kids (and myself!) LOVE it! My daughter was licking out the filling bowl and said, "It tastes so unhealthy!". And that is a huge compliment because it means she thinks it tastes like a dessert made with sugar. 😄 Thanks for an awesome recipe!
    Reply

  23. Made this for my hubby’s bday yesterday and it was a huge hit!! YUM!!! May I also say here that I love your recipes! Simple, easy to get ingredients and few of them, easy to follow instructions and yummy results!!! Thank you SO much for all you do!😍
    Reply

  24. Made this for my birthday "cake" today, and OH MY! It is soooooooo good, thank you! I have made several different THM style cheesecake recipes, but this is my favorite by far. I really like the no-bake crust much better than baked ones. And the filling is so creamy and the ganache is "over the top," LOL. The only "problem" so to speak is, I'm the only one in my family (me, husband, 91 yo m-i-l) who will be eating it, so it's a lot for one person. I think it should freeze well, since I plan to freeze at least half of it. I wish the others would try it, but they won't--their loss!
    Reply

  26. I made this for myself but my family got into it as well. Darn! Anyway, we all loved it. I left off the ganache because I didn't have any sugar-free chips and didn't want to worry about what to sub for them. Even without the ganache, this cheesecake is amazing! So rich and chocolately! I will be making this again and again. But next time I'll hide it from the fam!
    Reply

    • Ground flax doesn't taste very good raw. If you need this to be nut free I think ground sunflower seeds would work better.
      Reply

  28. I so want to make the chocolate cheesecake filling into chocolate peanut butter cheesecake filling! Any ideas on how to accomplish this? Just add sugar free peanut?
    Reply

  30. The layers in this chocolate cheesecake looks scrumptious! It's hard to believe this cake is a no bake dessert and low carb! Thanks for a great recipe! Just pinned and bookmarked.
    Reply

  31. I am having a hard time finding sugar-free chocolate chips here in Canada, and I was wondering if you could tell me how many oz of the chips you used then I could substitute then with a sugar-free chocolate bar. Thank you
    Reply

    • Where in Canada are you? Im in Alberta...and Sobeys sells a sugar free chocolate chip that is sweetened with stevia. I also go to a store called sugar free and more...they have a ton of options (especially for keto) and places like nutters, bulk Barn and health food stores might be of some help when looking for natural sweeteners and food
      Reply

    • Try Safeway. They have krisda chocolate chips that are sweetened with stevia. They are a little pricy though.
      Reply

  33. I love your recipes and this looks delicious! But I wish there were a good alternative to almond flour. My son is allergic to tree nuts and when he's home from college, I can't bake with almond flour. Coconut flour is just not a good substitute I've found - I don't like the texture or the taste. Any thoughts?
    Reply

    • Yes, I received a couple baking mixes that use sunflower seed flour. It's really good! It's on my to do list to try it in some baked goods of my own. The brand of mixes is Good Dee's.
      Reply

    • When you substitute coconut flour you need to change the amount of butter in recipes. It’s not the same because it has a different moisture level maybe that’s why you didn’t get the right texture? Also I’ve heard of othernut flours like cashew. You could check amazon
      Reply

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