With layers of a brownie batter flavored base, luscious chocolate cheesecake, and a topping of chocolate ganache this easy gluten free Keto Chocolate Cheesecake Recipe is any chocolate lover's dream. My no-bake chocolate cheesecake will be the best low carb dessert you've ever tried.
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.
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What You Need
Brownie Crust
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
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
Sugar Free Chocolate Chips - any chips will work, milk chocolate chips, semi sweet chocolate chips, or dark chocolate chips.
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. You start with the perfect chocolate cheesecake crust - it tastes just like raw brownie batter combined with a chocolate graham cracker crust! Then, my no bake cheesecake filling is creamy and rich. And how can you have a gluten free chocolate cheesecake without a little melted chocolate topping?
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).
Expert Tip: Alternatively, you can use a stand mixer or electric mixer. Mix the crust ingredients, which should look like cookie crumbs mixed with melted butter. Then press into the pan, and then beat cream cheese until fluffy and add the other ingredients.
Spread the chocolate cream cheese mixture 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.
Variations
Peppermint - I love the combination of chocolate and mint around the holidays. Add a teaspoon of peppermint extract into the cheesecake filling and half a teaspoon into the ganache.
Mocha - Love coffee? Add a tablespoon of either instant espresso powder or instant coffee powder into the filling.
Pie Plate - If you'd like to make this in a pie plate instead of a springform pan you may. But I would suggest halving the amount of filling or it may not fit.
Topping - You can top this with whipped cream instead of ganache if you prefer. Just beat heavy cream until stiff peaks form and then add a powdered sugar style sweetener to taste.
Common Questions
How do I make smooth 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 can I 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 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!
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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 tablespoon butter
- 2 oz cream cheese
- 1 tablespoon gelatin
- ½ teaspoon vanilla
Cheesecake Filling
- 2 teaspoon cold water
- 2 teaspoon gelatin
- 2 tablespoon 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 teaspoon vanilla
- ¼ teaspoon 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
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 with a graham cracker style pie crust.
Cannoli Cheesecake - You can't go wrong with a no-bake cheesecake that tastes just like a cannoli.
Keto Oreo Cheesecake Bites - These taste like classic oreo cookies are mixed in.
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.
Originally Published July 16, 2018. Revised and Republished March 10, 2023.
Valerie Lake says
I made this cheesecake exactly to the recipe and it was delicious and turned out perfect. I also loved the fact that it was made in a food processor and no washing in between, so easy! Thank you for sharing your recipe everyone enjoyed it.
Lopanz says
This is one of my favorite keto desserts! I've made it twice and it will be something I keep in my regular dessert rotations. The first time I made this, I added the gelatin to both the crust and cheesecake. Since my protein intake tends to be a little higher than I'd like, I decided to skip the gelatin and see how it turned out without it. It definitely was a little softer for both the crust and the cheesecake but it still turned out good. I also used cacao rather than Coco powder since this is what I had on hand. This caused everything to be a little more bitter. I added cinnamon to both the crust and the cheesecake the second time I prepared it and it was delicious! It didn't change the flavor, it just helped cut the bitterness without having to add more sweetener. So yummy! 😋
Ella says
This is so helpful! Thank you!!
Karen Ernst says
I loved this cheesecake! My crust was a little crumbly. I had to use a hand mixer so I’m wondering if that is why. Otherwise, it tasted amazing and I will definitely bring to our next family get together! Thanks for the recipe
Norita Partner says
just made this for a birthday in the office. very impressed with taste and texture. thank you so much for sharing.
Donna says
Yummy, love chocolate. I will try to make this soon
Kathryn Walley says
I made this just as written. It is fantastic!!!!! I will be making it again for sure!! I just love your recipes!!
Renee says
So I was making a peanut butter pie and really wanted a thick chocolate crust for it, I found this recipe and used the crust only for my pie. I’ve been baking keto for 5+ years, this is the best chocolate pie crust I’ve ever had. I don’t have time to make keto cookies then crush them for a crust. It was thick, just enough chew to give it a fudgy feeling, I adjusted the sweetness to my preferred sugar substitute. And I always powder my sweetners in things like this. No graininess ever. After 24 hours in fridge, it was still chewy but crisp like a crust and so easy to cut. And it was so delicious. I will be using this for so many things. Bottom layer for bars (peanut butter bars, chocolate raspberry, chocolate pie… etc) . Great recipe. I also like to add salt to things like this. Just enough to bring out the sweetness. And I like salt. 1/4 t was perfect for ME. Great job.
Taryn says
Thank you, Renee!
Jeanine says
I made this cake for my birthday. The taste was really good, but it was overly sweet, even though I cut back on the sweetener. I used granular Swerve to sweeten it. Next time I would make a couple of changes. I would cut back on the sweetener in the crust and also in the batter. I would also use the powdered Swerve instead of the granular. The granular Swerve made it taste gritty. Thank you for a great recipe!!
Vickie Buettner says
Daughter Molly brought this for Christmas and left me two pieces.
IT IS TO DIE FOR!!! I would give this 10 stars!!!!
I am making it this coming week for her "birthday cake"! I may have to make two of them...so I can send her home with one and I will keep the left overs from the other one for myself!
Thanks for sharing your baking and cooking talents with the world.
The Lord surely blessed you with talent and you are kind enough to bless US by sharing!!
Vickie S Buettner says
LOVED the crust, and the creamy cheesecake!!!
Joyce K says
WOW!!! This is incredible! I made this for my friend's birthday and no one could believe it was keto. It is very easy to make and tastes AMAZING! So good and chocolatey. I jcan't wait to make this again. I think a little raspberry sauce on top would be nice too.
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.