With layers of a brownie batter flavored base, luscious chocolate cheesecake, and a topping of chocolate ganache this No Bake Keto Chocolate Cheesecake Recipe is any chocolate lovers dream. This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
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.
Using Gelatin in No Bake 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.
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 a cheesecake! You can mix up the crust and then make the filling without even washing it!
Just add the crust ingredients and process until the 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 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!
How to Make Chocolate Less Bitter
Making the no-bake 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!
Perfect Chocolate Ganache Keto 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.
I hope you enjoy this No Bake Keto Chocolate Cheesecake Recipe!
Looking for a non-chocolate version you can make this Keto No-Bake Cheesecake with lemon, lime, or vanilla!
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Ingredients
Brownie Crust
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 4 tbsp butter
- 2 oz cream cheese
- 1 tbsp gelatin
- 1/2 tsp vanilla
Cheesecake Filling
- 2 tsp cold water
- 2 tsp gelatin
- 2 tbsp hot water
- 16 oz cream cheese
- 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/3 cup cocoa powder
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 tsp vanilla
- 1/4 tsp baking soda
Ganache Topping
- 3/4 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
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
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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.