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.
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.
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.
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.
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!
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!
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.
I hope you enjoy this No Bake Chocolate Cheesecake Recipe!
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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.
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.
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.