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.
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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Keto Chocolate Cheesecake
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.
Vivienne says
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!👏🏻👍🏻
Debbie Aarenau says
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
Taryn says
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.
Anna Paul says
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.
Ruth Jackson says
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.
Taryn says
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.
Julie says
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.
Marilyn says
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.
Rhonda says
The absolute yummiest! I’m making it for the second time tonight!
Theresa says
My apology. I found the answer in the recipe.
Taryn says
No prob! I hope you enjoy it 🙂
Theresa says
What size and type of pan did you use for this cheese cake? It's sound yummy and I really want to try it.
Catie says
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!
Karen says
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!😍
Sharon says
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!
Bonita Shepherd says
Hi. This looks so delishious! What would the substitution for stevia be? Thank you
Taryn says
There is a very helpful conversion chart here: https://trimhealthymama.com/#usefulinfo
Marsha J says
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!
Courtney says
Would ground golden flax be a good substitute for the almond flour?
Taryn says
Ground flax doesn't taste very good raw. If you need this to be nut free I think ground sunflower seeds would work better.
Jenn says
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?
Taryn says
Yup! I'd just add a few big spoonfuls of peanut butter.
Helene says
I saw the ganache and I was hooked! Need to try your chocolate cheesecake asap!
Sandra Shaffer says
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.
Debbie says
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
Taryn says
It is about 4.5 ounces.
Debbie says
Thanks I love your recipes
Shantell kluin says
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
Michelle says
Try Safeway. They have krisda chocolate chips that are sweetened with stevia. They are a little pricy though.
Sheryl says
This looks delicious! Just to clarify… The gelatin in the crust does not need to bloom first?
Taryn says
Nope, it helps the crust set a bit and adds a little protein.
Sheryl says
Thanks for your quick answer! I think I’ll try it tonight
Kristina Chatfield says
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?
Taryn says
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.
Jessica says
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