This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This rich and chocolatey No Bake Keto Cheesecake is just the perfect size for just two people. Split it with a friend or keep it all for yourself!
I love mini desserts. I love cheesecake. I love chocolate. Why not bring my three loves together in a perfect little no-bake keto cheesecake recipe? Seriously easy, seriously delicious, and perfect for sharing.
Or not sharing at all. Hey, I’m not judging!
This is like a mini version of my Keto Chocolate Cheesecake, but a whole lot easier to make. It’s great for when you’re craving serious chocolate but you’re short on time.
And it really is a perfect low carb Valentine’s dessert. I plan on making it again myself this year!
Why you should try this mini keto dessert
I really do love creating and eating small batch keto desserts. And you guys love them too, apparently. Keto Key Lime Cheesecake and Mini Keto Ding Dong Cake are two of the most popular.
Many readers love them because they have built-in portion control. And because they don’t have to worry about tempting sweets hanging around the house, calling their name.
I love them because I can enjoy a particular flavor for a day and move on to a new one the next day. Variety is the spice of life, folks!
And this mini no-bake keto cheesecake is so easy to make, you can whip it up any old time. You can make it in a 4-inch springform pan or in a 5-inch ceramic ramekin (aka creme brûlée dish).
Top it with a little keto chocolate sauce or sugar free caramel sauce for a decadent treat!
Reader Reviews
“I made this yesterday and it was delicious! My family loved it!!! Such an easy recipe to make and I loved the fact that it was a small portion. I made them in single serving silicon cupcake liners topped with a little chocolate ganache and a raspberry! Will definitely be making these again very soon!” — Karen
“This is super easy and so good! This will be on our Christmas Eve dessert table!” — Sharon
“Made this tonight, it is just perfect. Not too sweet, not too heavy or rich. Thank you for the recipe!” — Bridget
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Almond flour: Make sure you are using finely ground almond flour for the best crust. If you need to be nut-free, you can use sunflower seed flour instead. See my tutorial on making your own sunflower seed flour.
- Cocoa powder: I prefer Dutch process cocoa powder as it has a deeper, richer chocolate flavor. I recommend Ghirardelli or Guittard.
- Sweetener: You want a powdered sweetener, like Swerve Confectioners, to avoid grittiness.
- Unsweetened chocolate: This is 100% cacao chocolate with no sweetener whatsoever.
- Cream cheese: Make sure your cream cheese is properly softened before beating, to avoid a lumpy filling.
- Heavy whipping cream: A little heavy cream helps thin out the cheesecake layer and make it even creamier. You could also use sour cream.
- Kitchen Staples: Salt, butter, vanilla.
Step-by-step directions
1. Mix the crust ingredients: In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.
2. Form the crust: Press into the bottom and partway up the sides of a 4-inch springform pan. Or use a shallow 5 inch fluted ramekin to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).
3. Melt the chocolate: In a small microwave safe bowl, melt the chocolate and butter together (this should only take 30 seconds to a minute).
4. Prepare the filling: In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn’t, add a bit more cream.
5. Assemble: Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.
Expert tips
No bake keto cheesecake is really so easy to make. It also takes no eggs, so it’s ideal for those with egg allergies and intolerances. And it can be just as creamy and delicious as the baked kind, if you take care to properly blend your ingredients.
It’s very important to have all ingredients at room temperature before you start. I even like to give the cream cheese a quick zap in the microwave to soften it even further. 10 to 15 seconds is perfect.
You really need a powdered, or confectioner’s style, sweetener for both the crust and the filling, so it’s not gritty. It does not need to be erythritol based so feel free to use allulose or BochaSweet.
Frequently Asked Questions
Most no-bake cheesecakes contain sugar and can have 25 to 30 grams of carbs per serving. But this Keto No Bake Cheesecake has only 5.7g of carbs and 2.6g of fiber. So it has 2.1g net carbs per serving.
Because it doesn’t contain eggs, you can store this cheesecake in the fridge for up to a week. You can freeze it as well, but with such a small dessert, it really doesn’t make much sense to do so!
You can easily make this recipe dairy-free. Use coconut oil for the crust, and non-dairy cream cheese and coconut cream for the filling.
More delicious recipes
This is the best keto cheesecake recipe! So rich and creamy, it will make you swoon at the first bite. With only 3g of carbs per slice, you can dig in and still manage your macros.
GET THE RECIPE
These No Bake Keto Cheesecake Bars taste just like Almond Joy! A creamy coconut filling topped with chocolate, coconut, and almonds, all atop a chocolate crust.
GET THE RECIPE
Keto mini cheesecake that tastes like biting into a Snickers Bar! These individual sized cheesecakes feature a no bake crust and filling, with a delicious peanut and caramel topping. You won’t believe it’s sugar-free.
GET THE RECIPE
No Bake Chocolate Cheesecake
This rich and chocolatey No Bake Keto Cheesecake is just the perfect size for just two people. Split it with a friend or keep it all for yourself!
Print
Pin
Rate
Servings: 4 servings
Calories: 244kcal
Instructions
Crust:
-
In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.
-
Press into the bottom and partway up the sides of a 4-inch springform pan. Or use a shallow 5 inch fluted ramekin to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).
Filling:
-
In a small microwave safe bowl, melt the chocolate and butter together (this should only take 30 seconds to a minute).
-
In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn’t, add a bit more cream.
-
Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.
Notes
Storage Information: Store the cheesecake tightly wrapped in the fridge for up to a week.
Nutrition Facts
No Bake Chocolate Cheesecake
Amount Per Serving (1 serving = ¼ of cake)
Calories 244
Calories from Fat 194
% Daily Value*
Fat 21.6g33%
Carbohydrates 6.44g2%
Fiber 3g12%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.