Desserts

No Bake Keto Chocolate Cheesecake

You have to try out this delicious no-bake keto chocolate cheesecake made with almond meal and unsweetened chocolate. If you’re looking for a simple low carb cheesecake recipe, you should give this one a try.

keto chocolate cheesecake

No-bake desserts make enjoying low carbs desserts so easy and are great for people who don’t want to spend hours in the kitchen. There is no headache of making a baked cheesecake with filling that is dry or rubbery.

If you do like the cheesecake and want to enjoy a slice of one, follow our simple yet gourmet recipe.

 

It is made with ingredients you may already have in your kitchen. As mentioned above, this cake is very simple to make and even an absolute beginner can easily make this cheesecake. You will need just 25 minutes plus chill time and you’re ready to enjoy this yummy keto dessert alone or with family.

 

Keto No-bake Chocolate Cheesecake Ingredients:

For chocolate cheesecake crust:

  • 1 ¼ cup almond meal (preferably toasted)
  • 2 tbsp powdered Erythritol
  • 2oz. butter, melted and cooled
  • ½ tsp vanilla extract

For chocolate cheesecake filling:

  • 1lb. mascarpone cheese, or cream cheese
  • 5oz. unsweetened chocolate
  • 4oz. powdered Erythritol or Erythritol blend
  • ½ tsp vanilla extract

 

How to make keto chocolate cheesecake

To make this easy chocolate cheesecake, gather all of your ingredients in one place.

ingredeints for chocolate cheesecake

Next, line the bottom and sides of a spring form with parchment paper.

 

To make the cheesecake crust follow these easy steps.

In a bowl, combine almond meal and Erythritol.

 

Next, stir in the melted butter and vanilla and mix until the mixture becomes coarse and wet like sand.

 

Then transfer the crust into a spring form and press firmly. Place this in the fridge.

 

Now it’s time for the cheesecake filling.

Star by beating the mascarpone with the sweetener and vanilla in a mixing bowl.

 

Melt the sugar free chocolate over steam. Then drizzle the melted chocolate into the mascarpone cheese and stir to combine.

 

Spread the cheese over the crust and refrigerate for 2 hours or overnight.

 

Once the cheesecake has been in the refrigerator for 2 hours, you can now slice and serve.

low carb chocolate cheesecake

 

How to store

To store, slice the cheesecake, and wrap individual slices in foil. This cheesecake can last for up to 6 weeks that way. You can also store in a refrigerator, covered with the cake cover for 4 days.

 

Substitutes

  • Toasted almond meal – make toasted almonds by toasting some almonds in a dry skillet for 3-5 minutes. Process this in a food processor and your meal is ready. We recommend the almond meal as it has more texture. The almond flour can work as well but in that case the crust will be somewhat flat with little to no texture.
  • Chocolate substitute – if you cannot find keto-friendly chocolate we suggest that you mix 3 tbsp unsweetened cocoa powder and 3oz. melted cocoa butter with the mascarpone cheese.
  • Is mascarpone mandatory? – no it is not. You can use any cream cheese you like.

 

Toppings for chocolate cheesecake

You can use any low carb topping that you desire for this keto chocolate cheesecake. I recommend, strawberries, raspberries, lily’s chocolate chips, chocolate drizzle or chocolate shavings made from sugar free chocolate.

 

More keto cheesecake recipes

No Bake Keto Chocolate Cheesecake

No Bake Keto Chocolate Cheesecake

Yield: 8 slices
Prep Time: 25 minutes
Additional Time: 2 minutes
Total Time: 27 minutes

You have to try out this delicious no bake keto chocolate cheesecake made with almond meal and unsweetened
chocolate. If you’re looking for a simple low carb cheesecake recipe, you should give this one a try.

Ingredients

  • 1 ¼ cup almond meal (preferably toasted)
  • 2 tbsp powdered Erythritol
  • 2oz. butter, melted and cooled
  • ½ tsp vanilla extract
  • 1lb. mascarpone cheese, or cream cheese
  • 5oz. unsweetened chocolate
  • 4oz. powdered Erythritol or Erythritol blend
  • ½ tsp vanilla extract

Instructions

    1. To make this easy chocolate cheesecake, gather all of your ingredients in one place.
    2. Next, line the bottom and sides of a spring form with parchment paper.
    3. To make the cheesecake crust follow these easy steps.
    4. In a bowl, combine almond meal and Erythritol.
    5. Then transfer the crust into a spring form and press firmly. Place this in the fridge.
    6. Now it’s time for the cheesecake filling.
    7. Start by beating the mascarpone with sweetener and vanilla in a mixing bowl.
    8. Melt the chocolate over steam. Drizzle the chocolate into the mascarpone cheese and stir to combine.
    9. Spread the cheese over the crust and refrigerate for 2 hours or overnight.
    10. Once the cheesecake has been in the refrigerator for 2 hours, you can now slice and serve.
Nutrition Information:
Yield: 8 Serving Size: 1/8 slice
Amount Per Serving: Calories: 341Total Fat: 33.2gSaturated Fat: 16.7gCholesterol: 78mgSodium: 211mgCarbohydrates: 5.1gNet Carbohydrates: 2.9gFiber: 2.2gProtein: 8g

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