Keto Mascarpone Cheesecake

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Last Updated on March 13, 2023 by Toya

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

Amazing keto cheesecake with mascarpone 

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 like making a baked cheesecake with a filling that is dry or rubbery.

This is why I love making easy no-bake cheesecakes like this simple no-bake cheesecake for example. They take very little prep work and taste so so good!

If you like cheesecakes too and want to enjoy a slice follow this simple yet gourmet recipe. You won’t believe what you’ve been missing out on!

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

 

Keto No-bake Chocolate Cheesecake Ingredients:

For chocolate cheesecake crust:

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

For the 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 mascarpone cheesecake

To make this keto no bake chocolate cheesecake, gather all of your ingredients in one place.

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 the 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 toasted almond meal crust into a spring form and press firmly. Place this in the fridge.

 

Now it’s time for the cheesecake filling.

Start 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 mascarpone cheesecake filling 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.

 

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 it in a refrigerator, covered with the cake cover for 4 days.

 

Substitutes for this mascarpone keto cheesecake 

• 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. I 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 I suggest that you mix 3 tablespoons of unsweetened cocoa powder and 3oz of melted cocoa butter with the mascarpone cheese.
• Is mascarpone mandatory? – no it is not. You can use any cream cheese you like. You can also use other substitutes like greek yogurt and cottage cheese.

 

Toppings for keto chocolate mascarpone 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

• Keto strawberry cheesecake
• Keto cheesecake bites
• Keto mixed berry parfait