Free Printable: Low Carb & Keto Food List

• The No Bake Chocolate Cheesecake You’ve Been Asking For
• Ingredients & Substitutions
• How To Make No Bake Chocolate Cheesecake
• My Recipe Tips
• No Bake Chocolate Cheesecake (Sugar Free) Recipe card
• More Low Carb Cheesecake Recipes
• Recipe Reviews

The No Bake Chocolate Cheesecake You’ve Been Asking For

I first made my keto cheesecake a few years ago, and it’s still the most popular dessert recipe on Wholesome Yum. Since then, I’ve had so many requests for a chocolate version… and even more asking for one that doesn’t require turning on the oven. So I combined both. After a few tests to get the texture and sweetness just right, this no bake chocolate cheesecake was a clear winner — rich, creamy, and satisfying. Here’s what makes it special:

• Deep chocolate flavor – I used melted unsweetened chocolate in the filling (not just cocoa!) to give it that true, rich chocolate taste. It’s a little extra work, but makes a big difference.
• Creamy, but still holds its shape – Getting the no-bake texture right was tricky. I tested a few different cream cheese and sweetener ratios until I landed on one that’s ultra creamy but still sets up firm.
• No bake, but still indulgent – Just because it’s no bake doesn’t mean it feels like a shortcut. Between the almond flour crust, rich chocolate, and whipped filling, it tastes like a full-on fancy dessert, but so easy to make.

If you’re craving something rich and chocolatey without the oven, grab your springform pan and make this keto no bake chocolate cheesecake with me.

“I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction on top, cooked down with allulose and monk fruit. It is truly an outstanding recipe.” –Kit

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my no bake chocolate cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Crust:

• Wholesome Yum Blanched Almond Flour – I use this one because it’s super fine and makes the crust hold together without getting gritty. You can try other almond flours, but the texture might turn out more crumbly.
• Cocoa Powder – I recommend Dutch processed cocoa powder for a smooth, rich chocolate flavor. Natural cocoa works too, but it’s a little more bitter.
• Besti Monk Fruit Allulose Blend – This is my go-to for sugar-free desserts because it dissolves easily and tastes just like sugar. You can learn more about how different sugar substitutes work here and use my sweetener conversion calculator if you’re using something else.
• Butter – I melt it to mix easily into the crust. If you need a dairy-free option, coconut oil works too, though the flavor will be slightly different.
• Vanilla Extract – Just a splash brings out the chocolate flavor even more. I always use real vanilla for the best taste, but imitation works in a pinch.

No Bake Chocolate Cheesecake Filling:

• Baking Chocolate – I like using dark chocolate instead of cocoa powder because it gives the filling a rich, silky texture and deeper chocolate flavor. You can also use chocolate chips, semi-sweet, or even milk chocolate if you want a sweeter version.
• Cream Cheese – I used full-fat cream cheese. You can try a dairy-free cream cheese substitute if needed, but I haven’t tested it myself.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener blends seamlessly into the filling and keeps it silky, just like regular powdered sugar.
• Vanilla Extract

How To Make No Bake Chocolate Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust. Stir together the almond flour, cocoa powder, and sweetener. Mix the melted butter and vanilla together then add it to the cocoa mixture. Press into a parchment-lined springform pan . I chill it while I make the filling.
2. Prepare the filling. Melt the unsweetened chocolate gently and let it cool until warm. Meanwhile, whip the cream cheese, powdered sweetener, and vanilla with a hand mixer . Blend the cooled chocolate to the cream cheese mixture.
3. Assemble and chill. Spread the filling over the crust and smooth the top. Chill until firm, then slice and serve. I topped mine with melted chocolate and raspberries, but sugar-free whipped cream works great too.

My Recipe Tips

• Don’t skip chilling the crust. Even a few minutes in the fridge helps it firm up and makes spreading the filling way easier.
• Use a springform pan if you can. It makes the cheesecake easier to remove and keeps the edges clean. This one is my favorite for in most of my cake recipes.
• Let the cream cheese soften at room temperature. If you forget to leave it out, just warm it gently in the microwave. I usually do 10-15 seconds at a time until it softens.
• Go slow when melting chocolate. If you overheat it, it can seize and get grainy. Stir often and stop when it’s mostly melted.
• Let the chocolate cool before mixing. It should still be warm, but not hot. I mix it in right away so it doesn’t start to harden.
• Work quickly once the filling is mixed. If it sits too long, it can firm up. If that happens, microwave it for 30 seconds and stir until smooth again.
• Add toppings just before serving. I usually drizzle melted chocolate, ganache , or pile on fresh berries. If you’re using whipped cream, wait until the cheesecake is firm first.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crust:

• 1 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 3 tbsp Dutch processed cocoa powder ▢
• 3 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/3 cup Unsalted butter (melted) ▢
• 1 tsp Vanilla extract ▢

Chocolate Cheesecake Filling:

• 8 oz Unsweetened baking chocolate ▢
• 24 oz Cream cheese (softened at room temperature) ▢
• 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. In a large bowl, stir together the almond flour, cocoa powder, and Besti.
2. In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
3. Line the bottom of a 9-inch springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.

No Bake Chocolate Cheesecake Filling:

1. Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
2. Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
3. When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
4. Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours , until set.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire cheesecake

• Tips: Check out my recipe tips above to help you get the right texture, mix everything smoothly, and make your no bake chocolate cheesecake turn out perfect every time.
• Store: I keep this no bake chocolate cheesecake covered in the fridge, and it lasts about a week.
• Meal Prep: Make it up to 3 days ahead so the texture stays smooth and the crust holds up.
• Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

No Bake Chocolate Cheesecake

More Low Carb Cheesecake Recipes

If you loved this no bake chocolate cheesecake, here are a few more low carb cheesecake recipes to try next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

No Bake Chocolate Cheesecake (Sugar Free)

My no bake chocolate cheesecake is rich, creamy, and easy to make with simple ingredients. No oven needed and completely sugar free!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-low-carb-no-bake-chocolate-cheesecake-recipe/

Ingredients

Crust:

• 1 3/4 cup Wholesome Yum Blanched Almond Flour
• 3 tbsp Dutch processed cocoa powder
• 3 tbsp Besti Monk Fruit Allulose Blend
• 1/3 cup Unsalted butter (melted)
• 1 tsp Vanilla extract

Chocolate Cheesecake Filling:

• 8 oz Unsweetened baking chocolate
• 24 oz Cream cheese (softened at room temperature)
• 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tsp Vanilla extract

Instructions

Crust:

1. In a large bowl, stir together the almond flour, cocoa powder, and Besti.
2. In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
3. Line the bottom of a 9-inch springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.

No Bake Chocolate Cheesecake Filling:

1. Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
2. Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
3. When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
4. Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours , until set.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire cheesecake

• Tips: Check out my recipe tips above to help you get the right texture, mix everything smoothly, and make your no bake chocolate cheesecake turn out perfect every time.
• Store: I keep this no bake chocolate cheesecake covered in the fridge, and it lasts about a week.
• Meal Prep: Make it up to 3 days ahead so the texture stays smooth and the crust holds up.
• Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• The No Bake Chocolate Cheesecake You’ve Been Asking For
• Ingredients & Substitutions
• How To Make No Bake Chocolate Cheesecake
• My Recipe Tips
• No Bake Chocolate Cheesecake (Sugar Free) Recipe card
• More Low Carb Cheesecake Recipes
• Recipe Reviews

The No Bake Chocolate Cheesecake You’ve Been Asking For

I first made my keto cheesecake a few years ago, and it’s still the most popular dessert recipe on Wholesome Yum. Since then, I’ve had so many requests for a chocolate version… and even more asking for one that doesn’t require turning on the oven. So I combined both. After a few tests to get the texture and sweetness just right, this no bake chocolate cheesecake was a clear winner — rich, creamy, and satisfying. Here’s what makes it special:

• Deep chocolate flavor – I used melted unsweetened chocolate in the filling (not just cocoa!) to give it that true, rich chocolate taste. It’s a little extra work, but makes a big difference.
• Creamy, but still holds its shape – Getting the no-bake texture right was tricky. I tested a few different cream cheese and sweetener ratios until I landed on one that’s ultra creamy but still sets up firm.
• No bake, but still indulgent – Just because it’s no bake doesn’t mean it feels like a shortcut. Between the almond flour crust, rich chocolate, and whipped filling, it tastes like a full-on fancy dessert, but so easy to make.

If you’re craving something rich and chocolatey without the oven, grab your springform pan and make this keto no bake chocolate cheesecake with me.

“I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction on top, cooked down with allulose and monk fruit. It is truly an outstanding recipe.” –Kit

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my no bake chocolate cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Crust:

• Wholesome Yum Blanched Almond Flour – I use this one because it’s super fine and makes the crust hold together without getting gritty. You can try other almond flours, but the texture might turn out more crumbly.
• Cocoa Powder – I recommend Dutch processed cocoa powder for a smooth, rich chocolate flavor. Natural cocoa works too, but it’s a little more bitter.
• Besti Monk Fruit Allulose Blend – This is my go-to for sugar-free desserts because it dissolves easily and tastes just like sugar. You can learn more about how different sugar substitutes work here and use my sweetener conversion calculator if you’re using something else.
• Butter – I melt it to mix easily into the crust. If you need a dairy-free option, coconut oil works too, though the flavor will be slightly different.
• Vanilla Extract – Just a splash brings out the chocolate flavor even more. I always use real vanilla for the best taste, but imitation works in a pinch.

No Bake Chocolate Cheesecake Filling:

• Baking Chocolate – I like using dark chocolate instead of cocoa powder because it gives the filling a rich, silky texture and deeper chocolate flavor. You can also use chocolate chips, semi-sweet, or even milk chocolate if you want a sweeter version.
• Cream Cheese – I used full-fat cream cheese. You can try a dairy-free cream cheese substitute if needed, but I haven’t tested it myself.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener blends seamlessly into the filling and keeps it silky, just like regular powdered sugar.
• Vanilla Extract

How To Make No Bake Chocolate Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust. Stir together the almond flour, cocoa powder, and sweetener. Mix the melted butter and vanilla together then add it to the cocoa mixture. Press into a parchment-lined springform pan . I chill it while I make the filling.
2. Prepare the filling. Melt the unsweetened chocolate gently and let it cool until warm. Meanwhile, whip the cream cheese, powdered sweetener, and vanilla with a hand mixer . Blend the cooled chocolate to the cream cheese mixture.
3. Assemble and chill. Spread the filling over the crust and smooth the top. Chill until firm, then slice and serve. I topped mine with melted chocolate and raspberries, but sugar-free whipped cream works great too.

My Recipe Tips

• Don’t skip chilling the crust. Even a few minutes in the fridge helps it firm up and makes spreading the filling way easier.
• Use a springform pan if you can. It makes the cheesecake easier to remove and keeps the edges clean. This one is my favorite for in most of my cake recipes.
• Let the cream cheese soften at room temperature. If you forget to leave it out, just warm it gently in the microwave. I usually do 10-15 seconds at a time until it softens.
• Go slow when melting chocolate. If you overheat it, it can seize and get grainy. Stir often and stop when it’s mostly melted.
• Let the chocolate cool before mixing. It should still be warm, but not hot. I mix it in right away so it doesn’t start to harden.
• Work quickly once the filling is mixed. If it sits too long, it can firm up. If that happens, microwave it for 30 seconds and stir until smooth again.
• Add toppings just before serving. I usually drizzle melted chocolate, ganache , or pile on fresh berries. If you’re using whipped cream, wait until the cheesecake is firm first.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crust:

• 1 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 3 tbsp Dutch processed cocoa powder ▢
• 3 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/3 cup Unsalted butter (melted) ▢
• 1 tsp Vanilla extract ▢

Chocolate Cheesecake Filling:

• 8 oz Unsweetened baking chocolate ▢
• 24 oz Cream cheese (softened at room temperature) ▢
• 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. In a large bowl, stir together the almond flour, cocoa powder, and Besti.
2. In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
3. Line the bottom of a 9-inch springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.

No Bake Chocolate Cheesecake Filling:

1. Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
2. Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
3. When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
4. Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours , until set.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire cheesecake

• Tips: Check out my recipe tips above to help you get the right texture, mix everything smoothly, and make your no bake chocolate cheesecake turn out perfect every time.
• Store: I keep this no bake chocolate cheesecake covered in the fridge, and it lasts about a week.
• Meal Prep: Make it up to 3 days ahead so the texture stays smooth and the crust holds up.
• Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

No Bake Chocolate Cheesecake

More Low Carb Cheesecake Recipes

If you loved this no bake chocolate cheesecake, here are a few more low carb cheesecake recipes to try next:

Free Printable: Low Carb & Keto Food List

• The No Bake Chocolate Cheesecake You’ve Been Asking For
• Ingredients & Substitutions
• How To Make No Bake Chocolate Cheesecake
• My Recipe Tips
• No Bake Chocolate Cheesecake (Sugar Free) Recipe card
• More Low Carb Cheesecake Recipes
• Recipe Reviews

The No Bake Chocolate Cheesecake You’ve Been Asking For

I first made my keto cheesecake a few years ago, and it’s still the most popular dessert recipe on Wholesome Yum. Since then, I’ve had so many requests for a chocolate version… and even more asking for one that doesn’t require turning on the oven. So I combined both. After a few tests to get the texture and sweetness just right, this no bake chocolate cheesecake was a clear winner — rich, creamy, and satisfying. Here’s what makes it special:

• Deep chocolate flavor – I used melted unsweetened chocolate in the filling (not just cocoa!) to give it that true, rich chocolate taste. It’s a little extra work, but makes a big difference.
• Creamy, but still holds its shape – Getting the no-bake texture right was tricky. I tested a few different cream cheese and sweetener ratios until I landed on one that’s ultra creamy but still sets up firm.
• No bake, but still indulgent – Just because it’s no bake doesn’t mean it feels like a shortcut. Between the almond flour crust, rich chocolate, and whipped filling, it tastes like a full-on fancy dessert, but so easy to make.

If you’re craving something rich and chocolatey without the oven, grab your springform pan and make this keto no bake chocolate cheesecake with me.

“I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction on top, cooked down with allulose and monk fruit. It is truly an outstanding recipe.” –Kit

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my no bake chocolate cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Crust:

• Wholesome Yum Blanched Almond Flour – I use this one because it’s super fine and makes the crust hold together without getting gritty. You can try other almond flours, but the texture might turn out more crumbly.
• Cocoa Powder – I recommend Dutch processed cocoa powder for a smooth, rich chocolate flavor. Natural cocoa works too, but it’s a little more bitter.
• Besti Monk Fruit Allulose Blend – This is my go-to for sugar-free desserts because it dissolves easily and tastes just like sugar. You can learn more about how different sugar substitutes work here and use my sweetener conversion calculator if you’re using something else.
• Butter – I melt it to mix easily into the crust. If you need a dairy-free option, coconut oil works too, though the flavor will be slightly different.
• Vanilla Extract – Just a splash brings out the chocolate flavor even more. I always use real vanilla for the best taste, but imitation works in a pinch.

No Bake Chocolate Cheesecake Filling:

• Baking Chocolate – I like using dark chocolate instead of cocoa powder because it gives the filling a rich, silky texture and deeper chocolate flavor. You can also use chocolate chips, semi-sweet, or even milk chocolate if you want a sweeter version.
• Cream Cheese – I used full-fat cream cheese. You can try a dairy-free cream cheese substitute if needed, but I haven’t tested it myself.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener blends seamlessly into the filling and keeps it silky, just like regular powdered sugar.
• Vanilla Extract

How To Make No Bake Chocolate Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust. Stir together the almond flour, cocoa powder, and sweetener. Mix the melted butter and vanilla together then add it to the cocoa mixture. Press into a parchment-lined springform pan . I chill it while I make the filling.
2. Prepare the filling. Melt the unsweetened chocolate gently and let it cool until warm. Meanwhile, whip the cream cheese, powdered sweetener, and vanilla with a hand mixer . Blend the cooled chocolate to the cream cheese mixture.
3. Assemble and chill. Spread the filling over the crust and smooth the top. Chill until firm, then slice and serve. I topped mine with melted chocolate and raspberries, but sugar-free whipped cream works great too.

My Recipe Tips

• Don’t skip chilling the crust. Even a few minutes in the fridge helps it firm up and makes spreading the filling way easier.
• Use a springform pan if you can. It makes the cheesecake easier to remove and keeps the edges clean. This one is my favorite for in most of my cake recipes.
• Let the cream cheese soften at room temperature. If you forget to leave it out, just warm it gently in the microwave. I usually do 10-15 seconds at a time until it softens.
• Go slow when melting chocolate. If you overheat it, it can seize and get grainy. Stir often and stop when it’s mostly melted.
• Let the chocolate cool before mixing. It should still be warm, but not hot. I mix it in right away so it doesn’t start to harden.
• Work quickly once the filling is mixed. If it sits too long, it can firm up. If that happens, microwave it for 30 seconds and stir until smooth again.
• Add toppings just before serving. I usually drizzle melted chocolate, ganache , or pile on fresh berries. If you’re using whipped cream, wait until the cheesecake is firm first.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crust:

• 1 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 3 tbsp Dutch processed cocoa powder ▢
• 3 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/3 cup Unsalted butter (melted) ▢
• 1 tsp Vanilla extract ▢

Chocolate Cheesecake Filling:

• 8 oz Unsweetened baking chocolate ▢
• 24 oz Cream cheese (softened at room temperature) ▢
• 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. In a large bowl, stir together the almond flour, cocoa powder, and Besti.
2. In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
3. Line the bottom of a 9-inch springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.

No Bake Chocolate Cheesecake Filling:

1. Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
2. Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
3. When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
4. Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours , until set.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire cheesecake

• Tips: Check out my recipe tips above to help you get the right texture, mix everything smoothly, and make your no bake chocolate cheesecake turn out perfect every time.
• Store: I keep this no bake chocolate cheesecake covered in the fridge, and it lasts about a week.
• Meal Prep: Make it up to 3 days ahead so the texture stays smooth and the crust holds up.
• Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

No Bake Chocolate Cheesecake

More Low Carb Cheesecake Recipes

If you loved this no bake chocolate cheesecake, here are a few more low carb cheesecake recipes to try next:

Free Printable: Low Carb & Keto Food List

• The No Bake Chocolate Cheesecake You’ve Been Asking For
• Ingredients & Substitutions
• How To Make No Bake Chocolate Cheesecake
• My Recipe Tips
• No Bake Chocolate Cheesecake (Sugar Free) Recipe card
• More Low Carb Cheesecake Recipes
• Recipe Reviews

The No Bake Chocolate Cheesecake You’ve Been Asking For

I first made my keto cheesecake a few years ago, and it’s still the most popular dessert recipe on Wholesome Yum. Since then, I’ve had so many requests for a chocolate version… and even more asking for one that doesn’t require turning on the oven. So I combined both. After a few tests to get the texture and sweetness just right, this no bake chocolate cheesecake was a clear winner — rich, creamy, and satisfying. Here’s what makes it special:

• Deep chocolate flavor – I used melted unsweetened chocolate in the filling (not just cocoa!) to give it that true, rich chocolate taste. It’s a little extra work, but makes a big difference.
• Creamy, but still holds its shape – Getting the no-bake texture right was tricky. I tested a few different cream cheese and sweetener ratios until I landed on one that’s ultra creamy but still sets up firm.
• No bake, but still indulgent – Just because it’s no bake doesn’t mean it feels like a shortcut. Between the almond flour crust, rich chocolate, and whipped filling, it tastes like a full-on fancy dessert, but so easy to make.

If you’re craving something rich and chocolatey without the oven, grab your springform pan and make this keto no bake chocolate cheesecake with me.

“I made this for Thanksgiving, and you couldn’t tell it was sugar-free. I also added a dark cherry reduction on top, cooked down with allulose and monk fruit. It is truly an outstanding recipe.” –Kit

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my no bake chocolate cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Crust:

• Wholesome Yum Blanched Almond Flour – I use this one because it’s super fine and makes the crust hold together without getting gritty. You can try other almond flours, but the texture might turn out more crumbly.
• Cocoa Powder – I recommend Dutch processed cocoa powder for a smooth, rich chocolate flavor. Natural cocoa works too, but it’s a little more bitter.
• Besti Monk Fruit Allulose Blend – This is my go-to for sugar-free desserts because it dissolves easily and tastes just like sugar. You can learn more about how different sugar substitutes work here and use my sweetener conversion calculator if you’re using something else.
• Butter – I melt it to mix easily into the crust. If you need a dairy-free option, coconut oil works too, though the flavor will be slightly different.
• Vanilla Extract – Just a splash brings out the chocolate flavor even more. I always use real vanilla for the best taste, but imitation works in a pinch.

No Bake Chocolate Cheesecake Filling:

• Baking Chocolate – I like using dark chocolate instead of cocoa powder because it gives the filling a rich, silky texture and deeper chocolate flavor. You can also use chocolate chips, semi-sweet, or even milk chocolate if you want a sweeter version.
• Cream Cheese – I used full-fat cream cheese. You can try a dairy-free cream cheese substitute if needed, but I haven’t tested it myself.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener blends seamlessly into the filling and keeps it silky, just like regular powdered sugar.
• Vanilla Extract

How To Make No Bake Chocolate Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust. Stir together the almond flour, cocoa powder, and sweetener. Mix the melted butter and vanilla together then add it to the cocoa mixture. Press into a parchment-lined springform pan . I chill it while I make the filling.
2. Prepare the filling. Melt the unsweetened chocolate gently and let it cool until warm. Meanwhile, whip the cream cheese, powdered sweetener, and vanilla with a hand mixer . Blend the cooled chocolate to the cream cheese mixture.
3. Assemble and chill. Spread the filling over the crust and smooth the top. Chill until firm, then slice and serve. I topped mine with melted chocolate and raspberries, but sugar-free whipped cream works great too.

My Recipe Tips

• Don’t skip chilling the crust. Even a few minutes in the fridge helps it firm up and makes spreading the filling way easier.
• Use a springform pan if you can. It makes the cheesecake easier to remove and keeps the edges clean. This one is my favorite for in most of my cake recipes.
• Let the cream cheese soften at room temperature. If you forget to leave it out, just warm it gently in the microwave. I usually do 10-15 seconds at a time until it softens.
• Go slow when melting chocolate. If you overheat it, it can seize and get grainy. Stir often and stop when it’s mostly melted.
• Let the chocolate cool before mixing. It should still be warm, but not hot. I mix it in right away so it doesn’t start to harden.
• Work quickly once the filling is mixed. If it sits too long, it can firm up. If that happens, microwave it for 30 seconds and stir until smooth again.
• Add toppings just before serving. I usually drizzle melted chocolate, ganache , or pile on fresh berries. If you’re using whipped cream, wait until the cheesecake is firm first.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crust:

• 1 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 3 tbsp Dutch processed cocoa powder ▢
• 3 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/3 cup Unsalted butter (melted) ▢
• 1 tsp Vanilla extract ▢

Chocolate Cheesecake Filling:

• 8 oz Unsweetened baking chocolate ▢
• 24 oz Cream cheese (softened at room temperature) ▢
• 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. In a large bowl, stir together the almond flour, cocoa powder, and Besti.
2. In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
3. Line the bottom of a 9-inch springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.

No Bake Chocolate Cheesecake Filling:

1. Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
2. Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
3. When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
4. Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours , until set.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire cheesecake

• Tips: Check out my recipe tips above to help you get the right texture, mix everything smoothly, and make your no bake chocolate cheesecake turn out perfect every time.
• Store: I keep this no bake chocolate cheesecake covered in the fridge, and it lasts about a week.
• Meal Prep: Make it up to 3 days ahead so the texture stays smooth and the crust holds up.
• Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

No Bake Chocolate Cheesecake

More Low Carb Cheesecake Recipes

If you loved this no bake chocolate cheesecake, here are a few more low carb cheesecake recipes to try next: