Imagine diving your fork into a decadent chocolate cheesecake that's not only mind-blowingly delicious but also completely guilt-free and keto-friendly. This No-Bake Gluten Free Keto Chocolate Cheesecake is the dessert dream you never knew you needed – a rich, creamy chocolate sensation that satisfies your sweet tooth without derailing your diet. With zero baking required and just 20 minutes of prep time, you'll create a show-stopping dessert that looks like it came from a professional bakery but can be whipped up in your own kitchen!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 1/2 cup melted coconut oil
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium mixing bowl, combine almond flour, 1/2 cup unsweetened cocoa powder, and erythritol for the crust. Mix these dry ingredients thoroughly to ensure even distribution.
- Pour melted coconut oil into the dry crust ingredients and mix until a cohesive, slightly crumbly texture forms that will hold together when pressed.
- Transfer the crust mixture into a 9-inch springform pan or cheesecake pan. Use the back of a spoon or your fingers to firmly press the mixture evenly across the bottom of the pan, creating a compact base.
- Place the crust in the refrigerator to set and chill while preparing the filling.
- In a large mixing bowl, add softened cream cheese and beat with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Gradually add heavy cream, remaining 1/2 cup cocoa powder, vanilla extract, and pinch of salt to the cream cheese. Mix on medium speed until all ingredients are fully incorporated and the mixture is smooth.
- Taste the filling and adjust sweetness if needed by adding additional erythritol.
- Remove the chilled crust from the refrigerator and pour the chocolate cheesecake filling over the crust, spreading it evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform sides.
- Slice into 8 equal pieces and serve chilled. Optional: Garnish with a sprinkle of cocoa powder or a few fresh berries.
Tips
- Ensure all ingredients are at room temperature for the smoothest, creamiest filling possible.
- Use a high-quality cocoa powder for the most intense chocolate flavor.
- When pressing the crust, use the back of a spoon or a flat-bottomed measuring cup to create an even, compact base.
- For the smoothest filling, beat the cream cheese thoroughly before adding other ingredients.
- Allow the cheesecake to set completely in the refrigerator for at least 4 hours, but overnight is ideal for the best texture.
- For clean, perfect slices, run your knife under hot water and wipe dry before cutting.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Optional garnishes like fresh berries or a light dusting of cocoa powder can elevate the presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 8g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 50mg
