No-Bake Choco-Almond Cheesecake
No-Bake Choco-Almond Cheesecake
No-Bake Choco-Almond Cheesecake
No-Bake Choco-Almond Cheesecake
No-Bake Choco-Almond Cheesecake
No-Bake Choco-Almond Cheesecake
No-Bake Choco-Almond Cheesecake
No-Bake Choco-Almond Cheesecake


200 g almond flour
45 g sweetener, powdered
45 g cocoa powder, sifted
80 g butter, unsalted, melted
vanilla extract
500 g cream cheese
200 g chocolate, melted
50 g sweetener, powdered
200 ml heavy cream, whipped
50 g almond butter
50 g sweetener, powdered
80 g chocolate, melted
30 ml heavy cream
This no bake choco cheesecake is the perfect dessert! It's rich, creamy and delicious and so easy to make!


1.Let the butter melt on low heat or in a microwave. In a mixing bowl, mix dry ingredients for the crust. Add melted butter and combine it with a spatula.
2.Use a spring pan and press the crust mix into the pan. Let it chill in the fridge until you have finished layer number 1.
3.Melt the chocolate and mix it with the sweetener and cream cheese. Add the first layer to the crust and put it back to the fridge until you have the second layer ready.
4.In another bowl mix the cream, almond butter and sweetener. Pour over the first layer and put in the fridge ideally overnight or at least for 4 hours.
5.Heat the heavy cream on low heat, add the chocolate and keep stirring until it is melted and combined.
6.Let it cool for 5 minutes and add the ganache on top of your cheesecake (at least) an hour before serving. Be gentle while doing this, you don't want the second layer to mix with ganache.
7.Let your choco-almond cheesecake chill for another hour or until the ganache hardens.

This no-bake choco cheesecake is the perfect dessert! It’s rich, creamy and delicious and so easy to make!

When I make this choco cheesecake for my friends and family, no one can believe that it is keto and sugar-free! For those who are following a keto meal plan, cheesecakes might seem like a big no-no. They can be a little bit intimidating, but it’s actually easy to make a keto version. With some time, planning and a few tips and tricks, you can most definitely master the perfect keto chocolate cheesecake. But be careful: it will become your go-to dessert.

If you want to minimize your calorie intake, you can switch the glaze with cocoa powder. Just sprinkle some before serving, and it will look and taste great! Another tip is to be careful when you are melting the chocolate. If you overheat it, it will seize, meaning it will become thick and lumpy. And when mixing the chocolate with the cream cheese, make sure the chocolate is no longer hot but warm. Work fairly quickly so that it doesn’t start to solidify.

If you have time to leave it in the fridge overnight, make sure to do it! All the layers will have time to set, and the cheesecake will be easier to cut into pieces. And this no-bake chocolate cheesecake recipe stores very well. It will be good for about as long as cream cheese would in the fridge, at least a week. You can even freeze it, but make sure to be gentle, so it doesn’t crack or break. Just wrap it in plastic wrap and put it in the freezer.


I always use unsweetened chocolate and add sweetener to my taste. My desserts are not too sweet, in general, so I suggest you taste every layer of this recipe as you make it. Adjust the sweetness to you own liking.

If you are obsessed with cheesecake as I am, feel free to check my other cheesecake recipes: a classic New York Cheesecake, a white delight called Rafaello Cheesecake, or maybe refreshing Strawberry Lime Cheesecake Bars.

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