No-Bake Chocolate Cheesecake (Keto)
No-Bake chocolate cheesecake recipe that is easy to make in just 20 minutes. This low-carb, keto chocolate cheesecake has a chocolate almond crust, creamy protein peanut butter filling, and a smooth chocolate ganache topping.
Servings 9 slices
Calories605 kcal
Cost $ 3.00 per person
Equipment
- 1 8 x 8-inch cake pan square
- Fridge
- 1 skillet
- 1 hand mixer
- 1 heat-proof bowl
- 1 Rubber Spatula
- 1 Mixing bowl
Ingredients
Crust:
- 1 cup blanched almond flour
- 1 ½ tablespoon 100% Dutch cocoa powder unsweetened
- 2 teaspoons Truvia Sweetener with Stevia Leaf, Calorie-Free, Confectioners, or Erythritol Confectionerers, or powdered sugar if you are not on a low-carb diet.
- 4 tablespoon melted unsalted butter or coconut oil
Filling:
- 18 oz cream cheese at room temperature (or 2 ¼ packages)
- 2 tablespoon vanilla whey protein about 1 scoop
- 2 tablespoon Truvia Sweetener (or Erythritol Confectioners) with Stevia Leaf, Calorie-Free, Confectioners OR ¼ cup Confectioner’s sugar, icing sugar, or powdered sugar (if not on a low-carb diet). If you prefer your cheesecake filling to be sweet, use about ⅓ cup of Erythritol Confectioners.
- 5 oz sugar-free creamy peanut butter about ⅔ cup
Topping:
- 1 cup dark chocolate chips sugar-free (but if not on a low-carb diet, use milk chocolate)
- 1 cup heavy cream hot (you may heat in the microwave for 90 seconds)
Garnish:
- Ground toasted peanuts for garnishing the top of the dessert, OPTIONAL
Instructions
Keto Chocolate Cheesecake Crust:
- Lightly toast the almond flour in a medium skillet over medium heat, until golden and fragrant (2-4 minutes). Don't skip; otherwise, it will affect the flavor of the crust!
- Then, transfer the toasted almond flour to a small bowl and mix well in the cocoa powder, sweetener, and melted butter until combined.
- Line an 8x8-inch square cake pan with a large sheet of parchment paper (over the fold, in order to remove the cheesecake easily out of the pan and slice it into bars) and pour the crust mixture in. For making the lining of the pan easier, spray the pan with no-stick cooking spray.
- Distribute it well to form an even layer and press with the back of a spoon. Chill it in the fridge while you make the cheesecake filling.
Keto Chocolate Cheesecake Filling:
- Using a hand mixer, beat the cream cheese on medium speed until creamy in a medium bowl. Then, beat in the whey protein. Add the sweetener and beat again until fully combined. Add the peanut butter and beat again until the mixture is homogeneous and creamy.
- Pour the cream cheese mixture on top of the crust and gently smooth out to form an even layer. Place in the fridge and let it cool for about 15 minutes.
Keto Chocolate Ganache Topping:
- Place the chocolate chips in a separate bowl (heat-proof). Pour the hot heavy cream over and allow the chocolate to sit for 2 minutes or until softened. Stir well until fully melted and smooth.
- Let the melted chocolate mixture cool for a few minutes and carefully pour over the cheesecake filling. Smooth out to form an even layer. Top the edges around with toasted ground peanuts.
- Cover and chill the cheesecake for at least 4 hours before serving. It has to be firm and fully set before slicing! Lift the parchment paper in order to remove the cheesecake from the pan and make clean cuts by cleaning the knife before slicing every bar.
Recipe Video
Recipe Notes
Storage
You can make this keto no-bake chocolate cheesecake ahead of time, cover it, and store it in the fridge for up to 4-5 days.
You can also freeze for up to 60 days. Thaw in the fridge overnight before serving!
Nutrition
Calories: 605kcal | Carbohydrates: 22.8g | Protein: 13.2g | Fat: 54.6g | Saturated Fat: 26.9g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 12.8g | Trans Fat: 0.2g | Cholesterol: 105.7mg | Sodium: 258.3mg | Potassium: 212.3mg | Fiber: 3.7g | Sugar: 5.2g | Vitamin A: 1314IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 2.1mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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