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Delicious no-bake chocolate cheesecake topped with chocolate shavings.

No-Bake Chocolate Cheesecake

A rich and creamy no-bake chocolate cheesecake with a press-in almond flour crust, perfect for make-ahead desserts.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups almond flour as a crust
  • 4 oz unsweetened chocolate, melted
Filling
  • 16 oz cream cheese, softened
  • 0.5 cup powdered erythritol or any keto-friendly sweetener
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks

Method
 

Preparation
  1. In a bowl, mix the almond flour with the melted unsweetened chocolate until the mixture looks evenly moistened and holds together.
  2. Tip it into the bottom of a springform pan and press firmly to create an even layer.
  3. In a separate bowl, beat the softened cream cheese with the powdered erythritol until creamy and uniform.
  4. Add the melted chocolate and vanilla extract to the cream cheese mixture, mixing until fully combined.
  5. In another bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the chocolate cream cheese mixture until no white streaks remain.
  7. Pour the cheesecake filling over the crust in the springform pan. Smooth the top into an even layer.
Chilling
  1. Refrigerate for at least 4 hours, or until the center feels set.
Serving
  1. Slice and serve straight from the fridge.

Notes

For best results, ensure that the cream cheese is softened fully and that the cream is whipped to stiff peaks. Chill overnight for the firmest set.