Home » desserts-for-1 » Insane No-Bake Chocolate Cheesecake-For-1 🍫 gluten free & keto

Insane No-Bake Chocolate Cheesecake-For-1 🍫 gluten free & keto

Rich, decadent and ultra-chocolatey… and don’t even get me started on the instant ‘oreo’ crust! This no-bake gluten free & keto chocolate cheesecake is one special fat bomb treat!

Closeup of keto chocolate cheesecake swirls
No-Bake Gluten Free & Keto Chocolate Cheesecake For 1

No-Bake Keto Chocolate Cheesecake 🍫

For One (Or Two!!)

If this no-bake keto chocolate cheesecake doesn’t scream ‘make me!!’, I don’t know what will. All in all, no-bake, insanely good and fairly instant to satisfy those (individual!) cravings!

Though if you’ve already met our classic keto cheesecake-for-1, this chocolate variation needs no introduction. Rich, creamy, airy and totally addictive… this is one keto treat we cannot urge you enough to whip up!

And don’t skip the ‘oreo’ crust in this one, it’s a-mazing (and easy-peasy, so no excuse).

A gluten free & keto chocolate cheesecake with a white napkin and spoon
No-Bake Gluten Free & Keto Chocolate Cheesecake For 1

The Butter 🌾🐄

You are eating the butter raw, so going organic and grass-fed really is where you want to splurge. Because let’s face it, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It’s loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

The Chocolate 🍫

Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cheesecake will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate cheesecake to your taste buds’ desire.

Taking a spoonful of keto chocolate cheesecake
No-Bake Gluten Free & Keto Chocolate Cheesecake For 1

The Sweetener 🍯

You can pretty much use whatever sweetener floats your boat. But it must be powderedXylitol (non-corn though to avoid tummy troubles!) is my top choice (no aftertaste!), Lakanto (barely any aftertaste, and many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

p.s. feel free to make mini cheesecake fat bombs out of any of our cheesecake-for-1s. 💁🏿

A stack of keto chocolate cheesecake fat bombs on a glass plate
No-Bake Gluten Free Keto Chocolate Cheesecake Fat Bombs
No-bake keto chocolate cheesecake with a spoon
No-Bake Gluten Free & Keto Chocolate Cheesecake For 1

Gluten free & keto chocolate cheesecake in a dessert glass

No-Bake Keto Chocolate Cheesecake 

Course: Dessert
Cuisine: American, Gluten Free, Ketogenic
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 364 kcal

Rich, decadent and ultra-chocolatey… and don’t even get me started on the instant 'oreo' crust! This no-bake gluten free & keto chocolate cheesecake is one special fat bomb treat!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto 'oreo' crust

For the keto chocolate cheesecake

  • 40 g sour cream plus more for serving (optional)
  • 70 g cream cheese at room temperature
  • 28 g grass-fed butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons powdered xylitol or erythritol, to taste (we use 2)*
  • 2-4 tablespoons cocoa powder to taste (we use 4 for a darker chocolate version)
  • 1/4 teaspoon instant coffee optional

Instructions

For the keto 'oreo' crust

  1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!

  2. Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake. 

For the keto chocolate cheesecake

  1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 

  2. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined. 

  3. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterwards.

Recipe Notes

*Please see section on Sweeteners for more deets on powdering and sweetening options.

Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Nutrition Facts
No-Bake Keto Chocolate Cheesecake 
Amount Per Serving
Calories 364 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g95%
Cholesterol 89mg30%
Sodium 265mg11%
Potassium 152mg4%
Carbohydrates 6.5g2%
Fiber 3.5g14%
Sugar 2g2%
Protein 5g10%
Vitamin A 1070IU21%
Calcium 84mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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74 comments

  1. Kelly K Rachal says:

    I’m making these again, because I LOVED them, but this time for a large family gathering. One of my daughters is allergic to tree nuts. I was wondering if I could substitute the almond flour with peanut, sunflower seed, or pumpkin seed flour and toast the same way. Any suggestions would be much appreciated. Thanks

    • Hi Kelly! I would go for either sunflower seed or sesame seed flour (sesame and chocolate are a wonderful combo!). You can definitely (and should definitely!) toast any of the flours you mentioned btw- any nut or seed can be toasted to amp the taste! xo!

  2. Peg says:

    This recipe is delish!! I doubled the recipe to make a batch of small cheesecake shooters for a dinner party. The crust went in the bottom, then a layer of cheesecake, a layer of toasted walnuts, more cheesecake and then more walnuts. Topped them off with a mint leaf from our garden and they were picture-perfect. The guests loved them and they had no idea they were keto! I also made your recipe for the plain cheesecake, but added a scoop of your caramel sauce to the ingredients while I whipped it, then layered the cheesecake with drizzles of caramel sauce and topped them off with toasted pecans sauteed in butter. Most of the guests wanted one of each! Thanks for a fabulous recipe – it’s definitely a keeper!

  3. Karis says:

    This was SO good! I made it once as listed and loved it. My partner thought it was bitter, but I couldn’t get enough.
    I made it again tonight and omitted the instant coffee altogether, and instead added about 1/2 teaspoon of peppermint extract. It is a pepperminty chocolate WONDER!

  4. Oh my gracious sakes alive! This was wonderful! Thank you. 🙂 I made this for my husbands Valentines/Birthday yesterday. It was truly divine! I’ve made press in almond flour crusts before, even chocolate versions and though they are very good, they often leave an odd aftertaste (to me)…the toasting of the almond flour not only smelled amazing, but it left no odd taste and instead enhanced everything…it was perfect!
    NOW, to ask for advice… I would LOVE to turn this into a Key Lime cheesecake…thinking omit cocoa and coffee. Maybe add a touch of shredded coconut to the crust and of course key lime juice to the filling. My concern is that adding liquid to the filling will keep it from firming up…should I add a pinch of xantham gum? Thoughts? Suggestions??? 🙂

  5. Nicole says:

    I used erythritol when making this and found it had an almost burning sensation the more I ate. Would this be from the sweetener? Could i have possible put too much in? As i still used the same amount.
    It otherwise tasted amazing!!
    Just ended up puting the rest in the fridge for another night

    • Paola van der Hulst says:

      Looks like your sensitive to the ‘cooling’ effect of erythritol. I would test around, maybe allulose or xylitol will work for you 😉

  6. Nicole Moore says:

    I can not get the sour cream to whip. Any suggestion? I have tried twice with different sour cream and different bowls to see if it made a difference. It never gets passed liquidity even after 4 minutes of beating. What am I doing wrong?

      • Nicole Moore says:

        I tried that and it did not work. Ended up using heavy cream instead and it whipped up very quick. Tasted very good, but missed that tang of the sour cream. Thank you.

        • K says:

          Sour cream have to be 25-30% of fat at least to whip, they don’t sell that kind in USA or CANADA, only in Europe. You can use highest fat content Sour cream you can find plus adding some wipping cream to it.

  7. Erin says:

    I am not keto but I just made this for my husband who is, and it is DELICIOUS! I only tried the mousse because I got the mousse all over my hands piping it into the dish (on the crust). Wow! I would eat this and never know it was keto. Wonderful recipe!

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