I like cheesecake. I just suck at making them. I’ve tried regular cheesecakes, keto cheesecakes, vegan cheesecakes…I’ve baked it, steamed it, waited hours and hours just for a meh cheesecake. Finally, I decided to make a no-bake cheesecake. Cus, I hate waiting long.
It started with searching for the base. I can’t use graham crackers or petit beurre – which I love as a base, so I found a keto friendly sweet crust pastry from the KetoDietApp. I had lots of almond flour/meal that needed to be used up by the end of May, score! The crust tasted perfect! But being me, I decided to crush the crust up after it was baked to make the cheesecake base. What I should have done was just to leave it in it’s pie base form and top it with the cheesecake filling. The crushed crust did not stick even after adding 5 tablespoons of melted butter. It still turned out fine, just that the base does not hold much. So it’s not completely a no-bake cheesecake since I did bake a crust for it. If you have some keto cookies around, grind it up and use it.
This cheesecake started out as just a regular no bake cheesecake. What I wanted was a 2 layer cheesecake, cocoa and vanilla.Then I took half the filling out to mix it with unsweetened cocoa powder and it tasted better and got thicker which held better compared to the one without. So I mixed both with cocoa powder. All in all, I spent 2 1/2 hours before I was ready to cut myself a slice. AWESOME! But honestly, it does taste better after 12 hours of chilling. ?
- 1¾ cup Almond Flour/Meal
- ¼ cup Whey Protein (Vanilla/Unflavoured)
- 4 Tablespoons Keto Friendly Sweetener (Erythritol, Stevia...)
- ¼ teaspoon Salt
- 1 Egg
- 2 Tablespoons Butter, melted or Coconut Oil
Chocolate Cheesecake Filling
- 1 cup Heavy Whipping Cream
- 250 grams (one 8 ounce package) Cream Cheese
- 1 teaspoon Lemon Juice
- 4 Tablespoons Unsweetened Cocoa Powder
- 30 grams / 1 scoop Whey Protein (Vanilla/Unflavoured) *optional
- 2-3 Tablespoons Keto Friendly Sweetener (Erythritol, Stevia...)
- 1 Tablespoon Vanilla Extract
- ¼ cup Heavy Whipping Cream
- 1 pod Vanilla Beans
- 2 teaspoons Keto Friendly Sweetener (Erythritol, Stevia...) * optional
- Almond Crust
- Preheat oven to 175°C (350°F). Grease a nonstick round (I used a 9-inch) cake pan or place parchment paper in a round cake pan. Set aside.
- Mix all the almond crust ingredients in a food processor or by hand till it forms a dough.
- Place dough into prepared cake pan. Evenly flatten the dough. Alternatively, roll the dough out between 2 parchment papers before placing it in cake pan.
- Prick some holes in the dough. Bake for 13-15 minutes or till golden brown and cooked through.
- Remove from oven and allow to cool completely.
- If you want to crumble the crust up like what I did, just add 5-6 Tablespoons of melted butter to the crumble and press into cake pan. Chill for 10 minutes before use. I would not recommend this method though.
- Chocolate Cheesecake Filling
While your crust is cooling, you can make the filling for the chocolate cheesecake. I like to use cream cheese out of the fridge to quicken the chilling process.
- In a large bowl, whip heavy whipping cream and sweetener till stiff.
- Add cream cheese, lemon juice, cocoa powder, whey protein*optional and vanilla extract. Mix till well combined.
- Refrigerate till crust is completely cool
- In a medium bowl, whip heavy whipping cream, sweetener *optional and vanilla beans till stiff.
- Chill in fridge until needed.
- Assembling cheesecake
- Once the almond crust is completely cool, loosen the crust from the pan.
- Spread chocolate cheesecake filling with a spatula onto almond crust.
- Allow the chocolate cheesecake to set in the fridge for an hour.
- Once set, thinly spread the whipped cream for topping.
- Dust with cocoa powder and serve!
- Conversion Chart
- If you have some keto cookies around, grind it up and use it as the base.
- If you want a thinner crust, simply half the almond crust recipe.
- I added a scoop of whey protein into my cheesecake filling just to give it a protein bump. This is completely optional.
- Honestly, it tastes better after 12 hours of chilling. ?
- If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web. Paste the URL, match ingredients and that’s it!Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand.
- Nutrition Facts (based on my ingredients) : Per serving (1/12) 231 kcal, Total Fat – 17 g, Total Carbs – 3 g, Protein – 9 g.
Finally one that is Worth eating. Thanks for posting . It’s awesome 🙂
Thanks for trying it!
It tastes pretty good but it the conaistency was softer than I expected after 1 hour. Should I add Xanthan gum or something else next time?
It’s soft but stiff enough due to whipping the cream well. You can add Xanthan Gum if you like.
Can the Whey Protein in the crust be omitted?
I have not tried without it, but I don’t see why not.
I made this tonight, was craving chocolate cheesecake but didn’t feel like baking. I just made the filling portion of recipe and served it in 6 individual ramekins with a dollop of whipped cream on top and chocolate shavings. I was skeptical after mixing the filling it was so soft but it firmed up nicely to a thick mousse texture and was delicious . was also hesitant to add lemon juice to a chocolate cheesecake but you couldn’t taste the lemon at all.I will try it with a crust next time, as there will definatley be a next time! thanks for a great recipe.
Thanks for trying it Debbie! This was one of my keto favourites.
This is a great recipe! I found the crust very thick though. I cut it back to 1 cup of almond flour and didn’t bother with the whey powder. I’m Type 1 Diabetic and it didn’t raise my blood sugar. Served it to some non-diabetic friends and they liked it too ?. Thanks for creating it!