No Bake Keto Mini Chocolate Cheesecake

This no-bake low carb keto mini chocolate cheesecake is incredibly easy to whip up and will satisfy your sweet tooth. The fact that these no-bake Keto Chocolate Cheesecakes are mini-sized means it is a lot easier to practice portion control.

Well… it’s easier to see what an exact portion is.

Who doesn’t looove cheesecake? This mini keto cheesecake is perfect when you don`t need to have a full-sized cheesecake lying around but you want a dessert that is super easy to make.

This recipe serves two mini cheesecakes so you can share it with someone. 🙂

How To Make This Mini Keto Cheesecake

The process for how to make no-bake mini chocolate cheesecake is super simple, and it’s actually the same whether you’re making a regular or low carb chocolate cheesecake. It’s just 2 basic layers:

Crust – Many regular recipes use Oreos, but for a keto chocolate cheesecake crust, we use a combination of almond flour, cocoa powder, sweetener, and butter. Mix it all together, press into the ramekin, and chill to set.

Filling – This is a simple mix of cream cheese, unsweetened chocolate with butter, cocoa powder, powdered sweetener, and vanilla.

It requires some melting and beating to get it the right consistency (details on the recipe card below!), then just pour it into the crust and chill again to set.

I am a chocolate lover. This is why I am constantly working on new chocolate creations and the easier the better. I hope you will like this recipe as much as I did.

This delicious dessert is at around ~5g net carbs per cheesecake, this recipe is a little higher in carbs than our other desserts. But if you can find space in your macros, then, by all means, give this deliciousness a try!

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No-Bake Keto Mini Chocolate Cheesecake Recipe:

Yield: 2 mini cakes

Prep Time: 10 minutes

Cooling Time: 1 hour

Total Time: 1 hour 10 minutes

An easy No-Bake Keto Chocolate Cheesecake in miniature! This keto and sugar-free cheesecake is just perfect when you don`t need to have a full-sized cheesecake lying around.

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Ingredients

Crust:

• 6 tbsp almond flour
• 1½ tbsp cocoa powder
• 1 tbsp powdered sweetener
• 1½ tbsp butter , melted

Filling:

• ¾ ounce unsweetened chocolate, finely chopped
• ½ tbsp butter
• 3 ounces cream cheese, softened
• 3 tbsp powdered sweetener
• ½ tbsp cocoa powder
• 2 tbsp heavy whipping cream, room temperature
• ¼ tsp vanilla extract

Instructions

Crust:

1. Whisk together the almond flour, cocoa powder, and sweetener in a small bowl. Stir in the butter until the mixture resembles coarse crumbs.
2. Press into the bottom and partway up the sides of two ramekins to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).

Filling:

1. Melt the chocolate and butter together (this should only take 30 seconds to a minute) in a small microwave-safe bowl.
2. In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined.
3. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn't, add a bit more cream.
4. Spread the filling in the crusts, taking care not to dislodge any of the crust. Refrigerate 1 hour.
5. Decorate cheesecakes with some berries if you want and enjoy it!

Nutrition Information:

Yield: 2 Serving Size: 1 mini cheesecake
Amount Per Serving: Calories: 393Total Fat: 37.8gSaturated Fat: 23.1gUnsaturated Fat: 0gCholesterol: 98mgSodium: 133mgCarbohydrates: 7.4gNet Carbohydrates: 5.1gFiber: 2.3gSugar: 0.2g

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