Keto Chocolate Cheesecake So Smooth and Creamy!

The easiest baked Keto Chocolate Cheesecake EVER! So deliciously light and creamy and only 4g net carbs for a huge slice of happiness! So easy to make and a keto dessert recipe the whole family will love!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

To be honest, I never thought this keto chocolate cheesecake would be so delicious.

You may be surprised to know that I am not a huge chocolate fan, so this wasn’t on my list of recipes to create. But I know so many of you love a little keto chocolate every now and then so I thought I would give it a go. Even if you love a no bake chocolate cheesecake over a baked one, I think you will love this recipe. It is still perfectly creamy and smooth and not too sweet at all.

Why We Love this Recipe

Personally, I love this recipe because it is super easy to make. Using your favourite keto chocolate, you can make this to suit your taste.

As you can see from the pictures, I decided to do mine as a layered keto chocolate cheesecake with both white and milk chocolate. I finished with a layer of dark chocolate ganache.

You will be happy to know that you can just add one kind or all kinds of sugar-free chocolate.

The Ingredients

Keto chocolate cheesecake ingredients on a wood table.

All you need to make our keto chocolate cheesecake are ingredients you would usually find in a keto pantry or fridge.

As mentioned above you can use any keto chocolate you prefer. For this recipe, I used Vitawerx Chocolate in both milk and white chocolate. For the dark chocolate ganache, I used 95% Lindt chocolate.

Keto sweeteners I know are often a personal choice. I use Sukrin Melis as my preferred sweetener in most keto sweets/desserts and keto cheesecake recipes.

I use Philadelphia cream cheese in all of my low carb cheesecake recipes because I find it firmer than some of the other brands in the supermarket.

How to Make it Step By Step

  1. Melt the butter and mix the chocolate cheesecake crust ingredients together. Press into a lined springform pan and bake in a preheated oven for 10 minutes.
  2. Mix the chocolate cheesecake filling until smooth and creamy.
  3. Melt keto chocolate(s).
  4. Mix the chocolate through the filling. (Split the filling if using more than one type of chocolate and fold through.
  5. Spoon the filling onto the baked cheesecake crust.
  6. Bake for 1 hour. Leave in the oven for 1 hour to cool with the oven door ajar.
  7. Chill and set the cheesecake before removing the sies of the pan and topping with chocolate ganache.

Hot Tips and FAQs

Can I freeze the cheesecake?

Yes, you can. I recommend slicing into portions and freezing in a ziplock bag.

Can I make this a no bake keto chocolate cheesecake instead?

Yes, you can. Simply reduce the eggs to 2 only and whisk over a double boiler until slightly warmed and fold through the filling (if you are not bothered by raw eggs then just mix through. Add 4 teaspoons to 2 tablespoons of boiling water and dissolve the gelatin before adding to the filling and mixing well.

Can I bake a cheesecake without the water bath?

You can but it is better to cook with this method. The water bath gentle bakes the cheesecake and keeps the moisture in. It also helps to reduce over-baked, cracked and lopsided baking. I would reduce the temperature to 140°C and bake for only 30-40 minutes before allowing to cool in the oven.

More Great Recipes To Try

A lot of us love a great keto cheesecake recipe. Whether it is a no-bake keto cheesecake or low carb baked chocolate cheesecake I think they are all delicious. Here are just a few of my favourites.

Love our spectacular baked chocolate cheesecake? Then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave us a review to help others know that this is a recipe worth trying.

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chocolate cheesecake on a yellow plate.

Keto Chocolate Cheesecake

This BEST Keto Chocolate Cheesecake you will EVER taste! So easy to make and absolutely deliciously sugar-free!
5 from 6 votes!
Prep Time: 15 mins
Cook Time: 1 hr
Cooling time: 2 hrs
Total Time: 3 hrs 15 mins
Course: Dessert
Cuisine: American, Keto
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 515kcal
Author: Megan Ellam
GO TO COLLECTIONS
Servings: 16 serves
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Equipment

  • Mixer or bowls

Ingredients

OPTIONAL GANACHE LAYER

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 170℃ (350F). I use a fan-forced oven.
    Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the springform into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the springform pan with oil.
  • Combine melted butter, almond meal, sweetener, and cacao in a small bowl. Mix until combined and press into prepared springform pan. Bake for 10 minutes. Remove and reserve. Turn the oven down to 150°C (300F).
  • Place all the cheesecake filling ingredients (except melted chocolate) into a stand mixer bowl; mix until completely smooth and creamy (no lumps). Fold the melted chocolate through and mix until smooth. If making a layered cheesecake with two types of chocolate like I did just split the filling into two bowls and fold through the chocolate through each mixture. Pour onto the base and smooth over the top. Reserve. Boil a full kettle of water.
  • Wrap the outside of the springform with foil to avoid water coming in from the bottom. Alternatively, place the springform inside a silicone cake pan (I love this method) to keep it completely waterproof. Place springform into a large baking dish and pour boiling water into the baking dish until about 2-3 cm up the sides of the springform. Carefully transfer the baking dish to the oven. Bake for 60 minutes. Turn the oven off. Leave in the pan in the oven with the oven door ajar for 1 hour.
  • Transfer the baking tray carefully to the kitchen bench. Remove the cheesecake from the water bath and refrigerate for 2-3 hours.
  • Run a knife around the edge of the cake if needed to remove the sides of the springform.
  • In a small bowl add the ganache topping ingredients (if using). Microwave for 90 seconds. Mix to combine and allow to cool for 5 minutes. Pour over the cheesecake. and spread over the cheesecake. Refrigerate for 30 minutes before slicing.

THERMAL METHOD

  • Preheat oven to 170℃ (350F). I use a fan-forced oven. Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the springform into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the springform pan with oil.
  • Place butter into mixer and melt 3 min/90°C/speed 1.
  • Add almond meal, sweetener and cacao; mix 10 sec/speed 4. Press into the prepared springform pan. Bake for 10 minutes. Remove and reserve. Turn oven down to 150°C (300F).
  • Place all cheesecake filling ingredients (except melted chocolate) into the mixer; mix 1 min/speed 4. Extend mixing time if the mixture is not smooth and lump-free. Fold the melted chocolate through and mix until smooth. If making a layered cheesecake with two types of chocolate like I did, just split the filling into two bowls and fold the chocolate through each. Pour onto the base and smooth over the top. Reserve. Boil a full kettle of water. Follow from Step 4 above.

Notes

INGREDIENTS
Sukrin Melis is a zero calorie, zero carb icing sugar substitute. I personally find no aftertaste or cooling effect from this sweetener.
I use a combination of Vitawerx chocolate and Lindt Chocolate for this cheesecake. Use whatever chocolate you prefer.
I prefer to use sour cream in this recipe otherwise use thickened or heavy whipping cream.
My base is very dark as I did add some black cacao powder, I purchased from a cake suppliers specialty store.
STORAGE
Keep covered in the fridge for up to 4 days. Alternatively, slice into individual portions and freeze in ziplock bags.
TIPS
The cheesecake can be made a couple of days ahead if preferred. 
If you prefer an unbaked cheesecake, simply omit the eggs or reduce to 2 only and add 3 tbsp gelatin to 3 tbsp warm water and dissolve to set the cheesecake.
The silicone cake pan I use is a Wiltshire branded one I picked up from Woolworths. It fits perfectly snug around the springform and keeps my cheesecake perfectly dry.
 
 
 
 
 

Nutrition

Serving: 1serve | Calories: 515kcal | Carbohydrates: 5g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 83mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook KetoKeto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.

Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.

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    12 Comments

  • Sherry Hamm says:

    Keto chocolate cheesecake

  • Michele Porter says:

    5 stars
    I made this Cheesecake for Birthday Lunch for a group I belong to, I always make a GF, Sugar free option for our meetings etc – OMG – this was so amazing, I gave to GF etc first then open slather for everyone…. it was awesome, too rich for me with the Ganache but will definately be making this again, and again..

    • Megan Mad Creations Hub says:

      So great to hear that everyone enjoyed it as well as yourself Michele. I hope with your personal changes it becomes a family favourite recipe for many years to come.

  • Rachelle Arizpe says:

    5 stars
    I made this for my birthday today. I was really happy with the result. The directions were easy to follow and I even used the two separate layers. Everyone loved it!

    It really helped to make my day. Thank you for sharing.

    • Megan Mad Creations Hub says:

      Happy Birthday Rachelle! I am so glad you loved the cheesecake. I hope everyone always requests “your cheesecake” for every birthday now xx

  • Lucy Dillon says:

    5 stars
    This cheesecake is so easy to whip up. It is full of deliciousness, so smooth and tasty. Not too sweet. Everyone in our family loved it. It is the nicest cheesecake I have had and to think it is low carb. Wow.

  • Jenny Gross says:

    5 stars
    1 tblspn sweetener in base, 90 grams powdered in filling. I’m not sure I understand the difference?
    I need help.

    • Megan Mad Creations Hub says:

      The sweetener in the base can be granulated Jenny. The filling is a powdered sweetener

  • Kat says:

    It’s says 90g of the icing . Sukrin says it’s 100g in the crabs? So has this cake got 90g net carbs ? I’m confused sorry seems like a lot
    Thanks

  • Fiona says:

    5 stars
    I’m a cheesecake nut – and this is the BOMB! Thanks for another tasty recipe, Megan.

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