No-Bake Chocolate Cheesecake: Dreamy!
Chocolate cheesecake: craft this rich, creamy, and easy no-bake dessert. Perfect for any occasion, enjoy a truly decadent treat.
Ingredients
- 1/4 cup almond flour
- 1 1/2 tbsp cocoa powder
- 1 tbsp Swerve Confectioners
- 1 1/2 tablespoon butter (melted)
- 3 ounces cream cheese (softened)
- 3 tbsp Swerve Confectioners
- 1/2 tbsp cocoa powder
- 3/4 ounce unsweetened chocolate (finely chopped)
- 1/2 tsp butter
- 2 tbsp heavy whipping cream (room temperature)
Instructions
- Whisk together the almond flour, 1 1/2 tbsp cocoa powder, and 1 tbsp Swerve Confectioners in a medium bowl until well combined.
- Stir in the 1 1/2 tbsp melted butter until fully incorporated. Press the mixture firmly into the bottom of a 4-inch springform pan lined with parchment paper.
- In a small bowl, combine the finely chopped unsweetened chocolate and 1/2 tsp butter. Microwave in 15-second intervals, stirring after each, until melted and smooth.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Beat in the 3 tbsp Swerve Confectioners and 1/2 tbsp cocoa powder until fully incorporated.
- Gradually beat in the room temperature heavy whipping cream until the mixture is light and fluffy, about 2-3 minutes.
- Fold in the melted chocolate mixture until no streaks remain, ensuring a uniform color.
- Pour the cheesecake mixture over the crust in the springform pan and smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Carefully remove from the pan and serve chilled.
Notes
- For the crust: Ensure the melted butter is fully incorporated into the almond flour mixture to prevent a crumbly crust. Press it down very firmly with the back of a spoon or a flat-bottomed glass.
- Melting chocolate: When melting the chocolate and butter, use a microwave-safe bowl and stir every 15 seconds. Overheating can cause the chocolate to seize. Alternatively, use a double boiler for more control.
- Cream cheese: Make sure your cream cheese is at true room temperature. This is crucial for a smooth, lump-free filling. If it's too cold, it won't blend properly, leaving you with small cream cheese bits in your cheesecake.
- Setting time: While 4 hours is the minimum, allowing the chocolate cheesecake to chill overnight ensures it's perfectly firm and slices beautifully. Store leftover cheesecake covered in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Melting chocolate: When melting the chocolate and butter, use a microwave-safe bowl and stir every 15 seconds. Overheating can cause the chocolate to seize. Alternatively, use a double boiler for more control.
- Cream cheese: Make sure your cream cheese is at true room temperature. This is crucial for a smooth, lump-free filling. If it's too cold, it won't blend properly, leaving you with small cream cheese bits in your cheesecake.
- Setting time: While 4 hours is the minimum, allowing the chocolate cheesecake to chill overnight ensures it's perfectly firm and slices beautifully. Store leftover cheesecake covered in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.