Easy keto chocolate cheesecake recipe that requires NO baking! Smooth, creamy and rich, this low carb chocolate cheesecake can be made crustless or with a simple crust!
Sugar Free Chocolate Chips
- 1 cup chocolate chips * See notes
- 2 cups cream cheese dairy-free, if needed
- 2/3 cup sugar free powdered sugar
- 1 cup heavy cream ** See notes
- 1 tsp vanilla extract
Use an 8-inch store-bought crust or prepare a homemade crust. Alternatively, keep this crustless. Grease an 8-inch circular pan lightly, and set aside.
In a small saucepan or microwave safe bowl, melt your dark chocolate and set aside.
Beat together the cream cheese, powdered sugar and vanilla extract, until smooth. Add the melted chocolate and continue beating, until fully combined and silky smooth.
In a separate bowl, whip together the heavy cream until medium peaks form. Slowly fold it into the cheesecake mixture.
Pour the cheesecake filling into the crust or greased pan. Once filled, place in the refrigerator for at least 6 hours, to firm up. If desired, top with ganache or frosting.
Keto Powdered Sugar
- 1/2 cup granulated sweetener of choice
In a high speed blender or food processor, blend your erythritol until fluffy.
Transfer your powdered sugar to a sealable container.
It’s best to prepare keto powdered sugar just before using it in a recipe.
Store leftovers in a sealable container at all times.