No Bake Keto Chocolate Cheesecake Bars

These No Bake Keto Chocolate Cheesecake Bars were just heavenly!

I have been obsessed with no bake cheesecake lately because the texture is so light and fluffy, like a cross between pudding or mousse and cheesecake. Everyone I've offered a piece to seems to love it as well!

I could have called these “Keto Marble Cheesecake Bars” because technically they are marbled… but I prefer to call them Keto Chocolate Cheesecake Bars because I used a different technique to get 3 different layers of chocolate throughout each bar.

I also made a special chocolate crust, rather than my traditional plain almond flour crust for these cheesecake bars so I'd say these are pretty chocolatey overall and perfect for any chocolate lover!

This low carb cheesecake bar recipe is great because it's very easy to make and doesn't require any baking.

You just stir together a few ingredients for the crust, press it in, beat together the cheesecake filling, pour the layers on top, give it a swirl and pop it in the fridge for ~3 hours to set. That's it!

No testing to see if the cheesecake is fully cooked, wondering whether to take it out now or later and ending up with a runny or over-cooked cake.

A perfect keto chocolate dessert that your friends will think you worked for hours on!

These no bake keto chocolate cheesecake bars are also gluten free, sugar free and are just NET carbs per slice. The crust is made using almond flour and some cocoa powder to give it a rich chocolate flavour and the filling is made using real chocolate that's been sweetened with stevia and mixed into the sugar free cheesecake filling.

Overall, this is one Low Carb Cheesecake Recipe that you won't forget! Remember to print a copy for your friends when they ask for it! Haha.

Ingredients In No Bake Low Carb Chocolate Cheesecake Bars

• Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Cocoa Powder– The cocoa powder I use in this recipe is this one. It’s not a dark cocoa powder so you will need black food colouring if you still want the black colour of a cookie crumb crust OR you can buy a dark cocoa powder such as this one.
• Black Food Colouring – I highly recommend this food colouring as it’s super rich in colour and a little goes a long way!
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).

Tips For Making No Bake Keto Chocolate Cheesecake Bars

• The chocolate layering can seem complicated but it's actually really easy once you know what you are doing! But if you don't feel like getting out a bunch of bowls to do the different chocolate layers, you can always just blend all of the chocolate with half of your cheesecake filling then swirl the two layers rather than having 4 layers!
• When pouring your filling for the different layers of chocolate, you can always microwave each bowl as needed to make the filling more “liquid” again and easier to pour and spread.
• If you are having trouble dissolving the gelatin, try adding the 1 tsp gelatin to just 2 tbsp of the cold cream, letting it sit and instead of microwaving that mixture, microwave the additional 3 tbsp of cream on it's own until almost boiling and stir those 3 tbsp into the cold cream and gelatin until dissolved!

Tools I Used To Make This No Bake Keto Chocolate Cheesecake Bars Recipe

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Parchment Paper – Very important in preventing these bars from sticking to the pan!

No Bake Keto Chocolate Cheesecake Bars

Serves: 8

Ingredients:

• 3/4 cup almond flour, 112g
• 1/4 cup cocoa powder, 24g
•  3 tbsp salted butter, melted, 45g
• 1/2 tsp back food colouring, optional, just makes your crust look more like traditional cookie crumb crust! (use 1 tsp water to replace this if you aren't using it)
• pinch of salt (add 1/8 tsp if using unsalted butter)
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener, 30g
• 1x 8 oz brick of cream cheese softened
• 1/4 cup + 1 tbsp light cream or heavy cream, chilled, 75g (18% cream is what I used for the Canadians reading this!)
• 1/2 cup powdered monkfruit/erythritol sweetener 90g
• 1 tsp vanilla extract
• 1 tsp powdered unflavoured gelatin, I use the Organika or Vital Proteins brands
• 1/3 cup, stevia sweetened chocolate-chips, 85g

Directions:

Print Recipe

4 from 3 votes

No Bake Keto Chocolate Cheesecake Bars

No Bake Keto Chocolate Cheesecake Bars are gluten free, sugar free and very low carb. They are easy to make and are a hit at every party!

Prep Time15 minutes mins

Refrigeration Time3 hours hrs

Total Time3 hours hrs 15 minutes mins

Course: Dessert

Keyword: cheesecake, chocolate cheesecake, keto cheesecake

Servings: 8 cheesecake bars

Calories: 273kcal

Ingredients

• 3/4 cup almond flour 112g
• 1/4 cup cocoa powder 24g
• 3 tbsp salted butter melted, 45g
• 1/2 tsp black food colouring optional, just makes your crust look more like traditional cookie crumb crust! (use 1 tsp water to replace this if you aren't using it)
• pinch of salt add 1/8 tsp if using unsalted butter
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener 30g
• 1 x 8 oz brick of cream cheese softened
• 1/4 cup + 1 tbsp light cream or heavy cream chilled, 75g
• 1/2 cup powdered monkfruit/erythritol sweetener 90g
• 1 tsp vanilla extract
• 1 tsp powdered unflavoured gelatin I use the Organika or Vital Proteins brands
• 1/3 cup stevia sweetened chocolate-chips 85g

Instructions

• In a bowl, whisk together your almond flour, cocoa powder sweetener, and salt for the crust.
• Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
• Spray a a loaf pan with oil then line it with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan (mine is slightly bigger than the average loaf pan, you can also use an 8x8 inch pan for slightly thinner bars). Set the crust aside.
• In a glass measuring cup or microwavable cup add your cold cream and sprinkle the top with the gelatin. Let this sit while you make the rest of the filling.
• In a bowl, beat the softened cream cheese, sweetener and vanilla extract until light and fluffy (~1min).
• After the gelatin and cream have sat for at least 5min, give it a good stir with a fork, then microwave it for 45-60s. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
• Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
• **Skip this step and blend all the melted chocolate into HALF your cheesecake filling instead if you don't feel like doing the 4 layers of chocolate** At this time you can separate your cheesecake filling into 4 bowls (1 being the bowl it's already in). Each bowl should have LESS filling than the first. So leave the most filling in your large original bowl, then every bowl after should have less. Just for example, if your first bowl has about 1 cup of filling, your second has 3/4 cup, 3rd has 1/2 cup and 4th has 1/4 cup.
• We will leave the first bowl with the most filling as it is so just set that one aside. Now melt your chocolate chips in the microwave in 30s increments, stirring in-between until completely melted and smooth. Add ~1 tbsp of this melted chocolate to your bowl with the 2nd most amount of filling. Stir until smooth. Add 2 tbsp of the melted chocolate to the bowl with your 3rd most amount of filling, stir until smooth. Finally, add 3 tbsp of melted chocolate to your final bowl with the least amount of filling and again, stir until smooth.
• Now that we have our 4 bowls of filling, all varying in colour we can pour them over our crust! To do so, we'll pour the bowls in order of their filling amount. **I recommend microwaving each bowl for 15-20s just before pouring it to make the filling easier to spread!** So the bowl that has no chocolate (and the most filling) will go first! Pour this mixture over your crust and use a spatula to make sure the top is even. Next, pour the 2nd bowl that's the next lightest in colour (it will have the 2nd most amount of filling) in the middle of the first layer. Try to spread it out a little with the spatula or tap your pan on the counter a few times to spread it. Next we'll do the same thing with our 3rd bowl of filling and pour it into the center of the pan. Spreading it again just a bit and tapping the pan on the counter to help it spread. Lastly we'll repeat this process for our final bowl of filling.
• Now you can take a knife and swirl the cake as you'd like! I usually go around the edges and make swirls, dragging the white layer below into the center of the pan.
• Place the cake in the fridge uncovered for at least 3 hours or until its set (the cake should be soft and jiggly but still hold together). Gently lift it out of the pan using the parchment paper and peel it off the sides of the bars. Slice into 8 pieces and enjoy your No Bake Keto Chocolate Cheesecake Bars! *You can store these in an airtight container in the fridge or saran wrapped on a plate*

Notes

Canadian Ingredient Links (US links are in the recipe itself):

• Almond Flour
• Gelatin Powder
• Cocoa Powder
• Monkfruit Sweetener

 

 

Tips

• The chocolate layering can seem complicated but it's actually really easy once you know what you are doing! But if you don't feel like getting out a bunch of bowls to do the different chocolate layers, you can always just blend all of the chocolate with half of your cheesecake filling then swirl the two layers rather than having 4 layers! 
• When pouring your filling for the different layers of chocolate, you can always microwave each bowl as needed to make the filling more "liquid" again and easier to pour and spread.
• If you are having trouble dissolving the gelatin, try adding the 1 tsp gelatin to just 2 tbsp of the cold cream, letting it sit and instead of microwaving that mixture, microwave the additional 3 tbsp of cream on it's own until almost boiling and stir those 3 tbsp into the cold cream and gelatin until dissolved!

Nutrition

Serving: 1bar | Fiber: 5.5g | Calories: 273kcal | Fat: 24.8g | Protein: 5.9g | Carbohydrates: 3.7g

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