No Bake Keto Chocolate Cheesecake Bars

4 from 3 votes

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

Refrigeration Time3

Total Time3 15

Course: Dessert

Keyword: cheesecake, chocolate cheesecake, keto cheesecake

Servings: 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):

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