This low carb chocolate cheesecake is incredibly easy to whip up and will satisfy your sweet tooth. The fact that these no-bake Keto Chocolate Cheesecakes are mini-sized means it is a lot easier to practice portion control. Well… it’s easier to see what an exact portion is.
Who doesn’t looove cheesecake? This mini keto cheesecake is perfect when you don`t need to have a full-sized cheesecake lying around but you want a dessert that is super easy to make. This recipe serves two mini cheesecake so you can share it with someone. 🙂
The process for how to make no-bake mini chocolate cheesecake is super simple, and it’s actually the same whether you’re making a regular or low carb chocolate cheesecake. It’s just 2 basic layers:
Crust – Many regular recipes use Oreos, but for a keto chocolate cheesecake crust, we use a combination of almond flour, cocoa powder, sweetener, and butter. Mix it all together, press into the ramekin, and chill to set.
Filling – This is a simple mix of cream cheese, unsweetened chocolate with butter, cocoa powder, powdered sweetener, and vanilla. It requires some melting and beating to get it the right consistency (details on the recipe card below!), then just pour it into the crust and chill again to set.
I am a chocolate lover. This is why I am constantly working on new chocolate creations and the easier the better. I hope you will like this recipe as much as I did. This delicious dessert is at around ~5g net carbs per cheesecake, this recipe is a little higher in carbs than our other desserts. But if you can find space in your macros, then, by all means, give this deliciousness a try!
No Bake Keto Mini Chocolate Cheesecake Recipe:
keto and sugar-free cheesecake is just the perfect when you don`t need to have
a full-sized cheesecake lying around.
- Press into the bottom and partway up the sides of a two ramekins to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).
- Melt the chocolate and butter together (this should only take 30 seconds to a minute) in a small microwave safe bowl.
- Beat in the cream and vanilla extract until smooth. The mixture should be a
spreadable consistency. If it isn't, add a bit more cream.
- Spread the filling in the crusts, taking care not to dislodge any of the crust.
Refrigerate 1 hour.
- Decorate cheesecakes with some berries if you want and enjoy!
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If you make this recipe, please let me know! Leave a comment, rate it, pin it, share it, and don’t forget to tag a photo @lazy_girl_tips on Instagram. I’d love to see what you come up with. Cheers, friends!