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This Keto Nutella No Bake Chocolate Cheesecake is the perfect, easy decadent dessert. It takes less than 15 minutes of hands-on time and can be stored in the freezer as a ready-made option when your cheesecake or chocolate cravings hit.
This post is sponsored by ChocZero, a brand that makes keto-friendly and sugar-free chocolates and syrup. All opinions are my own. Thank you in advance for supporting the brands that help keep the recipes and content on this site free.
Why Make This
- It’s No Bake: no bake desserts are perfect when it’s too hot out to turn on the oven or when you just want something quick and sweet. I love that this keto chocolate cheesecake takes about 15 minutes of prep time and skips baking
- No Added Sugar: if you’re cutting sugar, this is a great option. As you’ll see below, I use an all-natural keto-friendly sugar alternative as well as a no sugar added keto Nutella to make this cheesecake sweet.
Ingredients Needed
This recipe is a variation on my keto chocolate cheesecake mousse as well as my keto peanut butter cookie dough fluff bars.
The main difference is that it incorporates one of my new favorites: Choczero Chocolate Hazelnut Keto Nutella Spread. I used this to get a rich and creamy chocolate and hazelnut flavor in this recipe and my Keto Nutella Frosty.
For the no bake keto chocolate cheesecake filling, you’ll need: Keto Chocolate Hazelnut Spread, heavy cream, cream cheese, and powdered keto sweetener.
For the crust, you’ll need:
How to Make Keto No Bake Cheesecake
Making this dessert is super easy and if you’ve made my keto peanut butter caramel mousse or chocolate mousse, then you probably have the first set of steps down.
To make the mouse, just add all of the ingredients to a stand-mixer and blend. I blend it on high until the mousse is fluffy and has stiff peaks like photo 1.
Next, you can mix all of the ingredients for the crust in a bowl and press it gently into the bottom of a springform pan (photos 2-3).
Lastly, layer the keto Nutella cheesecake mousse on top of the crust (photo 4).
Top Recipe Tips & FAQs
- Choose a pan or container size that works for you: I made this dessert in mini 4-inch springform pans. But, you can easily make this in a 9×9 square pan, 9-inch springform pan, or even a muffin pan. Just divide the crust and no bake chocolate cheesecake filling evenly.
- Allow the dessert to set: while it’s perfectly fine to begin enjoying this dessert as soon as it’s layered, it has more structure when you cool it in the refrigerator or freezer to give it time to set.
ChocZero – You can use DRDAVINAHS for 10% off any order from them.
If you’re a fan of regular Nutella, you should know that this version is the best alternative I’ve tasted. What I love about it is how velvety and spreadable it is like the original.
Plus, it has just 1g net carb per serving!
One thing that you should know though is that the keto version has a lot of fiber. So, I recommend sticking to the serving size (2 tablespoons or less) if you’re eating it with a spoon (just trust me).
More No Bake Keto Desserts
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
No Bake Keto Nutella Chocolate Cheesecake
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
Ingredients
No Bake Keto Nutella Chocolate Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup Powdered Sweetener
- 3 tbsp Keto Chocolate Hazelnut Spread, use DRDAVINAHS for 10% off
- ½ cup heavy cream
No Bake Chocolate Almond Flour Cookie Crust
- 1 cup Almond Flour
- 3 tbsp Butter, melted, I use salted
- 3 tbsp Granular Sweetener, powdered is ok too
- 1 tbsp Unsweetened Cocoa Powder
- 1 tsp vanilla extract, optional
Instructions
No Bake Keto Nutella Chocolate Cheesecake Filling
- Add the cream cheese to a stand mixer. Mix on high until smooth (about 2 minutes)
- Add all of the remaining ingredients
- Mix until stiff peaks form, about 2-3 minutes on high. Set aside.
No Bake Chocolate Almond Flour Cookie Crust
- Add all of the crust ingredients to a bowl or food processor.
- Pulse or mix until combined. Set aside.
To Finish
- Add the crust to the bottom of the springform pan. Press it down with a silicone spatula or your hands.
- Spread the chocolate cheesecake filling on top of the crust.
- Cover and store in the refrigerator for at least 2 hours or the freezer for at least 30 minutes before serving.
Recipe Notes
- Milk Chocolate Chips
- Chocolate Honest Syrup
- Keto Whipped Cream
- Strawberries, Raspberries or Blueberries
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
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