Low Carb No Bake Chocolate Cheesecake Recipe

You know those recipes you dream up in your head and when you put them down on paper, they execute flawlessly? These low carb no bake chocolate cheesecake recipe are exactly that.

What the title doesn’t mention is that they have a chocolate chip cookie dough base which is a star! But not the star as you are going to be blown away at how creamy the cheesecake filling is.

Keep reading for some tips on how to execute these low carb no bake chocolate cheesecake recipe perfectly, the recipe and some substitutions for you to consider.

The Filling

The cashew cream filling is a critical component of this dish and by critical it is imperative that you soak the nuts until they have grown almost double in size. I soak mine in hot water to start, cover them and let them soak for 8 hours.

The best approach is to plan ahead and soak your cashews overnight, so you don’t have to watch the clock before you can make these delicious cheesecake minis.

Don’t rush the blender process. This is one of those steps that you will watch the filling blend and will check on it, and when you think it might be done, blend it for another minute. Similar to making peanut butter.

The filling, if the nuts are soaked for minimum 8 hrs, will blend to a beautiful silky smooth filling. Trust the process and give the filling the time it needs in the blender. It will come out thick but you will be able to pour it into the cups. If it is too thick, add 1 Tbsp of the almond milk at a time, blend, and add more if still thick.

If you love blueberries, check out my recipe for Blueberry Cheesecake.

Loaded with Coconut

Yes, I suppose the title of low carb no bake chocolate cheesecake recipe doesn’t imply that these actually are loaded with coconut. The reason for that is that I keep things dairy-free when it comes to my ketogenic lifestyle.

But if you are not dairy-free and don’t enjoy the taste of coconut you can make quick modifications and that coconut flavor will vanish. Try heavy whipping cream in place of coconut cream, butter in place of coconut oil and almond flour in place of coconut flour. I’ve included the measures below the recipe so you are all set.


If you have individual silicone muffin cups, these by far work the best for this recipe because you can easily peel the cup off the frozen mini. You can alternatively use a muffin tin but it just isn’t as flawless when you are trying to remove them.

Also, you don’t need to do the plastic wrap stage, you could alternatively just eyeball and break your batter into 12 pieces, but I like knowing that my base macros are exact, so I am one to measure everything.

The Recipe:

Low Carb No Bake Chocolate Cheesecake Recipe

Chocolate Chip Cookie Cheesecake Mini’s

Serves: 12


Cheesecake Filling:

  • 1.5 cups cashew nuts, soaked
  • ½ cup coconut oil, melted
  • ½ cup coconut cream from a can
  • ¼ cup sugar-free maple syrup
  • ¼ cup cocoa powder, unsweetened
  • 1 tsp vanilla
  • Pinch of salt
  • 2 Tbsp unsweetened almond milk

Cookie Dough Base:

  • ¼ cup coconut flour
  • ¼ cup butter flavored coconut oil or regular
  • 1 oz cream cheese (I used vegan Kite Hill)
  • 1 tsp vanilla
  • ¼ cup sugar-free maple syrup
  • ¼ cup sugar-free chocolate chips
  • Pinch of salt


Baking Instructions:

  1. Soak cashews in a medium-sized bowl, in hot water that covers the cashews, cover with plastic wrap and let soak for 8 hrs; overnight is preferred on the countertop;
  2. In a medium-sized bowl add all the wet cookie dough base ingredients, using a hand or electric mixer, mix until well combined, then add in the flour and salt, mix until well combined and lastly add in the chocolate chips and stir until they are well incorporated;
  3. Lay a plastic wrap sheet on the counter and transfer the dough to the sheet, fold the sheets closed and shape the dough into a square, once it is shaped, open it up and cut the dough into twelve pieces; place 1 piece in each muffin tin or silicone muffin cup and then pack down the dough to cover the bottom of each cup, do so for all twelve and then set aside on a cutting board or pan that can be transferred to freezer to set;
  4. Strain the cashews;
  5. In a blender, add all the cheesecake filling ingredients, including the strained soaked nuts and blend on high until a smooth creamy filling has formed, approximately up to 3 minutes depending on the power of your blender;
  6. Pour the chocolate cheesecake mixture evenly across the 12 cups with the cookie dough base;
  7. Transfer to freezer to let set for an hour;
  8. Remove from freezer, remove the cheesecakes from the molds/cups and transfer to an airtight container and store in freezer up to 1 month.

Nutritional: Calories 240 | Fat: 22 grams | Carbs: 10 grams | Fiber: 3 grams | Sugar alcohols: 2 grams | Net carbs: 5 grams | Protein: 4 grams


  • 1 cup of almond flour in place of the 1/4 cup coconut flour
  • Exact measurement: heavy whipping cream for the coconut cream
  • Exact measurement: butter or ghee for the coconut oil
  • Exact measurement: any unsweetened nut milk for unsweetened almond milk


Leave a Comment

Your email address will not be published.