I like cheesecake. I just suck at making them. I’ve tried regular cheesecakes, keto cheesecakes, vegan cheesecakes…I’ve baked it, steamed it, waited hours and hours just for a meh cheesecake. Finally, I decided to make a no-bake cheesecake. Cus, I hate waiting long.

It started with searching for the base. I can’t use graham crackers or petit beurre – which I love as a base, so I found a keto friendly sweet crust pastry from the KetoDietApp. I had lots of almond flour/meal that needed to be used up by the end of May, score! The crust tasted perfect! But being me, I decided to crush the crust up after it was baked to make the cheesecake base. What I should have done was just to leave it in it’s pie base form and top it with the cheesecake filling. The crushed crust did not stick even after adding 5 tablespoons of melted butter. It still turned out fine, just that the base does not hold much. So it’s not completely a no-bake cheesecake since I did bake a crust for it. If you have some keto cookies around, grind it up and use it.

This cheesecake started out as just a regular no bake cheesecake. What I wanted was a 2 layer cheesecake, cocoa and vanilla.Then I took half the filling out to mix it with unsweetened cocoa powder and it tasted better and got thicker which held better compared to the one without. So I mixed both with cocoa powder. All in all, I spent 2 1/2 hours before I was ready to cut myself a slice. AWESOME! But honestly, it does taste better after 12 hours of chilling. ?

Almond Crust

1¾ cup Almond Flour/Meal

¼ cup Whey Protein (Vanilla/Unflavoured)

4 Tablespoons Keto Friendly Sweetener (Erythritol, Stevia...)

¼ teaspoon Salt

1 Egg

2 Tablespoons Butter, melted or Coconut Oil

Chocolate Cheesecake Filling

1 cup Heavy Whipping Cream

250 grams (one 8 ounce package) Cream Cheese

1 teaspoon Lemon Juice

4 Tablespoons Unsweetened Cocoa Powder

30 grams / 1 scoop Whey Protein (Vanilla/Unflavoured) *optional

2-3 Tablespoons Keto Friendly Sweetener (Erythritol, Stevia...)

1 Tablespoon Vanilla Extract

Topping

¼ cup Heavy Whipping Cream

1 pod Vanilla Beans

2 teaspoons Keto Friendly Sweetener (Erythritol, Stevia...) * optional

Directions:

Almond Crust

Preheat oven to 175°C (350°F). Grease a nonstick round (I used a 9-inch) cake pan or place parchment paper in a round cake pan. Set aside. Mix all the almond crust ingredients in a food processor or by hand till it forms a dough. Place dough into prepared cake pan. Evenly flatten the dough. Alternatively, roll the dough out between 2 parchment papers before placing it in cake pan. Prick some holes in the dough. Bake for 13-15 minutes or till golden brown and cooked through. Remove from oven and allow to cool completely. If you want to crumble the crust up like what I did, just add 5-6 Tablespoons of melted butter to the crumble and press into cake pan. Chill for 10 minutes before use. I would not recommend this method though.

Chocolate Cheesecake Filling

While your crust is cooling, you can make the filling for the chocolate cheesecake. I like to use cream cheese out of the fridge to quicken the chilling process.

In a large bowl, whip heavy whipping cream and sweetener till stiff. Add cream cheese, lemon juice, cocoa powder, whey protein*optional and vanilla extract. Mix till well combined. Refrigerate till crust is completely cool

Topping

In a medium bowl, whip heavy whipping cream, sweetener *optional and vanilla beans till stiff. Chill in fridge until needed.

Assembling cheesecake

Once the almond crust is completely cool, loosen the crust from the pan. Spread chocolate cheesecake filling with a spatula onto almond crust. Allow the chocolate cheesecake to set in the fridge for an hour. Once set, thinly spread the whipped cream for topping. Dust with cocoa powder and serve!

Tips:

Conversion Chart

If you have some keto cookies around, grind it up and use it as the base.

If you want a thinner crust, simply half the almond crust recipe.

I added a scoop of whey protein into my cheesecake filling just to give it a protein bump. This is completely optional.

Honestly, it tastes better after 12 hours of chilling. ?

If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes , select Create a New Recipe , then Add from the Web . Paste the URL, match ingredients and that’s it!Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand.

, select , then . Paste the URL, match ingredients and that’s it!Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand. Nutrition Facts (based on my ingredients) : Per serving (1/12) 231 kcal, Total Fat – 17 g, Total Carbs – 3 g, Protein – 9 g.

Enjoy!