RECIPE
11 INGREDIENTS7 STEPS4HR 30MIN

No-Bake Keto Chocolate Cheesecake

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Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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You’re not going to miss out on any of the flavor with this low-carb, keto cheesecake. And best of all, there is no baking involved!

4HR 30MIN

Total Cooking Time

11

Ingredients
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Cheesecake Base
1/2 cup
Sugar-Free Chocolate , grated
2 Tbsp
3/4 cup
Almond Flour
1 cup
Unsweetened Shredded Coconut
1 Tbsp
Powdered Stevia
I used Natvia
Cheesecake Filling
1 cup
Sugar-Free Chocolate
1 cup
Cream Cheese , softened
1/2 cup
Powdered Stevia
I used Natvia
2 Tbsp
Unsweetened Cocoa Powder
5.5 oz
Heavy Cream
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Directions

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Step 1
Add the Sugar-Free Chocolate (1/2 cup) , Almond Flour (3/4 cup) , and Unsweetened Shredded Coconut (1 cup) to a bowl. Mix until combined.
Step 2
Add Unsalted Butter (2 Tbsp) and Powdered Stevia (1 Tbsp) and stir until you have a mixture that sticks together but isn’t too wet. Place the base crumb into a round cake tin lined with baking paper, press it down firmly and place the base into the fridge.
Step 3
Into a stand mixer, add in the Cream Cheese (1 cup) , Powdered Stevia (1/2 cup) and Vanilla Essence (1 tsp) . Mix on low until everything is combined.
Step 4
Next. add in the Unsweetened Cocoa Powder (2 Tbsp) . Mix that well and then add in the Heavy Cream (5.5 oz) . Beat that into the mix until everything becomes creamy.
Step 5
While the mixture is beating, melt down the Sugar-Free Chocolate (1 cup) in the microwave until melted and then add to the cheesecake mix. Mix well until you have a chocolate mousse type texture. iI should be light and fluffy.
Step 6
Place the cheesecake mix onto the base prepared before and smooth out the top. Tap the tin on a flat surface several times to remove any air pockets. Place into the fridge for at least 4-6 hours or preferably overnight.
Step 7
Once removed, cut with a warm knife and serve.

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