Delicious and easy low-carb dessert that you can make in less than 30 minutes: this is the No-Bake Keto Chocolate Cheesecake in glasses!
In this post you will find out how to prepare this quick dessert which is suitable for any occasion. Even people not following keto would love it!
What is special about this recipe
This recipe is perfect for the moments when you need a quick sweet treat made with simple ingredients. Cream cheese, whipped cream and chocolate are a perfect combination and when you top it with berries, you create a dream dessert. Needless to say, this fantastic, rich, decadent and tasty treat does not contain sugar and gluten!
What ingredients you need
This Chocolate Cheesecake in Glasses is made of crust, filling and topic, similarly to the classic cheesecakes.
For the crust you would need a combination of almond and coconut flour, mixed with butter and sweetened with xylitol.
The filling is made of cream cheese, heavy cream and dark chocolate. The latter has two purposes: to act as a thickener and to add flavour. Being the chocolate extra dark, you also need some sweetener for the filling: xylitol is my favourite but you can easily substitute it.
As for the topping, you would need some frozen berries and a sweetener. Alternatively you can top the cheesecakes with just a variation of fresh berries and skip the sauce.
You will find the complete list of ingredients and their quantities below the post, in the recipe card.
The cheesecakes in glasses are fairly easy to make. There is just one moment which you need to be extra careful about: adding the melted chocolate to the cream cheese mixture.
To prevent the chocolate from hardening quickly, before it is combined with the creamy ingredients, make sure it is cooled slightly after melting it. In addition avoid adding the chocolate to the cream cheese, do the opposite. Fold a small portion of the fluffy mixture into the chocolate. Then add two or three more portions, before transferring the resulting chocolate mixture to the rest of the filling.
Ultimately, if your chocolate hardens while you mix it with the cream cheese, that’s not the end of this dessert. Place the whole mixture on a double boiler and start mixing gently with a spatula, until the chocolate melts and the filling becomes smooth.
If you follow the above steps, you would have a tasty and fluffy cheesecake in no time. You can actually eat it right away but I advise you to wait about 6 hours while it thickens in the fridge: it’s worth it!
The cheesecakes in glasses can be topped with any kind of berries: fresh or frozen. How about a mix of strawberries, raspberries and blackberries? These are all keto-friendly fruits that would surely go perfectly well with the chocolate!
This is a very simple and yet delicious recipe that every chocolate lover would like! If you made it, let me know in the comments how it went.
You may also enjoy the following low-carb chocolate desserts:
No Bake Keto Chocolate Cheesecake in Glasses
For the crust:
- ⅓ cup/ 35 g almond flour
- 1 tablespoon coconut flour
- 1 tablespoon xylitol
- 2 tbsp/ 25 g butter, melted
For the filling:
For the topping:
- ¾ cup/ 150 g blueberries, fresh or frozen (or other berries)
- 1 tablespoon xylitol
- In a bowl combine all three ingredients for the crust and mix them very well.
- Divide the crust between 4 glasses and press it gently to the bottoms, using a tea spoon.
- In a large mixing bowl beat together cream, xylitol and cream cheese until smooth. Let the mixture stay at room temperature for 10 - 15 minutes, while melting the chocolate.
- Melt the chocolate on a double boiler. Remove from heat and stir it continuously until it cools down.
- Start adding small portions of the cream cheese mixture to the melted chocolate. Mix quickly with a rubber spatula so that the resulting filling is smooth and creamy.
- Continue the process until both mixtures are combined and the filling is smooth and uniform.
- Spoon or pipe the filling into the glasses.
- Cover each glass with plastic wrap and leave them in the fridge for 6-8 hours.
- Serve with berry topping or covered with fresh berries.
- In a small saucepan over medium heat combine blueberries and xylitol. Let them simmer for 2-3 minutes, whisking from time to time.
- Let cool for 5 minutes and spoon the topping on top of the cheesecakes.
- Let the heavy cream sit on the top rack of the fridge for at least 6-8 hours before whipping it.
- The chocolate and the cream cheese mixtures should not have a huge temperature difference when you start mixing them, otherwise the chocolate might harden quickly and the mixture won't become smooth. In case this happens, place the bowl with the filling on a double boiler and mix gently and continuously until the chocolate melts again and the filling becomes smooth.
- You can use other keto-friendly sweetener instead of xylitol. For a standard, high-carb recipe, you can use icing sugar instead.
- You can also make it in a 6-7 inch/ 16-18 cm spring form pan. In this case you may want to double the chocolate to make sure the consistency is dense enough to cut it with a knife.