Chocolate Espresso Keto No-Bake Cheesecake

I served this chocolate espresso keto no-bake cheesecake for Easter and it was a huge hit! This cheesecake is incredibly rich, creamy, and decadently delicious!

This chocolate espresso keto no-bake cheesecake combines the perfect combination of chocolate and espresso flavors! This is an awesome dessert for holidays and special occasion dinners. I hope you and your family will enjoy this cheesecake as much as we do!

Let’s talk about the crust for our cheesecake!

I love the crust of this cheesecake. It is reminiscent of a chocolate graham cracker crust in both taste and texture. But our crust is low carb and keto! We combine almond flour, keto sugar, cocoa powder, espresso powder, and salt to make our crust. I used the Swerve brand of sugar as it contains zero calories and zero net carbs, and it’s also delicious. The espresso powder gives our crust an amazing coffee flavor and also enhances the chocolate flavor. To these ingredients, we add melted butter to create the perfect texture for our crust. I like to use a measuring cup to firmly press the crust into the springform pan. You’ll want to chill your crust in the freezer while you make the filling.

How do I make the filling for this chocolate espresso keto no-bake cheesecake?

The filling for our keto cheesecake combines some amazingly delicious ingredients which create a rich, creamy, and decadent mixture. The heavy whipping cream adds a light and airy element to our cheesecake. When you add it to the cheesecake filling, if you beat it in, your cheesecake will have a denser texture. For this reason, I recommend folding it in with a soft spatula instead. For the rest of our filling, we combine cream cheese with keto powdered sugar. We add unsweetened cocoa powder for our chocolate element. I always sift mine to avoid having lumps in the filling. As with the crust, the espresso powder intensifies the chocolate flavor in our filling. I used espresso for my filling, but you could use strong coffee in its place. Just make sure to let it cool before adding it to the filling. We then add vanilla to round out our flavors.

Want to top your chocolate espresso keto no-bake cheesecake with some homemade whipped cream? Here’s how to make it!

I love making homemade keto whipped cream. We like to top desserts and smoothies with it. For the best results, you’ll want to chill your mixing bowl and beaters in the freezer for 15-20 minutes before using. Then, to your chilled bowl, add 1 cup of heavy whipping cream, 2 tablespoons of keto powdered sugar, and 1 teaspoon of vanilla. You’ll beat your whipped cream until stiff peaks form. Stiff peaks mean when you remove your beaters from the whipped cream, they form peaks which completely hold their shape. If you’d like, you can add even more sugar to make a sweeter whipped cream. This recipe can also easily be doubled. To top your cheesecake, you can add a modest amount, as seen below on my cheesecake serving on the left. Or you can add more, as seen below on my husband’s cheesecake serving on the right.😂

Here are some more no-bake keto cheesecakes and cheesecake bars I think you’ll enjoy!

Cinnamon Sugar Keto Cheesecake Bars

Keto No-Bake Lemon Cheesecake Bars

No-Bake Keto Raspberry Cheesecake

The Ultimate Keto No-Bake Cheesecake

Helpful Hints:

*For best results, you’ll want to start with softened cream cheese.

*To keep your filling light and airy, you’ll want to use a soft spatula and fold the whipped cream into the filling.

Main Kitchen Equipment and Utensils:

• Mixing bowls
• 9-inch springform pan
• Measuring cups
• Measuring spoons
• Electric mixer

Splash of Encouragement:

***I will make them and the places all around My hill a blessing; and I will cause showers to come down in their season; there shall be showers of blessing. Ezekiel 34:26***