This diabetic-friendly no-bake chocolate cheesecake is rich, creamy, and completely sugar-free! With a smooth vanilla cheesecake base and a decadent dark chocolate topping, this dessert is perfect for satisfying your sweet tooth without spiking blood sugar levels.
Made with sugar substitutes and low-carb ingredients, this dessert is keto-friendly, diabetic-friendly, and guilt-free!
💛 Why You’ll Love This Recipe
✔ Diabetic-Friendly & Low-Carb – No refined sugar, just natural sweetness!
✔ No-Bake & Easy – No oven required—just mix, chill, and enjoy.
✔ Creamy & Chocolatey – A rich, satisfying dessert with a sugar-free chocolate topping.
✔ Perfect for Any Occasion – A great make-ahead treat for parties or daily indulgence!
📌 Ingredients (Serves 8-10)
🥧 For the Cheesecake Base:
- 1 ½ cups cream cheese, softened
- ½ cup heavy cream
- ¼ cup powdered erythritol (or monk fruit sweetener)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (balances the flavors!)
🍫 For the Sugar-Free Chocolate Topping:
- ½ cup sugar-free dark chocolate chips (or 85% dark chocolate)
- ¼ cup unsweetened almond milk (or heavy cream)
- 1 tbsp butter
💡 Optional Additions:
✔ Swap almond milk for coconut milk for a dairy-free version.
✔ Add ½ tsp espresso powder to enhance the chocolate flavor.
✔ Use stevia-sweetened dark chocolate for extra richness!
🍽 Step-by-Step Instructions
🔥 Step 1: Prepare the Cheesecake Base
1️⃣ In a mixing bowl, beat cream cheese until smooth and creamy.
2️⃣ Add heavy cream, sweetener, vanilla extract, and lemon juice.
3️⃣ Whip until smooth, fluffy, and well combined.
💡 For a fluffier texture, beat for 2-3 minutes until light and airy!
🥄 Step 2: Chill the Cheesecake
1️⃣ Spread the cheesecake mixture into a shallow glass dish (or a springform pan).
2️⃣ Smooth the top with a spatula.
3️⃣ Refrigerate for at least 2 hours to set.
💡 Want a firmer texture? Freeze for 30 minutes before adding the chocolate layer!
🍫 Step 3: Make the Sugar-Free Chocolate Topping
1️⃣ In a microwave-safe bowl, combine sugar-free chocolate chips, almond milk, and butter.
2️⃣ Microwave in 15-second intervals, stirring in between, until smooth and fully melted.
3️⃣ Let it cool slightly before pouring over the cheesecake.
💡 Prefer stovetop? Melt the chocolate mixture over low heat, stirring constantly.
🥶 Step 4: Chill & Serve
1️⃣ Pour the chocolate topping over the cheesecake base.
2️⃣ Smooth with a spatula or tilt the dish to evenly distribute.
3️⃣ Refrigerate for another 1-2 hours, until the chocolate is set.
4️⃣ Slice and serve chilled!
💡 For a fancier touch, top with sugar-free whipped cream or crushed nuts!
🕰️ Recipe Timing & Nutrition
- Prep Time: 10 minutes
- Chill Time: 2-3 hours
- Total Time: ~3 hours
- Calories: ~180 kcal per serving
- Net Carbs: ~3g per serving
- Servings: 8-10
👩🍳 Pro Tips & Variations
✔ Want a Crunchy Base? – Add a crust made from almond flour + melted butter + erythritol.
✔ Extra Creamy? – Blend in 2 tbsp Greek yogurt for a silkier texture.
✔ Make It Vegan? – Swap cream cheese for dairy-free cream cheese and heavy cream for coconut cream.
✔ Want More Flavor? – Stir in a pinch of cinnamon or nutmeg for a warm, cozy taste.
❓ FAQs
Can I use another sweetener?
Yes! Use stevia, monk fruit, or allulose as a replacement.
How long does this cheesecake last?
Store in the fridge for up to 5 days or freeze for up to 1 month.
Can I use regular chocolate?
For diabetic-friendly, use sugar-free chocolate or 85% dark chocolate.