No Bake Sugar Free Chocolate Cheesecake Bars is a simple dessert recipe that is also friendly to sugar free, keto low carbohydrate, and gluten free diets.
This simple bar recipe features the rich flavors of chocolate in a crunchy crust with a lush cheesecake topping.
Chocolate Cheesecake Bars
This is a two layer dessert that can be made in a matter of minutes.
The simple almond chocolate crust in this cheesecake is topped with a flavorful cream cheese filling that has no added sugar in it.
Did you try my recipe for Sugar Free Chocolate Depression Cake
That simple chocolate cake was inspired by the popular cake baked during the depression era. Both this recipe for cheesecake bars and that recipe for cake are delicious chocolate desserts made with no added sugar.
To make this recipe you will need almond flour. You can find a selection of almond flour here.
How to beat heavy whipping cream.
Heavy whipping cream is used to make the cheesecake topping in this recipe.
Proper beating of the heavy whipping cream means that you will incorporate the air needed for the structure of your cheesecake. You can find a the recipe for Sugar Free Whipped Cream here (for the topping not the ingredient used in this recipe).
Beating heavy whipped cream is a common technique used to to achieve a light and airy texture for whipped cream and desserts.
To beat the heavy whipped cream you will need:
● Heavy whipping cream (cold).
● Mixing bowl (chilled in the freezer for best results).
● Electric mixer (handheld or stand mixer).
Start on Low Speed: Begin beating the cream on low speed on your mixer. Then you can gradually increase the speed as the cream starts to thicken.
Soft Peaks: Soft peaks are when the cream begins to thicken and holds its shape, but the tips of the peaks fold over when the beaters are lifted.
Firm Peaks: The firm peak stage happens when the beaten cream is thick and hold its shape well. The peaks will also stand straight up when the beaters are lifted.
Stop at the Right Stage: Overbeating the cream can turn the cream into butter. If you see the cream becoming lumpy or grainy, you have probably gone too far with the beating.
Lastly, Check Consistency: To check the consistency of your cream, turn off the mixer and lift the beaters. The whipped cream should hold its shape on the beaters without falling off. If it does, it is ready to use. However, use it soon as the air will escape and your whipped cream will no longer be whipped cream.
Tips for making the best no bake chocolate cheesecake bars
The crust used in this recipe is a no bake crust that will need to set in the refrigerator before it can be filled. You can simply make the crust and refrigerate it while you prepare the filling. If the crust is not fully set you can place it into the freeze for a few minutes to finish setting.
More helpful tips for you.
- For best results, use a cream cheese that is full in fat and that is softened to room temperature. This will ensure that the filling will be smooth and lush like a cheesecake is expected to be.
- Heavy whipping cream is whipped up to soft peaks to make whipped cream. It is a good idea to refrigerate the mixing bowl and beaters for best results with your whipped cream efforts.
- It is essential that you allow the cheesecake to fully set in your refrigerator before slicing and serving. It should take about four hours to set however, overnight is suggested.
How to store no bake cheesecake bars.
These cheesecake bars should be stored in an airtight container.
If properly stored, they should keep for up to four days refrigerated and about three months when frozen.
Here are some similar recipes that you may also like.
- No Bake Sugar Free Chocolate Cookies
- Sugar Free Raspberry Cheesecake Ice Cream
- No Bake Lemon Keto Bars
- Sugar Free Strawberry Cream Cheese Spread
- 5 Ingredient Sugar Free Cream Cheese Frosting
- Sugar Free Blueberry Swirl Cheesecake Brownies
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About this recipe for chocolate cheesecake bars with no added sugar.
This chocolate flavored cheesecake features a no bake almond flour based crust.
The crust is topped with a cream cheese based filling before being refrigerated to set. This recipe is friendly to sugar free, gluten free, keto, and low carbohydrate diets.
How to serve chocolate cheesecake.
- Serve this cheesecake as is with a bit of Sugar Free Whipped Cream on to.
- Drizzle a bit of sugar free chocolate sauce over the slices before serving.
- Add a scoop of Sugar Free Vanilla Ice Cream on the side.
- This recipe goes great with berries on top or on the side.
Ingredients needed to make a sugar free chocolate crust.
- Almond flour. This is for the low carbohydrate gluten free sugar free crust.
- Unsweetened Cocoa Powder. Added for the chocolaty flavor and color.
- Sugar Free Powdered Sugar. Granulated or other sugar alternatives will not work here.
- Vanilla Extract. Added for a bit of flavor balance.
- Coconut Oil. This needs to be melted.
Ingredients for making sugar free chocolate cheesecake filling.
- Cream Cheese. Use full fat cream cheese that has been softened to room temperature.
- Sugar Free Powdered Sugar. Again, other sugar alternative will not work in this recipe.
- Vanilla Extract. Added for flavor.
- Sugar Free Chocolate Chips. Use sugar free semi sweet chips or keto chocolate chips. The chocolate chips should be melted according the the directions on the packaging and cooled to room temperature before adding it to this recipe.
- Heavy Whipping Cream. Make sure that you heavy whipping cream is cold for best results.
Expert Tip👉 Take your chocolate cheesecake up a notch by using another flavor extract. You can try chocolate extract, maple extract, or even a rum extract for example.
:
How to make No Bake Sugar Free Chocolate Cheesecake Bars.
Prep time: 15 minutes
Servings: 16
- Line a square baking pan with parchment paper that overhangs the sides of the pan.
- To make the crust, in a medium mixing bowl, whisk together the almond flour, unsweetened cocoa powder and the sugar free powdered sugar. Pour the melted coconut oil over the mixture and mix until it resembles coarse crumbs. Transfer the mixture to your prepared baking pan and press it evenly into the bottom. Refrigerate the crust until firm.
- In a large mixing bowl, beat the cream cheese until it is smooth and creamy. Add the sugar free powdered sugar and the vanilla extract to the bowl and mix until combined. The blend in the melted sugar free chocolate chips and mix until incorporated.
- To make the whipped cream, in a clean mixing bowl using clean beaters or whisk attachment, beat the heavy whipping cream until soft peaks form (about three to four minutes with a stand mixer). Once the soft peaks have formed you can fold the whipped topping into the first bowl with the cream cheese mixture. Then transfer the ingredients to your chilled crust, spreading everything evenly over the crust.
- Cover the cheesecake with wrap and refrigerate until set (at least four hours, overnight preferred).
- Cut the bars and top them as desired before serving.
Expert Tip👉 If you decide to freeze these cheesecake bars it is a good idea to first thaw them out in your refrigerator overnight before serving.
The Recipe Card for No Bake Sugar Free Chocolate Cheesecake Bars
No Bake Sugar Free Chocolate Cheesecake Bars
Equipment
Ingredients
Crust
- 1 ½ cups Almond Flour
- ¼ cup Unsweetened Cocoa Powder
- ¼ cup Sugar Free Powdered Sugar
- 1 tsp Vanilla Extract
- ¼ cup Coconut Oil - melted
Filling
- 16 oz Cream Cheese -soft
- 1 cup Sugar Free Powdered Sugar
- 2 tsp Vanilla Extract
- 2 cups Sugar Free Chocolate Chips - melted and cooled to room temperature
- 1 cup Heavy Whipping Cream
Instructions
Crust
- Line a square baking pan with parchment paper that overhangs the sides of the pan.
- To make the crust, in a medium mixing bowl, whisk together the almond flour, unsweetened cocoa powder and the sugar free powdered sugar. Pour the melted coconut oil over the mixture and mix until it resembles coarse crumbs. Transfer the mixture to your prepared baking pan and press it evenly into the bottom. Refrigerate the crust until firm.
Filling
- In a large mixing bowl, beat the cream cheese until it is smooth and creamy. Add the sugar free powdered sugar and the vanilla extract to the bowl and mix until combined. Then blend in the melted sugar free chocolate chips and mix until incorporated.
- To make the whipped cream, in a clean mixing bowl using clean beaters or whisk attachment, beat the heavy whipping cream until soft peaks form (about three to four minutes with a stand mixer).
- Once the soft peaks have formed you can fold the whipped topping into the first bowl with the cream cheese mixture. Then transfer the ingredients to your chilled crust, spreading everything evenly over the crust.
- Cover the cheesecake with wrap and refrigerate until set (at least four hours, overnight preferred). Cut the bars and top them as desired before serving.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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No Bake Sugar Free Chocolate Cheesecake Bars, an easy and delicious lush chocolate recipe made with no added sugar. Low Carb, Gluten Free.
Please see recipe post for further details on this recipe.
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