Keto No Bake Dark Chocolate Cherry Cheesecake

I love a dessert that feels fancy but is actually simple to put together. This keto dark chocolate cherry cheesecake is exactly that.

It has a rich chocolate almond crust, a smooth and creamy filling, and a cherry chocolate topping that pulls it all together.

The best part is that it stays low carb and keto friendly, so you can enjoy a real treat without worrying about the sugar.

I made this because I wanted something that felt special for the weekend but still fit the way I like to eat.

If you enjoy the mix of dark chocolate and cherries, I think this one will quickly become a favorite in your kitchen too.

Why You’ll Love This Recipe

Rich Chocolate Flavor – Cocoa in the crust and dark chocolate on top give this cheesecake deep, satisfying chocolate taste in every bite.

Creamy and Smooth – Whipped heavy cream folded into the filling makes it light, fluffy, and melt-in-your-mouth soft.

Sweet Cherry Topping – Fresh cherries add a bright, fruity pop that balances the rich chocolate perfectly.

Truly Low Carb – Made with almond flour and allulose, so it fits your keto goals without any sugar.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/4 cup Cocoa Powder
• 1/4 cup Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 6 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/3 cup Sour Cream
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 1 cup Heavy Cream, Cold

For the Cherry Chocolate Top

• 3/4 cup Pitted Cherries, Chopped
• 2 tbsp Powdered Allulose
• 1 tbsp Lemon Juice
• 1 tsp Chia Seeds
• 2 oz Sugar Free Dark Chocolate Chips
• 2 tbsp Heavy Cream

How To Make

Step 1

Mix the almond flour, cocoa powder, powdered allulose, and salt. Stir in the melted butter until the crumbs are evenly moistened.

Step 2

Press the crust into a 9-inch springform pan and chill.

Step 3

Stir the chopped cherries, powdered allulose, lemon juice, and chia seeds together. Let the mixture sit for 15 minutes until thickened.

Step 4

Beat the cream cheese, powdered allulose, sour cream, vanilla extract, and almond extract until smooth.

Step 5

Whip the cold heavy cream to firm peaks, then fold it into the cream cheese mixture. Spread the filling over the crust.

Step 6

Warm the sugar free dark chocolate chips with the heavy cream in short bursts until smooth. Spoon the cherry mixture over the cheesecake, then drizzle with the chocolate.

Step 7

Chill for at least 6 hours before serving.

Tips

Soften the Cream Cheese All the Way

Your cream cheese needs to sit out on the counter until it’s completely soft, which usually takes about an hour. Cold cream cheese never blends smooth and you’ll be stuck with little lumps in your filling.

From my experience, I’ve found that pressing a finger into the block is the best test. If it sinks in easily with no resistance, you’re ready to start beating it.

I recommend using full fat cream cheese in the blocks, not the tub kind. The tub version has extra water and gums that make the filling too soft to hold its shape.

Whip the Cream Cold and Fold It Gently

Make sure your heavy cream is straight from the fridge before you whip it. Cold cream whips up faster and holds firm peaks, while warm cream just stays runny no matter how long you go.

My favorite trick here is to chill the bowl and beaters in the freezer for about ten minutes first. This helps the cream get thick and stable much quicker.

When you fold the whipped cream into the cream cheese mixture, go slow and use a soft hand. If you stir too hard you’ll knock out all the air, and that fluffy texture is the whole reason this filling turns out so light.

Let the Cherry Topping Thicken Fully

After you stir the cherries with the allulose, lemon juice, and chia seeds, give it the full 15 minutes to sit. The chia seeds need that time to soak up the juice and turn the mixture into a soft, spoonable topping.

You’ll get the best results if you stir it once about halfway through. This spreads the chia seeds out so they thicken evenly instead of clumping in one spot.

If it still looks watery after 15 minutes, just wait another 5 to 10 minutes. A runny topping will slide right off the cheesecake instead of sitting nicely on top.

More Recipes

• Keto Black Forest Cupcakes
• Keto Cherry Almond Cheesecake
• Keto Brownie Bottom Cheesecake

Frequently Asked Questions

Is this a no bake cheesecake?

Yes, this one skips the oven completely and sets in the fridge instead, which keeps it nice and creamy.

That is why the recipe asks you to chill it for at least 6 hours, so the filling has time to firm up before you slice it.