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No Bake Low Carb Double Chocolate Cheesecake


  • 2 cups gluten free graham crumbs
  • 2/3 cups finely chopped walnuts
  • 2/3 cups finely chopped pecans
  • 2 tbsp dark cocoa
  • 4 tbsp agave
  • 2(250) gm cream cheese
  • 1 tbsp vanilla
  • 1 cup dark chocolate chips
  • 4 tbsp butterĀ 
  • 2 tbsp dark cocoa
  • 1/2 tbsp vanilla


  • For this recipe, I used a large rectangle ziplock storage container (all my dishes are packed up with reno).
  • In a medium bowl, mix gluten free graham crumbs with nuts, agave and dark cocoa.
  • Press crust mixture into rectangular container.
  • In food processor add cream cheese, ricotta, swerve and vanilla and process until smooth.
  • Add melted chocolate chips and process until smooth again.
  • Pour cheesecake filling on top of crust.
  • Spread evenly.
  • Refrigerate for at least 4 hours or overnight is preferable.
  • Remove cheesecake from refrigerator.
  • In a small bowl add 1 cup dark chocolate chips and 4 Tbsp butter.
  • Melt in microwave for 1 minute.
  • Stir.
  • Add 2 Tbsp swerve powdered sugar plus 2 Tbsp of dark cocoa.
  • Microwave 30 seconds.
  • Stir in 1/2 tsp vanilla.
  • Stir well, until silky smooth.
  • Spread warm melted chocolate on top of cheesecake.
  • Cover cheesecake and chill in refrigerator for at least a couple of hours.
  • Longer is better.
  • Enjoy!
Tried this recipe?Let us know how it was!