This decadent and creamy Triple Chocolate Cheesecake will make all of your dreams come true. No need for sugar or gluten with this amazing recipe.
The Most Amazing Death by Chocolate Cheesecake
I think I always say this about all of my cheesecake recipes, but I am pretty sure I have gone to heaven and back with this recipe. This death by chocolate cheesecake is on a whole other level. It’s definitely the BEST cheesecake I’ve ever made. It is so dense, creamy, and so chocolatey. Once you make this recipe, you’ll never go back to any other recipes!
I’ve always loved eating Nutella, that hazelnut chocolate spread, and so wanted to make a keto chocolate cheesecake inspired by it. I thought of using my Sugar Free Nutella recipe for this recipe, but I decided I’d make a cheesecake that had hazelnuts, chocolate and a healthy sugar substitute instead.
The crust is made with crushed hazelnuts, cocoa powder, butter and stevia powder. For the triple chocolate cheesecake part, I did a three layer kind of cake, where I layered three different coloured chocolate cheesecake batter. So I put some light chocolate batter, then medium coloured and then dark chocolate coloured in my cheesecake pan.
You can see in the pictures that the top is more dark in colour and the bottom is more light in colour. I wanted my cheesecake to be a sort of chocolate ombre. It’s a Triple Chocolate Cheesecake because the crust is chocolate, the cheesecake has three layers of chocolate and it is covered with an intense dark chocolate ganache.
Sugar Free Chocolate Ganache Icing
For this entire keto chocolate cheesecake recipe, I decided to use unsweetened baking chocolateinstead of Lily’s chocolate chips because I wanted to lessen the carb load. I sweetened the chocolate with a combination of stevia powder and erythritol. Unsweetened baking chocolate can be bought in any baking stores or online. It’s usually an equal combination of cocoa butter and cocoa beans with no added sugar.
This chocolate ganache icing is incredibly easy. You only need to melt a few baking chocolate pebbles with a little bit of coconut oil and add your sweetener of choice. I decided to use stevia because I didn’t want to add too much to keep it a little bit bitter. The cheesecake itself is pretty sweet so I thought a dark chocolate icing over it would be perfect.
Pop that little mix in the microwave and you have a simple icing ready to be poured over any dessert. Just keep in mind that the chocolate ganache icing needs to be kept in the cold for it to solidify. Once your poor it over your cake, it’ll cool down and harden within minutes since the cheesecake will be cold.
The BEST Keto Chocolate Cheesecake
I topped the keto chocolate cheesecake with some hazelnuts which I crushed using my Blendtec for a few seconds. This cake was also baked at a low temperature in a water bath to ensure that it wouldn’t crack. I usually bake all of my cheesecakes in a water bath, I find they turn out much better than any other recipe I’ve tried.
I also decided to add some parchment paper all around the spring form pan so that it would be easier to take out. I don’t usually do this because it always leaves marks on the cheesecake, which I don’t think are very aesthetically pleasing.
I think that cheesecakes are one of my strongest points when it comes to baking. They have always been one of my favourite desserts and I love sharing my recipes with all of you. If you like New York Style Cheesecakes, you must try my Keto New York Cheesecake which is topped with an amazing layer of chocolate. Additionally, I also have a larger Sugar Free Cheesecake topped with a homemade Sugar Free Caramel Sauce!
If you’re feeling quite adventurous and want to try baking another chocolate cake, you must try my Low Carb Chocolate Birthday Cake. It has four layers of chocolate sponge, is filled with a raspberry cream and coated in a vanilla buttercream icing!
Video showing How to Make a Triple Chocolate Cheesecake:
Keto Triple Chocolate Cheesecake
The most decadent and richest chocolate cheesecake you'll ever make.
Ingredients
Chocolate Cheesecake
- 3 eggs
- 450 g cream cheese 2 packs
- 120 g sour cream about 1/2 cup
- 175 g unsweetened baking chocolate about 1 cup
- 120 g erythritol about 1/2 cup
- 1/2 tsp stevia powder
- 250 ml heavy cream
- 3/4 tsp stevia powder for the chocolate layers
Chocolate Crust
- 165 g hazelnuts about 1 cup
- 1 tbsp cocoa powder
- 1/2 tsp stevia powder
- 3 tbsp butter
Chocolate Ganache
- 40 g unsweetened baking chocolate about 1/4 cup
- 1 tbsp coconut oil
- 1/8 tsp stevia powder
- 25 g hazelnuts about 1/4 cup
Instructions
Preheat the oven to 150C/300F. Wrap the bottom of a 9” springform pan with aluminum foil.
In a food processor, add all of the crust ingredients and pulse for about 30 seconds to 1 minute until the crust is all crumbly. Take it out of the food processor and add the crust to an 9'' springform pan. Press with your hands until the whole bottom has been covered with the crust.
In a large bowl, add the unsweetened baking chocolate. Add the erythritol to the chocolate. Heat the heavy cream either on the stove or in the microwave until hot and bubbly.
Pour in the hot cream over the chocolate in batches and mix with a whisk. Mix until all of the chocolate has melted. The batter should be just a little thick. It will also look like the milk and oil are separating, but not to worry!
Separate the chocolate into three bowls in a ratio of 3:2:1. For example, the first bowl should have 3 spoons of chocolate, the 2nd bowl should have 2 spoons of chocolate and the 3rd bowl should have 1 spoon of chocolate. Set aside. Add 1/4 tsp of stevia into each bowl.
In a large bowl, add the cream cheese and sour cream. Whip with a hand mixer until nice and creamy. Add the 1/2 tsp of stevia and the eggs, one at a time until nicely incorporated.
Now, separate the cream cheese filling into the chocolate bowls in a ratio of 1:2:3. The 1st chocolate bowl had 3 spoons of chocolate, so add 1 spoon of cream cheese that that one. This is the dark chocolate layer.
The 2nd bowl had 2 spoons of chocolate so add an equal amount of cream cheese. This is the medium chocolate layer.
The 3rd bowl had 1 spoon of chocolate so add 3 spoons of cream cheese. This is the light chocolate layer.
Mix each bowl separately with a hand mixer. The batter will be pretty thick in each bowl.
Pour the light chocolate layer into the cheesecake mold over the chocolate crust. Pour the 2nd medium layer over the light layer and spread around. Pour the 3rd dark chocolate layer over the medium one and spread evenly.
Prepare a tall oven-proof tray and add 2-3 (1") of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 90 minutes.
Take the cheesecake out of the oven and out of the water tray and let cool completely. Once cooled, place it in the fridge to cool down overnight.
The next day: Chocolate Ganache
Add your hazelnuts to a food processor and pulse for a few seconds just to crush them into a few pieces.
In a medium bowl, add the baking chocolate, coconut oil and stevia. Add it to the microwave and microwave for 1-1:30 minute until the chocolate has all melted. Mix with a spoon and make sure there are no lumps. If the chocolate isn't melted yet, put it back in the microwave to melt for a few more seconds.
Take the cheesecake out of the springform pan. Place on the plate or cake stand of your choice.
Pour the chocolate ganache over the whole cheesecake and spread it evenly all the way to the sides so that it can run down the cake and make some delicious looking drips.
Sprinkle the crushed hazelnuts all over the cheesecake. It is now ready to serve!
Recipe Notes
I put the nutritional info for 10 slices. Now these slices are GENEROUS. THEY ARE HUGE and EXTREMELY FILLING. Feel free to make more slices if you wish, but just one of these will fill you up for hours.
Emma says
Can’t wait to make this!
Do you think I could cut it in slices and freeze them?
No way I’d get through them all in time (plus don’t want temptation there either!)
Thanks!
Emma
Darlene says
Any other replacements than erythol and stevia? Honey? Just wanted to know so I can use what I have here…
Mira says
You can use normal sugar, probably honey too or maple sugar.
Jamie says
Hi, does it make a difference whether you use the powered or granular erythritol? And would you use the same amount? I’ve read that the powered dissolves better for baking? Thanks
Mira says
Hi Jamie, the powdered one in the same amount weighs less than the granulated so I would slightly increase it. But honestly just taste test it with your finger until the perfect sweetness is there! You can also up the stevia powder.
Kirstie says
If I can’t get my hands on unsweetened chocolate, how much should I reduce the sweetener by? Looks amazing!!
Mira says
It depends on the sweetness of your chocolate. I would maybe skip the erythritol and just add some stevia and taste test with my finger until it’s sweet enough.
Sheila Anderson says
Made this cake omg how good. Used pecan instead of hazel nuts. My family loved it.
Mira says
Thank you!! Pecans sounds amazing!
Jolene says
Could you use a different nut for the crust? Would pecans or almond work? Looks so good!
Mira says
Hi Jolene, you can use any type of nuts for the crust!
Laura S. says
Made this for super bowl dinner, it had a good flavor but a 9″ springform pan was too big for the volume of the cheesecake, next time I will use a 7″ pan. Also 90 minutes @ 300 degrees was too long, it ended up dry and crumbly.
I want to make this again, but I will start checking it at the 60 minute mark and if needed continue checks in 5-10 minute intervals.
Melissa says
I made this cheesecake this weekend too but it did not crack at all. I used the 9 inch pan baked in 90 minutes and it came out just like the picture. Thank you!! Everyone loved it.
Mira says
Hi Laura, did you bake it in a water bath? Did you change any of the ingredients? That’s the only reason I see why it would crack or dry up if it wasn’t in a water bath. It’s also baking at a really low temperature so shouldn’t dry up at all. I’ve made it multiple times and that has never happened to me. The cheesecake should have filled a 9 inch cheesecake pan to almost the top as there was a lot of batter. Make sure to use the water bath and that the ingredients, and oven temperature are correct.
Laura S. says
yes, I did bake it in a water bath and followed all the directions and ingredients exactly.
When I filled the 9″ pan the final dark layer barely made it to the edge of the to cover the previous layer and it looked to me that the contents didn’t quite make it half way up the pan. I obviously did something wrong.
I will figure it out and also try to find a way to test the oven temp to be sure it is correct.
I want to make the recipe again.
Mira says
Hmm, you didn’t forget the cream cheese/cream/sour cream right? It’s so odd that it would barely fit halfway through the pan, and that it dried up. It really shouldn’t do that.
Hélène Nicole says
Hum, I followed . the recipe and it was exactly like Mira’s and my guests loved it.
Perhaps your oven is hotter than the gauge says?
I use a gas oven and it is usually hotter and it all went well.
Mélanie says
I’m not used to eat without sugar, but it’s a wonderful alternative. Still rich and soft.
Asfia says
I dont understand this point:
“Prepare a tall oven-proof tray and add 2-3 (1″) of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 90 minutes.”
Can you share pictures as to what is a tall tray and how this step is done
Mira says
Hi Asfia, there’s a picture in the blog post of that step already.
It’s the first picture of the steps. I’ll add the same picture to the instructions.
Laura S. says
can’t wait to make this!
Hélène Nicole says
Am in heaven! OMG!