Sweet delicious keto chocolate ganache cheesecake is the perfect keto cheesecake recipe the whole family will love.
This keto baked New York cheesecake has an almond flour crust, a vanilla cream cheese filling, and is covered in dark rich chocolate topping.
It's the perfect vanilla chocolate cheesecake for under 9g net carbs.
If you love cheesecake but are on a low-carb diet or keto diet, this is the best cheesecake without any graham crackers or Oreo cookies. You don't even need a water bath or rolling pin!
If you love delicious keto desserts these are the 34 best keto desserts made with cream cheese (you have to try).
Jump to:
- Baking 101 (tips & charts)
- Is chocolate ganache keto?
- How to reduce the carbs from a baked cheesecake
- Ingredients to make a keto cheesecake recipe
- How to make keto cheesecake with chocolate ganache
- What to serve with keto cheesecake
- Variations
- Top tips
- Storage
- FAQs
- More keto creamy cheesecake recipes
- 📖 Recipe
- 💬 Comments
Made with a base of cream cheese, this New-York style low-carb baked cheesecake has an easy keto chocolate ganache.
Baking 101 (tips & charts)
Is chocolate ganache keto?
No, traditional chocolate ganache is definitely not keto-friendly. It is usually made with lots of added sugar and carbs. In fact, a cup of ganache has 45 grams of carbs and 595 calories!
Thankfully, you don't need to worry about exceeding your carb intake with this recipe. A slice of this yummy dessert is just 8.7 grams net carbs!
How to reduce the carbs from a baked cheesecake
The majority of the carbs do come from the chocolate ganache (but so worth it!). To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate.
My calculations were using 90% cacao chocolate. The low-carb baked cheesecake can easily be cut into smaller pieces or even baked in a square dish and cut into bite-sized pieces.
Ingredients to make a keto cheesecake recipe
- granulated sweetener - the most popular granulated sugar replacers are erythritol, mink fruit, allulose, or xylitol.
- butter - you can use unsalted butter but just add a pinch of salt
- vanilla essence - or vanilla extract
- eggs - medium fresh eggs are best
- almond flour - or almond meal will both work in your low-carb "graham cracker crust"
- coconut flour
- ground cinnamon
- cream cheese - use full-fat cream cheese, not spreadable or low fat
- heavy whipping cream - heavy whipping cream, double cream, heavy cream, double cream.
- 90% dark chocolate - I prefer to use Lindt 90% dark chocolate. Alternatively you could use semi sweet chocolate chips.
How to make keto cheesecake with chocolate ganache
Making keto cheesecake with chocolate ganache topping is easier than you might think. You don't even need a springform pan (but it sure will help!).
STEP 1: Preapre your baking dish.
Brush melted butter to the bottom and sides of a pie dish, 9-inch springform pan, or your favorite baking pan. Then, line the bottom of the pan with baking parchment paper.
STEP 2: Make the cheesecake crust.
Now you are ready to make the crust. In a medium mixing bowl, mix the granulated sugar substitute with softened unsalted butter and vanilla extract until it is smooth. Then, add the egg, almond flour, coconut flour, salt, and cinnamon and mix until it is the consistency of smooth peanut butter (or very wet sand).
Smooth the crust mixture into the oiled and lined pie dish. Make tiny holes all over the base with a fork. Thsi helps the cheesecake crust bake evenly.
Bake the crust until it starts to turn golden brown.
STEP 3: Make the keto New York cheesecake filling.
In a large bowl (or a food processor), add the cream cheese, eggs, vanilla extract, sweetener, and cinnamon to a bowl and use an electric or stand mixer to cream until it is smooth and all the lumps are gone.
STEP 4: Bake then chill.
Pour the batter onto your baked crust. Bake for another 20 minutes.
Refrigerate overnight before adding the ganache on top.
STEP 5: Make the sugar-free chocolate ganache.
Add the heavy cream to a medium saucepan with the dark chocolate. Warm together on a low heat. Keep stirring until the chocolate is fully melted all the way. Do not let it boil.
RECIPE TIP: If the ganache is too thick, add a little bit more heavy cream. If it is too runy, add some more chocolate.
When it is ready, remove the saucepan from the heat and allow it to cool on a wire rack for 10 minutes. Pour the ganache over the cheesecake and refrigerate it until it is set.
What to serve with keto cheesecake
Slide a knife around the sides of the pan before removing. Cut your keto cheesecake with a sharp knife. If your knife isn't very sharp, or the chocolate is sticking to your knife, dip the cake knife in hot water between each slice. Thsi will give you a perfect cheesecake slice every time.
Cheesecake serving suggestions:
- Whipped heavy whipping cream piped around the edges
- Fresh berries
- Berry sauce (sugar-free berry jam)
- Pourable chocolate sauce
- Keto sugar-free maple syrup
- Sugar-free chocolate spread (keto "Nutella")
Variations
This may be the most adaptable keto cheesecake you will find. There are a lot of different ways to make this dessert cuisine! Here are just a few suggestions:
- Make it extra chocolatey - make a chocolate cheesecake filling by mixing in some unsweetened cocoa powder to the cheesecake batter. Just be prepared because a chocolate cheesecake with dark chocolate ganache on top will be very rich.
- Add a topping - strawberries or lemon zest on top of this cheesecake sound delightful!
- Change up the base - how about adding cocoa, ground ginger, or coconut to the base?
- Make it fancy - dust with powdered sugar substitute and sprinkle with semi sweet chocolate chips. This will make this classic dessert look extra fancy.
Top tips
Here are some tips that will help you make the best keto cheesecake, New York style.
First, use full-fat cream cheese. Spreadable or low-fat cream cheese will not have the same rich flavor and often has additives including sugar.
You should also make sure and use softened cream cheese in the cheesecake batter.
Let the cheesecake cool completely before you slice into it. The prepared crust does not have to cool down before you add the cheesecake filling.
Use a stand mixer. It will make the entire process so much easier.
Storage
Do not allow the cheesecake to stay at room temperature for very long. You should keep it in an airtight container in the refrigerator. If you don't have a container, you can cover it with aluminum foil or plastic wrap.
Chilled cheesecake will stay fresh in the refrigerator for up to three days. Always allow it to cool completely before storing.
New York baked cheesecake cna be frozen for up to 2 months. To defrost, place 1 slice on the kitchen bench at room temperature for about an hour.
FAQs
Here are some questions people often ask about this sugar-free chocolate cheesecake recipe. If you don’t see your question in this list, please leave it in the comments.
A springform pan is a cheesecake pan that you can remove the sides of. This makes the cooled cheesecake easier to slice. You do not have to use a springform pan. Just make sure you add parchment paper to a prepared pan so you can lift it out without the cheesecake sticking.
An Oreo cookie crust would taste delicious with the rich chocolate ganache. To make a keto Oreo cookie crust, just add some unsweetened cocoa powder to my crust recipe.
No, graham crackers are not keto-friendly. That is why I used a combination of almond flour and coconut flour instead.
To avoid making this cheesecake recipe lumpy, I suggest using a stand mixer. It will make sure all the ingredients are completely mixed, without any lumps.
I used heavy whipping cream and 90% dark chocolate to make the ganache chocolate mixture. If you don't want it to taste that rich, you could use semi-sweet chocolate chips with the heavy cream.
Yes because the cheesecake filling has eggs that need baking.
It is a bked New York vanilla cheesecake that has a layer of melted ganache on top. It is served chilled, not warm.
Yes, but make sure it is sugar-free chocolate and it is not too hot otherwise it may affect the cheesecake filling.
More keto creamy cheesecake recipes
If you want an egg-free recipe and a homemade cheesecake that is no-bake, then you might want to try these simple recipes.
- No-bake lime cheesecake (cheat's version)
- No-bake sugar-free mint cheesecake (with chocolate drizzle)
- No-bake ginger and lime cheesecake (no-bake)
- Sugar-free lemon cheesecake (no-bake)
- No-bake keto blueberry cheesecake (with chocolate drizzle)
📖 Recipe
Please rate this recipe.
Keto Chocolate Ganache Cheesecake recipe
Calculate ingredients
Ingredients
Base
- 3 tablespoon granulated sweetener of choice or more, to your taste
- 110 g (1 stick) butter softened
- 1 teaspoon vanilla extract
- 1 eggs - medium
- 100 g (1 cup) almond meal/flour
- 50 g (½ cup) coconut flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Cheesecake filling
- 400 g (14 oz) cream cheese not spreadable or low fat
- 2 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- 4 eggs - medium
- 4 tablespoon granulated sweetener of choice or more, to your taste
Chocolate Ganache
- 250 ml (1 cup) heavy whipping cream
- 300 g (10 oz) 90% dark chocolate
Instructions
Keto Cheesecake Base
- Prepare a large pie/flan/quiche dish by rubbing butter on the bottom and sides, then lining the base with baking paper.
- Mix the sweetener, softened butter, and vanilla until smooth.
- Add the egg, almonds, coconut flour, salt, and cinnamon. Mix until it is the consistency of smooth peanut butter.
- Smooth the mixture into the prepared baking dish.
- Bake at 180C / 350 F for 10 minutes until it's just starting to go golden.
Keto Vanilla Cheesecake Filling
- While the base is cooking, place the cream cheese, eggs, vanilla, sweetener, and cinnamon into a bowl and blend until smooth and lump-free.
- Pour onto the baked base, then return to the oven and bake at 180C/350F for another 20 minutes.
- Allow to cool completely before refrigerating.
Sugar-Free Chocolate Ganache
- Place the cream into a saucepan and gently heat until hot but NOT boiling.
- Add the chocolate (broken into pieces) and mix. The warm cream will be hot enough to melt the chocolate. Continue to stir until thick and glossy.
- Pour over the cold cheesecake and refrigerate until the chocolate ganache is set.
Notes
5-INGREDIENTS COOKBOOK
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COOKBOOKS - MEAL PLANS - PANTRY
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Sue Levy
I'd love to try this recipe for a treat, but my problem is dairy intolerance. I use a vegan 'butter' which would work well for the base, but for the filling I'm trying to think of a substitute for cream cheese.
I have a recipe for it using silken tofu and some cashews with a dash of lemon juice. That might work. Alternatively I could try canned coconut cream. It just needs to be something that would create a firm custard when baked and cooled.
Your thoughts would be appreciated.
Meanwhile I have plenty of staple recipes to make up so I don't have to rummage around for every meal!!!
Libby www.ditchthecarbs.com
I'm afraid with all those substitutions, it would be an entirely new recipe. I would hate to comment on whether it would work. I'd hate to ruin your expensive ingredients.
Leanne
This is by far my fav low carb cheesecake recipe! I love cinnamon & this is a KEEPER! I left the chocolate ganache off. Sluced it up & froze individual pieces & after being thawed to was even better! Thank you!!
Swanna Hughes
I've been hanging out for some cheesecake for ages so made this one today - well actually I tweaked it really. I made it without the ganache & left the cinnamon out of the filling. I made it into 4 small spring form tins so I could freeze a couple. It was the same amount of cooking time & I also used 3 desert spoon instead of tablespoon of Xylitol for my sweetener.
Just like a true baked cheesecake that is my favourite of all time.
Thank you for your great recipes.
Magda
Hi,
I was wondering, when you say cream cheese that is not spreadable, which one is that exactly? Because I don't have the one in the redirected link in my country so I'm thinking of an appropriate substitute for it.
Regular cream cheese will not do?
Thank you,
Magda
Swe
Libby ,can I just say that you are ABSOLUTELY,HANDS DOWN, THE BEST KETO CHEF !!! I have tried a number of desserts and recipes from your website and they have always turned out beautiful and delicious. I tried the cheesecake with chocolate ganache and OH MY GOD it was DELICIOUS. .. I couldn't even wait for the ganache to set in .. it is so decadent,creamy and easy !!! THANKYOU SO MUCH FOR MAKING MY KETO JOURNEY SO DELICIOUS !!!
Libby www.ditchthecarbs.com
Wowwwww, Swe, you have no idea how much this means to me, especially today. Seriously, this is exactly why I keep putting my heart and soul into my website and baking. Thank you so much for taking the time to leave me such a wonderful recipe review today 🙂 Big keto love to you 🙂
Deb
How many carbs without the ganache?
Sarah
This cheesecake is amazing!! Loved the flavor of the crust, the texture of the filling, and the yummy ganache. Definitely did not taste sugar free! (I used xylitol for the sweetener and used chocolate sweetened with stevia for the ganache)
I'm going to try this recipe again with different flavor variations.
Libby www.ditchthecarbs.com
I made this a few weeks ago with added lemon zest and lemon juice from 2 lemons. Then I drizzled a little extra lemon juice over the top whilst it was still warm, just to be sure it was tart enough -yummmmm.
djnikkik
Damn this cheesecake was good! I accidentally split my ganache when melting in the chocolate, so had to whisk in some extra heated cream to bring it back together. Ended up with a double thick ganache layer! I used 90% chocolate because I like the highest cacao % I can get, but I was worried the non lchfers at the party might find it too bitter as my sweet tooth is almost gone. Makes it hard to gauge sweetness for others because everything tastes sweet to me now. So added 2 tsp of Natvia baking mix sweetener just in case. Everyone loved it! My mum begged me for a slice before I left the house with it, but I didn't want to show up to a lunch with a cake that had a piece missing, promised to try and bring some back for her. Managed to salvage two pieces and she practically leapt on them when I gave them to her! I unpacked my containers I'd brought back from the lunch, turned around and it was all gone! Needless to say she loved it 🙂 Will be trying the chocolate swirl baked cheesecake this week, baked cheesecakes are our favourite!
Gina
What is the carb count without the Grenache? If you know. Tia
aabellauthor
I love cheesecake with no base at all - because the way it caramelizes and thickens near the edges to replicate a base makes me wonder why anybody every thought of making a biscuit base in the first place. It's just soooo yummy without a biscuit base to get in the way.
SC
Did you actually make this recipe without the base? I've been looking for a crustless keto lemon cheesecake recipe so if this one worked for you I'd be very happy to hear it!
Jackie
Is there really no sweetener in the cheesecake filling?? Seems odd! Straight cream cheese isn't very yummy lol
Libby www.ditchthecarbs.com
Thanks for the comment. I have amended the cheesecake filling to include sweetener as an option. A baked cheesecake with the cinnamon is actually really lovely, but that all depends on how long you have been sugar free for and how much of a sweet tooth you still may have. The base is sweet, and so is the ganache. With all low carb recipes, you have to add sweetener to your preference.
Lucy
I don't understand where I'm going wrong followed recipie came out looking like it does in the photo and again tastes awful. Not even a little bit closer to tasting like a cheesecake, have seen in other recipes cream is added to the cheesecake filling but not on the ones I have baked maybe this is why I don't know just has an odd taste. Have been low carbing for a while now and still can't get a lchf cheesecake that tastes right
Kay
I am so pleased that your recipes state gms, cups, ozs etc. makes it so much more simple for your wide audience, wherever in the world they live.
roneydapony1
Hmm, what can I sub for almond flour? I'm allergic to tree nuts. Maybe peanut flour?
Libby www.ditchthecarbs.com
You could use other nut/seed flours if you are safe to eat those such as macadamia, pumpkin, sunflower, chestnut etc.
roneydapony1
Ah, I could do pumpkin or sunflower. Thanks!
Ana
Hello!
I know this might seem a stupid question, but the calories for your dessert recipes are per serving, right?
Thank you!
Libby www.ditchthecarbs.com
No problem. Yes it is per serving, and I usually give the serving size, or how many the recipe serves (e.g.:serves 12).
Couscous & Consciousness
My goodness. I love a New York style cheesecake, but I rarely make it. This looks so quick, simple and delicious and I'm loving that you've managed to create a low-carb version.
Libby www.ditchthecarbs.com
I'm all for easy recipes. I'm going to try this again soon and add cocoa to the base and filling to be decadent.
neil
Hi Libby, I am a huge fan of a New York Baked Cheesecake! I recently did one with Chocolate Chips and Peanut Butter. I'm printing this one off for future though. Thanks!
Libby www.ditchthecarbs.com
Thanks Neil. Let me know what variety you made.