Keto Chocolate Hazelnut No-Bake Cheesecake

There are desserts that are good enough to satisfy a craving, and then there are desserts that make you forget you were ever craving anything else.

This Keto Chocolate Hazelnut No-Bake Cheesecake is definitely the second kind.

Chocolate and hazelnut have always been one of those combinations I find almost impossible to resist. There’s something about the deep chocolate flavor paired with buttery, toasted hazelnuts that feels incredibly indulgent.

And when you turn that combination into a creamy cheesecake?

Well, that’s when things get dangerous.

I made this cheesecake on a weekend when I wanted something special for dessert but absolutely did not want to turn on the oven and spend the afternoon baking.

I had cream cheese softening on the counter, some sugar-free chocolate in the pantry, and a bag of roasted hazelnuts waiting to be used.

So I decided to see what would happen if I combined all three.

The result was exactly what I hoped for.

A buttery chocolate-hazelnut crust.

A thick, silky chocolate cheesecake filling.

Little bits of toasted hazelnut throughout.

And a rich chocolate topping that makes the whole thing look like something you’d find in a fancy dessert case.

The best part?

No baking.

Just mix, chill, decorate, and slice.

And when that first cold, creamy bite melts in your mouth with the chocolate and toasted hazelnut flavors coming through together, it feels like a much bigger dessert project than it actually was.

❤️ Why You’ll Love This Keto Chocolate Hazelnut Cheesecake

• Completely no-bake
• Rich and intensely chocolatey
• Creamy without being heavy or dense
• Full of toasted hazelnut flavor
• Made without traditional sugar
• Uses an almond-flour crust
• Perfect for holidays and celebrations
• Easy to make ahead
• Great for chocolate cravings
• Freezer-friendly
• Looks impressive with very little effort

It’s the kind of dessert that looks fancy enough for company but is simple enough to make when you’re just craving something chocolatey.

🍫 What Makes This Cheesecake Keto?

Traditional chocolate-hazelnut cheesecakes often use cookies, sugar, sweetened chocolate spreads, or regular chocolate.

This version takes a different approach.

The crust uses almond flour and cocoa powder instead of cookies.

The filling uses sugar-free dark chocolate, unsweetened cocoa, cream cheese, heavy cream, and a keto-friendly powdered sweetener.

And roasted hazelnuts provide that unmistakable nutty flavor and satisfying crunch.

Similar no-bake keto chocolate cheesecakes use almond flour for the crust and sugar-free chocolate with cream cheese and whipped cream for the filling.

The exact carbohydrate count will depend on the brands of chocolate, sweetener, cream cheese, and hazelnuts you use, so check your labels if you’re tracking macros closely.

🛒 Ingredients

For the Chocolate Hazelnut Crust

• 1 ½ cups finely ground almond flour
• ¼ cup unsweetened cocoa powder
• ⅓ cup powdered keto-friendly sweetener
• ½ cup roasted hazelnuts, finely chopped
• 6 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

For the Chocolate Hazelnut Cheesecake Filling

• 16 ounces full-fat cream cheese, softened
• ¾ cup powdered keto-friendly sweetener
• ½ cup unsweetened cocoa powder
• 6 ounces sugar-free dark chocolate, melted and slightly cooled
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon hazelnut extract
• ½ cup finely chopped roasted hazelnuts
• Pinch of salt

For the Chocolate Topping

• 3 ounces sugar-free dark chocolate, finely chopped
• ¼ cup heavy cream
• 1 tablespoon chopped roasted hazelnuts

Optional Garnish

• Whole roasted hazelnuts
• Chocolate shavings
• Unsweetened cocoa powder
• Sugar-free chocolate curls
• A tiny sprinkle of flaky sea salt

🌰 Choosing the Best Hazelnuts

For this recipe, I strongly recommend roasting the hazelnuts yourself if you have the time.

Raw hazelnuts are perfectly usable, but roasting brings out a deeper, warmer flavor that works beautifully with chocolate.

Spread the hazelnuts on a baking sheet and roast them at 350°F (175°C) for about 8–12 minutes, stirring once or twice.

Watch them carefully because nuts can go from beautifully toasted to burnt surprisingly quickly.

Let them cool completely.

If the skins are loose, rub the hazelnuts gently between a clean kitchen towel to remove some of the papery skins.

They don’t have to be perfectly peeled.

A little skin is absolutely fine.

👩‍🍳 How to Make Keto Chocolate Hazelnut No-Bake Cheesecake

Step 1: Prepare the Pan

Line the bottom of a 9-inch springform pan with parchment paper.

Lightly grease the sides.

The parchment makes it much easier to transfer the finished cheesecake to a serving plate.

A springform pan is especially helpful for no-bake cheesecakes because you can release the sides without disturbing the delicate filling.

🍫 Step 2: Make the Chocolate Hazelnut Crust

In a large bowl, combine:

• Almond flour
• Cocoa powder
• Powdered sweetener
• Chopped roasted hazelnuts
• Salt

Mix well.

Pour in the melted butter and vanilla.

Stir until everything resembles damp, chocolatey crumbs.

The mixture should hold together when you squeeze a little between your fingers.

If it seems too dry, add another teaspoon or two of melted butter.

🥄 Step 3: Press the Crust Into the Pan

Pour the mixture into your prepared springform pan.

Use the bottom of a flat glass, measuring cup, or the back of a spoon to press the crust firmly into an even layer.

Pay special attention to the edges.

You want the crust compact enough that it doesn’t crumble when you slice the cheesecake.

Place the pan in the refrigerator while you prepare the filling.

🍫 Step 4: Melt the Chocolate

Finely chop the sugar-free dark chocolate.

Place it in a heatproof bowl.

Melt it gently over a saucepan containing a small amount of barely simmering water.

Stir occasionally until smooth.

You can also melt the chocolate in the microwave in short intervals, stirring between each one.

Don’t overheat it.

Once melted, set it aside to cool slightly.

You want it fluid but not hot when it goes into the cream cheese mixture.

Melted chocolate is useful in no-bake cheesecake because it helps provide chocolate intensity while also contributing to a firmer set once chilled.

🧀 Step 5: Beat the Cream Cheese

Place the softened cream cheese in a large mixing bowl.

Beat it with an electric mixer until completely smooth.

This usually takes about 1–2 minutes.

Scrape down the sides of the bowl.

This step matters more than it sounds.

If your cream cheese still has cold lumps, you’ll have a difficult time getting a silky cheesecake later.

🍬 Step 6: Add the Sweetener and Cocoa

Add the powdered keto sweetener and cocoa powder.

Beat until smooth.

Add the vanilla, hazelnut extract, and pinch of salt.

Mix again.

Taste a small amount.

This is your chance to adjust the sweetness before adding the cream and chocolate.

Remember that chilled desserts often taste slightly less sweet than they do at room temperature.

🍫 Step 7: Add the Melted Chocolate

Slowly pour the slightly cooled melted chocolate into the cream cheese mixture while mixing on low speed.

Once incorporated, increase the speed slightly and beat until smooth.

The filling should now look thick, glossy, and deeply chocolatey.

At this point, you may find yourself standing there with a spatula wondering whether anyone would notice if you ate a spoonful.

They probably would.

So maybe make two spoonfuls.

🥛 Step 8: Whip the Cream

In a separate bowl, whip the heavy cream until it reaches firm peaks.

Don’t whip it until it’s grainy or butter-like.

You want a light, fluffy whipped cream that can be folded into the chocolate mixture.

🍰 Step 9: Fold Everything Together

Add about one-third of the whipped cream to the chocolate cream cheese mixture.

Fold gently.

Then add the remaining whipped cream in two additions.

Use a spatula rather than an electric mixer.

You want to keep as much air in the whipped cream as possible.

The filling should become light, creamy, and mousse-like while remaining thick enough to hold its shape.

🌰 Step 10: Add the Hazelnuts

Fold in the chopped roasted hazelnuts.

Save a tablespoon or two for decorating the top.

The little bits of hazelnut are one of my favorite parts.

You get that creamy chocolate filling and then, every few bites, a little crunch.

🥄 Step 11: Fill the Crust

Remove the crust from the refrigerator.

Spoon the chocolate hazelnut filling over the crust.

Spread it evenly with a spatula.

Gently tap the pan against the counter once or twice to release any large air pockets.

Smooth the top.

Don’t worry if it isn’t perfectly flat.

We’re going to decorate it later.

❄️ Step 12: Chill

Cover the cheesecake loosely with plastic wrap.

Refrigerate for at least 6 hours, preferably overnight.

This is the hardest part of the recipe.

Not because it’s difficult.

Because you have to wait.

The cheesecake needs enough time for the chocolate and chilled fats to firm up and give the filling its sliceable texture.

No-bake chocolate cheesecakes commonly require several hours of chilling to fully set.

🍫 Step 13: Make the Chocolate Topping

Once the cheesecake is almost ready, make the topping.

Heat the heavy cream in a small saucepan until hot but not boiling.

Pour it over the chopped sugar-free chocolate.

Let it sit for about 2 minutes.

Then stir slowly until smooth.

This creates a simple chocolate ganache.

Let it cool until it is no longer warm.

✨ Step 14: Decorate

Remove the chilled cheesecake from the refrigerator.

Pour the cooled chocolate topping over the center.

Use a spatula to gently spread it toward the edges.

Sprinkle with chopped roasted hazelnuts.

For an extra-special finish, add a few whole hazelnuts and some chocolate shavings.

A tiny pinch of flaky sea salt is also fantastic if you love that sweet-and-salty chocolate combination.

🔪 Step 15: Slice and Serve

Run a sharp knife under hot water.

Dry it thoroughly.

Then slice the cheesecake.

Clean and warm the knife between slices for the neatest cuts.

Serve chilled.

And prepare yourself for the inevitable question:

“Are you sure this is keto?”

⭐ Tips for the Best Keto Chocolate Hazelnut Cheesecake

Use room-temperature cream cheese

Cold cream cheese can leave lumps.

Let it soften before mixing.

Use powdered sweetener

Granulated sweetener can sometimes leave a gritty texture in a chilled dessert.

Powdered sweetener generally blends more smoothly.

Don’t overheat the chocolate

Chocolate that is too hot can affect the texture of the filling when combined with the cream cheese.

Let it cool slightly first.

Roast the hazelnuts

This adds an incredible amount of flavor.

It’s worth the few extra minutes.

Don’t rush the chilling time

A no-bake cheesecake needs time to set.

Overnight is ideal.

Keep the cheesecake cold

The filling becomes softer as it warms.

For the cleanest slices, keep the cheesecake refrigerated until you’re ready to serve it.

🍫 What Kind of Chocolate Should I Use?

Use a sugar-free dark chocolate that fits your preferred keto sweetener and carbohydrate target.

The exact sweetness of sugar-free chocolate varies considerably between brands.

If your chocolate is very sweet, you may want to slightly reduce the added sweetener.

If it is very dark and bitter, you may prefer a little more.

Always check the nutrition label if you’re counting net carbs.

🌰 Can I Use Hazelnut Butter?

Absolutely.

For an even more intense hazelnut flavor, add 2–3 tablespoons unsweetened hazelnut butter to the filling.

If you do this, taste before adding all the sweetener because different hazelnut butters can vary in flavor and sweetness.

🍫 Chocolate Hazelnut Spread Version

If you have a favorite sugar-free chocolate hazelnut spread, you can incorporate some into the filling.

Add about ½ cup and reduce the added sweetener accordingly.

This gives the cheesecake an even more recognizable chocolate-hazelnut spread flavor.

Just make sure the spread you use is actually low in carbohydrates and doesn’t contain added sugar.

🥥 Easy Crust Alternatives

Don’t have almond flour?

You have options.

Hazelnut Crust

Replace part of the almond flour with finely ground roasted hazelnuts.

This creates an even stronger hazelnut flavor.

Coconut Crust

Use unsweetened shredded coconut combined with melted butter and cocoa.

Crustless Cheesecake

Skip the crust completely.

Pour the filling into a parchment-lined springform pan and chill until firm.

This is the easiest version of all.

🍓 Topping Ideas

Chocolate and hazelnut are wonderful with other flavors too.

Try topping the cheesecake with:

• Fresh raspberries
• Strawberries
• Blackberries
• Unsweetened whipped cream
• Toasted coconut
• Chopped hazelnuts
• Sugar-free chocolate curls
• Cocoa powder
• Espresso powder
• Flaky sea salt

Raspberries are particularly nice because their tartness cuts through the richness of the chocolate.

☕ Chocolate Hazelnut Espresso Cheesecake

Want to make the chocolate flavor even deeper?

Add 1–2 teaspoons instant espresso powder to the filling.

Coffee doesn’t necessarily make the cheesecake taste like coffee.

Instead, it can make the chocolate taste deeper and more intense.

This is one of those little tricks that chocolate lovers tend to appreciate.

🥃 Adult Version

For a special occasion, you can add a very small amount of hazelnut-flavored liqueur to the filling.

However, alcohol adds carbohydrates and calories depending on the product, so it won’t necessarily fit every keto plan.

For a completely alcohol-free version, hazelnut extract provides plenty of flavor.

🧊 How to Store Keto Chocolate Hazelnut Cheesecake

Keep the cheesecake covered and refrigerated.

It should keep well for approximately 4–5 days.

In fact, I think it tastes even better the next day.

The flavors have more time to settle, and the filling becomes beautifully firm and creamy.

Keep individual slices covered so they don’t absorb refrigerator odors.

❄️ Can You Freeze This Cheesecake?

Yes.

This cheesecake freezes beautifully.

For individual portions, place slices on a parchment-lined tray and freeze until firm.

Then wrap each slice tightly and transfer to a freezer-safe container.

Freeze for up to 2–3 months for best quality.

Thaw individual slices in the refrigerator before serving.

Don’t thaw them on the counter for an extended period because the creamy filling will soften considerably.

🔥 How to Get Perfect Slices

Want those beautiful bakery-style slices?

Here’s my method.

1. Keep the cheesecake thoroughly chilled.
2. Use a long, sharp knife.
3. Dip the knife in hot water.
4. Dry it completely.
5. Make one clean cut.
6. Wipe the knife.
7. Repeat.

Don’t drag the knife back and forth.

One confident cut gives you a much cleaner slice.

🍽️ What to Serve With Chocolate Hazelnut Cheesecake

This cheesecake is rich enough to stand completely on its own.

But if you want to make dessert feel extra special, serve it with:

• Unsweetened whipped cream
• Fresh berries
• Coffee
• Espresso
• Sugar-free hot chocolate
• A few roasted hazelnuts

A small cup of strong coffee alongside a cold slice of chocolate hazelnut cheesecake is pretty much my idea of an excellent evening.

❓ Frequently Asked Questions

Is this cheesecake really no-bake?

Yes.

There is no oven required for the cheesecake itself.

The crust is also completely no-bake.

Do I need a springform pan?

It’s strongly recommended because it makes removing the chilled cheesecake much easier.

If you don’t have one, you can make the cheesecake in a deep pie dish and serve it directly from the dish.

Can I make it crustless?

Absolutely.

Skip the crust and pour the filling directly into a parchment-lined springform pan.

Can I use regular cream cheese?

Yes.

For the richest and firmest cheesecake, use full-fat cream cheese.

Can I use reduced-fat cream cheese?

You can, but the cheesecake may be softer and less rich.

Why is my filling too soft?

The most common reasons are insufficient chilling, cream that wasn’t whipped firmly enough, or ingredients that were too warm.

Give it additional refrigerator time before deciding that it hasn’t set.

Why is my cheesecake gritty?

The sweetener may not have dissolved well.

Use a finely powdered keto sweetener and make sure the cream cheese is completely smooth before adding the other ingredients.

Can I use granulated erythritol?

You can, but powdered sweetener is generally preferable for a smooth no-bake filling.

Erythritol can also have a cooling sensation and may crystallize more noticeably when chilled.

Can I use allulose?

Yes.

Allulose is particularly useful in many keto desserts because it tends to dissolve smoothly, although different sweeteners can affect texture and sweetness differently.

Can I use monk fruit sweetener?

Yes, provided it is a keto-friendly powdered blend appropriate for baking and you adjust the amount according to its sweetness.

Can I use cocoa powder instead of melted chocolate?

You can make a chocolate cheesecake with cocoa powder alone, but the melted chocolate contributes richness and helps the chilled filling become firm.

Can I skip the hazelnut extract?

Absolutely.

The roasted hazelnuts still provide plenty of hazelnut flavor.

The extract simply makes that flavor more pronounced.

Can I use hazelnut meal?

Yes.

It works particularly well in the crust, although the texture will be slightly different from almond flour.

Can I make mini cheesecakes?

Yes.

Divide the crust and filling among small silicone muffin cups or mini cheesecake molds.

Chill until completely firm.

This makes a lovely party dessert.

Can I make this ahead?

Definitely.

This is actually an ideal make-ahead dessert.

Prepare it the day before, refrigerate overnight, and decorate shortly before serving.

How long does it need to chill?

I recommend at least 6 hours, but overnight is even better.

Is chocolate hazelnut spread keto?

Not automatically.

Many traditional chocolate hazelnut spreads contain significant amounts of sugar.

If you’re following a keto diet, check the nutrition label and choose a sugar-free or specifically keto-friendly option.

📝 Recipe at a Glance

Recipe: Keto Chocolate Hazelnut No-Bake Cheesecake
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: About 6½ hours
Servings: 12 slices
Course: Dessert
Method: No-Bake

Ingredients

Chocolate Hazelnut Crust

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ⅓ cup powdered keto-friendly sweetener
• ½ cup roasted chopped hazelnuts
• 6 tablespoons melted butter
• ½ teaspoon vanilla
• ¼ teaspoon salt

Cheesecake Filling

• 16 ounces full-fat cream cheese, softened
• ¾ cup powdered keto-friendly sweetener
• ½ cup unsweetened cocoa powder
• 6 ounces sugar-free dark chocolate, melted
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 teaspoon hazelnut extract
• ½ cup chopped roasted hazelnuts
• Pinch of salt

Chocolate Topping

• 3 ounces sugar-free dark chocolate
• ¼ cup heavy cream
• 1 tablespoon chopped hazelnuts

Instructions

1. Line a 9-inch springform pan with parchment.
2. Mix almond flour, cocoa, sweetener, hazelnuts, and salt.
3. Stir in melted butter and vanilla.
4. Press firmly into the pan and refrigerate.
5. Melt the sugar-free chocolate and allow it to cool slightly.
6. Beat softened cream cheese until smooth.
7. Add sweetener, cocoa, vanilla, hazelnut extract, and salt.
8. Beat until creamy.
9. Slowly mix in the melted chocolate.
10. Whip the heavy cream to firm peaks.
11. Fold the whipped cream into the chocolate mixture.
12. Fold in chopped roasted hazelnuts.
13. Spread the filling over the chilled crust.
14. Refrigerate for at least 6 hours, preferably overnight.
15. Make the chocolate topping with hot cream and chopped chocolate.
16. Cool slightly and spread over the cheesecake.
17. Garnish with roasted hazelnuts.
18. Slice and serve chilled.

❤️ The Chocolate Cheesecake I Make When I Want Something Special

Some desserts are worth making because they’re impressive.

This one is worth making because it makes you happy.

I love opening the refrigerator and seeing that little springform pan waiting there.

It’s almost like having a secret.

Nobody needs to know how easy it was to make.

They just need to see the finished cheesecake.

That dark chocolate topping.

Those toasted hazelnuts scattered across the top.

And then the first slice comes out with that creamy filling sitting perfectly on the chocolate crust.

It’s hard not to smile.

I especially love making this when family is coming over because I can prepare it the night before and forget about dessert until the day of the meal.

No oven.

No complicated baking.

No worrying about whether the center is cooked.

Just a little mixing, a little chilling, and a lot of patience.

And when dessert finally comes around, everyone gets that rich chocolate-hazelnut combination that tastes much more indulgent than the ingredient list suggests.

The first bite is creamy.

Then comes the deep chocolate.

Then that warm roasted-hazelnut flavor.

And finally the little crunch from the nuts.

It’s the kind of dessert where everyone gets quiet for a second.

Then somebody says:

“Okay… I need another piece.”

And honestly?

I usually do too.

So if you’re looking for a keto dessert that feels genuinely special without requiring an oven, this is the one I’d keep in the refrigerator.

Rich chocolate. Toasted hazelnuts. Silky cheesecake. No baking required.

Sometimes that’s all dessert needs to be.