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Easy no bake sugar free chocolate cheesecake, rich and velvety, served with raspberries

Sugar Free Chocolate Cheesecake

Rich and velvety mini Sugar Free Chocolate Cheesecakes.  No Bake.  Super Easy To Make and a respectable 227 calories.  A must make dessert for chocolate lovers.  Best enjoyed smothered with fresh ripe raspberries! 
Course Dessert
Cuisine Australian
Keyword mini chocolate cheesecakes, no bake chocolate cheesecake, sugar free chocolate cheesecake
Prep Time 30 minutes
Fridge Time 6 hours
Total Time 30 minutes
Servings 6 mini cheesecakes
Calories 227kcal
Author Kim



  • 80 grams /5.5 tablespoons Walnuts (Crushed)
  • 4 regular Dates (I use Trident brand)


  • 1 cup Light Cream Cheese
  • 1/3 cup Cacao Powder
  • 1/3 Cup Granualted Stevia
  • 1 tablespoon Peanut Butter (I use Kraft Sugar Free)
  • 1 teaspoon Instant Coffee
  • 1 teaspoon Water



  • Soak the dates in tap water for 20 minutes
  • In a food processor or high speed blender, whizz up the walnuts and dates until it resembles a crumb and all there are no chunky bits
  • Using a regular 6 hole muffin case, line with muffin papers. Divide the crumb mixture evenly between the cases and press down firmly to create the base.
  • Put bases in the fridge for 30 minutes to further set. Wash up the food processor/blender ready for the filling.


  • Set cream cheese on the bench for 30 to 60 minutes before you need it to allow it to soften up.
  • Once cream cheese has softened, add it to the food processor/blender, along with the cacao powder and granulated stevia. Whizz until combined.
  • Add the peanut butter and coffee (mixed with a tiny bit of water) and whizz it together again.
  • Spoon filling into the cheesecake cases using a teaspoon.
  • Keep in the fridge for at least 6 hours before you serve them. In fact it is better to make the a day ahead and let them set overnight.


  1. The 14 grams of sugar in this recipe comes from the dates used in the cheesecake base.
  2. This is a no bake cheesecake that does not use gelatin, therefore it is not a “firm” or “hard” cheesecake.
  3. The longer you can leave the cheesecake in the fridge before serving the better it will be. When you get it out of the fridge, eat it straight away.  Don’t leave it sitting out on the table for too long as is will soften quickly.
  4. 15 minutes before serving, you may like to put the cheesecake in the freezer to become firm, just don’t forget to take it out!
  5. This cheesecake is rich and luscious and you really need some kind of fruit to cut through the richness. My preference is raspberries as the tartness goes perfectly with the rich chocolate.  If you can't get your hands on some raspberries, you could also use strawberries.


Calories: 227kcal | Carbohydrates: 21g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Fiber: 4g | Sugar: 14g