No-Bake Chocolate Cheesecake {Gluten + Sugar Free}

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Eat this No Bake Chocolate Cheesecake guilt-free. It’s gluten-free and I didn’t add any sugar either (and it still tastes amazing! *GASP*

IMG_0066I was going to wait on sharing this recipe but lots of you bombarded me with comments and shares on the Facebook photo of this recipe. {Originally shared here.}

So fast forward to today….and here is the recipe 🙂

Sometimes ya’ll can be very convincing.IMG_0092Hopefully, this lives up to the hype–which I seriously think it will.

You will not believe the ingredients in this cheesecake. Really really healthy. Plus, it’s light, but still decadent and creamy with a slight coconutty flavor in the crust which is DIVINE. If you’re doing any sort of healthy eating, this is your ticket to guilt-free chocolate cheesecake. Seriously. Take a look at this recipe:

The crust is almond flour, coconut flour, salt, stevia and cinnamon. Oh and some coconut oil to hold it all together.

The filling is Neufchatel cheese {basically low fat cream cheese}, fat free cottage cheese–!!!!!, hazelnut flavoring, vanilla, cocoa powder, chia seeds–!!!!!!, more stevia, lemon juice and unsweetened almond milk. Can you believe that list? Uber healthy, yo.

What have I become?! 

IMG_0096Throw all those filling ingredients into a high powdered blender and blitz until smooth. You may want to taste to make sure it’s sweet enough to your liking before pouring into your crust. I purposely didn’t make it very sweet because I HATE the flavor of sweetener, but also can’t have white sugar either. SO…what’s a girl to do?

I ended up limiting the sweetener and made a fabulously sweet glaze with: maple syrup, cocoa powder, vanilla and hot water. Much tastier. And, you can’t taste like maple syrup AT ALL. Like at all at all. Brilliant!

IMG_0082Look at that gorgeous glaze!

Why I love this cheesecake: {1} the filling is made in a blender–!!!!! {2} it’s no bake–!!! {2 1/2} ok, the crust isn’t no bake, but the rest is! {3} it sets up perfectly in the fridge in an hour or two because……{4} I included CHIA SEEDS. For those of you that aren’t familiar with chia seeds: yes they are the same seeds that come in a chia pet.


Sorry, couldn’t help it.


You can’t taste the chia seeds at all in this recipe. When you blend them, they turn somewhat gelatinous {but not in the grody jello kind of way} so they are perfect in this recipe.

Can we just take a minute and acknowledge the fact that I am brilliant for thinking of putting chia seeds in freaking cheesecake?



Well, I thought that was a pretty smart move. You saw it here first folks!

If you need a sweet treat and are watching your figure, give this a whirl. Hopefully it won’t disappoint! The dinner company we had on Sunday loved it and so did we! Print this recipe out, pin for later or make it immediately.


No-Bake Chocolate Cheesecake

Eat this No Bake Chocolate Cheesecake guilt free. It's gluten-free and I didn't add any sugar either (and it still tastes amazing! *GASP*
servings 12 servings
Prep Time 3 hrs 15 mins
Cook Time 8 mins
Total Time 3 hrs 23 mins


for the crust-

  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • pinch salt
  • 3 tablespoons stevia in the raw
  • 1/4 teaspoon cinnamon
  • 3 1/2 tablespoons melted coconut oil

for the filling-

  • 8 oz Neufchatel cheese at room temperature
  • 2 cups fat free cottage cheese
  • 1 tablespoon hazelnut flavoring
  • 2 teaspoons vanilla extract
  • 2 tablespoons chia seeds
  • 1/4 cup cocoa powder
  • 4 tablespoons stevia in the raw
  • 1 tablespoon lemon juice
  • 4 tablespoons unsweetened almond milk

for the glaze-

  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1/4 teaspoon vanilla
  • splash hot water


  • Preheat oven to 350 degrees.
  • Lightly spray 9-inch springform pan with non stick cooking spray and set aside.
  • In a small bowl, stir ingredients for crust until moistened. Press into the bottom and slightly up the sides of prepared pan. Bake 8 minutes or until lightly browned. Set aside to cool.
  • For filling, place all ingredients into a high powdered blender and blitz 1-2 minutes or until completely smooth. Pour into prepared crust, cover and refrigerate 2-3 hours or until firm.
  • For the glaze, stir all ingredients together until smooth. Drizzle over cheesecake, cut into pieces and serve.


Calories: 243kcal | Carbohydrates: 14g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 198mg | Potassium: 158mg | Fiber: 4g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: no bake chocolate cheesecake

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Recipe Rating

21 Responses
  1. Taylor @ Food Faith Fitness

    Oh man, cheesecake is my life. I love that is no bake, gluten, grain ad sugar free! I mean can that sentence get healthier? Can’t believe it describes such a decadent dessert!

  2. Sharon

    I am so excited for your blog and recipes to reflect where you are headed these days. I follow many bloggers, and by choice, have been just “looking” and deleting most of their posts for the past year. My hubby and I have chosen a more healthier lifestyle and your recipes are so refreshing! Keep up your good work and submitting HEALTHY recipes that will build us up and keep us happy!

  3. Ashley

    Yum, looks great!

    Have you ever seen and/or tried this “pudding” from SideSaddle Kitchen? I do not eat very healthy, or vegan for that matter, but this stuff is AMAZING! You should give it a try for when you’re craving something sweet, it will definitely do the trick!

  4. Debbie

    Can you suggest another flavoring besides the hazlenut as i do not care for hazelnuts. also could i use agave for the stevia in the raw? if so how much would you recommend? thanks, looks so good!

    1. Lauren

      You can just leave the hazelnut flavoring out all together, or sub in almond extract or maybe coffee extract? And, if you’re going to use agave, add in a few extra chia seeds to make sure it sets up. I’m not familiar with that product and have only used it once or twice. Add in as much as you need to get it as sweet as you’d like.

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  7. Fran Camilleri

    Please add lactose/gluten free recipes in a recipeI find It hard to find the two together. Also any suggestion for a replacement for a lactose cream cheese?

  8. Suzy

    I only have stevia in the raw packets. I tried the recipe but found that many tablespoons to be too sweet and it left a horridly bitter aftertaste. Should I have used fewer packets, are the packets a different measurement? Otherwise this cake was delicious.

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  10. Debbie

    I wouldn’t call this sugar free. Maple syrup has a very high sugar content. Sorry to be a Debbie Downer here, but I think it’s important to be aware of that. Check your labels.

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