This Death by Chocolate Cheesecake is the ultimate dessert for chocolate lovers who want something incredibly rich, ultra-smooth, and deeply indulgent—without the sugar. Every layer is packed with intense chocolate flavor, from the almond-cocoa crust to the silky chocolate cream cheese filling and luscious chocolate ganache topping. Whether you’re keto, low-carb, or simply craving a show-stopping chocolate dessert, this cheesecake delivers bakery-level decadence with a fraction of the carbs. Its dense, creamy texture and bold chocolate notes make it a dessert that feels luxurious and truly unforgettable.

Why You Will Love This Recipe

You’ll fall in love with this cheesecake because it’s rich, velvety, intensely chocolatey, and made completely sugar-free, yet tastes like a five-star dessert. This recipe is beginner-friendly, bakes evenly, and chills beautifully, giving you a cheesecake that slices cleanly and looks stunning on any table. It’s perfect for celebrations, dinner parties, or satisfying late-night chocolate cravings. Plus, the recipe uses simple ingredients, flexible sweetener options, and a no-fuss mixing method—making it a dream dessert for keto bakers, chocolate fanatics, and anyone who wants a dessert that feels indulgent but fits a healthier lifestyle.

Death By Chocolate Cheesecake

The beauty of a Death by Chocolate Cheesecake lies in its unapologetic richness. This dessert leans into chocolate with everything it has, layering flavors and textures that create a full chocolate experience in every bite. If you’ve been searching for a sugar-free chocolate cheesecake that’s as creamy and luxurious as the traditional version, this recipe is the one that delivers.

A big reason this cheesecake stands out is its keto-friendly chocolate almond crust. Almond flour gives it a subtle nuttiness, cocoa deepens the flavor, and the sweetener ties it together without making it gritty or overly dry. When baked, it forms a sturdy foundation that stays crisp, even beneath the dense filling.

The filling is where the magic truly happens. A combination of cream cheese, cocoa, melted dark chocolate, and heavy cream creates a stunning balance of creaminess and bold chocolate intensity. Using both granular and powdered sweetener ensures perfect sweetness with no cooling aftertaste. Each ingredient plays a role in building that signature silky texture that melts in your mouth.

This recipe follows the classic cheesecake method but simplifies it so home bakers don’t have to struggle with water baths, cracking tops, or underbaked centers. The slow bake at 300°F helps the cheesecake cook gently, while brushing the sides of the pan ensures it rises evenly without sticking.

Chocolate fans will appreciate how the filling incorporates melted dark chocolate after cooling, preventing the batter from seizing or curdling. This small detail makes a big difference in texture, ensuring your cheesecake stays smooth, glossy, and perfectly emulsified.

Then comes the topping—an easy stovetop chocolate ganache made with cream, chocolate, and a touch of vanilla. Pouring it over the chilled cheesecake creates a dramatic, glossy finish that cascades naturally down the sides. It’s visually stunning and adds the perfect final punch of chocolate.

Whether you’re hosting a holiday gathering, celebrating a birthday, or treating yourself to a dessert that feels luxurious, this cheesecake rises to the occasion. It’s elegant enough for special events yet simple enough for everyday baking. And with its sugar-free ingredients, it allows you to enjoy indulgence without guilt.

If you’re on a keto or low-carb lifestyle, this recipe easily becomes a go-to dessert because it satisfies cravings without derailing your goals. But even if you’re not keto, the flavor and texture are so good that no one would ever guess it’s sugar-free. That’s the beauty of doing chocolate right.

In short, this Death By Chocolate Cheesecake is bold, rich, luscious, and absolutely unforgettable—a dessert for anyone who wants maximum chocolate with minimum effort.

Servings & Time

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 65 minutes
Chill Time: 3 hours
Total Time: 4 hours 25 minutes

Ingredients

Crust

• 1 1/4 cup almond flour

• 1/4 cup cocoa powder

• 1/4 cup Swerve Sweetener

• 3 tbsp melted butter

Filling

• 6 oz sugar-free dark chocolate, chopped

• 1 tbsp butter

• 24 oz cream cheese, softened

• 1/2 cup Swerve Sweetener

• 1/2 cup powdered Swerve Sweetener

• 1 tsp vanilla extract

• 3 large eggs, room temperature

• 1/4 cup cocoa powder

• 1/3 cup heavy cream, room temperature

• 2 tsp melted butter, for brushing pan

Topping

• 3/4 cup whipping cream

• 1/3 cup confectioner’s Swerve Sweetener

• 3 oz unsweetened chocolate, finely chopped

• 1/2 tsp vanilla extract

Instructions

Crust

1. Preheat oven to 325°F (163°C).

2. In a bowl, whisk almond flour, cocoa powder, and sweetener.

3. Stir in melted butter until fully combined.

4. Press crust mixture firmly into the bottom of a 9-inch springform pan.

5. Bake 10–12 minutes, then remove from oven.

6. Reduce oven temperature to 300°F (150°C).

Filling

7. Melt dark chocolate and butter in a saucepan over low heat; stir until smooth and let cool.

8. Beat cream cheese in a large bowl until completely smooth.

9. Add sweeteners and vanilla; beat until combined.

10. Beat in eggs one at a time, scraping bowl as needed.

11. Add cocoa powder and heavy cream; mix until silky.

12. Pour in melted chocolate and beat until batter is completely smooth.

13. Brush sides of springform pan with melted butter.

14. Pour filling into crust and gently shake pan to level.

15. Bake 55–60 minutes until mostly set but slightly jiggly in center.

16. Cool 15 minutes, then run a knife around edges.

17. Let cool completely.

18. Cover and refrigerate at least 3 hours.

Topping

19. Heat cream and sweetener in a saucepan over medium heat until just simmering.

20. Remove from heat and add chopped chocolate and vanilla.

21. Let sit 5 minutes, then whisk until smooth.

22. Pour over chilled cheesecake and allow to drip naturally.

23. Chill until topping is set.

Tips

Ingredient Substitutions

• Use monk fruit sweetener if you prefer it over Swerve.

• Swap sugar-free chocolate for regular dark chocolate if not keto.

• Replace almond flour crust with ground pecans for extra richness.

Make-Ahead & Storage

• Chill cheesecake at least 3–4 hours before slicing.

• Store in fridge up to 5 days.

• Freeze cheesecake (without ganache) up to 2 months; thaw overnight.

Serving Variations

• Add chocolate curls or sugar-free chocolate chips on top.

• Serve with fresh berries for balance.

• Add espresso powder to filling for a mocha version.

Avoid Common Mistakes

• Do not overbake; the center should jiggle slightly.

• Make sure chocolate cools before adding to batter.

• Avoid high temperatures that cause cracking.