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Death By Chocolate Cheesecake

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.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Chilling Time3 hours
Total Time4 hours 25 minutes
Servings: 12

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

  • Preheat oven to 325°F (163°C).
  • In a bowl, whisk almond flour, cocoa powder, and sweetener.
  • Stir in melted butter until fully combined.
  • Press crust mixture firmly into the bottom of a 9-inch springform pan.
  • Bake 10–12 minutes, then remove from oven.
  • Reduce oven temperature to 300°F (150°C).

Filling

  • Melt dark chocolate and butter in a saucepan over low heat; stir until smooth and let cool.
  • Beat cream cheese in a large bowl until completely smooth.
  • Add sweeteners and vanilla; beat until combined.
  • Beat in eggs one at a time, scraping bowl as needed.
  • Add cocoa powder and heavy cream; mix until silky.
  • Pour in melted chocolate and beat until batter is completely smooth.
  • Brush sides of springform pan with melted butter.
  • Pour filling into crust and gently shake pan to level.
  • Bake 55–60 minutes until mostly set but slightly jiggly in center.
  • Cool 15 minutes, then run a knife around edges.
  • Let cool completely.
  • Cover and refrigerate at least 3 hours.

Topping

  • Heat cream and sweetener in a saucepan over medium heat until just simmering.
  • Remove from heat and add chopped chocolate and vanilla.
  • Let sit 5 minutes, then whisk until smooth.
  • Pour over chilled cheesecake and allow to drip naturally.
  • Chill until topping is set.

Notes

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.