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This triple chocolate cheesecake is creamy, chocolatey, delicious and easy to make. It’s gluten free and there’s no baking required!
Indulge in a decadent, gluten free dessert that requires zero oven time with this easy no bake triple chocolate cheesecake. Rich, creamy, and intensely chocolatey, it delivers a gourmet experience with minimal effort.
The magic begins with a wholesome, gluten free crust crafted from almond flour, rich cacao powder, maple syrup, and coconut oil, pressed firmly into the pan to form a perfect, nutty base.
Atop this sits the ultra creamy filling a luscious blend of melted chocolate, smooth cream cheese, powdered sugar, vanilla, and airy whipped heavy cream.
The cheesecake is enrobed in a glossy, dairy free ganache made simply from coconut milk and melted chocolate, creating a silky, elegant layer that melts in your mouth.
If you like this recipe, you will also love my Lighter Chocolate Cottage Cheese Cheesecake or my 5 Ingredient Healthy Date Cheesecake.
Thank you stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
No Bake Triple Chocolate Cheesecake (Gluten Free)
Ingredients
Chocolate Crust:
- 2 cups (225 g) almond flour
- 1/3 cup (30 g) cacao powder
- 1/4 cup (80 g) maple syrup
- 1 tsp coconut oil, melted
Chocolate Filling:
- 1 cup (180 g) chocolate chips, melted
- 2 cups (0.45 kg) cream cheese, room temp
- 2/3 cup (80 g) powdered sugar
- 1 cup (235 ml) heavy cream
- 1 tsp vanilla extract
Chocolate Ganache:
- 1 cup (180 g) chocolate chips
- 1 cup (240 g) canned coconut milk, unsweetened (cream part at the top of the can)
Instructions
- Line a round 8 inch cake pan with parchment paper. In a medium bowl, whisk together the almond flour and cacao powder. Add in the maple syrup and oil and mix with your hands until fully incorporated (mixture will be crumbles). Transfer to your cake pan and firmly press down and spread out evenly and up the sides. Place in your fridge while you work on the filling.
Chocolate Filling:
- In a large bowl using an a electric hand mixer, beat together the cream cheese, powdered sugar and vanilla until smooth. Next, add in the melted chocolate and beat until incorporated. In a medium bowl, using an electric hand mixer, whip the heavy cream for 3-4 minutes or until it thickens and stiff peaks form. Fold in the whipped heavy cream into the chocolate mixture. Transfer mixture to cake pan and spread out evenly. Refrigerate for at least 6 hours or overnight.
Chocolate Ganache:
- In a small pot, heat up the coconut cream until right before it boils. Place your chocolate chips in a bowl and pour the coconut cream on top. Let this sit for 2 minutes before whisking. Whisk until smooth and then pour it on top of the chilled cake. Refrigerate again until set, about 30 minutes to 1 hour. (Optional: sprinkle the edges of the top of the cake with mini chocolate chips to serve).
Notes
- Store leftovers in an airtight container in your fridge for up to 5 days.