No-Bake Gluten-Free Chocolate Cheesecake

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and smooth chocolate cheesecake that requires no oven, featuring a gluten-free almond crust and velvety chocolate filling. This American-inspired gluten-free recipe, ready in about 20 minutes, layers almond flour, unsweetened cocoa powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 American cuisine 400 cal/serving

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Ingredients

1 1/2 cups almond flour
2 tbsp unsweetened cocoa powder
1/4 cup granulated sugar
6 tbsp, melted butter
16 oz, softened cream cheese
8 oz semisweet chocolate chips
1 cup heavy cream
1 tsp pure vanilla extract
1/2 cup powdered sugar

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Instructions

Step 1: In a medium bowl, combine 1 1/2 cups almond flour, 2 tbsp unsweetened cocoa powder, and 1/4 cup granulated sugar. Stir in 6 tbsp melted butter until mixture holds together when pressed. Press evenly into the bottom of a 9-inch springform pan to form the crust and chill in the refrigerator for 15 minutes.
Step 2: Melt 8 oz semisweet chocolate chips with 1 cup heavy cream in a heatproof bowl over simmering water, stirring until smooth and glossy. Remove from heat and let cool slightly.
Step 3: Beat 16 oz softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract on medium speed until fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, continuing to beat until fully combined and smooth.
Step 4: Pour the chocolate cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set before serving.