Keto Chocolate Cheesecake Jars

Keto Chocolate Cheesecake Jars

Easy chocolate cheesecake jars topped with silky smooth dark chocolate ganache — that's every chocoholic's dream!

I made these single-serve cheesecake jars a few times for parties and summer BBQs and they were a hit even amongst my non keto friends. Best of all, they are really easy to put together with just a few ingredients.

These healthy cheesecake jars are crustless and no-bake just like my low-carb Strawberry Cheesecake Jars. If you want to add a simple low-carb crust, check out our Lemon Cheesecake Jars or Pumpkin Pie Cheesecake Jars.

If you are short on time you can skip the refrigeration but it's better if you can chill them for a couple of hours before topping with the ganache and serving. Once chilled, the cheesecake will firm up and become rich yet airy. Enjoy!

Join my giveaway and win an Instant Pot! Visit my YouTube Channel and check the description of my video for details.

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per serving)

Total Carbs	7.3	grams
Fiber	2.1	grams
Net Carbs	5.3	grams
Protein	5.6	grams
Fat	49.1	grams
of which Saturated	32	grams
Energy	485	kcal
Magnesium	45	mg (11% RDA)
Potassium	168	mg (8% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (5%), fat (91%)

Ingredients (6 servings) Chocolate cheesecake:

• 1 cup mascarpone cheese (240 g/ 8.5 oz)
• 1/2 cup crème fraîche or sour cream (120 g/ 4.2 oz)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 1/3 cup powdered Erythritol or Swerve (1.9 oz)
• 1/4 cup cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
• 1 tsp sugar-free vanilla extract
• 1/2 tsp sugar-free coffee extract or instant coffee powder
• 1/4 tsp cinnamon

Ganache:

• 1/3 cup hot heavy whipping cream (80 ml/ 2.7 fl oz)
• 1 tbsp unsalted butter (14 g/ 0.5 oz)
• 1/3 cup 85-90% dark chocolate chips (60 g/ 2.1 oz)

Instructions

1. To make the cheesecake layer, place the mascarpone, crème fraîche and cream into a bowl. Add the powdered sweetener, cacao powder, vanilla extract, coffee extract and cinnamon.
2. Use an electric mixer or hand whisk to process until smooth and creamy.
3. Divide the whipped cheesecake layer between 6 small (4-oz/ 120 ml) jars. Refrigerate for for 1-2 hours. If you are short on time, you can skip the refrigeration.
4. To prepare the ganache, heat up the cream until hot. Add the butter. Add the chocolate chips and leave to soften for about 5 minutes before stirring until smooth and glossy.
5. Top with the chocolate ganache.
6. Serve immediately or refrigerate until ready to serve. Keep refrigerated for up to 5 days.

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