Keto Chocolate Cheesecake Jars with Graham Cracker Crust

Cheesecake. Is it in fact the perfect food group? I sometimes wonder if I should cut dairy from my diet, only to think “But… cheesecake!”

This no bake low-carb chocolate cheesecake is so rich and indulgent. It’s perfect for dinner parties or special occasions. The jars are great for portion control so that you don't end up eating more than you bargained for — just like any keto treats, even these healthy fat bombs should not be overindulged, especially if you are trying to lose weight.

You will see that my servings are in small 4 oz (120 ml) jars — trust me, you won’t want more than that. I love chocolate and I love cheesecake and one of these more than satisfied me. Enjoy!

Step-by-step

1. Prepare the Low-Carb Graham Crackers and let them cool down completely (this will take an additional 1 hour 15 minutes). Prepare all the ingredients.

   

2. Blitz the crackers in a food processor until they are crumbs, I like a bit of texture still in mine but make them as fine as you would like.

3. Melt the butter and mix through the cracker crumbs. (Note: I like my base in a jar to be light and crumbly, instead of packed hard. If you prefer it to be more solid you may want to add extra butter.)

4. Spoon the mixture into the bases of eight small jars, leaving a small amount aside to garnish, and press down. Chill until ready to fill.

   

5. Place the chocolate in a double boiler or a bowl over a pan of simmering water and melt gently. Turn off heat and leave to keep warm.

6. Place the cream cheese, vanilla and Swerve into a stand mixer bowl and beat until fluffy. Add the cream and the cacao and beat well.

   

7. Add the melted chocolate and mix until just combined. Spoon mixture into the jars and top with a sprinkle of the crumb mix.

   

8. Chill for an hour or two before serving, although you could serve immediately in a pinch.

   

9. Store, with the lid on, for up to one week in the refrigerator. You can cap these and take them on a picnic or have for prepped meals.

   

Recipe

Keto Chocolate Cheesecake Jars with Graham Cracker Crust

★★★★★4.5 (48 ratings)

Rich and creamy low carb chocolate cheesecake layered on top of crunchy grain-free graham cracker crust. The ...

Hands on

15m

Overall

2h 15m

Servings

8

7 g

Net carbs

8.8 g

Protein

48.5 g

Fat

474

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• Crust:
• ¹/₂ batch of Low-Carb Graham Crackers (12 crackers, about 170 g/ 6 oz)
• ¹/₄ stick butter (57 g/ 2 oz)
• Filling:
• 1 ¹/₂ cups + 1 tbsp full-fat cream cheese (375 g/ 13.2 oz)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 4 tbsp raw cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
• 2 tsp sugar-free vanilla extract
• ¹/₂ cup + 2 tbsp powdered Swerve or Erythritol (100 g/ 3.5 oz), or to taste
• 1 bar extra dark chocolate (100 g/ 3.5 oz) - use 90% chocolate, sugar-free chocolate or at least 85% chocolate
• Optional: cocoa powder or cinnamon for dusting

Instructions

1. Prepare the Low-Carb Graham Crackers and let them cool down completely (this will take an additional 1 hour 15 minutes). Prepare all the ingredients.

2. Blitz the crackers in a food processor until they are crumbs, I like a bit of texture still in mine but make them as fine as you would like.

3. Melt the butter and mix through the cracker crumbs. (Note: I like my base in a jar to be light and crumbly, instead of packed hard. If you prefer it to be more solid you may want to add extra butter.)

4. Spoon the mixture into the bases of eight small jars, leaving a small amount aside to garnish, and press down. Chill until ready to fill.

5. Place the chocolate in a double boiler or a bowl over a pan of simmering water and melt gently. Turn off heat and leave to keep warm.

6. Place the cream cheese, vanilla and Swerve into a stand mixer bowl and beat until fluffy. Add the cream and the cacao and beat well.

7. Add the melted chocolate and mix until just combined. Spoon mixture into the jars and top with a sprinkle of the crumb mix.

8. Chill for an hour or two before serving, although you could serve immediately in a pinch.

9. Store, with the lid on, for up to one week in the refrigerator. You can cap these and take them on a picnic or have for prepped meals.

Nutrition per serving

Carbs 6%Protein 7%Fat 87% of calories

Net carbs

7 g

Total carbs

22.2 g

Fiber

3.4 g

Sugars

4.9 g

Protein

8.8 g

Fat

48.5 g

Saturated fat

26.2 g

Calories

474 kcal

Sodium

239 mg · 10.4% RDA

Magnesium

83 mg · 20.8% RDA

Potassium

306 mg · 15.3% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Low-Carb Graham Crackers, homemade (KetoDiet blog)	1.8 g	3.2 g	10.7 g	117
Butter, unsalted, grass-fed	0 g	0.1 g	5.7 g	51
Cream cheese, soft (full-fat)	1.5 g	3.3 g	13.1 g	115
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.8 g	0.6 g	11.4 g	110
Cocoa powder, raw (cacao)	0.6 g	0.5 g	0.4 g	6
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.6 g	0 g	0 g	3
Extra dark chocolate, 90% cocoa (cacao)	1.7 g	1.3 g	7.1 g	71
Total	7 g	8.8 g	48.5 g	474

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian