Chocolate no-bake cheesecake
chocolate cheesecake

My chocolate cheesecake is taken from the GD UK Silver Subscription 7-Day Gluten-free Meal Plan. This no-bake chocolate cheesecake is gluten-free by using Nairn’s gluten-free oats and chocolate chip biscuit breaks.

Great for a sweet chocolatey fix, it can be made quickly and easily yet dressed up for a dinner party that all can enjoy.

I made these for my 9th wedding anniversary, and they did not disappoint!

The main branded ingredients for this chocolate cheesecake:

Nairn’s gluten-free oats & chocolate chip biscuit breaks

Normally I advise avoiding gluten-free products with gestational diabetes as they tend to be higher in carbs (which turn into sugar) than the non-gluten-free versions of products; however, Nairn’s GF biscuit breaks are an exception and have 30% less sugar than the average sweet gluten-free biscuit.

Nairns biscuit breaks
Philadelphia or stores own-brand full-fat cream cheese

Full-fat soft cream cheese. Skip the lower-fat versions and go for the standard full-fat Philadelphia, which contains more natural fats to help ‘pair’ the carbs in the dessert, slowing down the release of sugar and keeping blood sugar levels lower and more stabilised.

Green & Black’s 70% Dark Chocolate

The darker the chocolate, the higher the cocoa content and less sugar, therefore using a minimum 70% cocoa chocolate helps make rich chocolate desserts with less sugar. For this cheesecake, I used Green & Black’s velvet chocolate to help those who prefer a smoother chocolate that is less bitter than some dark chocolate.

green & blacks velvet

The natural sweetener I use in many recipes is xylitol. I can replace sugar like for like; it looks and feels like sugar and also bakes well in cooked recipes. The best bit is that you don’t get that nasty bitter aftertaste from xylitol that you do from some other sweeteners.

Xylitol may cause gastric upset for some people, especially if they are sensitive and have gastric problems such as IBS. If this is an issue for you, erythritol is recommended as it is more gentle on the gastric tract.

Please note that xylitol is highly toxic to dogs and our furry friends. If you prefer a natural sweetener without worrying about your pets, look for erythritol instead.

chocolate cheesecake

Chocolate cheesecake

Chocolate no-bake cheesecake
4.26 from 51 votes
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Course: Desserts, Snacks
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: cheesecake, chocolate, no-bake cheesecake
Free or Subscription Recipe: Free Recipe
Prep Time: 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 675kcal
Author: Jo Paterson


  • 100 grams Nairns oats & chocolate chip biscuit breaks crushed
  • 50 grams hazelnuts finely chopped
  • 50 grams butter melted
  • 250 grams Philadelphia full fat cream cheese
  • 150 ml double cream
  • 25 grams 70% dark chocolate plus extra for drizzling
  • tbsp cocoa powder
  • xylitol or erythritol sweetener to taste


  • Add the melted butter to the crushed biscuits and hazelnuts to form a thin biscuit base in each ramekin/glass
  • Mix the Philadelphia, double cream and cocoa powder together. Whip until you get the consistency you like, then add the melted dark chocolate
  • Add Total Sweet xylitol sweetener to taste. Start by adding a tsp, mix and then taste. Keep adding until it is to your liking
  • Add a good sized portion of topping to the biscuit base
  • Top with curls of dark chocolate, or melt dark chocolate and drizzle over the top of the cheesecake. Refrigerate for 1-2 hours
  • The cheesecake can be served with nuts, whipped double cream or clotted cream to help the pairing


To make this nut-free: You could remove the nuts from this recipe to make it nut-free, but it is advisable to add more cream to serve with the cheesecakes to help pair the carbs found in the biscuits and chocolate. Alternatively, try making my Chocolate Orange Cheesecake which is a much larger cheesecake made with more cream cheese and mascarpone.

Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in the cheesecake, but they may raise blood glucose levels and can leave a bitter aftertaste.
NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.


Calories: 675kcal | Carbohydrates: 26g | Protein: 10g | Fat: 61g | of which saturates: 32g | Fibre: 4g | of which sugars: 9g