No-Bake No Crust Yogurt Chocolate Ripple Keto Cheesecake

This fail-proof No Bake No Crust Yogurt Chocolate Ripple Keto Cheesecake is super quick and easy to make especially during summer when no oven is wanted. This Sugar-Free and Low Carb Cheesecake Recipe feel as if you have just gotten 3 different Keto Desserts in one go.  Fully Gluten-free, grain-free, and without needing any eggs at all.  

Keto Cheesecake 4 in 1

With:

• 4 different flavors
• 4 different tastes
• 4 different cakes

All of those in one super quick and easy Keto Cheesecake Recipe to make.

This No-Bake No Crust Yogurt Chocolate Ripple Keto Cheesecake is just DIVINE.

It is as if you have been served with 4 different varieties of healthy cheesecakes. 

• The white is super mild with a sour base. 
• Light Brown has got a touch of chocolate feeling, together with hints of sourness. 
• The third layer is like a perfect smooth Chocolate mousse.
• The fourth and last part is a pure deep Chocolate keto pudding you have been craving for. 

Quick and Easy Keto Dessert?

• No-Bake
• No-Crust
• No-Eggs

Whisked in about 15 min.

Keto Cheesecake Math

Do you love Math? Not? Me neither. 

Here you need just a tid bit of calculation, a bit of measurement.

But …. A BIG BUT

No Worries.

I have done that all for you. 

All you need is to take the recipe and follow along. 

But before that let us get some facts.

Yogurt Keto Cheesecake

Why use yogurt instead of cream cheese for a cheesecake?

This recipe idea came to me during our long 2 months stay in the house. 

For our grocery shopping, we have only used pre-orders and delivery was once a week. In the first 2 weeks, I have ordered Greek Yogurt, but it never came. 

In the 3rd week, I have decided to order 3 different 1kg containers of various Greek Yogurt Brands with the hope that probably one would be available and I will have some starter for making my own Greek Yogurt in an Instant Pot.

And guess what?

All 3 kilos came. The 4th week the same scenario, since I had to preorder 2 weeks in advance. So all we did was eat and cook yogurt. 

I have made everything possible but still was left with 3 kilos of it. 

And since most of the cheesecakes I make contain yogurt instead of Cream cheese, there I went to make some experiments. 

I have seen those Swirl Cakes and Ripple Cakes on the net quite a few times and have always promised to myself that one day I will try to make them in the Keto or at least Low Carb Version. And this day has come.

Keto Ripple Cheesecake

And it has been an extreme success.

I have already made a few Keto Cheesecake Recipes, you can check in our Keto Cakes Section, but there are never enough of them. 

And I am already planning to make something similar, but with berries. Already has got some designs in mind.

Fail-Proof Keto Cheesecake

I have decided to add gelatine to our Cheesecake because of no crust. I just did not want to have a fail for some of you, who might get more liquidy yogurt, that will never set. 

Plus we all need a bit of extra Collagen. Don’t we?

And with our recipe, this Keto Dessert is so Fail-Proof, that you do not have to be afraid to even make it for someone’s Birthday, transport it or let it outside in the garden for a while. Nothing will happen. It will stay put for a long time. 

Our Birds Milk Jello Cake would be great addition to the gelatine recipes.

How to make No-Bake Chocolate Ripple Keto Cheesecake

Kitchen Gadgets you might need:

• Cake form
• Big Glass Bowl
• Hand Mixer
• 3 extra jars, where you can mix with a hand mixer
• Parchment paper

Ingredients needed:

• Greek Yogurt
• Gelatin
• Heavy Cream
• Sugar Substitute
• Cacao
• Vanilla Extract

Lakanto has been so kind to offer to all of our subscribers 20% of ALL of their Products using our Coupon Code: LOWCARB-NO CARB. 

STEP BY STEP INSTRUCTIONS FOR RIPPLE KETO CHOCOLATE CHEESECAKE

First Step: Warm Up Heavy Cream

Depending on the gelatin you are going to use, prepare it in advance. I have used gelatin sheets in this recipe and therefore I had to soak them for a few minutes beforehand.

Heat up your heavy cream on the stove or in the microwave and pour it into the jar you will be mixing together with gelatin.

Second Step: Gelatine soak and mix

Add gelatin or gelatin sheets into the jar and with your hand blender mix it fully together with Heavy Cream. 

Place it on the side.

Third Step: Yogurt plus all mix

Take a big bowl filled with yogurt and add sugar sweetener of your choice. I always use powdered sweetener for all of my Keto desserts. If I buy granulated I just mix it in my magic bullet or coffee grinder. Hand mix the powdered sugar into the yogurt first ( so it does not dust your whole kitchen) and switch on your hand mixer. Mix fully.

Slowly start adding the heavy cream gelatin mixture into the yogurt and keep mixing. Make sure the mixture is not hot otherwise your yogurt will become very liquid. I like to pour it slowly step-by-step while mixing it all together.

Fourth Step: 3 Jars plus 3 cacao bowls

In this step, you can prepare three different jars big enough for your hand mixer to fit.

This step is going to be a little complicated to explain but once you get it, it is really easy.

You can also have a look at the video for better explanation and understanding. 

If you’re going to use the exact measurements of our yogurts then place 1,5 Cup into the biggest Jar. 3/4 of a cup of yogurt into the second jar and half a cup of yogurt into the smallest. 

Next to it prepare a bowl with half a tablespoon of Cacao for the biggest Jar, 2 tablespoons of cacao for the middle, and 2 1/2 tablespoons of cacao for the smallest jar.

Fifth Step: Pour rest to the baking form

When all three of the jars are filled, pour the rest of the remaining yogurt mixture into your prepared baking form. 

I have layered the form with parchment paper for easier dismantling at the end.

Sixth Step: Mix Cacao inside 3 jars

Add cacao inside each jar and with your hand mixer start mixing it. You should be able to whip up three different colors of brown. The biggest Jar should have the lightest color and the smallest jar should have the darkest color possible.

If by any chance two of the colors are very similar, then either add a bit more yogurt to make it lighter or add more Cacao to make it darker so all three colors look different brown.

Seventh Step: Ripple Pouring 

Once the Jars are fully mixed and you are satisfied with the colors we can start pouring and make the Ripple design.

Take the baking form with the white yogurt insight and start with the lightest brown color.

Pour it slowly on top of the white yogurt directly into the middle. Do not shake or touch or move. Just pour all the mixture into the middle.

Once the first mixture is poured, take the second one and start pouring again into the middle of the baking form.

Follow the last step the same way and pour the darkest brown color right into the middle.

In this step, you might find that the last parts are getting already a bit thick to pour. Just place it into the microwave for a few seconds and the mixture should liquidize again. 

Eighth Step: Bang and Chill

To help the bubbles go away and let the cake set a bit, slightly bang the whole cake against the table. Make sure the colors will not mix. Check the video for a better understanding.

Gently lift from the table and place it into the fridge to cool down for at least 5 to 8 hours, best overnight.

Tips and tricks:

Cake Form – My calculations started with the cake form I have used. Because the only medium-size baking form I had was the one which fits into our 6inch Instant Pot, that is the one I have used.

You can use any other baking dish you have. If wider, your cake will just be with a bit less height, but therefore nice and wide. 

Video Recipe – If there are some steps, you are not so sure of, please check our video instructions for better understanding. 

Ripple Design Calculations – Make sure you have the most of white color and the least of darkest brown.

To mix follow these steps:

• Yogurt S = Cacao XL
• Yogurt M = Cacao L
• Yogurt L = Cacao M
• Yogurt XL = Cacao S

Thickening – If during the pouring, you realize your mixture is already getting thick and difficult to pour, just place it into the microwave for a few seconds and it will liquidize a bit more again. 

Coloring – If by any chance two of the colors are very similar, then either add a bit more yogurt to make it lighter or add more Cacao to make it darker so all three colors look different brown.

FREQUENTLY ASKED QUESTIONS AND ANSWERS

How do you store Ripple Keto Chocolate Cheesecake?

Once you take the whole cheesecake from the baking form after it has set for 5 to 8 hours or overnight, you can place it on a serving plate. Keeping it on the same plate, you can store it in the refrigerator for 3 to 4 days without any problems.

Because of the gelatin, you do not have to be worried that the cake will break or get liquid. If you want to keep it any longer, I would suggest freezing it.

Can you freeze No-Bake Chocolate Ripple Keto Cheesecake?

You can easily store this cake in the freezer. The best way is to wrap the whole cake in a plastic wrapper and then either in the aluminum foil or place it in the container which fits into your freezer.

If you’re planning to eat it as a single-serve, I would suggest Pre-cut the whole cake in advance and wrap each piece in a plastic wrap. In that way, it will be much easier for you to take it out of the freezer and unfreeze only a piece or two you need on that day to prepare.

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