Prep Time25 minutes

Cook Time30 minutes

Total Time55 minutes

Yield1 pie


  • 24 oz cream cheese or vegan cream cheese
  • 2 cups plain yogurt or coconut cream
  • 2 1/2 tsp pure vanilla extract
  • 3/4 cup erythritol or powdered sugar
  • 1/2 cup + 1 tbsp regular cocoa powder
  • 3 tbsp dutch cocoa powder, or sub additional regular


  • Feel free to use a store-bought crust or make the recipe crustless, or you can use the keto-friendly chocolate crust recipe written out under the third photo in this post.Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the oven’s lower rack (this just adds moisture to the oven). In a blender or food processor, beat all keto pie ingredients just until smooth. (Don’t overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into an 8 or 9-inch springform, lined with your crust if desired. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) – do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then remove—it should look underdone—and let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Chill at least 8 hours, during which time it will firm up considerably!


Calories: 180
Total Fat: 15g
Saturated Fat: 10g
Carbs: 6g
Net Carbs: 4.5g
Fiber: 1.5g
Protein: 5.9g
Weight Watchers SmartPoints: 8 points per slice