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White Chocolate No-bake Cheesecakes THM S, Keto, SF, Low Carb

Course Dessert
Cuisine American
Servings 6
Author Glenda Groff


  • Chocolate Shells:
  • 1 1/4 cups Chocolate chips sugar-free
  • Filling:
  • 1 1/4 cups Bake Believe White Chocolate Chips or ChocZero White Baking Chips
  • 1 1/3 cups heavy Whipping Cream
  • 1/4 teaspoon THM Stevia
  • 1 1/2 blocks 12 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • Garnishes:
  • ChocZero Strawberry Syrup
  • Strawberries


  1. Chocolate Shells: Cover the bottom of a cupcake pan with saran wrap or use small 6-ounce Pyrex cups. Place prepared pan/cups in the freezer. Place chocolate chips in a glass measuring bowl. Microwave at 15 second intervals, stirring each time until melted. Fill a small ziploc bag with the melted chocolate. Snip one corner of the bag off. Remove prepared cups from the freezer. Pipe chocolate over the cups to make a shell. Place pan/cups in fridge to harden. *the white chocolate chips are soften and much harder to make a nice shell...they break easily.Filling: Place Bake Believe Chocolate chips in a glass measuring cup. Heat 1/3 cup cream until almost boiling. Pour over white chocolate chips. Allow to set for 3-4 minutes. Stir until smooth. Set aside. In a mixture bowl; beat stevia and cream cheese together. Add melted chocolate chips. Beat well. Add remaining cream and xanthan gum. Whip until fluffy. Carefully remove chocolate shells from saran wrap. Place on a serving platter. With a decorating tube pipe filling into the prepared shells or small serving dishes. Garnish with ChocZero Strawberry Syrup and fresh berries. 8 small desserts or 6 large.