No Bake Keto Chocolate Peanut Butter Cheesecake

This No Bake Keto Chocolate Peanut Butter Cheesecake is a chocolate peanut butter lover's dream! My friend's called this “Keto Reese's Chocolate Peanut Butter Cheesecake”.

It really does remind you of Reese's candy! We topped ours with whipped cream and it was heavenly.

The crust for this cake reminds me of a classic chocolate oreo cheesecake crust. It's got a nice rich, dark chocolate flavour.

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This paired with the sweet peanut butter and cream cheese filling is perfect! The topping of this cheesecake is then this beautiful keto chocolate ganache. Something that you can also find on my Keto Boston Cream Donuts, Boston Cream Poke Cake or Keto Chocolate Bundt Cake. It's soft, yet sets just slightly in the fridge to slice perfectly. 

I topped that layer off with chopped peanuts, which for this recipe was like the “cherry on top” as they added the perfect crunch this cake needed.

This recipe requires a few steps for each layer of this cake but overall it's actually very simple and easy to make!

Ingredients In No Bake Keto Chocolate Peanut Butter Cheesecake

• Heavy Cream 
• Natural Peanut Butter (Smooth preferably)
• Cream Cheese 
• Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. The powdered form helps it blend seamlessly into keto no-bake or frozen desserts.
• Almond flour– Fantastic for making crusts for all kinds of recipes. It works great in providing a “graham cracker” like flavour to the keto cheesecake crust in this recipe. 
• Coconut Flour – Helps thicken our crust
• Xanthan Gum – This is used to thicken the strawberry sauce for this recipe. It is not essential but in my opinion really helps the sauce act more like traditional strawberry sauce!
• Vanilla Extract –  Pure or artificial is fine.
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).
• Stevia Sweetened Chocolate-Chips – I use the Krisda brand here in Canada but you can also use Choz Zero, Lily's Chocolate Chips OR regular dark chocolate.

Tools I used To Make Low Carb No Bake Keto Chocolate Peanut Butter Cheesecake

• 8×8 Inch Cake Pan
• Parchment Paper
• Mixing Bowls
• Measuring Cup
• Hand Mixer OR Cuisinart Stand Mixer
• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto No Bake Chocolate Peanut Butter Cheesecake

• When making this recipe, make sure your cream cheese is already room temperature and you cream is cold for best results.
• Feel free to branch out and try a bit of pecan or hazelnut flour in the crust for this cheesecake! You can even make it crustless if you are trying to save calories. 
• You can also try different nut butters in this cheesecake like almond butter or hazelnut butter!
• Top this no bake keto cheesecake with whipped cream and chopped peanuts for the ultimate low carb dessert!
• To better dissolve the gelatin in this recipe, you can actually add it to half the cold cream, then microwave the other half of your cream until almost boiling and pour that into the cold cream and gelatin then mix. This should fully dissolve it.

How To Store Keto No Bake Chocolate Peanut Butter Cheesecake

• Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.
• You can also freeze this cake in an airtight container. Let it thaw slightly before serving.

No Bake Keto Chocolate Peanut Butter Cheesecake

Serves: 16 Cheesecake Bars  (Slice into 8 for full-size pieces, we found 16 was perfect for us and VERY filling)

Ingredients:

Crust

• 5 tbsp cocoa powder, 30g
• 1/4 cup almond flour, 30g
• 1/4 cup coconut flour, 30g
• pinch of salt
• 1/4 cup salted butter, 60g
• 1/4 cup powdered monkfruit/erythritol sweetener, 40g (30g if you prefer a less sweet crust)
• 1-2 tbsp water (only if needed)

Peanut Butter Cheesecake Filling

• 1 8oz brick of cream cheese, softened
• 1 cup natural creamy peanut butter, 250g
• 3/4 – 1 cup powdered monkfruit/erythritol sweetener (120g – 160g, to taste)
• 1/2 tsp vanilla extract
• 1 cup heavy cream, 250g
• 1 tsp gelatin powder, I use the Organika brand or Vital Proteins

Chocolate Glaze

• 6 tbsp stevia sweetened chocolate-chips, 90g
• 5 tbsp heavy cream, 75ml
• 2 tsp salted butter, 10g
• 1/4 tsp vanilla extract
• chopped peanuts/whipped cream for topping 

Directions:

1. In a small bowl, whisk together all of your first four crust ingredients including; cocoa powder, almond flour, coconut flour and salt. Add the butter and sweetener and mix again until you get a very thick somewhat crumbly batter.
2. Add a tablespoon of water or two ONLY if you feel you need to. Your crust should be a little dry but still hold together well if you press it down.
3. Line an 8×8 inch pan with parchment paper and spray it with oil (or very lightly grease with butter).
4. Pour your crust into the pan and then press it into the bottom as evenly as you can. Set aside. 
5. Fill a large measuring cup or a bowl with your cream and add the gelatin to it. Stir well with a fork then set aside.
6. In another large bowl, beat the softened cream cheese until light and fluffy. Add the peanut butter, vanilla extract and sweetener and beat again until smooth.
7. Now microwave your cream from earlier for ~1:20 min or just until the cream is almost boiling. Stir the gelatin into the cream until dissolved (it's okay if you get a tiny piece or 2 not totally dissolved!) 
8. Pour this mixture into the cream cheese mixture a bit at a time and start beating slowly then increase the speed to fully combine everything. Continue to beat the mixture until it's very smooth and somewhat fluffy.
9. Pour your peanut butter filling over the crust from earlier, using a spatula to spread it and make sure it's smooth on top (you can also just gently shake the pan to flatten the filling).
10. Place the cake in the fridge for ~ 2 hours to set. 
11. Near the end of the 2 hours, you can prepare the chocolate glaze by placing the chocolate-chips and butter in a bowl.
12. Next, microwave the heavy cream for ~30-40s or enough to where it's again, almost boiling.
13. Pour the cream over the chocolate-chips and butter. Let it sit for ~30s then mix everything well until it begins to become smooth. You can also add the vanilla extract at this time.  
14. Spread the chocolate mixture evenly over the top of the cake. Sprinkle chopped peanuts if you'd like, then refrigerate again for at ~20-30min.
15. Remove the cake from the pan, using the parchment paper to lift it out. Gently pull the parchment paper away from the sides of the cake. Now you can slice it and serve it! I use a long sharp knife that I wipe between each cut to get perfect slices every time! Enjoy your Keto No Bake Chocolate Peanut Butter Cheesecake!

Nutrition for 1/16th of recipe: 276 calories | 26.6g fat | 4.6 NET Carbs | 6.1g protein | 4.8g fiber 

Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

You can also freeze this cake in an airtight container. Let it thaw slightly before serving.

Print Recipe

4.15 from 7 votes

No Bake Keto Chocolate Peanut Butter Cheesecake

Delicious, rich peanut butter cheesecake on top of a dark chocolate crust, finished with a chocolate glaze, chopped peanuts and whipped cream.

Prep Time35 minutes mins

Refrigerate Time2 hours hrs

Total Time2 hours hrs 35 minutes mins

Course: Dessert

Keyword: keto chocolate cheesecake, keto chocolate peanut butter cheesecake, keto peanut butter cheesecake

Servings: 16 slices

Ingredients

Crust

• 5 tbsp cocoa powder 30g
• 1/4 cup almond flour 30g
• 1/4 cup coconut flour 30g
• pinch of salt
• 1/4 cup salted butter 60g
• 1/4 cup powdered monkfruit/erythritol sweetener 40g (30g if you prefer a less sweet crust)
• 1-2 tbsp water only if needed

Peanut Butter Cheesecake Filling

• 1 8 oz brick of cream cheese softened
• 1 cup natural creamy peanut butter 250g
• 3/4 - 1 cup powdered monkfruit/erythritol sweetener 120g - 160g, to taste
• 1/2 tsp vanilla extract
• 1 cup heavy cream 250g
• 1 tsp gelatin powder I use the Organika brand or Vital Proteins

Chocolate Glaze

• 6 tbsp stevia sweetened chocolate-chips 90g
• 5 tbsp heavy cream 75ml
• 2 tsp salted butter 10g
• 1/4 tsp vanilla extract
• chopped peanuts/whipped cream for topping

Instructions

• In a small bowl, whisk together all of your first four crust ingredients including; cocoa powder, almond flour, coconut flour and salt.
• Add the butter and sweetener and mix again until you get a very thick somewhat crumbly batter.
• Add a tablespoon of water or two ONLY if you feel you need to. Your crust should be a little dry but still hold together well if you press it down.
• Line an 8x8 inch pan with parchment paper and spray it with oil (or very lightly grease with butter).
• Pour your crust into the pan and then press it into the bottom as evenly as you can. Set aside.
• Fill a large measuring cup or a bowl with your cream and add the gelatin to it. Stir well with a fork then set aside.
• In another large bowl, beat the softened cream cheese until light and fluffy. Add the peanut butter, vanilla extract and sweetener and beat again until smooth.
• Now microwave your cream from earlier for ~1:20 min or just until the cream is almost boiling. Stir the gelatin into the cream until dissolved (it's okay if you get a tiny piece or 2 not totally dissolved!)
• Pour this mixture into the cream cheese mixture a bit at a time and start beating slowly then increase the speed to fully combine everything. Continue to beat the mixture until it's very smooth and somewhat fluffy.
• Pour your peanut butter filling over the crust from earlier, using a spatula to spread it and make sure it's smooth on top (you can also just gently shake the pan to flatten the filling).
• Place the cake in the fridge for ~ 2 hours to set.
• Near the end of the 2 hours, you can prepare the chocolate glaze by placing the chocolate-chips and butter in a bowl.
• Next, microwave the heavy cream for ~30-40s or enough to where it's again, almost boiling.
• Pour the cream over the chocolate-chips and butter. Let it sit for ~30s then mix everything well until it begins to become smooth. You can also add the vanilla extract at this time.
• Spread the chocolate mixture evenly over the top of the cake. Sprinkle chopped peanuts if you'd like, then refrigerate again for at ~20-30min.
• Remove the cake from the pan, using the parchment paper to lift it out. Gently pull the parchment paper away from the sides of the cake. Now you can slice it and serve it! I use a long sharp knife that I wipe between each cut to get perfect slices every time! Enjoy your Keto No Bake Chocolate Peanut Butter Cheesecake!

Notes

Ingredients Links:

• Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. The powdered form helps it blend seamlessly into keto no-bake or frozen desserts.
• Almond flour– Fantastic for making crusts for all kinds of recipes. It works great in providing a “graham cracker” like flavour to the keto cheesecake crust in this recipe. 
• Coconut Flour - Helps thicken our crust
• Xanthan Gum – This is used to thicken the strawberry sauce for this recipe. It is not essential but in my opinion really helps the sauce act more like traditional strawberry sauce!
• Vanilla Extract –  Pure or artificial is fine.
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).

 

 

Tips For Making Keto No Bake Chocolate Peanut Butter Cheesecake

• When making this recipe, make sure your cream cheese is already room temperature and you cream is cold for best results.
• Feel free to branch out and try a bit of pecan or hazelnut flour in the crust for this cheesecake! You can even make it crustless if you are trying to save calories. 
• You can also try different nut butters in this cheesecake like almond butter or hazelnut butter!
• Top this no bake keto cheesecake with whipped cream and chopped peanuts for the ultimate low carb dessert!
• To better dissolve the gelatin in this recipe, you can actually add it to half the cold cream, then microwave the other half of your cream until almost boiling and pour that into the cold cream and gelatin then mix. This should fully dissolve it.
• Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.
• You can also freeze this cake in an airtight container. Let it thaw slightly before serving.

Other Similar Recipes You May Like:

Keto No Bake Lemon Cheesecake

Keto Cheesecake Stuffed Snickerdoodle Muffins

Keto No Bake Strawberry Cheesecake

Keto Strawberry Cheesecake Ice Cream (No Churn)

Keto Oreo Cheesecake Bars

Keto No Bake Chocolate Cheesecake Bars