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keto no bake chocolate peanut butter cheesecake
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4.34 from 3 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 mins
Refrigerate Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Keyword: keto chocolate cheesecake, keto chocolate peanut butter cheesecake, keto peanut butter cheesecake
Servings: 16 slices

Ingredients

Crust

Peanut Butter Cheesecake Filling

Chocolate Glaze

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.