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Home / Recipes / Cheesecakes

No Bake Peanut Butter Cheesecake (Keto)

By Lisa MarcAurele · Aug 5, 2020 · 164 Comments

140.7K shares
Jump to Recipe
keto peanut butter cheesecake pinterest image

No bake peanut butter cheesecake can be enjoyed any time of year. It’s a low carb keto cheesecake to satisfy cravings for peanut butter and chocolate.

low carb keto no bake peanut butter cheesecake recipe
Article Index
  • How to make no bake peanut butter cheesecake
  • The crust
  • The cheesecake filling
  • Keto Peanut Butter Cheesecake Recipe Variations
  • Adding a chocolate ganache
  • Other Recipes to Try
  • Recipe

Are you looking for low carb peanut butter recipes to add to your collection of keto recipes? If so, you are going to love this no bake low carb cheesecake.

You’ll want to take this low carb dessert to all your summer gatherings. But, it’s also a recipe that can be made year round. Even family and friends who aren’t cutting carbs will gobble down this tasty sugar free cheesecake.

With the heat of summer, no one wants to be turning on a hot oven to bake a traditional cheesecake. So this is sure to become a regular when you need a quick and easy summer dessert to share.

How to make no bake peanut butter cheesecake

I made the keto peanut butter cheesecake in a springform pan to give the look of a baked cheesecake. But, unlike a traditional cheesecake, it sets in the refrigerator.

The crust

low carb chocolate cheesecake crust

I considered making this in a pie pan like I usually do for no bake cheesecakes. But I thought it would give a much better presentation using a springform pan, and it certainly does. However, you can make a traditional pie crust if you prefer.

The gluten free crust is just a mix of almond flour, cocoa, sweetener, and butter. To make for easier cleanup, everything is mixed inside the pan and then just pressed in.

When making the crust, I find it easiest to press the crust down with my hand. I do cover my fingers with a plastic baggie so the crust mix doesn't stick to my hand.

The cheesecake filling

peanut butter cream cheese mix

When making the filling, you’ll want to make sure that both the cream cheese and peanut butter are at room temperature. If cold, it the ingredients can be difficult to combine into a creamy mixture. But to save time, you can microwave both for about 30 seconds to warm them up.

folding in whipped cream

Sweetened stabilized whipped cream is perfect for making no bake desserts. It's just heavy cream whipped with gelatin added to prevent it from deflating. But if you'd prefer not to use gelatin, ¼ to ½ teaspoon of cream of tartar can be used instead.

Fresh whipped cream also gives the dessert a light and airy texture. However, it needs to be gently folded into the peanut butter cream cheese mixture to keep it fluffy.

Once the filling is made, simply spread it out over the crust in the pan then chill. It should be ready to serve in about 2 to 4 hours.

assembled in springform pan

Keto Peanut Butter Cheesecake Recipe Variations

I like to use creamy peanut butter in the recipe, but you can certainly use chunky. And if you're avoiding peanuts, you can use a different nut or seed butter. I really like using sunflower seed butter.

If you want to cut back on carbs, you can always omit the crust. Just spoon the filling into individual dessert cups. However, it’s more of a peanut butter mousse if you do that.

Without the crust, I'd serve it with drizzled chocolate or sprinkle each serving with chocolate chips. That's because chocolate really enhances the flavor and color of peanut butter desserts.

low carb peanut butter cheesecake without ganache

Adding a chocolate ganache

I wasn't planning on adding chocolate to the top of this cheesecake. But when the cheesecake looked really plain when the springform pan side was removed. The cheesecake was begging for some color on top.

cheesecake on cake stand and slice on plate

I thought about just sprinkling on some homemade stevia sweetened chocolate chips to give a contrasting color, but I knew that might add too many carbs. So, I made a small amount of chocolate ganache to drizzle over the top which really dressed it up.

The chocolate ganache will harden in the refrigerator. But you can drizzle it on just before serving if you want it to stay liquid.

You can also omit the chocolate drizzle or coat the entire top of the cheesecake with chocolate if you wish. Either way, everyone is sure to enjoy this rich and creamy cheesecake!

fork bite of keto cheesecake

Other Recipes to Try

If you love this recipe, you may be interested in trying these other luscious treats:

  • Low Carb Cream Cheese Peanut Butter Fudge
  • Chocolate Peanut Butter Cake
  • Keto Peanut Butter Pie
  • Cool Whip Keto Frozen Peanut Butter Treats
  • Easy Chocolate Mousse Pie with Peanut Butter Pie Crust

My friend Adrienne over at Whole New Mom also has a quick and easy Chocolate Peanut Butter Chia Pudding that looks fabulous and whips up in no time.

Enjoy this simple no bake cheesecake and be sure to leave a comment if you do give it a try!

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

low carb no bake peanut butter cheesecake

No Bake Peanut Butter Cheesecake

4.46 from 51 votes
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
Prep Time:15 minutes mins
Chill Time:4 hours hrs
Total Time:4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 16 slices
Calories: 439

Video

Ingredients

Crust:

  • 1 ½ cups almond flour
  • ⅓ cup cocoa
  • ¼ cup low carb sugar substitute or Swerve
  • 5 tablespoons butter melted

Stabilized whipped cream:

  • 1 teaspoon grass-fed gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • ¼ cup Swerve Confectioners Powdered Sweetener

Filling:

  • 24 oz cream cheese room temperature
  • ½ cup low carb sugar substitute or Swerve
  • 1 teaspoon vanilla extract
  • 1 ¼ cups peanut butter

Chocolate Ganache:

  • 3 tablespoons butter
  • 1 oz unsweetened baking chocolate
  • 2 tablespoons Swerve Confectioners Powdered Sweetener
  • ¼ teaspoon vanilla extract
US Customary - Metric

Instructions

Crust:

  • Mix crust ingredients in 9-inch springform pan. Press down to form crust

Stabilized Whipped Cream:

  • In a small pan, combine gelatin and cold water; let stand until thick.
  • Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Remove from heat; cool (do not allow it to set).
  • Whip the cream with the powdered sweetener, until slightly thick.
  • While slowly beating, add the gelatin to whipping cream.
  • Whip at high speed until stiff. Set aside.

Filling:

  • Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
  • Gently fold in stabilized whipped cream.
  • Pour filling over crust and smooth top with rubber spatula.
  • Refrigerate at least 4 hours or until firm.
  • Run knife along edge of cheesecake in pan, then remove springform side.

Chocolate Ganache:

  • Melt butter and chocolate in a small saucepan or microwave.
  • Stir in powdered sweetener and vanilla.
  • Drizzle chocolate sauce over top of cheesecake.

Notes

The whipped heavy cream can be stabilized with ¼ to ½ teaspoon cream of tartar for those who prefer not to use gelatin.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 439 | Carbohydrates: 9g | Protein: 10g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.5mg

Additional Info

Net Carbs: 6 g | % Carbs: 5.4 % | % Protein: 9 % | % Fat: 85.5 % | SmartPoints: 18
Values
Array
(
    [serving_size] => 1
    [calories] => 439
    [carbohydrates] => 9
    [protein] => 10
    [fat] => 42
    [saturated_fat] => 18
    [cholesterol] => 82
    [sodium] => 286
    [potassium] => 242
    [fiber] => 3
    [sugar] => 3
    [vitamin_a] => 965
    [vitamin_c] => 0.1
    [calcium] => 88
    [iron] => 1.5
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: June 22, 2015...
Last Updated: July 1, 2019
« Roasted Radishes (Paleo, Low Carb, Keto)
Keto Chocolate Mousse Recipe (Gluten-Free) »

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Reader Interactions

Comments

  1. Lee

    September 21, 2021 at 11:08 pm

    I made this last night. My God, it is delicious. I did have trouble with the ganache, though. To me, it never sweetened up very much. I also stabilized the whipped cream with Cream of Tartar. Overall, I will be making this dessert again.

    Reply
  2. Arlena

    September 13, 2021 at 7:26 pm

    5 stars
    Giiirrrlll... I must say I was skeptical reading the recipe, but I did it anyway. And I'm so glad I did! I made mine in small glass dishes for serving size. I can't wait to do it again to perfect it to my taste. TY!!

    Reply
  3. Renee

    January 24, 2021 at 1:17 pm

    5 stars
    Thanks so much for sharing this recipe; it was amazing!!! I made this for my birthday celebration because most of my family is on the Keto diet, and everyone loved it. I most definitely will be making this for other family events. I did make an extra bowl of the stabilized whipped cream for those that wanted an extra dollop on their slice of peanut butter cheesecake.

    Reply
  4. serena

    October 19, 2020 at 3:42 am

    Oh my god this is the best cheesecake ever!! ---- And I've made loads!

    Reply
  5. Ashley

    April 16, 2020 at 11:44 pm

    How do you calculate the nutritional information?

    Reply
    • Lisa MarcAurele

      April 17, 2020 at 6:29 am

      It's done by using a standard food database. The calculation figures out the total nutritional data then divides that by the number of servings. Erythritol is not included in the carbohydrate count as it's been shown not to impact.

      Reply
  6. Gabby

    March 30, 2020 at 7:15 pm

    Can I bake this instead. I don’t have gelatin

    Reply
    • Lisa MarcAurele

      March 30, 2020 at 8:44 pm

      You'd have to make modifications like add eggs.

      Reply
  7. Maria

    February 22, 2020 at 2:34 am

    5 stars
    Oh my god, it's delicious. I didn't have almond flour so I baked crust from peanut butter with eggs ans sweetener. Thanks for the recipe!!!

    Reply
  8. Kimberly

    December 17, 2019 at 12:45 am

    Hi I was wondering if I can use pecan flour for the crust? Have a bag just don't know what to do with it .

    Reply
    • Lisa MarcAurele

      December 17, 2019 at 9:14 am

      It will have a slightly different taste, but pecan flour can be subbed for almond flour.

      Reply
  9. Peter Langford

    August 08, 2019 at 4:39 am

    4 stars
    Made this last night but covered it with a peanut & chocolate covering. It’s turned out fantastic.
    Did change a couple of things but just a personal taste.
    Thanks for the recipe.

    Reply
  10. Patsy

    July 29, 2019 at 4:42 pm

    I made this peanut butter cheesecake this morning. I can never find powdered sweetener. So I purchased a coffee grinder and grind my sweetener to powder. It blends much better into all my recipes. I also use pyure.

    I would like to ask a question. I’m counting calories and carbs. Can you tell me the size of the slice in your recipe? So I can re-calculate calories and carbs. For a bite size fat booster. I did not use the spring form pan. I spread the crust out into a 9X13 baking dish and added the peanut butter, cream cheese filling on top. Also left off the chocolate ganache.

    Reply
    • Lisa MarcAurele

      July 29, 2019 at 6:06 pm

      If you cut it into 16 equal squares, they will be equal to my slices. And, I added in the ganache for the nutritional data.

      Reply
  11. Kathleen

    June 16, 2019 at 9:19 pm

    4 stars
    I made this last night - for pictures you can go here: https://www.facebook.com/kathleen.hemrich
    Everyone loved it but I am going to tweak the recipe a bit by using only two cream cheese (16 ounces) and adding in a container of ricotta cheese (maybe 16 ounces?) I did use almost a whole jar of sunflower peanut butter and I added stevia to the crust. Overall though? It turned out delicious - I have already made a Keto Cheesecake, Chocolate chip cookie dough cake and then this; my aunt's birthday is on 8/8 and she said she wanted this for her birthday cake 🙂

    Reply
    • Lisa MarcAurele

      June 17, 2019 at 6:40 am

      Thanks for sharing your thoughts on the recipe and the photos!

      Reply
  12. Maria

    April 16, 2019 at 5:56 pm

    Hi Lisa. I would like to make this recipe for an Easter dessert. I have gelatin sheets on hand but not the powder. can I substitute that? If so any idea on how a sheet compares to the powder as far as measurement? Thank you!

    Reply
    • Lisa MarcAurele

      April 17, 2019 at 7:45 am

      You can. Here's the conversion I found: 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin

      Reply
      • Maria

        April 20, 2019 at 11:30 am

        Thank you Lisa...making this today!

      • Lisa MarcAurele

        April 20, 2019 at 2:31 pm

        Enjoy the cheesecake Maria!

  13. Alanna Bobulinski

    March 31, 2019 at 4:22 pm

    I want to use coconut flour I stress. What is the amount I should use for the crust?

    Reply
    • Lisa MarcAurele

      March 31, 2019 at 8:50 pm

      You could try 1/2 cup coconut flour, but you'll likely need more butter to make it work or need to add a liquid and or egg.

      Reply
  14. Shawna

    March 12, 2019 at 12:23 am

    Is there anyway to lower the fat content?? Thanks!

    Reply
    • Lisa MarcAurele

      March 12, 2019 at 8:16 am

      You could try low fat cheese and cream substitutes and use defatted peanut flour in place of the peanut butter.

      Reply
  15. Dahlia Andrews

    February 08, 2019 at 3:18 pm

    5 stars
    I made this last night and had a small piece with my lunch today and it was sooooo good ? I only used 16 oz of cream cheese and used a pie pan and just kinda winged it as far as sugar measurements and PB quantity Lol and used the cream of tartar for the whipped cream.

    Reply
  16. Linda

    February 01, 2019 at 10:38 pm

    I made this with Swerve and it is gritty. Maybe it should be heated to dissolve before putting in this recipe.

    Reply
    • Lisa MarcAurele

      February 02, 2019 at 9:44 am

      That can happen with erythritol sweeteners. I find it's better to use half the amount and replace it with a non erythritol sweetener.

      Reply
  17. Danette

    January 27, 2019 at 8:51 pm

    4 stars
    Ph no. I used the 1-1/2 cups almond flour.. and hope it taste ok. I have not tried it.

    Reply
    • Lisa MarcAurele

      January 28, 2019 at 9:08 am

      It calls for 1-1/2 cups in the recipe for the crust.

      Reply
  18. Joe

    December 24, 2018 at 9:44 pm

    4 stars
    Thanks for the great recipe! Just a tip to help your followers... when you put ingredients, you put 1 1/2 cup of almond flour.... drop the one just put 1/2 cup almond flour, its confusing, I used 1 & 1/2 cup & had to start over.

    Thanks keep up the great work!

    Reply
    • Lisa MarcAurele

      December 25, 2018 at 6:33 pm

      The 1.5 cups of almond flour is correct, but if it works with only a half cup, that's great.

      Reply
  19. Tasha Sumpter

    November 23, 2018 at 1:22 pm

    5 stars
    I made this using a blend of swerve swrtener and the monk fruit sweetner. It was amazing! Got rave reviews from everyone and didn’t have a funny fake sugar aftertaste. Delicious.

    Reply
    • Verna

      September 06, 2020 at 7:56 pm

      How delicious .. thank you for the recipe. ( I am a peanut butter addict !“) and I really like chocolate with it. This recipe is better than one I have used over the years. Thanks again.
      .

      Reply
  20. Ebony Tilley

    November 16, 2018 at 12:39 pm

    1 star
    I was very disappointed this cheese cake looks awesome and decadent ...my finished product was bitter and tasteless at best it was more of a chore eating it than an indulgence . I’m not sure if it was the off brand Stevia powered sugar or what I did not enjoy the bitter after taste.

    Reply
    • Lisa MarcAurele

      November 16, 2018 at 4:52 pm

      The bitterness had to have been your sweetener. We've made this cheesecake over a dozen times and it's always been well received by all.

      Reply
  21. Amy

    November 04, 2018 at 6:05 pm

    5 stars
    My husband and daughter thought this was the best cheesecake ever. Me too! There is an easier way to stabilize the whipping cream, instead of gelatin you can just add 1/4 - 1/2 teaspoon of cream of tartar when whipping. That is what I did because I don't eat beef products. Thank you so much for this recipe!!

    Reply
    • Lisa

      November 05, 2018 at 9:12 am

      Thanks for that tip on cream of tartar! I can add that into the recipe card. So glad the family enjoyed the cheesecake.

      Reply
      • Terri

        January 06, 2019 at 6:20 pm

        so... can you skip the cold water / heating / etc if you use the cream of tartar? Just whip it into the cream while whipping?

      • Lisa MarcAurele

        January 07, 2019 at 7:44 am

        Yes. You can just use the cream of tartar instead.

  22. Robin Abernethy

    October 29, 2018 at 11:10 am

    Does the recipe have a "cooling effect" from the Swerve? I find that I can't tolerate that, and Stevia tastes bitter to me. I've been mostly skipping sweets because of this (I am diabetic). I do have some Allulose, but haven't tried to bake with it, and as far as I know, there's not a confectionary version of it.

    Interestingly enough, my boyfriend who is not doing Keto (except as a by product of eating what I prepare), or diabetic, will gobble up all my sweet treat attempts and the artificial sweetners don't bother him.

    Reply
    • Lisa

      October 29, 2018 at 12:10 pm

      I've found that when mixed with cream cheese, erythritol doesn't have that strong aftertaste so I don't find it noticeable in cheesecake.

      Reply
  23. Shaena

    October 19, 2018 at 3:42 am

    To save time making the whipped cream, could I substitute with sugar free cool whip?

    Reply
    • Lisa

      October 19, 2018 at 7:53 am

      You can, but I don't recommend Cool Whip due to the ingredients in it.

      Reply
  24. Ana

    October 13, 2018 at 1:50 am

    4 stars
    This was great! I was so close to giving in and having a cheat day filled with cookies and ice cream, but this hit the spot.

    I used stevia instead of the product suggested, and used MUCH less (I can’t even say how much, as I bought small packets and tasted as I go). I feel like 1/4 cup for each step would be too much.

    Making the whipping cream stiffer requires me to double the gelatin and also cool everything in the freezer to thicken (otherwise it wasn’t “stiff” enough; I was whipping everything with a fork, too)

    Otherwise, everything was good and turned out, And thanks for introducing me to almond flour!

    Reply
    • Lisa

      October 13, 2018 at 5:30 am

      Thanks for sharing your feedback on the recipe!

      Reply
  25. Keri Miller

    September 13, 2018 at 6:59 pm

    Can you use vegan cream cheese?

    Reply
    • Lisa

      September 14, 2018 at 6:55 am

      I've used Kite Hill with no issues. It is a bit softer than regular cream cheese.

      Reply
  26. Grere Coutie

    August 24, 2018 at 9:50 pm

    5 stars
    Absolutely delicious cheesecake that I've made twice now - with one minor tweak ( I never follow recipes to the letter, lol): I DO bake the base, because it gives a better flavour. I also add a small amount of desiccated coconut to the base recipe. Just 10 - 15 minutes in a fan assisted oven on low - about 160-170 celsius. Watch it, because it will burn. Let it cool before adding the filling.
    Also buy cream that is already thickened from the supermarket, so it doesn't need whipping.
    This is a great recipe, so easy to make and everybody loves it. Thank you so much for the recipe.

    Reply
    • Lisa

      August 25, 2018 at 6:18 am

      Thanks for sharing those tips!

      Reply
  27. Molly

    August 20, 2018 at 3:03 pm

    Would this be OK frozen for a few days?
    I want to make it for my boyfriend's birthday but I have to drive 5hrs in the car to see him. I was thinking I'd make it, freeze it once done, and keep on ice until I got there -- then let it thaw a good amount of time in the fridge before serving

    Reply
    • Lisa

      August 20, 2018 at 8:39 pm

      This cheesecake is fine to freeze and should definitely make a 5 hour trip if kept in a cooler with ice packs.

      Reply
  28. Maribel

    June 26, 2018 at 10:52 am

    Is the Coca powder unsweetened? And just to make sure I understand, I dont even have to cook the crust?

    Reply
    • Lisa

      June 26, 2018 at 12:22 pm

      You do not have to bake the crust. The butter should hold it together.

      Reply
      • Pat

        August 19, 2018 at 6:52 am

        I like a crunchy crust.do you think if i bake it it will still be ok?

      • Lisa

        August 19, 2018 at 7:45 am

        Yes. Baking the crust should be fine and help make it crisper.

  29. Linda G

    June 24, 2018 at 11:00 pm

    Hi .... this recipe looks very tasty!! I'm curious about one thing - I don't use peanut butter but have switched to Almond Butter (100% almonds). If I use the almond butter does it make much of a difference in the taste of the cheesecake??

    Thanks for posting this
    Linda G

    Reply
    • Lisa

      June 25, 2018 at 6:32 am

      It will just taste like almond butter instead of peanut butter. I actually like the taste of sunflower seed butter better as a sub for peanut butter. But, any nut or seed butter can be used. The taste will just change.

      Reply
  30. Jen

    June 02, 2018 at 6:14 am

    I made this last night and it was so good. It’s the first low-carb dessert that I’ve ever actually enjoyed. I’m thrilled that I found the recipe. Thank you, thank you, thank you!!!

    Reply
    • Lisa

      June 02, 2018 at 2:37 pm

      You're very welcome!

      Reply
      • Jimmy

        June 24, 2018 at 7:12 pm

        5 stars
        If I was to omit the crust, how many carbs would be in each serving?

      • Lisa

        June 24, 2018 at 8:19 pm

        It's best to just plug the recipe URL into MyFitnessPal.com and adjust the recipe as needed in their recipe analyzer. Just be careful to select the appropriate ingredients (like net carbs for any erythritol sweetener).

  31. Derish

    April 17, 2018 at 8:21 pm

    5 stars
    Yummy I want to try To make this I'm in love with peanut butter thanks for sharing

    Reply
  32. Katrina

    April 04, 2018 at 7:42 pm

    Hello! Instead of nativa, can you use erythritol or stevia?

    Reply
    • Lisa

      April 05, 2018 at 8:22 am

      Any low carb sweetener works in this recipe. Natvia is one-for-one to sugar so adjust accordingly.

      Reply
  33. Kim Lund

    April 04, 2018 at 6:23 pm

    I made last night but we try to avoid xylatol or similar so I used dates in the crust and a little stevia plus raw honey in the rest,

    Still kept sugar low, not as low, but it's a birthday cake so a once a year special occasion, seemed worth splurging.

    I saw many use store bought gelatin, personally I only use grass fed Kosher gelatin, they may want to look up what's in it if unfamiliar.

    It's like a giant Reses Peanut butter cup

    Amazing

    Reply
  34. Araina

    March 25, 2018 at 10:51 am

    What is a vegetarian keto friendly replacement for gelatin??

    Reply
    • Lisa

      March 25, 2018 at 7:32 pm

      Agar agar.

      Reply
  35. Hayley

    March 11, 2018 at 6:17 am

    5 stars
    I made this last night for guests and EVERYONE was AMAZED at how good it was! I heard "superb!" more than once! Thank you!

    Reply
  36. Amanda

    March 07, 2018 at 6:25 pm

    5 stars
    I am so grateful for this recipe! I absolutely LOVE IT! When your watching your carbs, you have to have something sweet to satisfy the dessert cravings! This is the perfect solution! Thank you so much for sharing this recipe!

    Reply
  37. Natalie M Voytac

    February 18, 2018 at 8:42 pm

    5 stars
    I substituted a combination of coconut flour and tapioca flour for the almond flour (allergic) in the crust. I've used this mixture for other recipes before, and it came out fine. Unfortunately, my cross was super powdery. The rest of this dessert was so good, that no one cared who made it anyway. LOL I will definitely try again. Any advice on how to help with the powdery crust?

    Reply
    • Lisa

      February 19, 2018 at 6:05 am

      The butter should hold it together, especially when chilled.

      Reply
    • Abedesky

      December 13, 2018 at 12:13 pm

      5 stars
      When instituting coconut or tapioca flour for almond flour you have to reduce the amount that you use because those flours absorb much more moisture, that’s why your crust was powdery.

      Reply
  38. Laura

    January 12, 2018 at 10:47 pm

    Hi there I can’t wait to make this!!! Can I Use swerve confectioners in all parts where sweetener is required? That’s all I have.

    Reply
    • Lisa

      January 13, 2018 at 4:44 am

      Yes. It's a suitable replacement for the Natvia.

      Reply
  39. como fazer brigadeiros gourmet

    January 06, 2018 at 5:38 am

    5 stars
    Uma receita de chessecake sem glúten, ainda bem que alguém pensou em nós é tão difícil encontrar receitas boas assim, adorei , estou ansiosa para preparar.

    Reply
  40. DianeDiane

    January 05, 2018 at 11:10 am

    Honestly: cheesecake & PB.....Can it get any better than this???

    Reply
  41. Cassie

    January 03, 2018 at 8:30 pm

    What's the nutrition facts for substituting peanutt butter for Sunbutter ?

    Reply
    • Lisa

      January 04, 2018 at 8:03 am

      There's not much of a difference, but you can make that change in the calculator at MyFitnessPal.com and find out.

      Reply
  42. Tara

    December 03, 2017 at 9:50 am

    5 stars
    This recipe turned out G-R-E-A-T! I have not made a no bake cheesecake before but this one is easy and my family LOVES peanut butter. Thanks for sharing!

    Reply
    • Lisa

      December 03, 2017 at 10:16 am

      I'm so glad the cheesecake was a hit with you and your family!

      Reply
  43. Liv

    November 17, 2017 at 10:40 pm

    Oh my goodness just made this and it is my Ultimate favorite No carb dessert so far!!!! So good! I didnt have the swerve sweetener just oganic powder Stevia and just sprinkled alittle in the each part (Crust, filling and ganache) and it turned out great??
    Thanks so much for sharing

    Reply
    • Lisa

      November 18, 2017 at 7:54 am

      I'm so happy you loved the recipe as much as I do!

      Reply
  44. Kelly

    November 17, 2017 at 3:41 pm

    How much Peanut Butter protein powder would i use to replace the peanut butter?

    Reply
    • Lisa

      November 18, 2017 at 8:06 am

      There's usually a conversion on the peanut powder for how to replace peanut butter.

      Reply
  45. Kathy

    November 05, 2017 at 12:54 am

    5 stars
    This is one of the yummiest desserts I have ever had!!! It is so good! My husband and I absolutely love it . Thank you so much!

    Reply
    • Lisa

      November 05, 2017 at 1:22 am

      You're welcome Kathy! I'm glad you guys enjoyed the treat.

      Reply
  46. Rosalind

    October 26, 2017 at 2:33 pm

    5 stars
    My brother made it and it was great. I believe he substituted almond butter for the peanut butter.

    Reply
    • Lisa

      October 26, 2017 at 7:59 pm

      I've been using sunflower seed butter instead of peanut butter so any nut or seed butter should work.

      Reply
  47. Carolyn Danford

    October 19, 2017 at 10:27 am

    What is the calorie and carb count if not making the crust? Thanks.

    Reply
    • Lisa

      October 19, 2017 at 8:43 pm

      Here's what I'm getting per slice without crust:
      calories 352
      Total Fat 34 g 52 %
      Saturated Fat 16 g 80 %
      Monounsaturated Fat 6 g
      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Cholesterol 74 mg 25 %
      Sodium 274 mg 11 %
      Potassium 87 mg 2 %
      Total Carbohydrate 7 g 2 %
      Dietary Fiber 2 g 6 %
      Sugars 4 g
      Protein 8 g 15 %
      Vitamin A 17 %
      Vitamin C 0 %
      Calcium 5 %
      Iron 5 %

      Reply
    • Lisa

      December 26, 2017 at 2:15 pm

      You can plug it into a program like the one at MyFitnessPal.com to get an estimate of calories and carbs without the crust. I'm getting like 332 calories and 8g total carbs with 2 g fiber.

      Reply
  48. Sharon

    October 15, 2017 at 10:00 am

    4 stars
    For a 9 inch pan there's just so much cream cheese peanut butter. No way does it fit all in. My pan tray was 9 inch but couldn't fit it in. Where did I g wrong?!

    Reply
    • Lisa

      October 15, 2017 at 2:20 pm

      Most springform pans have a pretty tall side. Are you using the standard 9-in springform pan?

      Reply
  49. Jackie

    October 05, 2017 at 6:51 pm

    Nn

    Reply
  50. Vicki Cali

    September 29, 2017 at 9:21 am

    Not familiar w. gelatin at all. is it in the Jello aisle? just put it in dry?

    Reply
    • Lisa

      September 29, 2017 at 12:11 pm

      It's a type of collagen. The common brand is Knox and it is usually near the Jello. You do need to dissolve it in water first, then stream it in while blending.

      Reply
  51. Tarana

    September 27, 2017 at 8:43 pm

    Can you use natural peanut butter ( with no added sugar )?

    Reply
    • Lisa

      September 28, 2017 at 6:38 am

      You should only use the natural peanut butter that has no sugar added.

      Reply
  52. Sharon

    September 22, 2017 at 1:10 pm

    Do you use granular sweetener or a confectioners/powder sweetener? Can you make it in a regular pie plate or 8x8 square cake pan?

    Reply
    • Lisa

      September 22, 2017 at 1:17 pm

      You can use either the granular or powdered. It should fit in a deep dish pie pan or a 9x9-inch pan. I might fit in an 8x8-inch, but I'm not sure about that.

      Reply
  53. Kat

    September 17, 2017 at 1:40 pm

    Can I use Stevia with this recipe??

    Reply
    • Lisa

      September 17, 2017 at 2:37 pm

      You could try, but the amount will need to be adjusted if it's the concentrated kind.

      Reply
  54. Dinah

    August 30, 2017 at 2:24 pm

    5 stars
    Can I use almond butter instead of peanut butter?

    Reply
    • Lisa

      August 31, 2017 at 5:59 am

      Absolutely! I actually prefer using sunflower seed butter. (I'm trying to stay away from peanuts as they are a legume and not recommended for strict keto).

      Reply
  55. TERESA

    August 27, 2017 at 8:13 pm

    5 stars
    Ok, so my husband and I are trying this as our first desert recipe on our new low carb journey. We have done a lot of trial and error recipies and have decided to avoid using any almond or coconut flour because we just do not like the taste. I think we may try using fiber one cereal and adding some sweetner and butter for the crust. Hope this works . Thanks for the recipe . Will let you know how it goes.

    Reply
    • Lisa

      August 28, 2017 at 7:22 am

      Just be careful of the added carbs in the cereal.

      Reply
  56. Heather

    August 25, 2017 at 3:47 pm

    Whipped cream has a really small amount of carbs to it originally. Is it necessary to make the stabilized whipped cream or can you use regular whipped cream?

    Reply
    • Lisa

      August 25, 2017 at 4:58 pm

      It's the gelatin that helps it hold together and not get too soft.

      Reply
  57. Shimona

    August 17, 2017 at 1:10 am

    5 stars
    Wow, this is delicious! It also makes me feel very full with just a few bites; it takes me a while just to finish one slice, which is a good thing. This is the first time that I have enjoyed a dessert crust in a keto dessert recipe. I usually made my previous plain cheesecake without a crust because it always made it taste off, but this one is quite enjoyable, and kind of has a taste reminiscent of mild coffee. I even ran out of peanut butter at 85% of the way and just just powdered peanut butter, with water and zero-carb sweetener added, to finish the next 15%, and it still came out fantastic! Thank you so much for sharing this recipe. This one cheesecake I made should last me a while.

    Reply
    • Lisa

      August 17, 2017 at 6:59 am

      Thanks for writing in Shimona. So glad it worked out despite running out of peanut butter.

      Reply
      • Maureen Paige

        July 16, 2024 at 8:56 pm

        5 stars
        I made this today because I refuse to put the oven on during this summer heat! My partner is not Keto but he said "This is a keeper!" Delicious! So creamy!! Thank you!

  58. Kathleen Krause

    August 13, 2017 at 10:35 pm

    What is a serving size??

    Reply
    • Lisa

      August 14, 2017 at 5:23 am

      I don't have the weight, but it's one slice when dividing into 16 slices.

      Reply
  59. Karen

    July 03, 2017 at 2:06 pm

    So if you don't have Swerve Confectioners Sweetener you could use Splenda in it's place? I have the regular swerve, and it is very expensive, and don't want to buy the Confectioner one for just a small amount used in this recipe... I would love to try making this for our 4th of July picnic tomorrow...If someone could confirm this is okay ASAP I would greatly appreciate it! Thank you so much for what looks like an awesome Cheesecake recipe 🙂

    Reply
    • Lisa

      July 04, 2017 at 11:08 am

      Yes! Any sweetener will work. It's just best to use a fine powder with erythritol based low carb sweeteners. Splenda should be fine.

      Reply
      • Daphne

        September 08, 2017 at 11:07 am

        I used xyla and melted it with the gelatin. Worked great.

      • Lisa

        September 08, 2017 at 11:16 am

        Thanks for the info! I've never used xyla.

  60. Marsha H.

    June 29, 2017 at 11:02 am

    I read this as 24 oz. of cream cheese! That is 3 of the 8 oz packages. Wow, that's a lot of cream cheese! Am I reading this recipe correctly?

    Reply
    • Lisa

      June 29, 2017 at 2:20 pm

      It is three 8 ounce blocks.

      Reply
  61. Meli

    February 02, 2017 at 6:26 am

    4 stars
    Hi! thanks for this recipe! I made it yesterday and it tastes great 😀 there's just a slight aftertaste, i'm not sure if it's the erythritol or too much vanilla extract in the chocolate ganache (a few extra drops and that thing can taste awful!). I wonder what it would taste like without any sweetener at all...
    mine came out as 4.7g net carbs for 1/16 (without the sweetener), that's perfect for a dessert! do you usually count sweeteners in net carbs?

    Reply
    • Lisa

      February 02, 2017 at 6:15 pm

      I used to count the erythritol in the carb count, but stopped doing that as it has little impact.

      Reply
  62. Kate

    November 07, 2016 at 3:26 pm

    3 stars
    I have some powdered peanut butter. Can i use it in this?

    Reply
    • Lisa

      November 07, 2016 at 3:32 pm

      You can, but you may need to add water first to make it into peanut butter.

      Reply
    • Kelli

      November 21, 2016 at 9:13 am

      Can regular whipped cream be used instead of making the stabilied whipped cream?

      Reply
      • Lisa

        November 21, 2016 at 10:54 am

        It can, but it just doesn't hold up as well.

      • Vicki Cali

        September 29, 2017 at 9:17 am

        I am not familiar w. gelatin at all. Is it in the Jello aisle? Just put in dry?? Many thanks....

      • Lisa

        September 30, 2017 at 5:52 am

        You need to soften then dissolve it first in water. It's best to stream it in slowly while mixing. The common brand is Knox and it is usually with the Jello.

  63. kashish

    June 01, 2016 at 12:06 am

    can i use whey protein powder instead of Natvia or Swerve?

    Reply
    • Lisa

      June 01, 2016 at 5:42 am

      If the whey protein is sweetened it might be suitable, but you'll need something to add a little sweetener unless you are looking for an unsweetened cheesecake.

      Reply
  64. Charlene

    May 09, 2016 at 9:13 am

    Hi, any idea how many carbs roughly a slice is?

    Thanks

    Reply
    • Lisa

      May 09, 2016 at 9:17 am

      That info is in the notes section of the recipe and the slice is a good size.

      Reply
      • cara

        June 06, 2016 at 1:30 pm

        Lisa.
        I don't ever make cheesecakes so I do not have a spring form pan.
        I do however have all the ingredients for this!
        Can I use anything else and not call it a cheesecake? Like an 8x8 and cut in squares or something like that?

      • DianeDiane

        January 05, 2018 at 11:07 am

        I did not find a notes section with carb count either.

      • Lisa

        January 06, 2018 at 6:54 pm

        The carb count is shown on the label located at the bottom of the recipe.

  65. Katelyn

    April 02, 2016 at 4:16 pm

    How long does this last in the fridge? I just live with my partner and I don't want it to go bad before we eat it all!
    Thanks!

    Reply
    • Lisa

      April 02, 2016 at 4:22 pm

      It's good for a week in the fridge and can be kept in the freezer for 3-6 months.

      Reply
  66. Erinn

    February 19, 2016 at 11:55 pm

    Made these for a party - - omg! They were SO good and a big hit! No one could tell they were sugar free at all. I cut them up into little squares - kind of bite sized. They were like little fudge/cheesecake bites. Very tasty - great texture - hard and soft at the same time. I didn't have gelatin so I used xantham gum (you use 1/2 the amount when you use it in place of gelatin) ~ it worked fine! I also added a little less creamcheese and a little more PB because I felt the ratio was a little strong on the cream cheese and I wanted it to taste really Peanut Buttery - it came out perfect I think. 🙂 Thanks for such a great recipe/treat!

    Reply
    • Diane

      January 05, 2018 at 11:05 am

      Erin: Can you give the change amts of cr cheese & pb? I like your idea!

      Reply
    • Jo Hilson

      March 19, 2018 at 7:43 pm

      Hey! Thanks for the input on using Xantham gum instead of gelatin I have that ( I’ll use 1/2 the amount ) ?

      Reply
  67. Sheryl

    February 07, 2016 at 7:03 pm

    Very good. Next time I won't bother with gelatin. Turned out great!

    Reply
    • Lisa

      February 07, 2016 at 9:12 pm

      You can probably leave it out. It may just not hold its shape as well.

      Reply
  68. Lindsey

    January 17, 2016 at 12:05 am

    I just made this tonight,....and it was so bad!!! Not your fault at all but the stupid no sugar sweetner,is there anything that will help get rid of that awful taste? Did you get that when you made yours?

    Please HELP

    Reply
    • Lisa

      January 17, 2016 at 5:37 am

      I had no bad taste with mine. What did you use as a sweetener? Perhaps you used too much.

      Reply
  69. Cynthia

    November 11, 2015 at 10:49 pm

    Would you recommend natural peanut butter or not? Maybe a misture of both??

    Reply
    • Lisa

      November 12, 2015 at 7:38 am

      You can use either, but it should have no sugar added.

      Reply
  70. Amy

    November 07, 2015 at 10:28 pm

    Can I use Splenda for baking in place of the Swerve or Natvia? If so, can I use the same amounts as listed in the recipe? Thanks for your help.

    Reply
    • Lisa

      November 08, 2015 at 9:32 am

      Any one for one sugar replacement like Splenda can be used in place of the Natvia in the same amount.

      Reply
  71. Monica Dobbs

    October 16, 2015 at 1:05 am

    I made just the filling and topped it with some spray cool whip in some dessert cups and it was a huge success!! Going to be making this again real soon!

    Reply
    • Lisa

      October 16, 2015 at 5:16 am

      Yea! So happy it was well received. 🙂

      Reply
  72. Katelyn

    September 19, 2015 at 11:43 am

    One of the recipes that makes me wish I had a personal chef! LOL

    Reply
    • Lisa

      September 19, 2015 at 3:51 pm

      Don't we all wish we had one of those!

      Reply
  73. Selena

    September 12, 2015 at 2:37 pm

    I just made this and from what the mixture taste like it's going to be amazing

    Reply
    • Lisa

      September 12, 2015 at 8:12 pm

      Thanks for giving it a try and letting us know how it tastes!

      Reply
  74. Selena

    September 12, 2015 at 2:36 pm

    I just made this. It is setting in the fridge as we speak. From tasting the mixture it's going to be amazing

    Reply
  75. T

    September 02, 2015 at 10:51 pm

    What is the icing sugar in step 5???

    Reply
    • Lisa

      September 03, 2015 at 3:23 am

      It's a powdered sweetener like confectioner sugar.

      Reply
  76. Caitlin

    August 01, 2015 at 4:21 pm

    Can you use any different sweetener?

    Reply
    • Lisa

      August 01, 2015 at 5:31 pm

      Any sweetener will work fine in this recipe!

      Reply
  77. Chicory App

    June 29, 2015 at 9:50 am

    This looks delish! I love peanut butter anything really but cheesecake is my fave!

    Reply
  78. Amanda

    June 28, 2015 at 9:34 am

    Oh, this is a must make!

    Reply
  79. Luana

    June 23, 2015 at 1:01 pm

    I want one now!

    Reply
    • Lisa

      June 23, 2015 at 1:48 pm

      Me too!

      Reply
  80. Anna @ Crunchy Creamy Sweet

    June 22, 2015 at 10:18 am

    This cheesecake looks so decadent! Love that it's no-bake too!

    Reply
    • Lisa

      June 22, 2015 at 10:44 am

      Thanks Anna!

      Reply
4.46 from 51 votes (21 ratings without comment)

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