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.
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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
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
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.
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.
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.
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.
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!
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!
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No Bake Peanut Butter Cheesecake
Recipe Video (Click on Image to Play)
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 tsp 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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Arlena
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!!
Renee
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.
serena
Oh my god this is the best cheesecake ever!! —- And I’ve made loads!
Ashley
How do you calculate the nutritional information?
Lisa MarcAurele
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.
Gabby
Can I bake this instead. I don’t have gelatin
Lisa MarcAurele
You’d have to make modifications like add eggs.
Maria
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!!!
Kimberly
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 .
Lisa MarcAurele
It will have a slightly different taste, but pecan flour can be subbed for almond flour.
Peter Langford
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.
Patsy
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.
Lisa MarcAurele
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.
Kathleen
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 🙂
Lisa MarcAurele
Thanks for sharing your thoughts on the recipe and the photos!
Maria
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!
Lisa MarcAurele
You can. Here’s the conversion I found: 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin
Maria
Thank you Lisa…making this today!
Lisa MarcAurele
Enjoy the cheesecake Maria!
Alanna Bobulinski
I want to use coconut flour I stress. What is the amount I should use for the crust?
Lisa MarcAurele
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.
Shawna
Is there anyway to lower the fat content?? Thanks!
Lisa MarcAurele
You could try low fat cheese and cream substitutes and use defatted peanut flour in place of the peanut butter.
Dahlia Andrews
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.
Linda
I made this with Swerve and it is gritty. Maybe it should be heated to dissolve before putting in this recipe.
Lisa MarcAurele
That can happen with erythritol sweeteners. I find it’s better to use half the amount and replace it with a non erythritol sweetener.
Danette
Ph no. I used the 1-1/2 cups almond flour.. and hope it taste ok. I have not tried it.
Lisa MarcAurele
It calls for 1-1/2 cups in the recipe for the crust.
Joe
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!
Lisa MarcAurele
The 1.5 cups of almond flour is correct, but if it works with only a half cup, that’s great.
Tasha Sumpter
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.
Verna
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.
.
Ebony Tilley
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.
Lisa MarcAurele
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.