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    Home / Recipes / Cheesecakes

    No Bake Peanut Butter Cheesecake (Keto)

    By Lisa MarcAurele · Aug 5, 2020 · 163 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

    4.42 from 48 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 mins
    Chill Time:4 hrs
    Total Time:4 hrs 15 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) »

    Related Posts

    Reader Interactions

    Comments

      « Previous 1 2 3 4
    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
    « Previous 1 2 3 4

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