This keto peanut butter cheesecake is so easy to make! It is super creamy, light and fluffy and does not require baking. Only 15 minutes prep and 4.7g net carbs.
Table of contents
It was time to add another one. I just can't help myself!
This low carb peanut butter cheesecake recipe is especially great because it is no bake. This means it's super easy to assemble and you don't have to turn on the oven or worry about it splitting.
My whole family loved the recipe. It is super creamy, indulgent and very, very satisfying. It's not overly sweet and has a wonderful flavor. Using a salted peanut butter gave it that little extra oomph.
What you'll need
- Almond flour: Both fine almond flour and ground almonds work equally well.
- Powdered sweetener: I used an erythritol monk fruit sweetener blend. You can also use allulose or a sweetener of your choice. Just make sure it's powdered!
- Peanut butter: Mine was smooth and creamy. If yours is unsalted, also add a pinch of salt to the recipe.
- Cream cheese: Should be room temperature and a creamy variety. I always use Philadelphia for my cheesecakes.
- Heavy cream: That's double cream in the UK.
- Vanilla extract
- Sugar free chocolate or 90% dark chocolate (for the topping)
How to make keto peanut butter cheesecake
Line the base of a springform pan (20 cm diameter) with parchment paper.
Mix the almond flour with the butter, sweetener and vanilla.
Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
Whip the cream until just below stiff peaks. Set aside.
Now blend the cream cheese, peanut butter and powdered sweetener in a large mixing bowl until smooth.
Note - I used a hand-held electric mixer for the entire recipe.
Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
Immediately pour liquid gelatine into the peanut butter cream cheese mix (before it sets), add the whipped cream and blend briefly to combine.
Spoon the cheesecake mixture into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge. Don't remove the springform until the no bake peanut butter cheesecake has set fully!
I decorated the cake just before serving with crumbled keto ginger cookies and drizzled melted dark chocolate.
To make the chocolate topping, melt sugar free chocolate chips or 90% dark chocolate with ½ tsp coconut oil (or butter) in a water bath or the microwave (30 seconds, then 10 second intervals. Remove BEFORE fully melted). Stir, then let sit and cool to lukewarm.
Fill the melted chocolate mix into a ziplock bag, snip off a corner and pour over the cake.
Or simply top with a few chocolate chips or grated dark chocolate!
Keep the cream cheese at room temperature. It is easier to blend and combines better with the rest of the ingredients. I used Philadelphia, which I find is smoother than other brands.
Make sure the gelatine is completely dissolved and has absolutely no lumps.
If possible, chill the cheesecake overnight. To ensure it cuts well and is 100% set, place it in the freezer for 30 minutes before serving. Only then remove the springform and decorate.
Make a keto peanut butter cheesecake pie: Use the crust from my Keto Pecan Pie. Let the crust cool, then add the peanut butter cheesecake filling and proceed with the recipe.
Want to lower the carbs? Omit the crust. Either fill the sugar free cheesecake mix into the springform and slice as a cake or simply pipe into individual dessert cups.
Or how about chocolatey fat bombs? Pipe the cream cheese peanut filling onto parchment paper, drizzle with the chocolate topping and freeze.
Baked cheesecake: Instead of the gelatine, add 2 eggs. Bake for 45 minutes at 180C / 350F or until the filling has set.
The recipe would also work with almond butter or sunflower seed butter.
I recommend that you store the cake in the fridge for up to 3 days. Alternatively, freeze it for up to 3 months.
More easy keto cheesecake recipes
This blackberry cheesecake is extra fruity!
My favourite blueberry cheesecake recipe!
An ultra indulgent Chocolate Cheesecake -this recipe gets tons of 5 star reviews.
Tried this recipe? Give it a star rating below!
Keto Peanut Butter Cheesecakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- springform, 20cm diameter
- 16 oz full fat cream cheese 450g (I used Philadelphia)
- 1 cup double/ heavy whipping cream 240g
- ⅔ cup peanut butter 180g, salted, or unsalted peanut butter with a pinch of sea salt flakes
- 1 sachet gelatine 12g, + 2 tbsp hot water or 4 gelatine leaves
- 1 tbsp vanilla extract
- 6 - 8 tbsp powdered sweetener or to taste
- Line the base of a springform (20 cm diameter) with parchment paper.
- Make the crust: Mix the ground almonds/almond flour with the butter, sweetener and vanilla.
- Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
- Whip the cream until just below stiff peaks. Set aside.
- Blend the cream cheese, peanut butter and powdered sweetener until smooth with a hand mixer.
- Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
- Immediately pour liquid gelatine into the peanut butter mix (before it sets), add the whipped cream and blend briefly to combine.
- Spoon the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.
- Decorate your cake with optional crumbled biscuits and/or drizzled melted dark chocolate. Instructions for chocolate drizzle are in the recipe notes!
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