Go Back
+ servings
Keto Peanut Butter cheesecake topped with melted chocolate drizzle and cookie crumbles
Print

Keto Peanut Butter Cheesecake

Katrin Nürnberger from sugarfreelondoner.com
This keto no bake cheesecake is a must make for all peanut butter lovers! It has a buttery crust and a super silky peanut butter filling. I have topped it with a sugar free chocolate drizzle and crushed keto cookies.
Course Dessert
Cuisine American, British
Prep Time 15 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 388kcal

Equipment

  • springform, 20cm diameter

Ingredients

Base

Cheesecake Filling

  • 16 oz full fat cream cheese 450g (I used Philadelphia)
  • 1 cup double/ heavy whipping cream 240g
  • 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

Optional Topping

Instructions

  • 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!

Video

Notes

4.7g net carbs per slice. Makes 12 slices. 
Nutrition calculated without optional toppings. 
To make the chocolate drizzle, melt the sugar free chocolate chips or 90% dark chocolate with ½ tsp coconut oil 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 drizzle over the cake. 
Important: 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 in the fridge 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.
Store the cheesecake in the fridge for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Calories: 388kcal | Total Carbohydrates: 7.3g | Protein: 11.2g | Fat: 37.9g | Fiber: 2.8g | Sugar: 3g