An easy and quick recipe for crustless keto cheesecake that probably tastes better than any cheesecake you’ve ever eaten. No sugar, no flour, no crust and 100% of the cheese taste. 

I’m a great fan of all sorts of keto desserts and I simply cannot imagine a day without having at least one piece of some keto cake. Since cheesecake is my favorite type of keto cakes, I want to share with you the recipe for one of the most delicious cheesecake versions.

Let me share with you my crustless keto cheesecake recipe. This cheesecake is probably different than any cheesecake you’ve even eaten.  I’ve invented this recipe through trial and error. It has no crust but instead it has a delicate peanut butter flavor and delicious double chocolate topping (with nuts).

Doesn’t my crustless keto cheesecake look really tasty? I know it does! The best news is that it tastes way better than it looks and better than any regular cheesecake.

Ingredients 

The keto peanut butter cheesecake is made of two main parts (crust and filling) and optional (but highly recommended) chocolate topping.

Filling

• 1000 g (35 oz) of cream cheese
• 550 g (19 oz) of eggs (large 10 eggs)
• 100 g (3.5 oz) of butter (I used butter with 60% fat)
• 100 g (3.5 oz) of peanut butter
• 50 g (1.8 oz) of coconut flour
• 10 g (0.4 oz) of baking powder or baking soda
• A few drops of vanilla flavoring or extract
• Half a glass of erythritol. You can also use liquid stevia or the stevia-erythritol blend. Note that erythritol is less sweet than stevia so you may want to add more of it to achieve the same level of sweetness.

Topping

• 40 g (1.4 oz) of sugar-free Cavalier chocolate (grated)
• 130 g (5 oz) of liquid keto chocolate (made of 100 g of dissolved butter with 30 g of cacao powder and erythritol)
• 30 g (1 oz) of walnuts

Instructions

Here are the simple instructions for your crustless keto cheesecake filling and topping. Note that you can omit the topping if you want to save on calories and fat. Your cheesecake will still taste awesome. I can guarantee that. 🙂

Filling

1. Add curd cheese into a bowl. Make sure to use a large bowl so that your cheesecake filling doesn’t go outside during blending.
   
2. Measure and add peanut butter to the bowl.
    PRACTICAL TIP: Feel free to use more peanut butter if you want your cheesecake to have a stronger peanut butter flavor. If you use as much as the recipe says, the peanut butter flavor will be very delicate but will overall make the taste of your cake clearer.
3. Separate egg whites from yolks.
   
4. Add yolks to the bowl with curd cheese and peanut butter.
   
5. Dissolve 100 g of butter and add it to the mix.
    PRACTICAL TIP: I used 60% fat butter to make my keto cheesecake a little bit less of a fat bomb. If you aren’t on a cut, feel free to use regular full-fat butter.
6. Now it’s time to make the filling sweet. Let’s add stevia and erythritol. Now it’s also a good time to add almond extract and baking powder.
   
7. Blend the filling until smooth. It will probably be a little bit too runny at this point. Add 50 g of coconut flour to make it denser and thicker.
   
8. Beat the whites and add them to the bowl.
    PRACTICAL TIP: Don’t use a mixer at this point because the whites will collapse and your cheesecake won’t be fluffy. And you want it to be fluffy.
9. Mix the ingredients with a tablespoon. Taste the filling to make sure it’s sweet enough.
   
10. Grease the baking form with butter so that your cheesecake won’t stick to it.
    
11. Pour the filling into the baking form. Spread it evenly.
    
12. Preheat the oven to 175 °C (350 °F) and turn the air circulation on. Place your crustless keto cheesecake in the oven and bake for about 50-60 minutes.
     PRACTICAL TIP: Make sure to control the baking process so that your cheesecake doesn’t get burned. You can remove it from the oven once its top gets a brownish color.
13. Watch your keto cheesecake grow nicely. That is the fun part.
    
14. Remove the cheesecake from the oven and let it cool down for about 30 minutes before you add the topping.
    You can stop at this point. But if you want your cheesecake to look more spectacular and have an extra chocolate and nut flavor, continue.

Topping

As a huge chocolate lover I like to add it almost to any recipe I can. It’s not different with my crustless keto cheesecake. Let’s now prepare the most delicious double chocolate and walnut topping for our crustless cheesecake.

1. Dissolve 100 of butter and add 30 g of cocoa powder to it.
    PRACTICAL TIP: I used 60% butter to (again) save a little bit on calories and fat.
2. Add 2-3 cubes of milk chocolate to make it tastier. Add liquid stevia and erytritol. Add as much as you like to achieve the desired level of sweetness.
3. Add walnuts to your hot chocolate topping.
   
4. Grate 40 g of chocolate and put it on a separate plate.
   
5. Spread the hot chocolate on the top of your keto cheesecake.
   
6. Sprinkle the top with grated milk chocolate and watch it dissolve nicely.
   When you are done with adding the topping to your crustless keto cheesecake, put it in the fridge so that the chocolate becomes solid more quickly. The cake will taste the best after a few hours.
   

Macros 

Here is the macro math for the whole cheesecake and one bite (1/8 of the whole cake).

Crustless Keto Cheesecake (Recipe Print Version)

Share The Keto Crustless Cheesecake Recipe To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more delicious recipes are coming and I’m working hard on creating them. Don’t forget to tell me how the crustless cheesecake turned out for you and if you like it.

Would you add some other ingredient to this cake? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks!