The amazing and quick recipe for keto peanut butter cheesecake with chocolate crust and topping. Insanely delicious, highly satisfying, low in carbs, sugar-free and NO BAKE!

The best thing about a keto diet is that it lets you eat practically any type of dessert as long as you change a few ingredients. Adding to that, keto desserts and keto cakes are not only healthy, but usually way more tasty than regular desserts.

Cheesecake is probably one of the most popular types of cakes and there probably isn’t a person who doesn’t like it. Fortunately, with just a few simple steps, you can transform a regular cheesecake recipe into a really incredible keto peanut butter cheesecake that has an extra chocolate flavor.

If you like cheesecake, chocolate and would die for peanut butter, you are just in the right place. Let me share with you my newest recipe for keto peanut butter cheesecake.  It’s very simple, it’s sugar-free, low-carb and doesn’t require baking.

So, are you ready for one of the most delicious cakes you’ve ever eaten? Awesome!

Doesn’t my keto peanut butter cheesecake look really delicious? I know it does! The best news is that it tastes even better than it looks and that you can have it in less than 30 minutes. Let me tell you what it is all about.

Ingredients 

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

Crust

• 120 g (4.2 oz) of coconut flour
• 60 g (2.1 oz) of  cacao powder
• 100 g (3.5 oz) of cream (18% fat)
• 50 g (1.8 oz) of butter
• A few drops of vanilla flavoring or extract
• Half a glass of erythritol. You can also use liquid stevia or a blend of the two. Note that erythritol is less sweet than stevia so you may want to add more of it to achieve the same level of sweetness.

Filling

• 1000 g (35 oz) of curd cheese
• 250 g (8.8 oz) of peanut butter
• 100 g (3.5 oz) of butter (I used 60% fat). You should be able to find 60% fat butter in your grocery store.
• Half a glass of erythritol. You can also use liquid stevia or a blend of the two.

Topping

• 40 g (1.4 oz) of sugar-free Cavalier chocolate (grated)
• 30 g (1 oz) of liquid keto chocolate (made of 20 g of dissolved butter with 15 g of cacao powder and erythritol)
• 5 g  (0.2 oz) of cacao powder (sprinkled)

Instructions

Here are the simple instructions for your keto peanut butter cheesecake crust, filling and topping. Note that you can omit both the topping and the crust if you want to save on calories and fat. Your cheesecake will still taste awesome.

Chocolate Crust

1. Measure and add coconut flour into a larger bowl. Add cocoa powder and mix the two.
   
2. Now it’s time to make your crust sticky so that it’s not in the powder form. Add 100 g of whipping cream.
    PRACTICAL TIP: I used cream with 18% of fat but you can use a fatter type as well.
3. Next, dissolve about 50 g of butter and add it to the mix.
   
4. Add erythritol and/or liquid stevia.
    PRACTICAL TIP: Note that erythritol will help you make your crust more sticky. That’s why I recommended using the blend of the two.
5. Mix all the ingredients with a table spoon or your own hand. You can also use a mixer. Your crust should be thick so that you can easily form the base for your keto cheesecake.
    PRACTICAL TIP: I recommend tasting the dough to make sure it’s sweet enough.
6. Add your crust into the baking mold. Spread it with your hand. Do your best to spread it as evenly as possible.
    PRACTICAL TIP: Try not to eat all of the crust while spreading it on the baking mold. I really had problems not eating all of it.

Your keto peanut butter cheesecake will also be OK without the crust, so you can omit this step if you want your cake to be “fitter” and have less calories.

Peanut Butter Filling

1. Add a whooping one kilogram of curd cheese into a large bowl.
   
2. Add peanut butter to the bowl. Don’t the two look really cool together?
   
3. Dissolve 50 g butter and add it to the mix. Now it’s also a good time to add almond and cream flavor or extract.
    PRACTICAL TIP: I used 60% fat butter to make my keto cheesecake a little bit less of a fat bomb.
4. Now it’s time to make the filling sweet. Let’s add stevia and erythritol.
   
5. Blend the filling until smooth and dense. Its consistence should be similar to the one on the photo below.
    PRACTICAL TIP: If the filling is not dense enough, you can add a little bit of coconut flour or more butter.
6. Now the fun part begins! Spread your filling onto the crust in the baking mold. Try to spread it as evenly as possible.
    PRACTICAL TIP: You need to be (again) very careful not to eat the filling while spreading it. The filling is the most delicious part of your keto peanut butter cheesecake.

You can stop at this point. But if you want your cheesecake to look more spectacular, continue.

Chocolate Topping

1. Grate sugar-free chocolate and sprinkle your cheesecake top with it.
   
2. Dissolve 20 g of butter in a pan. Mix the butter with 20 g of cocoa powder and erythritol until smooth. Pour the hot chocolate onto your keto peanut butter cheesecake top.
   
3. Sprinke with cocoa powder using a sieve.
   
4. Place your freshly-made keto peanut butter cheesecake into the fridge and let it sit there for about an hour so that it becomes even more solid. You can then remove it from the baking form.
   

Macros 

Here is the macro math for the whole cheesecake and one bite (1/10 of the whole cake).

No Bake Keto Peanut Butter Cheesecake (Recipe Print Version)

Print

Keto Peanut Butter Cheesecake

Here is the macro for the whole cake (1660 g). 
CALORIES: 4855 kcal
FAT: 344 g
CARBS NET: 99 g
PROTEIN: 290 g

Course Cake, Dessert

Prep Time 30 minutes

Resting Time 1 hour

Servings 10 people

Calories 485 kcal

Ingredients

Crust

• 120 g of coconut flour
• 60 g of cocoa powder
• 100 g of 18% fat cream (fatter cream is also OK)
• 50 g of butter
• A few drops of liquid stevia
• A half a glass of erythritol

Filling

• 1000 g of curd cheese
• 250 g of peanut butter
• 100 g of 60% fat butter (regular butter is also OK)
• A few drops of liquid stevia
• A half of glass of erythritol

Topping

• 40 g of sugar-free chocolate (grated)
• 30 g of liquid chocolate (made of 20 g of dissolved 60% fat butter and 10 g of cocoa powder)
• 5 g of cocoa powder (sprinkled)

Instructions

Crust

1. Add coconut flour into a large bowl and mix it with cocoa powder.  Just mix them with a tablespoon. 

2. Pour dissolved butter and cream into the bowl. 

3. Add stevia and/or erythritol. It's also time to add flavor of your choice to the crust if you want it to have a clearer taste. 

4. Mix all the ingredients until the crust becomes quite thick and smooth. 

5. Spread the crust onto the baking mold. Do your best to spread it as evenly as possible. Feel free to do it with your own hand. Knead the dough so that it's thick and solid. 

Filling

1. Add curd cheese and peanut butter into a large bowl. 

2. Dissolve the butter and add it to the mix. 

3. Add stevia and/or erythritol. Now it's also a good time to add flavor for a clearer taste.  

4. Blend all the ingredients until the filling becomes thick and smooth. It's best to use a mixer instead of only your hand. 

5. Spread the filling on the crust. Try not to eat all of it while spreading (seriously). 

Topping (optional)

1. Grate about 40 g of sugar-free chocolate and sprinkle the top of your keto cheesecake with it. 

2. Dissolve about 20 g of butter in a pan. Add about 20 g of cocoa powder to it and stevia/erythritol. Mix all the ingredients until your chocolate becomes smooth. 

3. Pour the hot chocolate on the top of your cheesecake for a more spectacular effect.  

4. Sprinkle your cheesecake with cocoa powder using a sieve to add even more grace to it. 

5. Let your keto peanut butter cheesecake rest for about 60 minutes in the fridge and... enjoy! 

Recipe Notes

Feel free to change or adjust the ingredient amounts so that your cake is as sweet as you want it to be.

If you don't like a slightly bitter after taste of stevia, use only erythritol. If, on the other hand, you don't like the cooling after taste of erythritol, go only for stevia. And remember but they together create a really nice blend. 

If you aren't on a weight loss program or counting calories, feel free to use regular butter. 

Let your keto peanut butter cheesecake rest for about 60 minutes in the fridge. It will become more dense and even more tasty. 

Share The Keto Peanut Butter 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 keto peanut butter 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!