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No Bake Keto Peanut Butter & Chocolate Cheesecake

5 stars, average of 2 ratings

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Guess what? I've got another fantastic crustless keto cheesecake recipe for you! If you've been around here for a while, you know how much I love these easy, no-bake treats.

Today, we're mixing it up with something truly special: a No-Bake Keto Peanut Butter Chocolate Cheesecake. It's all about that dreamy combination of chocolate and peanut butter—because, let's be honest, who can resist that?

Recipe Tips and Ingredient Swaps

Love this recipe but need to tweak it to suit your diet or what you’ve got in the pantry? No problem! Here’s how you can swap out ingredients to make this cheesecake work for you:

  • Sweetener Options: If Allulose isn’t your thing or you just don’t have it on hand, you can easily substitute it with another low-carb sweetener like erythritol or stevia. Just keep an eye on the sweetness level, as each sweetener has its own sweetness potency.
  • Gelatin-Free Option: For a vegetarian version of this cheesecake, you can replace gelatin with agar powder or flakes. Use 1 teaspoon of agar powder or 1 tablespoon of agar flakes to substitute for the 1 1/2 teaspoons of gelatin powder. Agar needs to be boiled to activate, so make sure to simmer it with a small amount of water for about 5 minutes before adding it to your recipe.
  • Cream Cheese Alternatives: Not a fan of cream cheese or need something dairy-free? Mascarpone cheese is a great swap if you’re still doing dairy. For a dairy-free version, try using coconut cream instead of cream cheese, and coconut milk instead of whipping cream.
  • Peanut-Free Option: If you’re allergic to peanuts or just want a different flavor, almond butter is a fantastic alternative. It will give you a similar creamy texture with a twist in taste.
  • Nut-Free Option: Need to keep it nut-free? Swap the peanut/almond butter for tahini, which is sesame seed-based and gives a unique flavor that pairs wonderfully with chocolate. Have a sesame seed allergy too? Another option is to use sunflower seed butter.
  • Chocolate Options: I use 90% dark chocolate to keep it low-carb, but if you prefer something a bit different, any sugar-free chocolate will do the trick. 85% dark chocolate is also a good option. Just make sure it fits into your carb count!

With these swaps, you can still enjoy this creamy, dreamy cheesecake!

Recipes You'll Love

Craving more? Check out these easy, no-bake keto cheesecake recipes—simple, delicious, and perfect for any keto diet!

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Hands-on Overall

Serving size about 115 g/ 4 oz

Allergy information for No Bake Keto Peanut Butter & Chocolate Cheesecake

✔  Gluten free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Notes

  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, about 115 g/ 4 oz)

Net carbs5.2 grams
Protein7.6 grams
Fat40.2 grams
Calories408 kcal
Calories from carbs 5%, protein 7%, fat 88%
Total carbs7 gramsFiber1.8 gramsSugars3.2 gramsSaturated fat21.3 gramsSodium154 mg(7% RDA)Magnesium51 mg(13% RDA)Potassium246 mg(12% EMR)

Ingredients (makes 8 servings)

Instructions

  1. Break the chocolate into pieces and place it in a heatproof bowl over a small saucepan filled with about a cup of water. Melt the chocolate over medium heat, ensuring that the bowl does not touch the water but is heated through steam. Once melted, remove from heat and allow to cool.
  2. Gently heat the peanut butter (on the stove or in a microwave), stirring until it is smooth and lump-free. No Bake Keto Peanut Butter & Chocolate Cheesecake
  3. In a small cup or bowl, sprinkle gelatin over 3 tablespoons of cold water and let stand for a few minutes to soften.
  4. Heat half of the cream in a saucepan with all of the sweetener over medium-low heat until the sweetener dissolves. Do not bring to a boil. Once hot, add the softened gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. No Bake Keto Peanut Butter & Chocolate Cheesecake
  5. Combine the remaining cream, cream cheese (or mascarpone), vanilla extract (or powder), and salt in a bowl. Using an electric mixer, whip until fluffy. No Bake Keto Peanut Butter & Chocolate Cheesecake
  6. Gradually pour the cooled sweet cream mixture into the bowl of whipped cream while continuing to mix. No Bake Keto Peanut Butter & Chocolate Cheesecake
  7. Divide the mixture into two equal parts. No Bake Keto Peanut Butter & Chocolate Cheesecake
  8. To one part, add the melted chocolate and mix until smooth. To the other, add the softened peanut butter and mix until smooth. No Bake Keto Peanut Butter & Chocolate Cheesecake
  9. Pour the chocolate mixture into a pie dish. Spoon the peanut butter mixture into various parts of the dish. Using the back of a spoon, gently swirl the two mixtures together to create a marbled effect.
  10. Refrigerate the cheesecake for at least an hour or until it is fully set. No Bake Keto Peanut Butter & Chocolate Cheesecake
  11. Serve chilled, optionally drizzled with softened peanut butter, topped with grated dark chocolate, or whipped cream. Store in the refrigerator for up to 5 days. No Bake Keto Peanut Butter & Chocolate Cheesecake

Ingredient nutritional breakdown (per serving, about 115 g/ 4 oz)

Net carbsProteinFatCalories
Water, still
0 g0 g0 g0 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.6 g0 g2 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g1.1 g22.8 g220 kcal
Allulose, natural low-carb sweetener
0.4 g0 g0 g2 kcal
Cream cheese, soft (full-fat)
0.5 g1.1 g4.2 g37 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Peanut butter smooth (unsweetened)
1.6 g4 g8.3 g97 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.2 g0.9 g5 g50 kcal
Total per serving, about 115 g/ 4 oz
5.2 g7.6 g40.2 g408 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

I bet this is the BOMB! I haven't tried this recipe yet but I've made pretty much all of your other no bake crustless cheesecakes and they are incredible. I love that there is no crust and no baking. Perfect for summer! Thank you so much for sharing all these amazing recipes!!

Thank you so much Janelle, this comment made my day!