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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
Nutritional values (per 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
- 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.
- Gently heat the peanut butter (on the stove or in a microwave), stirring until it is smooth and lump-free.
- In a small cup or bowl, sprinkle gelatin over 3 tablespoons of cold water and let stand for a few minutes to soften.
- 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.
- Combine the remaining cream, cream cheese (or mascarpone), vanilla extract (or powder), and salt in a bowl. Using an electric mixer, whip until fluffy.
- Gradually pour the cooled sweet cream mixture into the bowl of whipped cream while continuing to mix.
- Divide the mixture into two equal parts.
- To one part, add the melted chocolate and mix until smooth. To the other, add the softened peanut butter and mix until smooth.
- 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.
- Refrigerate the cheesecake for at least an hour or until it is fully set.
- 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 Peanut Butter & Chocolate Cheesecake
Ingredients (makes 8 servings)
- 3 tbsp water (45 ml)
- 1 1/2 tsp gelatin powder
- 2 cups heavy whipping cream (480 ml/ 16 fl oz)
- 1/3 cup Allulose or other granulated low-carb sweetener (g/ oz)
- 1/2 cup full-fat cream cheese or mascarpone cheese (g/oz)
- 1 tsp sugar-free vanilla extract or vanilla bean powder
- pinch of sea salt
- 1/2 cup peanut butter (g/oz)
- 70 g 90% dark chocolate (2.5 oz)
Instructions
- 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.
- Gently heat the peanut butter (on the stove or in a microwave), stirring until it is smooth and lump-free.
- In a small cup or bowl, sprinkle gelatin over 3 tablespoons of cold water and let stand for a few minutes to soften.
- 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.
- Combine the remaining cream, cream cheese (or mascarpone), vanilla extract (or powder), and salt in a bowl. Using an electric mixer, whip until fluffy.
- Gradually pour the cooled sweet cream mixture into the bowl of whipped cream while continuing to mix.
- Divide the mixture into two equal parts.
- To one part, add the melted chocolate and mix until smooth. To the other, add the softened peanut butter and mix until smooth.
- 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.
- Refrigerate the cheesecake for at least an hour or until it is fully set.
- 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.
Nutrition (per about 115 g/ 4 oz)
Calories408kcal
Net Carbs5.2g
Carbohydrates7g
Protein7.6g
Fat40.2g
Saturated Fat21.3g
Fiber1.8g
Sugar3.2g
Sodium154mg
Magnesium51mg
Potassium246mg
Detailed nutritional breakdown (per about 115 g/ 4 oz)
| Total per about 115 g/ 4 oz |
| 5.2 g | 7.6 g | 40.2 g | 408 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.6 g | 0 g | 2 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Allulose, natural low-carb sweetener |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Peanut butter smooth (unsweetened) |
| 1.6 g | 4 g | 8.3 g | 97 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.2 g | 0.9 g | 5 g | 50 kcal |
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