No Bake Keto Peanut Butter & Chocolate Cheesecake


Step 1Break 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.

Step 2Gently heat the peanut butter (on the stove or in a microwave), stirring until it is smooth and lump-free.

Step 3In a small cup or bowl, sprinkle gelatin over 3 tablespoons of cold water and let stand for a few minutes to soften.

Step 4Heat 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.

Step 5Combine the remaining cream, cream cheese (or mascarpone), vanilla extract (or powder), and salt in a bowl. Using an electric mixer, whip until fluffy.

Step 6Gradually pour the cooled sweet cream mixture into the bowl of whipped cream while continuing to mix.

Step 7Divide the mixture into two equal parts.

Step 8To one part, add the melted chocolate and mix until smooth. To the other, add the softened peanut butter and mix until smooth.

Step 9Pour 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.

Step 10Refrigerate the cheesecake for at least an hour or until it is fully set.

Step 11Serve chilled, optionally drizzled with softened peanut butter, topped with grated dark chocolate, or whipped cream. Store in the refrigerator for up to 5 days.