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    Home » Recipes » Keto Dessert

    No Bake Keto Peanut Butter Cheesecake

    Published: May 10, 2020 · by Radwa.

    Jump to Recipe

    For all peanut butter lovers, today, I share this easy Keto peanut butter cheesecake, which you won't be able to resist. It is rich and creamy and doesn't need any baking, so it is SUPER easy to make.

    Easy Keto Peanut Butter Cheesecake

    Keto Peanut Butter Cheesecake

    I like to have a treat from time to time when I am on a keto diet; cheesecakes are my favourite. However, this time, I wanted to make a no-bake, easy cheesecake, and I was craving peanut butter. So, that's what I am sharing today, and this Keto peanut butter cheesecake turned out SO good.

    It didn't take much time, although you need to make 3 separate layers; the crust, filling and topping. But honestly, it came together in no time, and once refrigerated for 4-5 hours, it is ready to be served. I actually kept it in the fridge overnight.

    Without further ado, let's make keto cheesecake.

    a slice of Easy Keto Peanut Butter Cheesecake

    What You’ll Need

    For The Crust

    For the crust, I used both almond flour and coconut flour, along with melted butter and a tiny amount of Erythritol, to sweeten the crust a little bit.

    I made the crust twice, actually. For the first time, I didn't like the consistency; for the second time, it was perfect: 2 parts almond flour and 1 part coconut flour.

    recipe ingredients

    For The Filling

    I used cold heavy cream, Philadelphia cream cheese, Erythritol to sweeten the filling, vanilla extract to add flavor and, of course, peanut butter. I used smooth peanut butter because I wanted my filling to be soft and smooth.

    Ah, I almost forgot, I also used a tiny amount of Gelatine powder to help in improving the texture of this cake. The filling turned out AMAZING!

    topping ingredients

    For The Topping

    I just topped my cheesecake with some chopped pecan and shredded coconut only to decorate it. You may skip this topping, or you can add your favorite. Here are some suggestions:

    Drizzle with melted chocolate: I carefully drizzled a slice with melted chocolate, and it was so delicious (see the photo below).

    Top with Keto Nutella or Sugar-Free Raspberry Jam.

    a slice of Keto Peanut Butter Cheesecake drizzled with melted chocolate.

    How To Make Easy Keto Peanut Butter Cheesecake

    Make the crust

    how to make the crust by photos

    One: To make the crust, add the almond flour, coconut flour, erythritol and melted butter directly in a 20 cm springform pan.

    Two: Mix all the crust ingredients well until combined.

    Three: Spread the crust in the springform then firmly press on the crust to flatten it.

    Make the filling

    beat the heavy cream, beat cream cheese, add peanut butter.

    Four: In a small pot, add the water to the gelatine on medium fire and keep stirring until the gelatine is fully dissolved, then leave it to cool down.

    Five: In a medium-sized bowl beat the heavy cream using the hand mixer on the highest speed until it becomes thick.

    Six: Use another bowl to beat the cream cheese well using the hand mixer, then add the heavy cream and mix.

    Seven: Add the peanut butter, vanilla extract and the dissolved gelatine while mixing.

    Add the erythritol and mix well until everything is well combined.

    Eight: Add the erythritol and mix well until everything is well combined.

    Nine: Pour the filling on the crust and refrigerate for at least 8 hours.

    Add the Topping

    Chop the pecan and mix it with shredded coconut, then sprinkle it over the peanut butter cheesecake.

    Ten: Chop the pecan and mix it with shredded coconut, then sprinkle it over the peanut butter cheesecake.

    Easy Keto Peanut Butter Cheesecake slice

    More Keto Cheesecake Recipes

    • Keto Sugar-Free Greek Yogurt Cheesecake
    • Sugar Free Mini Cheesecake

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    Recipe Card

    Peanut Butter Cheesecake
    Print Pin
    5 from 1 vote

    Keto Peanut Butter Cheesecake

    For all peanut butter lovers, today, I share this easy Keto peanut butter cheesecake, which you won't be able to resist. It is rich and creamy and doesn't need any baking, so it is SUPER easy to make.
    Course Dessert
    Cuisine American
    Diet Gluten Free
    Prep Time 20 minutes minutes
    Chill 4 hours hours
    Total Time 4 hours hours 20 minutes minutes
    Servings 16 slices
    Calories 288kcal
    Author Radwa

    Equipment

    • Springform
    • Mixing bowl
    • Hand mixer

    Ingredients

    Crust:

    • 1 cup Almond flour
    • ½ cup Coconut flour
    • 3 tablespoon Melted butter
    • 2 teaspoon Erythritol

    Filling:

    • 400 g Cream cheese , cold
    • 1 cup Heavy cream
    • ½ cup Peanut butter
    • 1 teaspoon Vanilla extract
    • 1 teaspoon Gelatine powder
    • ¼ cup Water
    • ¾ cup Erythritol

    Topping:

    • 3 tablespoon Pecan , chopped
    • 3 tablespoon Shredded coconut

    Instructions

    Making the crust:

    • To make the crust add the almond flour, coconut flour, erythritol and melted butter directly in a springform.
      1 cup Almond flour, ½ cup Coconut flour, 3 tablespoon Melted butter, 2 teaspoon Erythritol
    • Mix all the crust ingredients well until combined. Spread the crust in the springform then firmly press on the crust to flatten it.

    Making the filling:

    • In a small pot, add the water to the gelatine on medium fire and keep stirring until the gelatine is fully dissolved, then leave it to cool down.
      1 teaspoon Gelatine powder, ¼ cup Water
    • In a medium-sized bowl beat the heavy cream using the hand mixer on the highest speed until it becomes thick.
      1 cup Heavy cream
    • Use another bowl to beat the cream cheese well using the hand mixer, then add the heavy cream and mix.
      400 g Cream cheese
    • Add the peanut butter, vanilla extract and the dissolved gelatine while mixing.
      ½ cup Peanut butter, 1 teaspoon Vanilla extract
    • Add the erythritol and mix well until everything is well combined.
      ¾ cup Erythritol
    • Pour the filling on the crust and refrigerate for at least 8 hours.

    Topping:

    • Chop the  pecan and mix it with shredded coconut, then sprinkle it over the peanut butter cheesecake.
      3 tablespoon Pecan, 3 tablespoon Shredded coconut

    Notes

    To have a silky filling, I recommend using smooth peanut butter.

    Nutrition

    Serving: 1slice | Calories: 288kcal | Carbohydrates: 8g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 132mg | Potassium: 113mg | Fiber: 3g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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