No Bake Keto Peanut Butter & Chocolate Cheesecake

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!

• No Bake Keto Dulce De Leche Cheesecake
• No Bake Keto Pumpkin Cheesecake
• No Bake Keto White Chocolate & Raspberry Cheesecake
• Keto Chocolate & Mint Cheesecake Fluff
• Fluffy Keto Strawberry Cream

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Step-by-step

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.

   

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.

   

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.

   

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

   

7. Divide the mixture into two equal parts.

   

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

   

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.

    

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.

    

Recipe

No Bake Keto Peanut Butter & Chocolate Cheesecake

★★★★★5.0 (5 ratings)

A creamy low-carb dessert blending rich chocolate and smooth peanut butter, made with simple ingredients. You ...

Hands on

15m

Overall

2h

Servings

8

5.2 g

Net carbs

7.6 g

Protein

40.2 g

Fat

408

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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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 (67 g/ 2.4 oz)
• ¹/₂ cup full-fat cream cheese or mascarpone cheese (120 g/ 4.2 oz)
• 1 tsp sugar-free vanilla extract or vanilla bean powder
• pinch of sea salt
• ¹/₂ cup peanut butter (130 g/ 4.6 oz)
• 70 g 90% dark chocolate (2.5 oz)

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.

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.

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.

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

7. Divide the mixture into two equal parts.

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

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.

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.

Nutrition per serving, about 115 g/ 4 oz

Carbs 5%Protein 7%Fat 88% of calories

Net carbs

5.2 g

Total carbs

14.9 g

Fiber

1.8 g

Sugars

3.2 g

Protein

7.6 g

Fat

40.2 g

Saturated fat

21.3 g

Calories

408 kcal

Sodium

154 mg · 6.71% RDA

Magnesium

51 mg · 12.9% RDA

Potassium

246 mg · 12.3% EMR

Nutrition by ingredient

Per about 115 g/ 4 oz	Net carbs	Protein	Fat	kcal
Water, still	0 g	0 g	0 g	0
Gelatin powder, thickening agent, unsweetened	0 g	0.6 g	0 g	2
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.6 g	1.1 g	22.8 g	220
Allulose, natural low-carb sweetener	0.4 g	0 g	0 g	2
Cream cheese, soft (full-fat)	0.5 g	1.1 g	4.2 g	37
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Peanut butter smooth (unsweetened)	1.6 g	4 g	8.3 g	97
Extra dark chocolate, 90% cocoa (cacao)	1.2 g	0.9 g	5 g	50
Total	5.2 g	7.6 g	40.2 g	408

Serving size about 115 g/ 4 oz

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

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