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Keto No Bake Peanut Butter Cheesecake Recipe

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4.2 from 49 reviews

  • Author: Ezabella
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 16 servings
  • Diet: Low Carb

Description

A delicious and creamy Keto No Bake Peanut Butter Cheesecake that combines rich peanut butter flavor with a smooth, fluffy texture all without baking. Perfectly suited for a low-carb lifestyle, this cheesecake features a rich peanut butter crust and a luscious filling, finished with a creamy white chocolate drizzle. Ideal for keto dieters and peanut butter lovers alike, this recipe takes under an hour of active prep time with no oven required.

Ingredients

Cheesecake Filling

  • 8 oz salted butter
  • 2 cups heavy cream
  • 1 1/4 cup sweetener (erythritol or preferred keto sweetener)
  • 1/2 cup raw cacao butter
  • 1 cup peanut butter powder
  • 16 oz cream cheese
  • 2 tsp gelatin
  • 3 oz cold water

Crust

  • 2/3 cup peanut flour or peanut butter powder
  • 1/3 cup almond flour
  • 1/3 cup butter
  • 1/4 cup powdered sweetener (erythritol or preferred keto sweetener)

White Chocolate Drizzle

  • 1/4 cup raw cacao butter
  • 1/2 cup powdered sweetener (erythritol or preferred keto sweetener)
  • 1 – 3 tsp heavy cream

Instructions

  1. Prepare the peanut butter mixture: In a medium saucepan, combine the salted butter, heavy cream, and sweetener. Cook over medium heat until the mixture is bubbly and slightly thickened. Add the raw cacao butter and peanut butter powder, whisking until the mixture is smooth and well combined. Refrigerate for at least 2 hours until it thickens to the consistency of pancake batter. This step can be made up to two days in advance.
  2. Dissolve gelatin and whip cream cheese: Mix the gelatin into the cold water until fully dissolved. In a separate bowl, whip the cream cheese until fluffy. Add the dissolved gelatin to the cream cheese and mix well.
  3. Combine filling components: Incorporate the chilled peanut butter mixture into the cream cheese mixture. Mix thoroughly until smooth and homogenous.
  4. Make the crust: Combine peanut flour or peanut butter powder, almond flour, butter, and powdered sweetener. Press this mixture firmly into the bottom of an 8-inch springform pan to create an even crust.
  5. Assemble cheesecake: Pour the blended cheesecake filling over the prepared crust, smoothing the top. Chill for at least 8 hours or overnight to allow the cheesecake to set properly.
  6. Prepare white chocolate drizzle: In a small saucepan, melt the raw cacao butter over low heat. Remove from heat and stir in the powdered sweetener; expect some clumping. Gradually thin the mixture with 1 teaspoon at a time of heavy cream until the consistency resembles melted chocolate.
  7. Finish and serve: Once the cheesecake has fully chilled, carefully unmold it from the springform pan. Drizzle the white chocolate mixture evenly over the top before slicing and serving.

Notes

  • You can make the peanut butter mixture a day or two ahead of time to streamline preparation.
  • This recipe is strictly no-bake, relying on chilling to set the cheesecake.
  • Use a keto-friendly sweetener like erythritol or monk fruit to keep it low carb.
  • Ensure the gelatin is fully dissolved to avoid lumps in the filling.
  • Adjust the amount of heavy cream in the drizzle to get the perfect pouring consistency.
  • The cheesecake can be stored in the refrigerator for up to 4 days.
  • Use high-quality peanut butter powder and raw cacao butter for best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenloving.com/keto-no-bake-peanut-butter-cheesecake-recipe/