| | |

No Bake Peanut Butter Keto Cheesecake

Another Keto Cheesecake

If there ever was a dessert designed for Keto, it’s cheesecake. I’ve done recipes for a Keto cheesecake before. But it’s always been a baked version. My Keto berry swirl cheesecake was quite a hit and my lemon cheesecake with strawberries wasn’t too bad either. But it was time for me to do a no bake cheesecake. So I said, why not a chocolate and peanut butter cheesecake? It was the perfect recipe. Here is my no bake, peanut butter Keto cheesecake. Enjoy!

The base

In this recipe I used my Keto peanut butter cookies for the base. I had them lying around and since I don’t care much for cookies this was the best use. Now while I highly recommend whipping up a batch of them you could also just use almond flour in the exact same amount. It’s not really a big issue. I would probably bake the base in that case. About 10 minutes at 180C should do it.

The Filling

For the filling I used stevia as my sweetener of choice and I do sweeten to taste. In the recipe below though I’ve given an approximate amount of Erythritol. This is an amount for any 1:1 sweetener. This means 1 spoon of your sweetener is equal to 1 spoon of sugar in sweetness. As with all dessert recipes I say please sweeten to taste. It’s important to taste the filling because everyone’s taste buds are different. Some like it sweetener and some like it less sweet.

The chocolate

I’m using Lindt 85% chocolate for my recipe as it’s the most easily available in India. If you live elsewhere and have access to 100% chocolate or sugar free chocolate then I would recommend using that. It would drop the carb count of the recipe as well. You could also use less chocolate. I’ve used about 80grams but could use 60grams instead or even 50grams. The ganache will not be as thick as mine was. This is completely up to you and your preference.

The calories

This cake is over 5000 calories!!! So while it’s Keto and only got 3g net carbs per slice (even less if you use 100% chocolate) that doesn’t mean you go to town. I normally cut my cakes into 8 equal pieces especially if it’s made in a 7″ tin. However in this case I had to make it into 16 slices otherwise it would be close to 700 calories a slice. So go easy on the cake. It  might be Keto but it’s still got calories.


No Bake Peanut Butter Keto CheesecakeNutrition Info (Per serving)

  • Calories: 328
  • Net Carbs: 3g
  • Carbs: 6g
  • Fat: 28g
  • Protein: 9g
  • Fiber: 3g

This recipe makes 16 servings. One serving = One Slice. Cut the cake into 16 equal slices. Get this recipe on myfitnesspal.

Keto Cheesecake

No Bake Peanut Butter Keto Cheesecake

A decadent Keto dessert.
4.45 from 60 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 31 minutes
Course Dessert
Cuisine American
Servings 16 servings


For the base

For the filling

For the ganache


For the base

  • Melt the butter in a sauce pan and cook till the milk solids separate and start to turn brown in colour. Once they turn a nice dark brown remove from the heat and set aside. This is our brown butter.
  • Take the peanut butter cookies and blitz them in the food processor. Add in the cocoa powder first and mix well, then the brown butter and blend together till it's all well incorporated.
  • Remove on a 7" spring form tin and spread around evenly to form the base. Pop it in the freezer for 15 minutes to set.

For the filling

  • Whip the cream in a bowl to soft peaks. Then whip the cream cheese in a separate bowl. Make sure it's at room temperature.
  • Add in the peanut butter, vanilla extract and sweetener to the cream cheese and mix it all well. Then add in the whipped cream and fold it in using a spatula. Taste for sweetness.
  • Then pour the filling over the base once it's set and let it cool for at least 6 hours in the fridge or overnight. If you plan to keep it overnight then wrap the top in cling film.

For the ganache

  • Chop the chocolate into small pieces and place in a bowl. In a saucepan heat 100ml of cream to a simmer and pour over the chocolate.
  • Mix it all well till you get a nice smooth ganache. Add stevia or sweetener of choice and sweeten to taste.
  • Allow the ganache to cool before pouring over the set cheesecake.
  • Let it cool for at least 1-2 hours in the fridge before serving.

To serve

  • To pop the spring form tin take a kitchen towel and wet it. Squeeze all the water out and microwave it for 20 seconds. Then wrap the cake tin in that towel for a few seconds and then release the spring form tin.
  • To cut slices dip your knife in hot water, wipe it clean and slice. Then dip again in hot water, wipe clean and make the second cut.
  • Serve!
Tried this recipe?Let us know how it was!

Similar Posts


    1. It’s all in English. Please buy a scale. Americans need to stop measuring things in cups it’s ridiculous! Broccoli in cups? Cup measures vary worldwide and for baking it needs to be accurate. Even otherwise measuring by grams is the most precise way.

      1. Agreed!! As an American who’s lived in Sicily for 3 years before, Metric is far superior, we own a kitchen scale and it’s always on Grams, by far most accurate way to weigh anything. I wish we would get on the metric train.

      2. I noticed recently in baking how especially important being able to measure in grams is, especially when adding very small quantities, such as salt, amylase enzyme, etc.

        If you try measuring in ounces, it’s much easier to make a mistake and you can easily be off by 25-50% of what you think is necessary. Of course, as already mentioned, then there’s the issue that weighing ingredients in grams is the only way to be able to use recipes from all over the world.

        As a very casual home cook from Philly, I can say it was well worth the small amount of time it took to become comfortable with metric cooking measurements, and now I won’t buy anything for my kitchen unless it has metric measurements available.

      3. Why wouldn’t you at least insert measurements for cups? I’m almost 100% that the MAJORITY of your viewers are from the US.
        It seems kind of inconsiderate, seeing as we’re the ones who are “making” your channel popular.
        But whatever, you want to be inconsiderate? You’re free to do it.

        1. I think people are viewing from all over the world, I am viewing from New Zealand. I’m sure your smart enough to do the conversion yourself, you can also look that up on the internet 🙂

        2. Stop being such a pain in the rearside. I’m from Britain and find the whole cup thing difficult to grasp. Grams is the way to go!!

          1. It’s IN the recipe BOX it’s a small printer icon next to the rating of the recipe.

        3. Didn’t even have to state that you’re American, it’s pretty obvious by your sense of entitlement. Pretty sure he’d do just fine without your viewership. Actually, I take that back, he’d thrive without it. Also… Angel? Ironic.

        4. Don’t like that there are no Imperial measurements? Don’t make it. The author providing the measurements as he’s known the recipe is not rude. As an American (and I’m one too), expecting others to bow to your sense of entitlement is what is rude.

      4. But, it’s soooo much easier for us that way ??

        All kidding aside, you are so right with using a scale, which I have, for accuracy. ?

        Enjoying, your recipes! ???

      5. We use both ways of measuring so don’t judge Us without knowing anything about Us. How is this relevant? If it doesn’t help anyone dont post it.

  1. How many Tbs us 2.47 oz of butter? How many cookies 4/5 how much peanut butter, 1/4 cup? Your recipe is questionable, I don’t have a way to measure my ingredients, thanks

    1. Hi Cat. Please buy a kitchen scale. It’s more accurate. It’s a friend for life. Thank you 🙂

    1. Hi Esther. On the main page of the website there is a little box to sign up. Just put your email in that and click the sign up button.

  2. I made this, cept I used a smidge less chocolate and whipped the ganache to almost a mousse consistency.

    Good god, so much slobber. I was salivating before I even cut the damn thing!

  3. I live in the USA. I own a kitchen scale and use it all the time. It was a $10 purchase on Amazon. Seriously. Go buy one. Thank you Sahil for making a no bake recipe. It is too hot here to turn on the oven in the Summer. Love your recipes. Kind of sad you quit Keto.

    1. Cindy it’s probably just a temp thing but I don’t want that to be a consequence of this channel. I’m trying new diets and experiments with food which don’t allow me to remain in a state of Ketosis and it would be a pretty bad idea for me to try and eat Keto for a week with high fat and switch to carbs. Instead I just maintain a largely low carb lifestyle while I am doing all the other things I want to with food.

  4. Hi Sahil! The links you have added for your Dutch processed cocoa take me to the the us amazon site…was wondering if you could help me with an Indian brand as an alternative for keto? Also the link for heavy whipping cream seems to be incorrect. Could you please give recommend a brand for that as well? Really really eager to try this out!

    1. Nope but it won’t take more than a few minutes to calculate by using whatever program you use like carb manager or MFP

  5. I work in a bakery in the U.S. and scales are far superior to cups and spoons. It really is the most accurate way to measure, so do yourself a favor and get one of those babies. Cant wait to try this recipe!!

  6. Making this for the second time. This recipe is one of my favorite desserts, keto or not. Even my non-keto guests loved it! Thank you.

  7. please help I have only got 100gm peanut butter left for the filling, I used the rest in cookies. what can I do. Its my birthday today and I am making this right now.

    1. Happy Birthday! That’s fine just use that much. You will get a bit of a smaller layer perhaps but it will still be fine.

  8. Hi Sahil , Loved your channel for years now . Could you use cocoa powder to make the ganache? That made chocolate is so expensive and I am on a pension

    1. Yes Gary, you can make a mixture of the ganache with cocopowder but it will not set the same way as ganache does but what I would suggest is just using some whipping cream with coco powder and stevia so you kind of make your own chocolate whipped cream which can top the cake.

  9. Sahil,
    Loved this. I pressed the entire cookie recipe into a springform pan, baked it. Let it cool and poured the mix right into it instead of making the cookies first. I used almond butter but would have been better with peanut butter. The large cookie pressed into the bottom of the springform pan held perfect! I didn’t need the butter and crush it. Perfect as is. Used an 8 1/2 inch pan. Would make it again! Thank you.

    1. I wish I had read this comment before I made the cookies, waited for them to cool then smashed them up to use in this recipe. Although as I didn’t need all the cookies I now have cookies and cheesecake to eat.

  10. Hello thanks for the recipe. I have a question about sweetener replacement. If I used swerve instead of stevia what would be the correct measurement?

  11. Your ganache looks smooth, creamy and easy to spread. Each time I make it, I pull the pie out of the freezer as I finish making the ganache. Then pour it on and start to spread it around. Mine seems hard to manipulate and after its finished, over the next few days, my ganache is rock hard. Not a problem as we still chowed down on it and loved every bite. I’m just wondering how to make the ganache more soft. Thanks again for sharing the recipe. Cheers from BC Canada.

  12. In your recipe you state that one portion (1/16th of the cake) is 3 net carbs. However, when I added the recipe to my carb calculator (CarbManager) it said one portion was 7.9 carbs, so I then input all ingredients and amounts manually and again the result was 7.9 net carbs – which is A LOT of net carbs for such a small piece of cake!!
    I won’t be using this recipe again, however nice the cake might taste.

    1. You possibly have gotten some ingredients different maybe? Perhaps you are not accounting for fiber? Perhaps it’s counting the sugar alcohols? Either way it’s completely your call. I ate this cake with no issues. For me the calories are more important than the carbs because that’s what it boils down to for the weight loss process.

  13. I’ve always loved your meal recipes but always steered away from the sweet ones because I’m not usually a fan of sweets. I saw this video a few months ago and it’s been eating at me to try it every now and then. Well today I got a major case of sweet tooth and the thought of this popped in my head and I had to make it. First time I’ve ever made a cheese cake and it came out amazing. My whole family loved it. Sahil this recipe is pure gold.

  14. How did I not know the difference brown butter makes? It truly makes it next level. Thanks for this ! Im making the cheesecake but so impressed with the brown butter I had to post.

  15. Run into your YouTube performance by accident and I was hooked…. love your style and ….finally ….with a scale, grams etc yeeaahhh 😁🥳🥳
    Greetings from holland

  16. I just so happened to stumbled onto your page since I was looking for a keto friendly bolognese recipe, which by the way looks absolutely delicious, my curiosity grew and I decided to looked through more of your recipes and found this one and holy hell!!!! I might just be a follower for life! I LOVE PEANUT BUTTER! and the fact that you made it into a cheesecake and its keto, dude, I just died and gone to heaven. So in short I just want to say thank you so much for sharing this recipe. I can’t wait to make it.

  17. My sister put me onto your site and I can’t wait to try a few of the recipes. I’m trying low carb and Keto, so will be really looking into what you have on here. Also as for the grams? I too use my little kitchen scales. If I see a recipe without grams I google but have always worked through. By the way, I am in Australia!!!

  18. Hi Sahil,
    Greetings from Canada, I just started using a kitchen scale. Very helpful. I have been watching your videos for a few years now. Love them! They are well done, the recipes are amazing and well I find your jibber jabber quite entertaining.
    Keep up the good work and Keep cooking 😉

    1. Thank you so much an even happier about the scale and that you loving the recipes. Cheers and Keep Cooking!

  19. Sahil! This is awesome! I didn’t have enough peanut butter to make a batch of your cookies so I just made up a keto “graham cracker” crust with some black cocoa powder. Thanks for all you do!

  20. Lots of Non Americans on here all Butt hurt because one person asked about the grams to ounces. Their just mad as always because their not American and we rule the world, make no mistake of that even with our brain dead President and zombie like majority government. But yeah just be happy with this great recipe that I not have to conver to real measurements. LoL 😆 Americans entitled? Yes we should be, we saved the world and now rule. Thank you!

  21. Wow, thanks for adding the link to this recipe on Facebook today! I’m not a sweet peanut butter lover (Reece cups for example) but I am going to try this one for the next family get together. That way I am guaranteed to only have 1/25th of a piece and keep my new waist line. Love your work!

  22. 5 stars
    This is my favourite cheesecake recipe, keto or not! I hate the normal almond flour keto cheesecake crusts, so this one was a game changer with its fudgy deliciousness. I make this every few months and store in the freezer presliced. I love that your recipes are in weights also!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating