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.

Nutrition 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.

No Bake Peanut Butter Keto Cheesecake

Yum

Votes: 8 Rating: 4.88 You: Rate this recipe!

A decadent Keto dessert.

• CourseDessert
• CuisineAmerican

Servings	Prep Time
16 servings	20 minutes

Cook Time	Passive Time
10 minutes	1 day

Servings Prep Time 16 servings 20 minutes

Cook Time Passive Time 10 minutes 1 day

No Bake Peanut Butter Keto Cheesecake Yum Votes: 8 Rating: 4.88 You: Rate this recipe! A decadent Keto dessert. CourseDessert CuisineAmerican Servings Prep Time 16 servings 20 minutes Cook Time Passive Time 10 minutes 1 day Servings Prep Time 16 servings 20 minutes Cook Time Passive Time 10 minutes 1 day

Ingredients

For the base

• 180 grams HK's Keto Peanut Butter Cookies Get the recipe
• 70 grams Salted Butter Try this one
• 2 Tbsp Dutch Processed Coco Powder Try this one

For the filling

• 400 grams Cream Cheese I use this
• 200 grams Peanut Butter (Natural and with no added sugar) Buy Online
• 100 ml Heavy Whipping Cream Try this one
• 1 Tsp Vanilla Extract Try this one
• 120 grams Erythritol (Powdered) Try this one

For the ganache

• 80 grams Lindt 85% Chocolate I use this
• 100 ml Heavy Whipping Cream Try this one
• Stevia to taste Try this one

Servings: servings

Units:MetricUS Imperial

Instructions

For the base

1. 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.
2. 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.
3. 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

1. 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.
2. 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.
3. 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

1. 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.
2. Mix it all well till you get a nice smooth ganache. Add stevia or sweetener of choice and sweeten to taste.
3. Allow the ganache to cool before pouring over the set cheesecake.
4. Let it cool for at least 1-2 hours in the fridge before serving.

To serve

1. 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.
2. 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.
3. Serve!