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)
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.
- 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
- 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
- 80 grams Lindt 85% Chocolate I use this
- 100 ml Heavy Whipping Cream Try this one
- Stevia to taste Try this one
- 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.
- 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.
- 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 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!
10 Comments
Cat
May 13, 2019 at 2:30 pmLooks great but English please Grams/oz. Tbs. TSP./ CUPS THANKS
Sahil Makhija
May 13, 2019 at 2:53 pmIt’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.
Casey
May 20, 2019 at 2:21 pmAgreed!! 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.
Cat
May 13, 2019 at 2:41 pmHow 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
Sahil Makhija
May 13, 2019 at 2:53 pmHi Cat. Please buy a kitchen scale. It’s more accurate. It’s a friend for life. Thank you 🙂
ESTHER
May 25, 2019 at 5:34 pmhello. I would like to recibe the weekly newsletter with the recipes, merci
Sahil Makhija
May 26, 2019 at 3:11 amHi 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.
Bri
May 25, 2019 at 6:53 pmI 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!
Cindy P.
July 4, 2019 at 2:47 pmI 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.
Sahil Makhija
July 5, 2019 at 2:21 amCindy 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.