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!
34 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.
Joshua
August 28, 2019 at 6:52 pmI 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.
Angel
October 21, 2019 at 9:01 pmWhy 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.
Sahil Makhija
October 22, 2019 at 3:30 amThere is a converter in the recipe box.
woofiewaffles
December 2, 2019 at 8:20 amI 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 🙂
Nacho
February 6, 2020 at 4:47 pmNo need to be a jerk about it. Too stupid to make the conversions with google?
Kath
February 10, 2020 at 8:40 pmBut, 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! 👍🏻💥
Linda
November 24, 2019 at 12:44 amYou can get a measurement ap.
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.
Ria Bhalla
August 5, 2019 at 11:26 amHi 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!
Sahil Makhija
August 6, 2019 at 2:58 amHi Ria, I made this special post for my Indian readers since the shopping list is quite different: https://headbangerskitchen.com/keto-resources/keto-shopping-guide-for-indians/
Phil A
August 18, 2019 at 12:11 amHey man, do you have the nutrition info on just the filling?
Sahil Makhija
August 18, 2019 at 3:46 amNope but it won’t take more than a few minutes to calculate by using whatever program you use like carb manager or MFP
Christie
August 24, 2019 at 10:20 pmI 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!!
Zaid Siddiqui
September 12, 2019 at 4:01 pmYou are the best Keto channel on Youtube, just want to say keep the good times coming
Yasmin
September 23, 2019 at 2:45 pmThis is a superb recipe. My husband wouldn’t believe that I’d made it or that it was sugar free. Thank you 🙂
Lisa
September 24, 2019 at 2:10 pmMaking 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.
Tabby
October 31, 2019 at 2:20 pmplease 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.
Sahil Makhija
November 1, 2019 at 3:54 amHappy Birthday! That’s fine just use that much. You will get a bit of a smaller layer perhaps but it will still be fine.
Gary Tarr
November 18, 2019 at 10:38 amHi 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
Sahil Makhija
November 19, 2019 at 3:01 amYes 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.
Catherine
December 31, 2019 at 7:16 amSahil,
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.
Sahil Makhija
December 31, 2019 at 7:28 amAwesome! that’s a great tip!
Ray
January 18, 2020 at 6:22 pmHello thanks for the recipe. I have a question about sweetener replacement. If I used swerve instead of stevia what would be the correct measurement?
Sahil Makhija
January 19, 2020 at 3:40 amI would taste as I go along since the sweetness levels vary quite a bit.
Nacho
February 6, 2020 at 4:52 pmYour 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.