About
This Keto Peanut Butter No-Bake Cheesecake is easy to make, and it is the best Keto peanut butter cheesecake ever! Fresh heavy cream is whipped to stiff peaks and then folded into a mixture of softened cream cheese and natural peanut butter. The combination of these ingredients makes it the ultimate low carb dessert recipe. The cheesecake is placed into a springform pan, frozen, allowed to temper slightly before decorating it with a delicate rim of shaved dark chocolate shards.
What kind of peanut butter should I use?
Use natural peanut butter for this recipe and any Keto recipe that calls for peanut butter. You will know natural peanut butter from unnatural because it will have a layer of oil on the top. Also, look for peanut butter that is free of added sugars.
Why does the cream cheese need to be room temperature?
If you use cream cheese that is the slightest bit cold, the result will be a batter that is not as light, airy and will possibly contain lumps. Be sure to remove the cream cheese from the fridge a couple of hours before assembling your cheesecake?
What can I serve with the cheesecake?
Any delicious Keto or low carb coffee would make a great pairing like this Ultimate Keto Coffee
What is the best way to handle the cheesecake after assembling it into a springform pan?
The cheesecake can go directly into the fridge to set, but if you want perfect slices, freeze the whole cheesecake first, remove it from the springform pan then allow it to temper in the fridge for a couple of hours. The cheesecake should still be relatively firm, but easy enough to cut through. Use a sharp knife that has been run under hot water and wiped dry with a cloth. Make the first cut and then repeat by running the knife under hot water again. The result will be perfect looking cheesecake slices.
Ingredients
- 1 ½ cup almond flour
- 2 ½ tablespoon cocoa powder
- 4 tablespoon butter
- 1 tablespoon the ultimate icing sugar replacement by swerve
- 1 ⅓ cup heavy cream
- 8 ounce cream cheese
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup the ultimate icing sugar replacement by swerve
- 1 squares 90% cocoa supreme dark chocolate by lindt excellence
Instructions
- In a medium sized mixing bowl add the almond flour, cocoa powder, butter, 1 tbsp Swerve, 4 tbsp melted butter, and a pinch of salt. Mix well to combine. Make sure to incorporate all the melted butter into the dry ingredients so there are no dry spots and the entire mixture resembles wet sand.
- Press this mixture evenly into the bottom of a 8” springform pan that has been sprayed with nonstick cooking spray. Bake at 350 F for 10-11 minutes or until the crust is starting to brown. Remove from the oven and allow to cool while preparing the filling.
- To make the filling, add the heavy cream to the bottom of a stand mixer fitted with a whip attachment. Whip the heavy cream until stiff peaks form. Place the whipped cream into a separate bowl and place it into the refrigerator while you prepare the cream cheese portion.
- In the same stand mixer bowl (you do not need to clean it out), combine room temperature cream cheese, peanut butter, the rest of the Swerve, vanilla extract and a pinch of salt together. Use only room temperature cream cheese as it will allow for the creamiest filling with no lumps.
- Start to combine the whipped cream into the peanut butter mixture. Take ⅓ of the whipped cream mixture and beat it into the peanut butter mixture. Do not worry about folding it in at this point since the peanut butter mixture is very dense.
- Take half of the whipped cream and place it into the peanut butter mixture this time folding the mixture gently. Repeat with the remaining whipped cream.
- Place the cheesecake filling into the partially cooled crust. Place cheesecake into the refrigerator until set. This will take several hours. Alternatively, freeze the cheesecake and then allow it to thaw slightly in the refrigerator for a couple hours before cutting (see notes above).
- Once the cheesecake is ready, remove it from the springform pan. Use a vegetable peeler to make chocolate shavings. Shave the chocolate over the cheesecake on the edges. Alternatively, you can shave the chocolate over a piece of parchment paper and then sprinkle them onto the cheesecake this way. Cut and serve immediately.
Nutrition Facts
- Servings: 12
- Calories: 351.6kcal/1471.1kJ (per serving)
- Fat: 33.1g (per serving)
- Carbs: 20.6g (per serving)
- Protein: 7.6g (per serving)
