Keto No Bake Peanut Butter Chocolate Cheesecake

Serves: 16 cheesecake squares (or 8 large slices of cheesecake)



  • 5 tbsp cocoa powder 30g
  • 1/4 cup almond flour 30g
  • 1/4 cup coconut flour 30g
  • pinch of salt
  • 1/4 cup salted butter 60g
  • 1/4 cup powdered monkfruit/erythritol sweetener 40g (30g if you prefer a less sweet crust)
  • 1-2 tbsp water only if needed

Peanut Butter Cheesecake Filling

  • 1 8 oz brick of cream cheese softened
  • 1 cup natural creamy peanut butter 250g
  • 3/4 - 1 cup powdered monkfruit/erythritol sweetener 120g - 160g, to taste
  • 1/2 tsp vanilla extract
  • 1 cup heavy cream 250g
  • 1 tsp gelatin powder I use the Organika brand or Vital Proteins

Chocolate Glaze

  • 6 tbsp stevia sweetened chocolate-chips 90g
  • 5 tbsp heavy cream 75ml
  • 2 tsp salted butter 10g
  • 1/4 tsp vanilla extract
  • chopped peanuts/whipped cream for topping


  1. In a small bowl, whisk together all of your first four crust ingredients including; cocoa powder, almond flour, coconut flour and salt.
  2. Add the butter and sweetener and mix again until you get a very thick somewhat crumbly batter.
  3. Add a tablespoon of water or two ONLY if you feel you need to. Your crust should be a little dry but still hold together well if you press it down.
  4. Line an 8x8 inch pan with parchment paper and spray it with oil (or very lightly grease with butter).
  5. Pour your crust into the pan and then press it into the bottom as evenly as you can. Set aside.
  6. Fill a large measuring cup or a bowl with your cream and add the gelatin to it. Stir well with a fork then set aside.
  7. In another large bowl, beat the softened cream cheese until light and fluffy. Add the peanut butter, vanilla extract and sweetener and beat again until smooth.
  8. Now microwave your cream from earlier for ~1:20 min or just until the cream is almost boiling. Stir the gelatin into the cream until dissolved (it's okay if you get a tiny piece or 2 not totally dissolved!)
  9. Pour this mixture into the cream cheese mixture a bit at a time and start beating slowly then increase the speed to fully combine everything. Continue to beat the mixture until it's very smooth and somewhat fluffy.
  10. Pour your peanut butter filling over the crust from earlier, using a spatula to spread it and make sure it's smooth on top (you can also just gently shake the pan to flatten the filling).
  11. Place the cake in the fridge for ~ 2 hours to set.
  12. Near the end of the 2 hours, you can prepare the chocolate glaze by placing the chocolate-chips and butter in a bowl.
  13. Next, microwave the heavy cream for ~30-40s or enough to where it's again, almost boiling.
  14. Pour the cream over the chocolate-chips and butter. Let it sit for ~30s then mix everything well until it begins to become smooth. You can also add the vanilla extract at this time.
  15. Spread the chocolate mixture evenly over the top of the cake. Sprinkle chopped peanuts if you'd like, then refrigerate again for at ~20-30min.
  16. Remove the cake from the pan, using the parchment paper to lift it out. Gently pull the parchment paper away from the sides of the cake. Now you can slice it and serve it! I use a long sharp knife that I wipe between each cut to get perfect slices every time! Enjoy your Keto No Bake Chocolate Peanut Butter Cheesecake!

Nutrition for 1/16th of recipe: 276 calories | 26.6g fat | 4.6 NET Carbs | 6.1g protein | 4.8g fiber