Keto Peanut Butter Cheesecake
Keto Peanut Butter Cheesecake is a low carb dessert that is quick and easy! A great addition to any holiday or celebration desserts table.
If you are on a keto, low carb or no sugar diet, desserts are often off limits for the holiday season. For the past few months I have given up refined sugar but I still have a bit of a sweet tooth.
No bake cheesecakes are my favorite dessert so I thought I’d try a keto version for the holidays. I made this without telling my family and they actually had no idea that it is basically sugar free.
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Ingredients Needed for Keto Peanut Butter Cheesecake
- Heavy Whipping Cream: Well chilled.
- Powdered Monk Fruit Sweetener: it’s the sugar-free version of confectioners sugar.
- Neufchatel Cheese: light cream cheese at room temperature.
- Natural Peanut Butter: Crunchy or creamy will work – I like Smucker’s brand
- Mini Chocolate Chips: I am using semi-sweet – dark chocolate is the best option if you are cutting back on sugar. You can also use sugar-free chocolate chips or skip them all together if preferred.
How to Make No Bake Keto Peanut Butter Cheesecake
- Add heavy whipping cream to a mixer bowl and beat with the whisk attachment of an electric mixer at high speed until stiff peaks form. add 1/2 cup of the monk fruit sweetener and mix until combined. Pour into another bowl and set aside.
- Add softened cream cheese to the mixer bowl with peanut butter (stir the peanut butter well before measuring). Mix at medium speed until well combined.
- Reserve one cup of the whipped cream for garnish. Place remaining whipped cream into the bowl with the peanut butter mixture and another 1/2 cup of monk fruit sweetener.
- Mix at medium speed for 1 minute, scrape down the sides of the bowl and continue to mix until well combined.
- Fold in the chocolate chips if using.
- Place a piping bag into a tall glass and fill with cheesecake filling.
- Pipe into individual 2-3 ounce dessert glasses or bowls.
- Top with reserved whipped cream and sprinkle with a few additional mini chocolate chips if desired.
- Refrigerate for 2 hours or overnight before serving.
Recipe Notes
- Storage: No bake cheesecake can be made up to 2 days in advance. Cover with plastic wrap and add whipped cream for topping just before serving.
- Crust: If you want to add a crust layer, try finely chopped almonds.
- Make a Pie: Create a traditional no bake cheesecake in a pie plate or springform pan with and almond flour crust. Top with peanut butter cheesecake filling and sweetened whipped cream. Refrigerate 4 hours or overnight.
- Topping Ideas: Chopped peanuts or melted dark chocolate would make a great topping.
Secret Ingredient: The secret ingredient in this creamy peanut butter cheesecake is monk fruit sweetener and it doesn’t have any fake sugar or weird after taste.
This no bake cheesecake has all of the flavor of my no bake peanut butter cheesecake recipe without any refined sugar that will make blood sugar spike and the total carbs for a full serving is 11 grams.
Looking for more keto desserts? This Keto Banana Pudding looks amazing and these Peanut Butter Fat Bombs are on my list to try soon.
If you are looking for a sugar-free, low-carb dessert, give this easy Keto Peanut Butter Cheesecake a try! It is rich and delicious and so satisfying!
Have you tried this recipe? We would love for you to leave a comment and rating below!
No Bake Keto Peanut Butter Cheesecake
Ingredients
- 2 cups heavy whipping cream
- 1 cup Powdered Monk Fruit Sweetener divided use
- 8 ounces neufchatel cheese
- 1/2 cup natural peanut butter I use Smuckers
- 1/2 cup mini semi-sweet chocolate chips plus more for garnish
Instructions
- Add heavy whipping cream to a mixer bowl and beat with the whisk attachment at high speed until stiff peaks form. add 1/2 cup of the monk fruit sweetener and mix until combined. Pour into another bowl and set aside.
- Add softened cream cheese to the mixer bowl with peanut butter (stir the peanut butter well before measuring). Mix at medium speed until well combined.
- Reserve one cup of the whipped cream for garnish. Place remaining whipped cream into the bowl with the peanut butter mixture and another 1/2 cup of monk fruit sweetener.
- Mix at medium speed for 1 minute, scrape down the sides of the bowl and continue to mix until well combined.
- Fold in the chocolate chips if using.
- Place a piping bag into a tall glass and fill with cheesecake filling.
- Pipe into 2-3 ounce individual dessert glasses or bowls.
- Top with reserved whipped cream and sprinkle with a few additional mini chocolate chips if desired.
- Refrigerate for 2 hours or overnight before serving.
Notes
- Storage: No bake cheesecake can be made up to 2 days in advance. Cover with plastic wrap and add whipped cream for topping just before serving.
- Crust: If you want to add a crust layer, try finely chopped almonds.
- Make a Pie: Create a traditional no bake cheesecake in a pie plate or springform pan with and almond flour crust. Top with peanut butter cheesecake filling and sweetened whipped cream. Refrigerate 4 hours or overnight.
- Topping Ideas: Chopped peanuts or melted dark chocolate would make a great topping.