Keto Peanut Butter Cheesecake
Published May 16, 2026
This post may contain affiliate links. See my disclosure policy.
One slice of this no-bake keto peanut butter cheesecake and you’ll get it…it’s rich, creamy, and layered with chocolate and peanut butter in the best way. It’s completely sugar-free with a chocolate crust, fluffy peanut butter filling, and a crunchy peanut topping, but tastes like something you’d order at a restaurant.
I’m going to be honest…I’m usually not the one reaching for peanut butter desserts. I’ll take chocolate anything all day long, but peanut butter? I can take it or leave it. This cheesecake completely changed that for me. I kept going back for “just one more bite” until I realized I had basically claimed the whole thing and was hiding it in the back of the fridge to keep it away from the rest of the family.
The peanut butter filling is unbelievably silky and fluffy…almost like marshmallow cream, but richer. And the wild part is, you truly can’t tell it’s sugar-free.
What makes this recipe work so well, from both a texture and ingredient standpoint, is how everything is built in layers.
- The base is a chocolatey crust made with almond flour and cocoa powder that gives you that deep, slightly fudgy flavor to balance the peanut butter. And just to be clear…when I say “no-bake,” I’m talking about the filling. The crust does go in the oven for a few minutes to set, which is what gives it structure and keeps it from crumbling when you slice into it later. It’s a small step that makes a big difference.
- The filling is where the magic happens. You’re whipping heavy cream separately to stiff peaks, then folding it into a peanut butter and cream cheese mixture. Folding is key here…you don’t want to stir aggressively or you’ll knock all that air out. I gently cut through the center, scoop from the bottom, and fold it over the top, rotating the bowl as I go. That technique is what gives you that light, airy, almost mousse-like texture instead of something dense. By the time it’s fully combined, it looks like peanut butter fluff…and yes, it tastes just as good as it sounds.
- Once it’s spread into the cooled crust, I like to take it one step further and drizzle melted sugar-free chocolate over the top with a little coconut oil so it sets nicely. A handful of chopped peanuts adds some crunch and makes it look like you spent way more time on this than you actually did.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Chocolate Crust Ingredients
1 ¼ cup almond flour -
3 tablespoons coconut flour
-
2 tablespoons unsweetened cocoa powder
-
2 tablespoons brown sugar substitute
-
1/2 teaspoon baking powder
-
1/2 teaspoon xanthan gum
-
1/4 teaspoon salt
-
5 tablespoons butter, cubed & chilled
-
1/2 teaspoon vanilla extract
Cheesecake Filling Ingredients
-
1 cup heavy cream
-
1 ½ cups powdered sugar-free sweetener, divided
-
1 cup creamy peanut butter (no-sugar added)
-
8 oz package cream cheese, softened
-
2 tablespoons sugar-free chocolate chips, optional
-
1 teaspoon coconut oil, optional
-
1 tablespoon chopped peanuts, optional
Step by Step Instructions
Step by Step Instructions
Preheat oven & prepare pan
Preheat oven to 350 degrees F and spray the inside of a 8-inch springform pan with cooking spray or brush with melted butter. Place a parchment paper circle on the bottom if you have have them. It’s not required but does help the crust release a little easier.
Mix the crust ingredients
In a food processor, add almond flour, coconut flour, cocoa powder, brown sugar substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and vanilla. Pulse until coarse crumbles form.
- 1 ¼ cup almond flour
- 3 tablespoons coconut flour
- 2 tablespoons cocoa powder
- 2 tablespoons brown sugar substitute
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 5 tablespoons butter, cubed & chilled
- 1/2 teaspoon vanilla extract
Bake the crust
Press the crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees F for 9 minutes. Remove and set aside to cool completely.
Make whipped cream
In a medium bowl, pour in heavy cream. Using an electric mixer on medium speed, beat the cream until it starts to thicken a bit. Then add in 1/4 cup powdered allulose sweetener. Increase the speed to high and beat until stiff peaks form. Set aside.
- 1 cup heavy cream
- 1/4 cup powdered allulose
Make peanut butter fluff
In a large bowl, beat together cream cheese and remaining powdered allulose with an electric mixer on medium speed until fluffy. Beat in peanut butter until smooth. Add a little bit of the whipped cream to the peanut butter mixture and fold until combined. Then add half of the whipped cream and gently fold in until combined. Making sure to keep it airy. Then add remaining whipped cream and fold in. It will look so airy and fluffy. Like peanut butter marshmallow fluff.
- 8 oz package cream cheese, softened
- 1 1/4 cup powdered allulose
- 1 cup creamy peanut butter
Assemble
Scoop the peanut butter fluff into the cooled crust. Spread evenly. Cover with plastic wrap and place cheesecake in the refrigerator to chill for at least 6 hours or overnight.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I make this completely no-bake?
Not quite. The filling is completely no-bake, but the crust does need a quick bake to set properly. That’s what helps it hold together when you slice it. If you skip that step, the crust will be a lot more crumbly.
Why is my cheesecake filling not fluffy?
Most likely the whipped cream wasn’t beaten to stiff peaks, or it got overmixed when folding. You want to gently fold, not stir, so you keep that airy, mousse-like texture.
How do I know when it’s set?
The center should feel firm to the touch and not jiggle when you gently move the pan. If it’s still soft, give it more time in the fridge.
What can I use instead of a springform pan?
A pie dish or cake pan will work, but it’ll be harder to remove clean slices. You can line it with parchment to help lift it out.
