One slice of this rich, creamy no-bake keto peanut butter cheesecake and you'll get it — chocolate crust, fluffy peanut butter filling, crunchy peanut topping, and 5.9g net carbs. Completely sugar-free, yet I'd swear it came from 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.
Whipped cream is beaten to stiff peaks first
This creates structure and air before it ever gets added to the filling, which is what gives you that mousse-like, marshmallow fluff texture instead of a dense cheesecake.
You fold, not stir
Folding keeps all that air trapped inside the mixture. If you stir or overmix, you deflate the whipped cream and lose that light, fluffy consistency.
Cream cheese is fully softened and whipped smooth
This prevents lumps and allows the filling to stay silky instead of heavy or clumpy.
Powdered allulose dissolves seamlessly
It blends right into the filling without any graininess, which helps keep the texture smooth and almost cloud-like.
Peanut butter adds structure without weighing it down
Using a creamy, no-sugar-added peanut butter gives richness and body while still allowing the filling to stay airy.
You lighten the base before adding all the whipped cream
Mixing a small amount of whipped cream in first loosens the peanut butter mixture, making it easier to fold in the rest without deflating it.
Chilling sets the structure without baking
As it chills, the fats firm up and lock in that airy texture, so it slices clean but still feels soft and fluffy when you eat it.
The crust is pre-baked for contrast
A firm, slightly crisp chocolate crust gives structure underneath, so the filling can stay soft and light without collapsing.
Storage information
Refrigerator:
Store covered in the fridge for up to 4–5 days. I like to keep it in the springform pan with plastic wrap over the top or transfer slices to an airtight container so it doesn’t dry out or absorb fridge odors.
Freezer:
This freezes really well. Slice it first, then place pieces on a baking sheet to freeze solid before transferring to a freezer-safe container or bag. It’ll keep for up to 2 months.
How to thaw:
Let slices thaw in the fridge overnight or sit at room temperature for about 20–30 minutes. It actually tastes amazing slightly chilled, almost like an ice cream cheesecake.
Make ahead tip:
This is one of those desserts that gets better after sitting, so making it the night before is ideal for the best texture and clean slices.
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 them. It’s not required but does help the crust release a little easier.
2
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.
For this step
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
3
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.
4
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.
For this step
1 cup heavy cream
1/4 cup powdered allulose
5
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.
For this step
8 oz package cream cheese, softened
1 1/4 cup powdered allulose
1 cup creamy peanut butter
6
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
Per serving: 1 slice
Calories
402
Fat
36.7g
Protein
10g
Total carbs
10.2g
Net carbs
5.9g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Can you make a no-sugar peanut butter cheesecake?
Yes, this entire cheesecake is sugar free. I sweeten the filling with 1 ½ cups powdered allulose and use no-sugar-added peanut butter, so each slice has 5.9g net carbs and 402 calories. The allulose dissolves completely, so there is no gritty texture or cooling aftertaste.
Is there a keto friendly cheesecake?
Yes. This peanut butter cheesecake is fully keto at 5.9g net carbs and 10.2g total carbs per slice. The crust is almond flour and cocoa powder instead of graham crackers, and the filling is sweetened with powdered allulose instead of sugar.
Hi Dale, a whisk can get there but it’s a workout. The cream needs stiff peaks before you fold it in, and that takes a while by hand. I’d give it a go and just be patient with the cream.
The day three crust thing is real. Something about the almond flour soaking up just enough from the filling. I usually don’t get to find out because it’s gone by then.
Peanut butter and chocolate together like this and I’m back at that roadside diner in Pennsylvania, years ago. One dessert on the menu. A slice of this exactly, cream cheese filling with the peanut crunch on top. I thought that version was locked behind gluten and sugar for good. The cocoa in the crust is what makes it land the same way. That slight bitterness against all the richness.
That diner comparison might be the best thing anyone’s said about this one. I put cocoa in the crust because all that filling needs something bitter working against it. Glad it landed, Riley!
I’ve thought about that every time I slice into it. If you want to scale up, move to a 10-inch springform and go about one and a half times on both the crust and the filling. The crust bakes about the same, you’re just pressing it into a wider circle. Filling sets a little faster when it’s spread thinner, but I’d still give it the full 6 hours in the fridge. I haven’t tested the 10-inch myself, so let me know how it goes if you try it.
Jessica, it freezes really well. I do individual slices wrapped tight in plastic wrap, then a layer of foil over that. Pull them to the fridge the night before and they come back almost exactly right.
I was pretty sure the filling would be too soft to slice cleanly. That’s my usual problem with no-bake cheesecakes. Left it overnight in the fridge and it held. The allulose doesn’t leave that powdery aftertaste I usually get from keto desserts. First one I’d actually choose over the version I used to make.
Allulose is the whole reason I switched over, that powdery finish from erythritol drove me nuts. Overnight is exactly right too, and beating the version you used to make is a real compliment!
It’ll work but stir it really well before measuring. Natural PB doesn’t emulsify the same way so the filling comes out softer, more mousse than sliceable. I usually stick with regular when I want those clean layers.
Smart niece. That peanut butter filling makes people weirdly protective. I’ve had people at holiday parties pocket a second piece before dessert was even out. The chocolate crust and that peanut topping, once someone gets a taste it’s hard to back off. Started making two for any gathering and hiding one until the first disappears.
