Finished cake on blue plate with flowers

This Chocolate Peanut Butter Cheesecake is drizzled with a delectable peanut butter sauce and sprinkled with delicate chocolate shavings or your choice of chopped chocolate—it may be an easy keto dessert, but it will look like it took you hours to make! And surprise! This mini low carb cheesecake is also a keto ice cream cake.

With only 6 net carbs per serving, it feels rich and overly indulgent but isn’t. This new dessert for two will rock your world!

Chocolate Peanut Butter Cheesecake drizzled with sugar free peanut butter sauce and delicately sprinkled with chocolate shavings on a soft blue plate with purple flowers set to the side.

This particular ice cream cheesecake was inspired by my husband’s birthday. It has everything he loves: ice cream, cheesecake, and a chocolate-peanut butter combo. And, it turned out so great the first time that I had to make it again to be sure.

Shot of ingredients for cheesecake

It was a major success! And now I get to share it with you and you can share it with your honey for Valentine’s Day!

Cheesecake better being mixed


Which Peanut Butter for Your Keto Cheesecake?

I just want to make a note about peanut butter. It’s not keto. Have I scared any peanut butter lovers out there?

Shot of folding the heavy whipping cream into the batter with rubber spatula

Okay, so that’s up for debate. There are different types of keto, some that avoid legumes. I do not. If you’d like to know more about all the types of keto diets out there, read my article The Honey Controversy: Which Keto are You?”

Marking the parchment paper for the springform pan for the Chocolate Peanut Butter Cheesecake.

And honestly, I don’t know what I would do without my occasional dip into the peanut butter jar, which I was doing long, long before I heard of the keto diet.

Placing parchment paper in  bottom of springform pan for chocolate peanut butter cheesecake.

However, I’m careful about what goes into my peanut butter. Is there a keto peanut butter? Just ask these questions when looking at the label:

Are there added soybean or vegetable oils? What about added sugars? Most peanut butters do include those ingredients. There’s also debate about whether palm oil is okay, so you’ll have to decide for yourself if you see it on your label.

Making peanut butter sauce for chocolate peanut butter cheesecake.

If you’re going to use peanut butter on a ketogenic diet, be sure to get “natural” peanut butter, the kind that separates from its oil and you have to stir it back in.

Peanut butter sauce being whisked in stainless steel pan

The only ingredients should be peanuts and maybe salt. We’ll be sure to link you to a good natural peanut butter below the recipe.

Removing chocolate peanut butter cheesecake from springform pan

Mini No Bake Chocolate Peanut Butter Cheesecake for Two

Part of the draw to this sugar free cheesecake is that it’s the perfect no bake dessert for two with its tiny size. If you need help finding a 4” mini cheesecake springform pan, look at the links below the recipe.

Or you can use any 4” sized dish you might have in your cupboards, like a glass pyrex dish. Just be sure not to skip the part where the recipe tells you to use waxed paper. Springform pans make it really easy to take a cake out without damaging the cake.

Overheard shot of Chocolate Peanut Butter Cheesecake

With any other dish, you can use the waxed paper and then use a butter knife to gently scrape along the inside of the pan to get the freezer cake out.

Personally, I’m lazy and a bit of a perfectionist at the same time, so I’d rather just use a springform pan. But it’s definitely doable without.

Tips For A Softer Ice Cream Cheesecake

This cheesecake will taste great no matter the temperature and won’t get rock hard because of the high fat content.

However, it’s much tastier if it’s a little softer. There are a couple options to achieve this.

Finished cake on blue plate with flowers
  1. I’ve found that the best way to eat this chocolate peanut butter cheesecake is to allow it to freeze for just two hours. After two hours, make the peanut butter ice cream sauce, decorate your cake, and serve immediately. Alternatively, you could make the sauce ahead of time, refrigerate it till you’re ready and just warm it up to pour just before serving the cheesecake.
  2. The other option is to allow it to freeze for however long you need and then take it out of the freezer and allow it to sit on the counter for 20-40 minutes (depending on how hard or how long it’s been in the freezer). I’ve set one out for an hour before after being in the freezer all night and that was perfect for mine. Because of the structure the whipping cream gives the freezer cake, it won’t melt into a puddle and will still be cold like ice cream

Notes for Chocolate Peanut Butter Cheesecake

  • We know that not everyone is fond of erythritol. And that other people can’t stand stevia. So we’ve made this dessert for two both ways and noted it in the recipe so you can use whichever you like better. Jenn (from Keen for Keto) likes it with stevia and Shelby (here at Grumpy’s Honeybunch) likes it with erythritol. Try the cheesecake both ways and let us know in the comments which keto sweetener you prefer!
  • Use natural peanut butter with no vegetable oils or sugars. The ingredients should read “peanuts” or “peanut butter” and maybe “salt”
  • A 4” springform pan works best. I promise, it just makes it so much easier to remove!
  • Line your pan by tracing the bottom onto a piece of waxed paper. Cut out the circle about ⅛ inch smaller than the circle you’ve drawn. Trim as needed to make it fit.
  • Enjoy any extra peanut butter sauce on other desserts, ice cream, or even keto German Pancakes! Save it in the fridge and warm it up later when you need it.
  • This is probably the most important tip of all. This cheesecake will taste great no matter the temperature, and won’t get rock hard because of the high fat content. However, it’s much tastier if it’s a little softer. See the above section for more details.
  • Cover and eat the keto cheesecake within 3 days so it doesn’t get freezer burned or stale-tasting.
Closeup of Keto Chocolate Peanut Butter Cheesecake for Two.

Chocolate Peanut Butter Cheesecake Recipe

And now to the good part! Let’s get started making the best low carb cheesecake you’ll ever taste!

If you’re like me and just couldn’t decide between a cheesecake, ice cream cake, or ice cream, this Chocolate Peanut Butter Cheesecake recipe might just be what your taste buds were looking for. I know I can’t resist this creamy freezer cake with its sweet peanut butter sauce (oh, that sauce!) and chocolate shavings delicately sprinkled on top!

I hope you and your family loves this keto cheesecake dessert for two as much as we do!

If You Like Desserts for Two, You’ll Also Like These:

[mv_create key=”187″ layout=”circles” thumbnail=”” title=”Keto Desserts For Two Series Week 5″ type=”list”]

If you like this recipe please give it a 5 star rating!

Keto Valentine Recipe Idea: Chocolate Peanut Butter Cheesecake with sugar free peanut butter sauce and chocolate shavings sprinkled on top.

Chocolate Peanut Butter Cheesecake

Why decide between a cheesecake and an ice cream cake when you can have both! This Chocolate Peanut Butter Cheesecake is a sugar free no bake dessert for two--the best of both worlds with a chocolate peanut butter cheesecake drizzled with a keto peanut butter sauce and sprinkled with chocolate shavings. Yum!
5 from 1 vote
Print Pin Rate
Cuisine: American
Keyword: Cheesecake, chocolate, keto recipe, No Bake, peanut butter, sugar free
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 674kcal


Cheesecake Base

  • 4 ounces cream cheese softened
  • 1/4 cup heavy whipping cream
  • 3 tablespoons natural peanut butter no sugar no vegetable oils
  • 3 tablespoons confectioner’s erythritol OR 5 teaspoons stevia
  • 1 1/2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • Pinch pink Himalayan salt if your PB doesn’t have any salt
  • 1/2 cup heavy whipping cream

Peanut Butter Sauce (makes 1 cup)

  • ¼ cup butter
  • ¼ cup peanut butter
  • ½ cup heavy whipping cream
  • ¼ cup water
  • 2 tablespoons erythritol OR 3 tablespoons stevia
  • 1 teaspoon vanilla
  • Pinch pink Himalayan salt
  • Sugar free chocolate for sprinkling optional


Making the cheesecake base:

  • Line a 4” springform pan with waxed paper or parchment paper.
  • Add cream cheese, 1/2 cup whipping cream, peanut butter, erythritol (or stevia), cocoa, vanilla, and salt to a medium mixing bowl.
  • Beat with an electric mixer until thoroughly combined and smooth. Continue beating for about 3 minutes. This will help the sweetener dissolve nicely. There should be no bits of cream cheese showing and the batter will be smooth.
  • In a separate bowl, using a mixer beat the remaining 1/2 cup of whipping cream until stiff peaks form.
  • Gently fold the whipping cream into the cream cheese mixture.
  • Spread the cheesecake mixture into the lined 4” springform pan and smooth over the top with a rubber spatula.
  • Freeze for 2 hours.

To make peanut butter sauce:

  • Melt butter in saucepan over medium heat.
  • Add remaining ingredients and whisk until dissolved.
  • Bring sauce to a simmer and stir constantly until thickened to preferred consistency.

Putting the cake together:

  • If you freeze the cheesecake longer than 2 hours, allow the cake to sit on the counter for 20-30 minutes prior to decorating.
  • When pouring sauce over cake, be sure the cake has set in the freezer for two hours so the warm sauce doesn’t melt the top. You must work fast when pouring, because the cold cake will harden the sauce quickly.
  • Using a measuring cup, pour about ¼ cup of the peanut butter sauce in the middle of the top of the cake. Using the flat bottom of your measuring cup, quickly spread the sauce over the entire top of the cake, allowing some to dribble down the sides for decoration.
  • While the sauce is still warm, sprinkle chocolate shavings, scrolls, chopped chocolate or chopped peanut butter cups on top. Enjoy with your honey!
  • Refreeze any leftover ice cream cake and allow to sit at room temperature for 20-40 minutes prior to serving again.


Calories: 674kcal | Carbohydrates: 10g | Protein: 12g | Fat: 62g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Jennifer, from Keen for Keto February 1, 2019 at 11:35 am - Reply

    This cheesecake makes me so happy! Thanks for sharing my recipe, Shelby! Remember we promised not to tell anyone we licked the peanut butter sauce off the spoon, right? 😉

    • Shelby February 1, 2019 at 2:19 pm - Reply

      What? Who licked what off the spoon? 😉 Thank you Jenn. I am happy to have this as a go-to recipe to make Grumpy HAPPY! 🙂

  2. […] recipe for Chocolate Raspberry Truffles first appeared on Grumpy’s Honeybunch where I am a contributor to her awesome keto series! […]

  3. […] recipe for Chocolate Peanut Butter Cheesecake first appeared on Grumpy’s Honeybunch where I am a contributor. Chocolate Peanut Butter […]

  4. Ali May 6, 2019 at 6:36 pm - Reply

    Have you tried this recipe using the powder lyophilized peanut butter?

    • Shelby Law Ruttan May 7, 2019 at 6:47 am - Reply

      Hi Ali, I have not tried this recipe with the peanut butter powder. Thanks for stopping by!

  5. Anonymous October 3, 2019 at 8:28 am - Reply


  6. Miriah October 19, 2019 at 9:27 am - Reply


  7. […] start it off with this Chocolate Peanut Butter Cheesecake. This is Grumpy’s very favorite keto dessert, and while it is a smaller batch recipe, you […]

  8. […] Chocolate Peanut Butter Cheesecake is Keto ice cream cake heaven. This is Grumpy’s favorite cake of all. He is a huge ice cream fan and he would have eaten the whole thing if I didn’t make him share. […]

  9. […] Chocolate Peanut Butter Cheesecake is similar to an ice cream cake. It is perfect for birthday parties! […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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