This easy Chocolate Peanut Butter Cheesecake has a creamy chocolate base and a sweet, sugar-free peanut butter sauce. It's the best keto dessert for two people to share.
With only 7 net carbs per serving, this no-bake keto cheesecake is a great way to enjoy a chocolate treat. You can also freeze it and eat it like a keto ice cream cake.
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Why You'll Love this Chocolate Peanut Butter Cheesecake
Quick and easy: since this is a no-bake recipe, you don't have to worry about using an oven or complicated steps.
Two treats in one: you can enjoy it as a creamy cheesecake or freeze it to eat like a keto ice cream cake.
Perfect for two: the small size makes it a great dessert for two people to share.
Key Ingredients for Keto Cheesecake
See the recipe card below for a full list of ingredients and instructions.
- Cream cheese: this is the main base that gives the cheesecake its creamy and thick texture.
- Heavy whipping cream: it is whipped into stiff peaks and folded in to make the filling light and fluffy.
- Sugar-free peanut butter: adds the signature peanut butter flavor while keeping the recipe keto-friendly.
- Baking cocoa: gives the cheesecake base its rich chocolate flavor and dark color.
- Erythritol or Stevia: these were the two tested sugar substitutes. They provide sweetness without adding carbs.
- Butter: used in the sauce to create a smooth, rich consistency when melted with the other ingredients.
- Vanilla extract: enhances the flavor of the cheesecake and the peanut butter sauce.
Ingredient Substitutions
- Sweetener: you can use either confectioner's erythritol or stevia depending on which keto sweetener you prefer.
- Nut butter: if you don't want to use peanut butter, you can substitute it with another natural nut butter like almond butter as long as it has no added sugars or vegetable oils.
- Toppings: instead of chocolate shavings, you can top the cake with sugar-free chocolate chips or chopped sugar-free peanut butter cups.
Variations for Chocolate Peanut Butter Cheesecake
- Frozen Ice Cream Cake: freeze the cheesecake for more than two hours to enjoy it as a cold keto ice cream cake.
- Coconut Almond Twist: use almond butter instead of peanut butter and coconut or almond extract in place of vanilla extract.
- Fruity topping: instead of chocolate shavings, go with sliced strawberries or raspberries for a fresh twist.
Top Tips for the Best Sugar-Free Cheesecake
- Use a springform pan: a 4" springform pan is the best way to remove the cake easily without any damage.
- Don't forget the paper: always line the bottom of your dish with parchment paper so the cheesecake doesn't stick.
- Freeze at least 2 hours: for the best taste and texture, freeze the cake for at least 2 hours before serving.
Storage
Store this cheesecake in an airtight container. It can be stored in the in the freezer for up to 3 months. Remove for 20-40 minutes and place in the freezer prior to serving.
More Keto Desserts You'll Love
If you love the chocolate and peanut butter combination in this cheesecake, you will definitely enjoy these other keto-friendly desserts. Try my Keto Buckeyes, Chocolate Peanut Butter Fat Bombs, Keto Chocolate Mug Cake, and Keto Chocolate Chia Pudding.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chocolate Peanut Butter Cheesecake
Equipment
- 4" mini springform pan
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Ingredients
Cheesecake Base
- 4 ounces cream cheese , softened
- ¼ cup heavy whipping cream
- 3 tablespoons sugar-free peanut butter , no sugar no vegetable oils
- 3 tablespoons confectioner's erythritol , OR 5 teaspoons stevia
- 1½ tablespoons baking cocoa
- ½ teaspoon vanilla extract
- Pinch pink Himalayan salt , if your PB doesn't have any salt
- ½ cup heavy whipping cream
Peanut Butter Sauce (makes 1 cup)
- ¼ cup butter
- ¼ cup sugar free 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
Instructions
FOR THE CHEESECAKE BASE
- Line a 4" springform pan with parchment paper.
- Add the cream cheese, ½ 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 ½ 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.
FOR THE 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.
ASSEMBLING THE CHEESECAKE
- 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.
Ali says
Have you tried this recipe using the powder lyophilized peanut butter?
Shelby Law Ruttan says
Hi Ali, I have not tried this recipe with the peanut butter powder. Thanks for stopping by!
Jennifer, from Keen for Keto says
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 says
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! 🙂