No Bake Keto Peanut Butter Cheesecake

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Keto Peanut Butter Cheesecake is a low carb dessert that is quick and easy! A great addition to any holiday or celebration desserts table.

Prep Time10

Course: No Bake Desserts

Cuisine: American

Keyword: keto cheesecake, no bake dessert, sugar-free dessert

Servings:

Calories: 304kcal

Author: Milisa

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.

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.