Are you doing keto and you just want a treat every once in a while? Birthday coming up and you want a celebratory slice of something sweet? DO YOU LIKE CHEESECAKE BUT FEAR THE OVEN?? Look n’further!

I give thee … No-Bake Keto Peanut Butter Chocolate Cheesecake.

I’ve included a vegan option and a peanut-free note at the end of the recipe…

Special tools:

• High powered blender (I use a Vitamix, but I believe a normal blender probably works fine or you can just use a hand mixer)
• Food processor
• 9” Spring form pan or you can use a large/deep pie pan but spring form is best for cheesecake

Ingredients:

For filling:

• 1 1/4 cups boiling water (measure after it’s boiled)
• 2 tbsp gelatin
• 1 cup of Stevia in the Raw for baking (cup-for-cup style, not the packets)
• 1 tsp vanilla extract
• 16 oz of plain cream cheese
• 4 tbsp salted butter
• 1/4 cup of low or no sugar peanut butter

For crust:

• 8 oz walnuts
• 2 tbsp salted butter
• 1 tbsp Stevia in the Raw for baking
• 1/4 tsp salt
• 4 oz Lily’s brand stevia sweetened chocolate chips

For topping:

• 1 tbsp Lily’s brand stevia sweetened chocolate chips

Method:

1. Preheat oven to 400°F
2. In a food processor, blend all the crust ingredients EXCEPT the chocolate chips (set those aside) until they become sticky but not completely walnut butter. Dump the crust mix into a springform pan and press with your hands until an even crust is achieved.
3. Sprinkle chocolate chips evenly, all over the crust.
4. Bake the crust for 10 minutes.
5. Meanwhile… Boil some water.
6. Pour the boiling water in your blender until it reads 1 1/4 cups. If you don’t have a blender pitcher with measurements on the side then just measure the boiling water into a measuring cup and then put it in the blender.
7. Add the gelatin to the boiling water in the blender and blend on low until mixed.
8. Add the Stevia, vanilla, cream cheese, and butter and blend on high until smooth consistency.
9. When the crust is done take it out of the oven, turn off the oven because you’re done with that thing for this recipe.
10. Pour all but about a half cup of your filling mix onto the crust. Just eyeball the measurement so you save some work. I simply leave some of the filling in the blender.
11. Add the peanut butter to the filling mix you left in the blender and scrape down the sides so you get all of it back in. It will mix better this way.
12. Blend the peanut butter on medium or high until smooth. Your blender may not tolerate this for long because PB is so thick, but do your best.
13. Pour a swirl of the PB filling on top of your cheesecake and make a pattern with the edge of a knife in the top if you want.
14. Sprinkle the topping chocolate chips on top.
15. Refrigerate for two hours.
16. Enjoy!

Yields 12 servings

Nutrition for 1 serving:

• Kcal: 320
• Fat: 31g
• Total carbs: 11g
  • Fiber: 4g
• Protein: 6g

*Note: if you want to make this vegan, you can use agar instead of gelatin, Kite Hill brand almond milk cream cheese, and coconut oil instead of butter and it will still come out with roughly the same macros. And if peanuts are a no-go, try it with almond butter or sunflower butter!