cheesecake, dessert, frozen treats

Delicious Decadance

So, sometimes we all crave something completely decadent. Well, this dessert definitely fits that bill! All the deliciousness of fudgy chocolate and peanut butter layers, topped with a lovely cheesecake. Even better, this recipe requires no baking. We ate it as a cheesecake to begin with, and it was really good. But, its very rich, so put the left-overs in the freezer and it became a delicious frozen treat!

Originally, I sliced it into 12 servings, thinking it would be one of those desserts you need to plan ahead as it is a bit higher in carbs. But, because of how rich it is, we ended up cutting our servings in half. So, I would recommend you start by slicing it into 24 servings. You can always eat 2 slices.

I made this both in a dairy version and a non-dairy version, both were equally good. So, I have noted what I used for the non-dairy version in the recipe.

Keto No-bake Chocolate Peanut Butter Fudge Cheesecake
Prep Time
20 mins
Chill
3 hrs
Total Time
20 mins
 
Course: Dessert
Cuisine: Keto
Servings: 24 servings
Calories: 217 kcal
Ingredients
Chocolate Fudge Layer
  • 1/2 cup cream cheese for dairy free I used Kite Hill Cream Cheese Spread
  • 1/2 cup butter for dairy free I used coconut oil, could also substitute with ghee
  • 1/2 cup cocoa powder
  • 1/2 cup keto friendly sweetener I used Allulose
  • 1/2 tsp vanilla
Peanut Butter Fudge Layer
  • 1/2 cup cream cheese (see substitutes above)
  • 1/2 cup butter (see substitutes above)
  • 1/2 cup unsweetened peanut flour I used Tru-Nut brand
  • 1/2 cup keto friendly sweetener
  • 1/2 tsp vanilla
Cheesecake Layer
  • 16 ounces cream cheese (see cream cheese substitute above)
  • 3/4 cup keto friendly sweetener
  • 1 tsp vanilla also good with rum extract
  • 1/4 cup heavy cream for dairy free use unsweetened coconut cream
Instructions
  1. Prepare a springform pan with lightly oiled parchment paper

Chocolate Fudge Layer
  1. In high speed blender or food processor add all ingredients for the chocolate fudge layer

  2. Blend on high speed until completely blended. May need to use spatula to push down sides a couple of time. Will be thick batter

  3. Spread chocolate batter into bottom of the springform pan

Peanut Butter Fudge Layer
  1. Wipe out high speed blender or food processor and add all the peanut butter fudge layer ingredients

  2. Blend on high speed until completely blended. May need to use spatula to push down sides a couple of time. Will be thick batter

  3. Put peanut butter batter of the top of the chocolate layer

  4. Spread until chocolate layer completely covered

Cheesecake Layer
  1. In mixer add all the cheesecake layer ingredients

  2. Whip on high speed until completely blended. Add to top of peanut butter layer.

  3. Spread evenly over peanut butter layer, and shave a bit of dark chocolate over the top (optional)

  4. Chill for about 3 hours in the refrigerator until completely set.

Recipe Notes

This dessert is actually great frozen also. Macros based on 24 slices. The slices are pretty small on this dessert, because it is really rich. If you make bigger slices be sure to adjust the macros.

Total fat 19.2 g

Net carbs 2.5 g

Protein 6.3 g

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