Keto No-bake Chocolate Peanut Butter Fudge Cheesecake

 

Keto No-bake Chocolate Peanut Butter Fudge Cheesecake

Course Dessert
Cuisine Keto
Prep Time 20 minutes
Chill 3 hours
Total Time 20 minutes
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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