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Keto peanut cheesecake without baking

Hey loved ones! Today I have another recipe for delicious sweets for you: keto peanut cheesecake, a quick cake that is healthy, tasty and ketogenic, but the taste is not inferior to traditional, heavy and fattening sweets.

In addition, this cheesecake is very simple and quick to make, perfect for a sweet breakfast, as a dessert for coffee and for guests, everyone will surely like it. A good no-bake cake for New Year’s Eve, parties, holidays and birthdays.

Keto cheesecake is also cheap, and the ingredients can be easily found in any grocery store, so it is the perfect recipe for beginners on the ketogenic diet or their families who want to make such a delicious dessert for them. Everyone ate it at Christmas, it’s delicious! If you are interested in my recipe for these keto pychotki, I invite you to the next part of the post.

Keto nut cheesecake with masacapone without baking

Keto Peanut Cheesecake Cake: Recipe How To Make


  • a large package (500 g) of mascarpone cheese
  • 2 packages (500 ml) of sweet cream, min. 30% (I recommend Piatnica)
  • 70 g of butter
  • 350 g 100% smooth peanut butter (without sugar, oils, additives, etc.)
  • 2 teaspoons of erythritol
  • a few drops of cream/rum/vanilla aroma
  • homemade keto topping or dark chocolate min. 80% to dissolve
  • a spoonful of cocoa
  • 180 grams mixed nuts (no raisins, etc.)
  • nuts, almonds for decoration


Time needed: 1 hour.

keto cake no bake ketogenic cheesecake

  1. Bottom first.

    Take the ingredients out of the fridge – they must be at room temperature. Mix/blend the peanut mixture finely. Melt the butter and cool it down a bit. Then mix the butter well with the nuts and cocoa, throw the mass into our cake mold lined with baking paper or foil.

  2. Fridge.

    Press down, knead well all around. You can make just the bottom or a piece of walls. Cover the bottom with paper, weight it down and put it in the fridge to freeze. In the meantime, we’re doing a lot.

  3. Time for mass.

    Whip 400 ml of cream until stiff in one bowl. In the second, lightly beat the mascarpone with peanut butter. Gently and gradually add whipped cream, oil and erythritol to this mass. Ew. sweeten to taste.

  4. Mass delivery.

    We throw the ready mass on our bottom, form the top evenly and put it back in the fridge. It must freeze, preferably at least an hour.

  5. Icing.

    Melt the chocolate in a water bath with a teaspoon of butter, then add the remaining cream. Slightly cooled down quickly thickens! Pour it over the cheesecake, sprinkle with peanuts, decorate and put it (preferably overnight) in the fridge.

Keto cake peanut cheesecake with masacapone without baking – notes:

Keto Cheesecake takes a long time to set and it is good to prepare it the day before.

It is best that the cheesecake stays in the fridge all the time, only taken out for cutting and serving, otherwise it will not stick. If this is a problem, you can add a tablespoon of gelatin with a little water to the mass after whipping.

Similar: Keto cheesecake without a base: fluffy, simple and quick

Will you try the recipe for a delicious keto cheesecake? Asia

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