EASY No-Bake Keto Peanut Butter Cheesecake (With PUMPKIN SPICE)

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Cheesecake works so wonderfully well for those of us following a ketogenic lifestyle. And this no-bake pumpkin spice peanut butter cheesecake is divine. Possibly the best cheesecake I’ve ever eaten. The pumpkin spice cuts through the richness of the cheese and peanut butter just enough to brighten the whole dish. 

Yes, it has pumpkin spice in it, but you can enjoy it any time of year – not just around Fall. Even my carb-gobbling friends love this sugar-free cheesecake and often request it for celebrations. There are many different ways you can mix this recipe up to tailor it to your own liking, but honestly, the base recipe is divine. It’s rich and decadent without being too sickly. 

And it’s only 4g net carbs per (very generous) serving, including the satisfyingly crunchy base.

This is such an easy keto dessert that you don’t need any fancy ingredients or special culinary skills – just a few simple ingredients and a little bit of time. And you don’t even need to bake the base (although sometimes I do for a little extra crunch). 

How to Make No Bake Keto Spiced Peanut Butter Cheesecake 

This cheesecake really does look like a restaurant-quality dish, but it’s super simple. It’s also quick to put together and requires minimal effort and know-how. 

What Container to Use for the Cheesecake

Firstly, your container is an important consideration. I use 3.5-inch ramekins like these ones because they are the perfect size – you get a really generous portion in a serving – plenty to satisfy even the most ardent cheesecake lover, but not so much that you feel icky because you ate sooo much cheesecake. 

If you need something more of a centerpiece, you can use an 8- or 9-inch springform pan. This set of 3 different sizes is great value, nicely versatile, and a healthier choice because they’re stainless steel.

I’ve made this keto dessert both ways with plenty of success, but for a general at-home dessert, I use the ramekins because I don’t need to be all fancy. 

Making the Keto Cheesecake Base

The base is really quick and easy, is only 1.6 net carbs and, if baked, makes a nice tasty sweet biscuit all on its own. It consists of almond flour, ground nuts, ground flaxseed, erythritol, and butter. 

But you can switch this up a little and replace the flax with ground chia and use whatever nuts you please. I tend to use pecans and brazils, as I usually have these in the cupboard. 

Mix the dry ingredients thoroughly, melt the butter, pour it into the dry ingredients, and stir well until you have a sticky crumb. Then spoon it into your ramekins or cake pan and press it down firmly. 

You don’t need to bake this mixture if you want a fairly loose base, but if you want something a little denser and more biscuit-like, I recommend baking the bases for 10 minutes in a pre-heated oven at 350F (180C). 

If you do decide to bake the bases, let them cool completely before you add the filling. 

How to Make the Cheesecake Filling

Peanut butter, heavy cream, full-fat cream cheese, erythritol, and pumpkin spice combine to make this decadent keto cheesecake filling. 

I prefer to use crunchy peanut butter to give the cheesecake more texture, but you can use smooth if you prefer. I also make my own peanut butter because it’s so easy, way cheaper, and contains no weird chemical ingredients. You can see how to make peanut butter here.

When preparing to make the filling, let the cream cheese and peanut butter come up to room temperature. If they’re too cold, combining them is more challenging. 

Place all the ingredients in a bowl and stir until they’re fully combined. Yes, you can use an electric whisk or a stand mixer, but it’s just as easy to do by hand with a spoon or spatula – it just takes a minute or two longer. 

I’ve seen all sorts of keto cheesecake recipes that call for gelatin or cream of tartar or other thickening and stabilizing agents, but honestly, you don’t need them here. Yes, your mixture will seem a little wet and sloppy at first, but it firms up in the refrigerator pretty quickly. 

Make sure the mixture is properly combined and smooth (apart from the little peanut chunks). 

Once thoroughly mixed, spoon the mixture onto the crust and sit in the refrigerator to chill for at least 4 hours. I tend to make this recipe the day before it’s needed as it keeps well for 3 to 4 days. 

Keto Peanut Butter Cheesecake Variations

I don’t like to mess with this recipe too much – I love the combination of peanut butter and pumpkin spice and I like to let those flavors take center stage. However, I have made numerous tweaks to it to create some interesting and even more decadent variations. 

Keto Double Chocolate Cheesecake Crust

This is a super easy variation that makes your cheesecake seem super naughty but doesn’t raise the carbs too much. Substitute 1 tbsp of the almond flour for 1 tbsp of organic cocoa (no sugar). And throw in a handful of 100% chocolate chips. If you dislike the bitterness of the 100% chocolate, you can use Lindt 85% and add a little more erythritol. 

Made these tweaks to the base crust recipe, and you’ve got a keto double chocolate cheesecake crust that elevates the humble crust to something extra lovely.

Spiced Chocolate Peanut Butter Cheesecake (2 Ways)

Chocolate goes well with so many things – and this keto dessert is no exception. However, it’s important to note that chocolate can quickly up your net carb intake, so you need to use the right chocolate, and not too much of it. 

You’ve got two options here:

• Add some dark chocolate chips or chunks (85% Lindt or 100% dark). If you go this route, you can always add a little extra sweetener to balance out the bitter chocolate
• Make a ganache. Again, use the darkest chocolate you can tolerate and make a ganache with the chocolate, cream (or coconut cream), and your choice of natural, keto-friendly sweetener. Then lightly drizzle it over the cheesecake or, for a really intense chocolate hit, go ahead and pour that silky smooth bad boy right allllllll over the top.
  • Using sweetener and cream or coconut cream cuts the bitterness of the chocolate and gives you a smooth, intense, pleasantly sweet chocolatey hit that’s super satisfying.

Keto Cheesecake Toppings

You don’t really need a topping with this cheesecake, but adding a topping (like drizzled ganache) can elevate the appearance. 

Sticky, Sweet, High-Fiber 0-carb Cheesecake Topping

And I do have a little trick up my sleeve for ketogenic eaters who need a little help upping their fiber content (it really is so important to get enough fiber). Reduce the erythritol in the filling by about a tablespoon. Then, once your cheesecakes have set, drizzle inulin syrup over the top. We like this organic one. Take a little more ground flax or ground nuts, mix with a touch of cinnamon, and sprinkle over the top. 

The inulin is natural, pure, insoluble fiber so is great for gut health. But it doesn’t taste like medicine – it’s a sweet syrup that tastes very much like brown sugar syrup. But because it’s inulin, the carbs in it don’t count toward your macros. 

So this is a great way to cure your sweet cravings, liven up your dessert, and boost your fiber intake.

Just remember to only use a drizzle – don’t go crazy with it because it’s all insoluble fiber, so too much will see you spending a looooong time in the bathroom.

Lemon Glaze

To lighten the richness of the cheesecake and cut through the cream and sweetness, a zingy lemon glaze makes a great low-carb topping. All you need is:

• 1/4 cup powdered erythritol
• 1 tsp melted butter
• 1 tsp lemon juice
• Zest of 1/2 a lemon (optional for extra zing)
• 1 tsp water (optional and only if the glaze is too thick)

Whisk all of the ingredients (except the water) together until you’ve got a nice, runny white glaze with little zesty flecks. If it’s too thick to adequately run over your cheesecake, add a teaspoon of water and mix again. Then spoon it over the cheesecakes and leave to set in the refrigerator.

How to Store Keto Spiced Peanut Butter Cheesecake

This keto cheesecake will last for up to a week in the refrigerator if you keep it covered. It also freezes really well and lasts in the freezer for up to six months. To defrost, leave in the refrigerator overnight or leave at room temperature for a few hours. 

Tips for Making Peanut Butter Cheesecake

Trust the Recipe

When you first mix up your filling, it will look a little wet and loose. But don’t be tempted to add more cream cheese or add gelatin or a thickener – trust the recipe. Once it sits in the refrigerator for a while, it stiffens up beautifully. 

Make It Nuttier

If you can’t get enough peanut butter or you want to mix in some extra nuts or nut butters, do it! Just increase the quantity of peanut butter or add in the new nut butters, like almond or cashew, to the filling. Stir and test until you get the perfect flavor profile for your palate. 

Reduce the Carbs Even More

If you really just want the fat and need to reduce the carbs more, turn it into a crustless cheesecake by just omitting the base and using the filling. You can, of course, also skip the chocolate chips and chocolate ganache.

Remember: It’s Low Carb but High Calorie!

While this is a comparatively low-carb cheesecake at just 4 grams of net carbs, it’s got a lot of fat, and therefore, calories. So be aware of that before you eat three servings in one sitting! But, if you’re doing OMAD or you’ve had a fairly low-fat day, then this recipe is a fantastically tasty way of upping your fat intake without too many carbs or protein. 

Turn the Cheesecake Into Fat Bombs!

If you want something sweet and tasty to up your fat or take the edge off your hunger, make spiced peanut butter cheesecake keto fat bombs. Make the cheesecake filling according to the recipe, but instead of piling it on top of a base and into ramekins or a big pan, spoon the filling into shot glasses and refrigerate. You’ll get loads from this recipe, and they’ll help keep you feeling satiated without pushing your macros too far.