These Keto peanut butter cheesecake bars are super easy to make and last well in the freezer. They are the perfect summer dessert!Jump to Recipe
I know, I know, another peanut butter dessert. I’m thinking perhaps I gave my blog the wrong name. I should have just niched way down and only developed recipes with peanut butter, lol. Just kidding.
In all seriousness, these no bake peanut butter cheesecake bars are just way to delicious not to share! The recipe is my take on healthy, sugar free Drumstick Cake.
Most drumstick cake recipes have raw eggs in them but I omitted that ingredient. I’m still a little baffled why that is a thing…..maybe it makes the cake creamier? Anyway, not everyone is comfortable with eating raw eggs so I figured it would be best to leave that part out.
How to make these keto peanut butter cheesecake bars
The great thing about this recipe is that it tastes incredible but is so easy to make!
You do have to bake the crust so maybe the term ‘no-bake’ is a tiny bit misleading? But I personally consider a cheesecake no bake if the center part doesn’t need to cook.
To make this recipe you:
- Mix up the crust, pat it into a 9×13 pan and bake it. Let the crust cool.
- Beat together the filling ingredients and pour over the cooled crust.
- Drizzle the filling with sugar free chocolate syrup and swirl in with a knife. [This step is even optional but definitely makes the bars look prettier.]
- Sprinkle with chopped peanuts and stick in the freezer for 3-4 hours.
Ta Da! You are done!
Why cheesecake is the perfect dessert if you are new to sugar free baking
When you are starting out, desserts that take as few substitutions as possible are the ones you will love the most and won’t seem so foreign to you. Cheesecakes are a classic example of this. Often you really only need to swap out the sweetener! And perhaps find a low carb crust such as the easy one in this recipe.
Even people who don’t eat sugar free often won’t realize that they are eating a healthy dessert when I serve them a cream cheese peanut butter or fruit based treat.
There can be a bit of an adjustment curve when you are switching over to low carb sweeteners and baking. The recipes probably won’t taste the same to you as what you are used to and that’s perfectly ok!
You are using different ingredients so of course things are going to taste different. Instead of bemoaning this fact, embrace it and comfort yourself with the knowledge that you are going to feel so much better and it will be so much easier to stay healthy and loose weight.
Also, I promise you if you stick with it, there will come a day when low carb baking will taste just as good, if not better to you than ‘normal’ baking.
How do I know? I’ve been through the journey and come out on the other side! And I couldn’t be happier with the way I get to eat. I consider myself privileged.
Some of the links in this post are affiliate links. This means if you click on the link and purchase an item, I will receive a small commission at no extra cost to you. I only link products I personally use and love.
If you are new to low carb sweeteners, definitely try out Trim Healthy Mama’s Gentle Sweet. This one of the best tasting alternative sweeteners that you can get and will taste the closest to real sugar for you.
Chocolate desserts can be harder to sweeten right so maybe hold off on those at first. Another great option for a healthy treat for newbies are my Cranberry Cream Cheese Bars or Sour Cream Panna Cotta.
Can I make these cheesecake bars without peanut butter?
Yes, you can! Simply swap out the peanut butter in the filling for sunflower seed butter. Use the crust I linked above instead of the one in this recipe, or your favorite low carb crust if you already have one you like.
How do I store these bars?
This is a frozen cheesecake recipe. If you are going to be serving this as a dessert for a group or your family and it will most likely all get eaten, take the pan out of the freezer about 10 minutes before you want to serve it. This way it will be easier to cut.
You can also cut it up and store the pieces in a container in the freezer so you can take one out whenever the craving strikes. Just let them soften at room temperature for a few minutes before eating.
Of course, it is totally possible to dive right in straight from the freezer but they do taste best if they can soften a little bit.
A few tips:
- Make sure you use a sugar free peanut butter!
- I use the chocolate sauce recipe from the Trim Healthy Mama cookbook to swirl on top. You could use any chocolate sauce of your choice or even omit it if you are in a real hurry. It definitely makes them look prettier though!
Keto No Bake Peanut Butter Cheesecake Bars Recipe:
For the crust:
1/2 cup butter
2 tablespoons Gentle Sweet
1 1/2 cups almond flour
1/2 cup peanut flour
1/4 teaspoon sea salt
For the filling:
3 cups whipping cream, un-whipped 8 oz. cream cheese, softened 3/4 cup natural peanut butter
3/4 cup Gentle Sweet, or to taste
2 teaspoons vanilla extract
1/2 cup sour cream
Sugar free chocolate sauce [I use the recipe in the Trim Healthy Mama cookbook]
1. Melt together the butter and 2 tablespoons Gentle Sweet in a medium sized saucepan. Stir in the almond flour, peanut flour and salt.
2. Press evenly into a 9×13 pan and bake at 350 degrees Fahrenheit for 15-18 minutes or until lightly golden around the edge. Let the crust cool completely. You can speed up the process by putting the pan in the fridge or freezer.
3. Beat together the cream cheese, peanut butter, 3/4 cup Gentle Sweet and vanilla until smooth. Beat in the sour cream to combine.
4. Whip the cream until stiff peaks form and then gently fold it into the cream cheese mixture.
5. Spread the filling over the cooled crust. Drizzle chocolate sauce over the cake and swirl it in with the tip of a butter knife. Sprinkle with chopped peanuts and then place in the freezer for 3-4 hours or until firm. Remove from the freezer 10 minutes before cutting into squares.
Print this recipe here:
No Bake Peanut Butter Cheesecake Bars
For the crust:
- 1/2 cup butter
- 2 tablespoons Gentle Sweet
- 1 1/2 cups almond flour
- 1/2 cup peanut flour
- 1/4 teaspoon sea salt
For the filling:
- 3 cups whipping cream, un-whipped
- 8 oz. cream cheese, softened
- 3/4 cup natural peanut butter
- 3/4 cup Gentle Sweet or to taste
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- Sugar free chocolate sauce [I use the recipe in the Trim Healthy Mama cookbook]
- Chopped peanuts
- Melt together the butter and 2 tablespoons Gentle Sweet in a medium sized saucepan. Stir in the almond flour, peanut flour and salt.
- Press evenly into a 9×13 pan and bake at 350 degrees Fahrenheit for 15-18 minutes or until lightly golden around the edge. Let the crust cool completely. You can speed up the process by putting the pan in the fridge or freezer.
- Beat together the cream cheese, peanut butter, 3/4 cup Gentle Sweet and vanilla until smooth. Beat in the sour cream to combine.
- Whip the cream until stiff peaks form and then gently fold it into the cream cheese mixture.
- Spread the filling over the cooled crust. Drizzle chocolate sauce over the cake and swirl it in with the tip of a butter knife. Sprinkle with chopped peanuts and then place in the freezer for 3-4 hours or until firm. Remove from the freezer 10 minutes before cutting into squares.
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Just made this! It is great!
So glad to hear that!😊