If you're following a low-carb lifestyle but have a serious sweet tooth, these no-bake keto peanut butter cheesecake jars are your new best friend. They’re creamy, rich, indulgent—and somehow still totally keto-friendly. Think of it as everything you love about peanut butter and cheesecake combined into a jar-sized miracle that satisfies cravings without knocking you out of ketosis. Perfect for meal prep, family gatherings, or just a late-night dessert fix, this recipe is a dreamy blend of simplicity and flavor, and it checks all the boxes for a keto cream cheese dessert you’ll want to make on repeat.
No-Bake Keto Peanut Butter Cheesecake Jars
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine American
Mixing bowls One large for the filling, one small for the optional crust.
Hand mixer or stand mixer Crucial for getting that cheesecake filling perfectly whipped and smooth.
Rubber spatula To fold in ingredients and scrape down sides of bowls.
6 small mason jars or ramekins (4-6 oz) Great for portion control and presentation.
Piping bag or zip-top bag (optional) Makes filling the jars cleaner and prettier.
Measuring cups and spoons Accuracy matters for consistency, especially with low-carb baking.
For the Cheesecake Filling
- 16 oz full-fat cream cheese softened (room temperature)
- ½ cup natural unsweetened peanut butter (creamy works best)
- ⅓ cup powdered erythritol or allulose adjust to taste
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Optional Keto "Crust" Layer
- ¾ cup almond flour
- 2 tbsp melted butter
- 1 tbsp powdered erythritol
- Pinch of salt
Topping Ideas
- Chopped peanuts unsalted
- Sugar-free chocolate shavings or chips
- A light drizzle of melted peanut butter
- Whipped cream homemade and unsweetened
Step 1: Make the Optional Crust
This isn’t your traditional cheesecake crust, but it still delivers that satisfying base layer—without the carbs.
In a small bowl, combine almond flour, melted butter, powdered erythritol, and a pinch of salt.
Mix until the texture is like wet sand.
Divide evenly among the jars, pressing lightly with a spoon to form the base layer.
Step 2: Whip the Cream
In a chilled bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. Set aside.
Step 3: Make the Peanut Butter Cheesecake Filling
In a large bowl, combine the softened cream cheese, peanut butter, powdered erythritol, and vanilla extract.
Beat on medium speed until smooth and creamy, scraping down the sides as needed.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. This step gives the cheesecake its airy, mousse-like texture.
Step 4: Assemble the Jars
Spoon or pipe the peanut butter cheesecake mixture into each jar over the crust (if using).
Tap the jars gently on the counter to settle the mixture evenly.
Top with your favorite keto-friendly toppings: chopped peanuts, a drizzle of peanut butter, or a few sugar-free chocolate shavings.
Step 5: Chill
Refrigerate for at least 1 hour to allow the cheesecake to firm up. For best results, let them chill 3–4 hours or overnight.
That’s it! You’ve just made a no-bake dessert that rivals the best no bake cheesecake recipe but fits your keto goals.
Pairings
These cheesecake jars are indulgent on their own, but if you're serving them at a gathering or want to elevate your keto dessert game, consider these low-carb pairings:
- Coffee or espresso – The bitterness cuts the richness of the cheesecake perfectly.
- Keto hot chocolate – For a double-chocolate-peanut-butter dream.
- Fresh berries – Strawberries or raspberries are lower in carbs and pair beautifully with peanut butter.
- Keto lemon cheesecake bites – Offer a tart contrast on the dessert table.
- Savory first courses – Serve after a main dish like lemon garlic grilled chicken or a fresh avocado salad to keep the entire meal low carb and balanced.
FAQs
1. What type of cream cheese should I use for keto cheesecake?
Always opt for full-fat, block-style cream cheese (not the whipped or spreadable kind). It gives the best texture and keeps your fat macros high while staying low in carbs, which is essential for any keto no bake cheesecake.
2. Can I substitute peanut butter with something else?
Yes, almond butter or sunflower seed butter are great alternatives if you have a peanut allergy. Just make sure it's natural and unsweetened to keep it within the low carb low sugar requirement.
3. How long will these jars last in the fridge?
Stored in an airtight container, they’ll stay fresh for up to 5 days. They’re perfect for meal prep or keeping a stash of keto cheesecake bites ready to go.
4. Can I freeze these cheesecake jars?
Absolutely! They freeze well. Just thaw them in the fridge for a few hours before enjoying. Freezing can slightly change the texture but it’s still delicious.
5. Do I need a crust for this recipe?
Not at all! In fact, this is one of those keto cheesecake recipes no bake crustless fans love. Skipping the crust also cuts down on calories and carbs, making it ideal for those looking for low carb low fat recipes.
