Peanut butter cup cheesecake

Peanut butter cup cheesecake

This low-carb cheesecake is every bit as delicious as it is beautiful to look at. It was originally made to celebrate a Diet Doctor team member's birthday and since everybody loved it we decided to share it with you. Enjoy!

Peanut butter cup cheesecake

This low-carb cheesecake is every bit as delicious as it is beautiful to look at. It was originally made to celebrate a Diet Doctor team member's birthday and since everybody loved it we decided to share it with you. Enjoy!
16 servingservings


The crust
  • 3 oz. 75 g butter
  • 1 1 eggeggs
  • 1½ cups 350 ml (175 g) almond flour
  • ¼ cup 60 ml (50 g) erythritol or xylitol
  • 2 tbsp 2 tbsp (10 g) cocoa powder
The filling
  • 20 oz. 550 g cream cheese
  • 1 cup 225 ml crème fraîche or sour cream
  • 3 3 eggeggs
  • ½ cup 125 ml (100 g) erythritol or xylitol
  • ½ tsp ½ tsp vanilla extract or vanilla beanvanilla beans
  • ½ cup 125 ml peanut butter
The topping
  • 2 oz. 60 g sugar-free dark chocolate
  • 1 tbsp 1 tbsp coconut oil
  • fresh roses (optional)
  • edible gold dust powder (optional)


Instructions are for 16 servings. Please modify as needed.

Chocolate crust

  1. Preheat oven to 300°F (150°C) using the convection setting.
  2. Melt the butter and mix with all the other ingredients for the crust in a medium-sized bowl.
  3. Spread the mixture in the bottom of a 9" (23 cm) springform pan.
  4. Bake for 10 minutes, remove and let cool at room temperature.

Peanut butter filling

  1. Increase oven temperature to 400°F (200°C) using the convection setting.
  2. Mix cream cheese softened at room temperature, crème fraîche and eggs until smooth. Add sweetener, vanilla extract, peanut butter and mix until incorporated.
  3. Pour the filling over the bottom and tap the form gently against the counter to get rid of any air bubbles.
  4. Bake the cheesecake for 10 minutes. Lower the temperature to 200°F (100°C) and keep baking for 25 minutes more. The cake should be wobbly but not liquid when shaking it gently.
  5. Turn off the oven but leave the cake in there with the door open for 2 hours.

The topping

  1. Melt the dark chocolate and coconut oil in the microwave in 20 second intervalls. Stir to combine. You can also use a double-boiler for this step.
  2. Pour the mixture over the cheesecake and place in the fridge for at least two hours to allow the cheesecake and chocolate to set completely.
  3. If you feel like garnishing the cake like we did you can use fresh flowers and edible gold dust. Make sure to use flowers that are safe to use in contact with food.

I don't have a convection oven, what should I do?

While every oven is going to be a little different, a basic tip to turn a convection-oven recipe to a conventional-oven recipe is to increase the cooking temperature by 25°F (about 15°C) and vice versa. But to be on the safe side, watch the cooking time, since convection ovens can speed up the overall cooking time. So in a conventional oven it might take a little longer to get ready even though you increased the temperature.

Can I prepare it the day before?

Absolutely! As a matter of fact it's even better to let the cheesecake rest in the fridge over night to make sure it's completely set.

How long does it keep fresh?

It keeps fresh for at least 5 days in the fridge in a airtight container or covered in plastic wrap or aluminium foil. Freezes well up to 4 months. Thaw in the refrigerator overnight or for up to 2 hours at room temperature before you are going to eat it.

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  1. Barb
    This sounds delicious but I don't have a convection oven. Can we get directions for a traditional oven?
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    Hi Barb,
    Of course! Now I've added the directions as a tip below the instructions.

    This cheesecake is sooo good, you have to try it! I took some leftovers home with me to my husband and he said it was even better than "the real deal" and begged me to bake another one asap 😂

    Please let us know how it turn out if you bake it 😁

  3. Ciru
    Can someone confirm the amount of butter for the crust is indeed 4 oz? I just made the crust and it seems very soft and greasy. Should it probably have been 4 tablespoons for a firmer crust?
    Reply: #4
  4. Jill Wallentin Team Diet Doctor
    Hi Ciru,
    Yes, I used 100 g (close to 4 oz butter) in the crust and it turned out great. It’s not a ”crumbly” crust, it’s more moist. But it gets more firm when chilled. Hope you’ll enjoy the cake when it’s done 🤗
  5. Ciru
    The cheesecake itself turned out REALLY well! The crust though was too moist/greasy. I will be making it again, either with half the butter in the crust or make it crustless.
    Thank you for sharing the recipe!
    Reply: #6
  6. Jill Wallentin Team Diet Doctor
    Thank you for the feedback Ciru! I'm glad you liked the cheesecake anyways. Maybe I should have rounded it down rather than up when converting the butter amount from grams to oz. I'll update the recipe and change it from 4 to 3 oz!

    Have a great day!

  7. Madelein
    Any suggestions on what I can use instead of the nut butter or how to adjust the other ingredients if I leave out? Simply not a fan of nut butters, but love cheesecake.
    Reply: #8
  8. Jill Wallentin Team Diet Doctor
    Hi Madelein,
    You could just skip it and add some more vanilla or maybe add a tablespoon of cocoa powder, orange zest or any other flavor that you like 😊
  9. Meggin
    This was my first attempt at making a cheesecake. Although it split in the middle (apparently due to the temperature changing to quickly), it turned out delicious! Thanks for the great recipe!
    Reply: #10
  10. Jill Wallentin Team Diet Doctor
    Hi Meggin,
    Good job! 😄🙌🏼 I'm glad you liked it! My cheesecake sometimes splits a bit in the middle too. But since you put the chocolate on top of it, it covers it up nicely 😂
  11. Cat
    This looks so good! May I ask, did you use the sweetener in powder form? Was it grainy? I have a stevia powder which is a mix of erythritol and steviol...
    Reply: #19
  12. Nikki
    This as delicious! It is a keeper.
  13. Nikki
    This as delicious! It is a keeper. Where can I give it 5 stars?
    Reply: #17
  14. Klara
    Can I use coconut flour instead of almond flour?
    Thank you :)
    Reply: #15
  15. Peter Biörck Team Diet Doctor
    Hi Klara!

    Substituting flours

    A common question is whether you can substitute almond flour for coconut flour and the other way around. Yes, often you can but not in equal amounts. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour. 1/3 cup of coconut flour can be substituted for 2/3 cup almond flour + 1.5 tablespoons of ground psyllium husk powder. The amounts may need to be adjusted depending on what brands you’re using.

    More reading can be found here:

    Can I use coconut flour instead of almond flour?
    Thank you :)

  16. Danny S
    I have a friend that was recently diagnosed with diabetes and while not officially on a keto diet she is on a low carb/nearly zero sugar diet at the moment. She loves baked goods and baking in general... AND peanut butter cups, so I'm going to surprise her with this cheesecake at her Halloween party this weekend! I'm so excited I'm struggling to wait until this weekend to make it haha
    Reply: #18
  17. Jill Wallentin Team Diet Doctor
    I'm so glad you liked it! 😍 You can rate it by clicking on the star icons under the recipe title if you like.
  18. Jill Wallentin Team Diet Doctor
    Haha I hope she will love it as much as we did 😉
  19. Jill Wallentin Team Diet Doctor
    Hi! No I used granulated xylitol but you can use powder if you like 🙂
  20. bd
    For the love of someone, PLEASE, just give up on the 19th century measures. ALL they do is cause confusion and failed recipes. Stick to metric, ml, gr, and temps in c. No confusion, no conversion. Why does the entire world have to suffer because ONE country can't seem to grasp that they need to move to metrics.
  21. Sue C
    There is a toggle at the top where you can convert to metrics. Not that hard to google conversations. I had no issues doing that.
  22. Charlene
    Here's a thought for preventing the dreaded crack in a cheesecake. Traditional cheesecake recipes usually recommend wrapping the spring pan in several layers of foil and then placing that pan in a roasting pan filled with water 1/2 way up the spring form pan. The problem is water most always leaks into the cheesecake no matter how many layers of foil. To remedy this I place my 9" spring pan into a 10" round silicone pan and place that into the roasting pan of water. Be sure to place the roasting pan with water into the oven when you start the pre-heat. My daughter-in law says that placing an oven safe bowl with water next to the baking cheesecake also works (again water should go in the oven as soon as you turn it on).
    I will be saving this recipe for Christmas.
  23. Grace
    I usually get super long foil meant for grilling and it covers my whole spring form....but I love the idea of a silicone - way easier and kinder to the earth :) I'm going to do that when I try this today!
  24. Erin
    I was so excited about this cheesecake and made it yesterday with my little boys!
    - After cooking and chilling overnight, I found that the center of the cheesecake was still wet and wobbly in the center; perhaps 2 eggs would be okay instead of 3? That was a bit disappointing, because now I can only eat around the edges.
    - I added more PB into the cheesecake batter to try to thicken it up because it still looked wet in the mixer
    - The ganache was fantastic!
  25. Amy Richmond
    I’ve tried a plethora of Keto cheesecake recipes over the last six months and this is by far, the BEST! Absolutely delicious! The filling is so good, I stopped making the topping to cut a few more carbs out and we don’t miss it at all.
  26. Jill
    THE BEST EVER!!!!! :) Thank you.
  27. Jeff
    Just tried this tonight, took quite a bit longer with conventional oven but...WORTH THE WAIT. Pretty easy recipe for cheese cake too.
  28. Stevey
    Best midnight snack ever. We made it, it took a while. But we had to let it cool and stayed up till midnight to try it. Way past our bed time. This recipe we will make again and again. Added a few pieces of frozen berries to the top. It was a nice compliment. We didn't have chocolate chips so we used cocoa powder with coconut oil instead.
  29. Co nie
    Thanks for this recipe, it turned out fantastic! I did make a few adjustments: baked it for 60min at 100 degrees after reading comment about it being not 'cooked' through in the middle. The cake turned out smooth, creamy and consistently baked. I also baked the crust on it's own for extra 10min at 200 degrees (also after reading comments about how it was too soggy and wet), it turned out perfect. I used natural peanut butter, calculating by the carb count on the brands of ingredients I used, it actually turns out to be approx. 3.75g carb per serving! Loving it.
  30. Alicia Glancey
    Do the net carbs include the rose? 🌹
  31. HeatherB
    Made this today and really enjoyed it but the filling was moist and much lighter than the cheesecakes I typically make. Its filling was like a well set peanut butter pie.
  32. balio9198
    This sounds good. I am on low carb no sugar diet. Can I eat this?
  33. Susan
    I'm trying to cut down on my sugar as well as my carbs but I'm not a fan of the sugar substitutes. Can I just leave them out?
    Reply: #34
  34. Kristin Parker Team Diet Doctor

    I'm trying to cut down on my sugar as well as my carbs but I'm not a fan of the sugar substitutes. Can I just leave them out?

    Yes, you can omit the sweetener but it will definitely affect the taste.

  35. tgjsmiller
    Has anyone attempted 4 servings? Thinking individual ramekins but wondering about baking time. Valentines dessert!
  36. Vick
    Can I use PB powder instead of actual PB? How would this alter the recipe?
    Reply: #37
  37. Kristin Parker Team Diet Doctor

    Can I use PB powder instead of actual PB? How would this alter the recipe?

    I don't think that would work well. They would bring very different qualities to the finished product.

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