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Keto Peanut Butter Crust Cheesecake

This keto-friendly peanut butter crust cheesecake made by @ketosheena is so delicious. It's decadent, tangy, peanut buttery, and so easy to make! Tangy cheesecake and creamy peanut butter cookie mix come together to make the perfect peanut butter crust cheesecake. It's peanut butter heaven! 

Using our KetoCandyGirl Peanut Butter Cookie Mix for the perfect creamy peanut butter taste for the simple crust. The filing is creamy and slightly tangy for the perfect cheesecake filing. Creamy, delicious, and keto-friendly the perfect dessert for any occasion! 

Keto Peanut Butter Crust Cheesecake Recipe: 

Ingredients:

  • 1 package KetoCandyGirl Peanut Butter Cookie Mix
  • 16 oz softened cream cheese
  • 1.5 cups heavy whipping cream
  • 1.5 tsp vanilla extract
  • 1/2 cup powdered sweetener (I used @sonourishedinc)
  • 3 tbsp @preferredketo vanilla collagen
  • 1 tbsp beef gelatin
  • 1/2 cup Legendary Pecan Pie almond butter

Here's what she did:

  1. Make KetoCandyGirl Peanut Butter Cookie Mix as instructed, I used Legendary Pecan Pie almond butter for my 2 tablespoons on PB. Press down into 9 inch parchment lined spring form pan. Bake for 9 minutes at 350°.
  2. Beat cream cheese, Heavy Whipped Cream and vanilla until well blended. Add sweetener, collagen and gelatin, beat until smooth and creamy. Add almond butter, mix until well combined. 
  3. Pour over cheesecake crust and spread evenly. Refrigerate for minimum of 4 hours before serving. (I prefer to let it chill overnight!) Enjoy!