Choc Nut Butter Cheesecake

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This Choc Nut Butter Cheesecake came about from my Cheesecake Peanut Butter Cups. I would have made this a peanut butter cheesecake but I’ve been leaning towards almond butter more and more and peanuts as legumes can be inflammatory. However I know people on low carb do still love their peanut butter so you can certainly use it for this. You’ll find nutritional info for some different nut butters down below the recipe.

For this Choc Nut Butter Cheesecake I’ve used the base from my no bake Strawberry Cheesecake, a variation of the filling from my Cheesecake Peanut Butter Cups and some of the chocolate I make for the cups to drizzle on top.

This has honestly become my favourite no bake cheesecake I’ve made, topping my Blueberry Cheesecake easily. We actually made this one twice in a row! Although I do love baked cheesecakes more, a no bake is always a lot easier and a lot less work and time to make. This Choc Nut Butter Cheesecake is about as easy as it gets and with a stick mixer you can do it all in less than 10 minutes!

I recommend pouring the chocolate over just before serving and then you can serve with the chocolate warm or place in the fridge to firm up for 10 minutes or so. That way it won’t be warm or soft but you’ll be able to eat it easily. When the chocolate is fully set it’s much harder to get your fork through it, but it’s still of course perfectly delicious!

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5 from 1 vote

Choc Nut Butter Cheesecake

A no bake cheesecake you can make with your favourite nut butter with a chocolate base and topping.

Course Dessert

Cuisine Gluten Free, Grain Free, LCHF, Low Carb, Sugar Free

Keyword almond butter cheesecake, choc nut butter cheesecake, chocolate cheesecake, gluten free cheesecake, keto cheesecake, lchf cheesecake, low carb cheesecake, low carb nikki, macadamia butter cheesecake, no bake cheesecake, peanut butter cheeseake, sugar free cheesecake

Prep Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 15 minutes minutes

Servings 12

Calories 455.1kcal

Ingredients

• 1.5 cups almond meal
• 2 tbsp cocoa powder
• 4 tbsp sweetener, to taste
• 50 g butter, melted
• 500 g cream cheese
• 1.5 cups thickened cream/heavy whipping cream
• 4 tbsp almond butter (or nut butter of choice)
• 0.5 cup boiling water
• 3 tsp gelatine powder
• 100 g 90% chocolate or higher %
• 1.5 tbsp butter

Instructions

• Place almond meal, cocoa powder and 1 tbsp sweetener in a bowl. Mix until well combined. Add melted butter and stir through again. Knead with your fingers until you get a dough-like consistency. Press evenly into the base of a pie dish, you can line with baking paper first if you like. Place in the fridge to chill.
• Place boiling water into a jug or similar and add your gelatine while whisking with a fork. Microwave 30 seconds and then whisk again until gelatine is dissolved. Place cream cheese and sweetener into a large bowl and mix together with a stick mixer or similar. Add cream and mix through. Add almond butter and mix through again. Slowly pour in gelatine while mixing and mix until smooth.
• Pour the cheesecake batter over the chocolate base and chill overnight or until set, at least 4 hours. Place broken up chocolate in a bowl and add your 1 ½ tbsp. butter. Microwave at 30 second intervals, stirring, until almost completely melted and then stir to finish melting. Pour or drizzle over the top of your cheesecake with a spoon and either serve or chill another 10 minutes to slightly firm up the chocolate.

Notes

Net Carbs - 5.2g

Macros with other nut butters:

Peanut Butter

Cals – 455.1 | Fat – 44.2 | Protein – 9.8 | Total Carbs – 8.9 | Fibre – 3.3 | Sugars – 3.2 | Net Carbs – 5.6

Macadamia Butter

Cals – 459.7 | Fat – 45.3 | Protein – 8.9 | Total Carbs – 8.9g | Fibre – 3.3 | Sugars – 3.2 | Net Carbs – 5.6

Nutrition

Calories: 455.1kcal | Carbohydrates: 8.4g | Protein: 10g | Fat: 44.1g | Fiber: 3.1g | Sugar: 3.2g