Home > Recipes > Keto and Co Peanut Butter Crunch Granola No-Bake Cheesecake

Keto and Co Peanut Butter Crunch Granola No-Bake Cheesecake

Keto and Co Peanut Butter Crunch Granola No-Bake Cheesecake

Keto and Co Peanut Butter Crunch Granola No-Bake Cheesecake

Summer is officially here and it’s hot! We want to keep enjoying delicious Keto treats, but turning on the oven doesn’t sound so appealing right now. No worries —this no-bake cheesecake recipe is coming to the rescue! The Keto and Co Peanut Butter Crunch Granola makes the perfect crust for this decadent creamy filling. And cheesecake has never been so easy to make! Whip up in minutes and let your fridge do the rest of the work. Then say hello to your new favorite summer dessert!


Crust Directions:

  1. Remove cream cheese from refrigerator to bring to room temperature
  2. Lightly spray a 9 inch springform pan with oil
  3. Grind Keto and Co granola into crumbs using a blender or food processor
  4. Mix granola crumbs with melted butter and brown erythritol
  5. Pack crust mixture tightly into the bottom of springform pan using a rubber spatula, the back of a spoon, or your hands
  6. Store pan in freezer while you make filling

Filling Directions:

  1. Combined softened cream cheese and granulated erythritol into a bowl and use a mixer to whip together at medium high speed until smooth and creamy
  2. Add in powdered erythritol, sour cream, vanilla, and lemon juice and continue to mix until fully blended
  3. With mixer running at medium speed, pour in heavy cream slowly
  4. Turn mixer to high speed until mixture is completely smooth and whipped into a thick pudding-like texture
  5. Spoon cheesecake filling on top of crust and smooth top with a rubber spatula
  6. Wrap well with plastic wrap and refrigerate for at least 6-8 hours before serving
  7. If desired, top with berries to garnish

Nutrition information 

Makes 12 servings

Fat 45.2g

Net Carbs 4.2g

List IconIngredients

Crust Ingredients:

2 cups Keto and Co Peanut Butter Crunch Keto Granola

6 Tbsp butter, melted

¼ cup brown erythritol

Filling Ingredients:

3-8 oz blocks of cream cheese, room temperature

½ cup granulated erythritol

2 Tbsp powdered erythritol

¼ cup (60g) sour cream

1 tsp vanilla extract

1 ½ tsp lemon juice

1 ¼ cup heavy cream

Berries for garnish (optional)

Nutrition Facts


Serving size: 1/12 of cheesecake

Calories: 443

Total Fat: 45.2g

Saturated Fat: 25.2g

Monounsaturated Fat: 1.4gg

Polyunsaturated Fat: .2g

Trans Fat: 0g

Total Carbohydrate: 8.2g

Fiber: 4g

Sugars: 3.5g

Protein: 6.8g

Cholesterol: 111.7mg

Sodium: 254.2mg

Potassium: 34mg

Emily R

I'm Emily and I've been a Keto'er for almost three years now. After dieting for 15 years, Keto finally helped me get healthy and lose 60 pounds in a way that was fun and sustainable. I am Keto for life! I joined the KetoKrate team in September of 2019 and I'm thrilled to get to share my knowledge and experiences with others on the Keto journey!

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