These No Bake Keto Cheesecake Jars make a wonderful summer dessert recipe. Layer crunchy pecans, creamy no-bake vanilla cheesecake, and luscious summer peaches together. Absolutely heavenly!
One of the best parts of summer in the Pacific Northwest is the amazing array of fresh produce. Fruits and vegetables grow abundantly here, and our farmer’s markets are a joy to attend.
And I simply cannot resist working fresh peaches into a few keto-friendly recipes. Many of you know exactly how I feel! Keto Peach Ice Cream is a fan favorite, as are the keto peach cobbler bars.
But these Keto Peach Cheesecake Jars are truly something special. I highly recommend trying them as soon as possible!
Why you must make this recipe now
It’s been an extraordinarily hot summer in much of the world, so I figured some no-bake cheesecake was in order. I have other recipes like Keto Key Lime Cheesecake and Keto Pumpkin Cheesecake, and they are always well-received.
This time, I made a sweet pecan crumble for both the crust and the topping. I simmered the peaches with some sweetener and a touch of cinnamon. And then I created a creamy, light vanilla cheesecake.
Despite the multiple steps, this is a very easy recipe to pull together. And the flavor is out of this world! It’s a great way to enjoy a little taste of summer peach while still staying low carb.
Ingredients you need
- Peaches: Choose ripe peaches for this recipe, so that the fruit filling is soft and flavorful.
- Sweeteners: I used brown sugar replacement for the pecan crumble, as well as in the peach sauce. I also used allulose to keep the peach sauce from recrystallizing. For the cheesecake filling, I used Swerve Confectioners. See the Tips for Success for more sweetener options.
- Pecans: Instead of making a crust, I use chopped pecans. You could also use walnuts.
- Cream cheese: Make sure your cream cheese is properly softened before beating.
- Heavy whipping cream: Whipped cream gives the cheesecake more volume and texture.
- Kitchen staples: Butter, cinnamon, vanilla extract and salt.
Step by Step Directions
1. Prepare the peach sauce: Combine the peaches, water, sweeteners, and cinnamon in a small pot over medium heat. Bring to a simmer and cook until the peaches are tender and soft. Remove from heat and set aside.
2. Make the crumble: Combine the pecans, butter, sweetener, and salt in a small pot and cook until the pecans are lightly toasted, stirring frequently. Remove from heat and let cool completely.
3. Beat the cream cheese: In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.
4. Whip the cream: In another bowl, beat the whipping cream until it holds stiff peaks. Fold the cream into the cream cheese mixture until no streaks remain.
5. Make the “crust”: Break up the pecan mixture with your fingers into small pieces. Add about 1 tablespoon of the pecan crumble to the bottom of 6 small dessert glasses (about ½ cup capacity).
6. Layer the remaining ingredients: Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake. Sprinkle with additional pecan crumble. Serve immediately or chill until ready to serve.
Tips for Success
Why does this recipe call for three separate sweeteners? Well, there is a method to my madness. The brown sugar replacement gives the best flavor to the pecan crumble and the peach sauce. The allulose keeps the peach sauce from recrystallizing. And the confectioners style makes the filling smooth and not gritty.
I would say that the non-negotiable here is the powdered sweetener in the filling. For the sauce, you can skip the allulose and add more erythritol or brown sugar replacement. The pecans could be made with any sweetener, although it will only become crunchy with erythritol.
Make sure to chop the peaches on the small side so that you get a nice sauce. But also don’t cook them until they mash up too easily, as you do want chunks of peach in there.
Use dessert glasses that are no more than 4 ounce capacity. If they are larger, the cheesecake will get lost in there and won’t present as nicely. These ones look a lot like mine.
Frequently Asked Questions
While I don’t recommend eating a whole peach, they actually have fewer carbs than the blueberries (per 100g). With a little caution and ingenuity, you can work them into your keto recipes and still stay within your macros.
Yes, you can make these no bake peach cheesecakes up to 24 hours in advance. They last nicely in the fridge and the pecan stay crunchy.
This keto peach cheesecake recipe has 5.3g of carbs and 1.3g of fiber per serving. That comes to 4.0g net carbs per serving.
Keto Peach Cheesecake Recipe
Equipment
Ingredients
Peach Sauce
- 1 cup chopped, peeled peaches
- 1 tablespoon water
- 1 tablespoon brown sugar replacement
- 1 tablespoon allulose
- ⅛ teaspoon cinnamon
Pecan Crumble
- ½ cup finely chopped pecans
- 1 tablespoon butter
- 1 tablespoon brown sugar replacement
- ⅛ teaspoon salt
Cheesecake Filling
- 5 ounces cream cheese softened
- ⅓ cup Swerve Confectioners
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions
Peach sauce
- In a small saucepan over medium heat, combine the peaches, water, sweeteners, and cinnamon. Bring to a simmer and cook until the peaches are tender and soft. Remove from heat and set aside.
Pecan Crumble
- In a small saucepan over medium, combine the pecans, butter, sweetener, and salt. Cook, stirring frequently, until the pecans are lightly toasted, 4 to 5 minutes. Remove from heat and let cool completely.
Cheesecake Filling
- In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.
- In another bowl, beat the whipping cream until it holds stiff peaks. Fold the cream into the cream cheese mixture until no streaks remain.
To assemble
- Break up the pecan mixture with your fingers into small pieces. Add about 1 tablespoon of the pecan crumble to the bottom of 6 small dessert glasses (about ½ cup capacity).
- Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake.
- Sprinkle with additional pecan crumble. Serve immediately or chill until ready to serve.
Sallyjojo says
Wow! So fabulously delicious! only one change. used zero cool whip because I had it on hand. Thank you for all you do!
Susannah says
I just made this recipe and found it far too sweet. I found your churro waffles recipe far too sweet too. I want to warn people because this can be a serious health risk. I just spent all night fighting off the beginning symptoms of a heart attack. I felt it come on immediately after having one too many keto chocolates last night (as well as a serving of this cheesecake). That study about erythritol and blood clotting, I brushed it off at first but now I totally believe it. I hope people take this seriously. I recommend people reduce the amount of sweetener in your recipes, maybe even cutting it in half. I just read in Today that we should try to limit to 10-15g of sugar alcohols per day. Well if my calculations are correct, one serving of this dessert has about that much, so I’d tell people to keep that in mind and not eat anything else sweet that day.
peachy says
Wow! I make a lot of Carolyn’s recipes, both sweet and savory and have found most all of them to be spot on. I’m thinking your issue has to be specific to you and you might want to discuss it with your doc … possibly a metabolic disorder.
Angie C. says
I made this last night! My husband loved it (he doesn’t do keto) and so did I! Just the right amount of sweetness! I’m buying more peaches today to make again this week! Thank you for sharing this wonderful dessert!
Carolyn says
Wonderful!
Ann Smith says
It is the best peach recipe ever! Thank goodness you said to put in small glasses otherwise I would be tempted to eat the whole thing! Very easy to make and tastes so yummy! Thanks for sharing!
Tarah says
These are soooooo good. I doubled the recipe and put them in little ramekins. It’s twice the nutrition info but so worth it. My son loved it too. Yum yum!! I’m making them a second time because they’re so good. Thank you for recipe!!
Donald says
Carolyn! What can I say? I didn’t think you could top the Blueberry Jamboree recipe for a summery cheesecake-based dessert. And maybe “top” isn’t a fair word because I’ll always keep that one in my repertoire! Secondly, I never knew peaches were keto-friendly. Another happy piece of information for a former lover of all things fresh fruit. This recipe is a marvel. Juicy, slightly gooey and just the right amount of sweet. I made a grave error in tripling it and making it in a large 13×9 glass casserole and am likely going to devour every bite– I just have to pace myself and remember this is a treat and not one of the four basic food groups! LOL Have a wonderful Summer. I absolutely LOVED this recipe.
Carolyn says
Take it slow! It should be good for several days. You might even be able to freeze it!
Cheryl says
This was super easy and delicious! A quick desert that will wow guests!
Cathie D says
hi Carolyn thank you so much for this lovely recipe got him in the works to try it out really soon. also I wonder if you could substitute apricots for peaches? I am inundated with apricots right now as it’s the season here in Utah LOL if not I’ll just wait till peaches come in much later in August or September
Carolyn says
I can’t see why not!
A Crozier says
Peaches and nutmeg go together beautifully. Nutmeg is a great substitute for the cinnamon, just half of the amount.
Catherine says
I made this last night, on a weeknight no less, and it was fabulous. It’s just me and the hubby now, so I’m glad that I could make 6 dessert servings and we can have them for dessert this week. As my hubby is Native American and they are known for diabetes after age 50, we turned to a ketogenic diet 6 years ago. I love this blog, because we can have dessert again! Keep it up Carolyn! I get your emails and have made more than a few of your recipes. Delicious!
Carolyn says
So glad you enjoyed them!
NC says
Your “eggs” look strangely like butter in your top picture!
Teresa says
This looks so good! I have some Missouri peaches right now that are so juicy and naturally sweet! These would be great with this recipe. Thank you for this, Carolyn!
Maria says
can frozen peaches be used?
Carolyn says
Absolutely. Thaw and then chop nicely.
Lynda says
Hi Carolyn.
Your recipes are terrific. This one confused me because it seems the picture of ingredients is mislabeled. It labels the butter as eggs, although I note that there are no eggs in this recipe.
Also, could you please write a blog about what Canadians can do about recipes asking for Allulose, as it is not allowed/approved in Canada.
Thanks.
Jennifer D says
hi Lynda. a quick internet search and I found allulose at Well.ca and at iHerb.ca. I can also get it from a Calgary shop called CleanPantry (they ship and deliver, too) gtanutrition.ca has it as does veemafoods . Also, Bochasweet is usually what I use in place of Allulose and it’s pretty readily available from the shops listed, plus Healthyfamilyfoods. and of course from Amazon.ca. hope this helps. jenn d
Sarah VonGries says
This is absolutely delicious. My favorite Keto desert by far. Can you use canned peaches in water?