Keto Peach Cheesecake Recipe
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!
Servings 6 servings
Calories 243kcal
Equipment
Ingredients
Peach Sauce
- 1 cup chopped, peeled peaches
- 1 tbsp water
- 1 tbsp brown sugar replacement
- 1 tbsp allulose
- 1/8 tsp cinnamon
Pecan Crumble
- 1/2 cup finely chopped pecans
- 1 tbsp butter
- 1 tbsp brown sugar replacement
- 1/8 tsp salt
Cheesecake Filling
- 5 ounces cream cheese softened
- 1/3 cup Swerve Confectioners
- 1/2 tsp vanilla extract
- 1/2 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 1/2 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.
Notes
Storage information: Store the cheesecake cups in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 5.3g | Protein: 2.9g | Fat: 22g | Fiber: 1.3g