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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.
More easy desserts to love
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!
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Servings: 6 servings
Calories: 243kcal
Instructions
Peach sauce
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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
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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
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In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.
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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
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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).
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Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake.
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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 Facts
Keto Peach Cheesecake Recipe
Amount Per Serving (1 serving)
Calories 243
Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 5.3g2%
Fiber 1.3g5%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.
