Reese’s Cheesecake (Sugar Free & Keto)

Seriously who needs candy when you can have this sugar free Reese’s Cheesecake instead! I still love Halloween but the honestly the candy just doesn’t hit the same as it used to. I’d much rather make a special little treat at home with QUALITY ingredients that taste amazing like this sugar free cheesecake!

It has a buttery crust with crushed peanuts, creamy vanilla cheesecake, peanut butter cream, and chocolate ganache. Okay I’m practically drooling at this point lets get into it!

Ingredients For Sugar Free Reese’s Cheesecake

Natural Peanut Butter – natural unsweetened peanut butter is best for this recipe. It doesn’t have any added sugar or oils. Just give it a good mix before you use it

Cream Cheese – You’ll need full fat cream cheese for this cheesecake.

Sour Cream – I add a little sour cream to help lighten the cheesecake mixture. It also adds a nice little tang that really uplifts the flavor of this sugar free cheesecake

Powdered Monk Fruit – You should only use powdered monk fruit for the cheesecake filling. If you use granulated the cheesecake will be gritty after cooling in the fridge

Egg – The eggs give the cheesecake its structure and lift. Leaving them out would result in a denser cheesecake.

Egg Yolk – adds a little extra richness to the batter for an extra creamy cheesecake

Almond Flour – makes a super tender buttery crust for this sugar free Reese’s cheesecake

Coconut Flour – helps the almond flour crust crisp up nicely in the oven

Peanuts – adding chopped peanuts to the crust adds a lovely texture and peanut flavor that blends perfectly with the the other components in this cheesecake

Chocolate – Use your favorite sugar free chocolate for this cheesecake! I used semisweet for this recipe.

Buuuuut If you don’t love sugar free chocolate use regular! A happy PCOS life is about balance NOT restriction!

Heavy Cream – Heavy cream and sugar free chocolate creates the perfect silky ganache to top our cheesecake

Tips For Making Sugar Free Reese’s Cheesecake

Cheesecake Layer – Don’t worry about bringing the cream cheese to room temperature. Contrary to what other cheesecake recipes recommend I don’t bring the cream cheese all the way to room temperature. 20 minutes out of the fridge works just fine. Just be sure to cream it COMPLETELY smooth with hand mixer before adding the other ingredients

Sift The Monk Fruit – Powdered monk fruit gets clumpy as it sits and NOBODY wants lumpy cheesecake. Sift it before adding it to the batter.

Bake at a low temperature – Even though this sugar free cheesecake is baked as bars instead of a classic deep dish cheesecake you still want to bake at a low temp.

Cooking it in an oven that’s too hot can crack your cheesecake and make the filling crumbly

Assembling The Sugar Free Reese’s Cheesecake

After Baking allow the cheesecake to cool to room temp

“Cream” The Peanut Butter Cream – I like to let the PB cream sit in the fridge overnight while the cheesecake cools.

Then right before assembling mix the PB cream until its silky smooth.

This is optional but an extra swirl of peanut butter on top of the PB cream makes this Reese’s cheesecake extra amazing and delicious

Hopefully these tips help you bake the most perfect, delicious, extra peanut buttery Reese’s cheesecake ever!