No-Bake Peanut Pretzel Cheesecake Bars

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No-Bake Peanut Pretzel Cheesecake Bars

Yaidy Santiago
These peanut pretzel cheesecake bars are a heavenly combination of creamy cheesecake, crunchy pretzel crust, and rich peanut butter swirls.
Prep Time 35 mins
Chilling Time 5 hrs
Course Dessert
Cuisine gluten free, keto, low carb
Servings 9 bars


Peanut Pretzel Crust

  • 2/3 cup almond flour
  • 3 tbsp coconut oil, melted (or melted unsalted butter)
  • 3 Munk Pack Peanut Butter Pretzel Keto Nut & Seed Bars, finely chopped

Cheesecake Mix

  • 1 cup heavy cream
  • 16 oz (2 blocks) cream cheese, room temperature

  • 4 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1 1/3 cup powdered sweetener (I use erythritol)
  • 1/2 cup unsweetened natural peanut butter
  • 2 1/2 tsp gelatin powder (combined with 2 tbsp warm water)

Optional topping

  • Gluten free pretzels (avoid for keto-friendly version)


  • To make the crust, finely chop the Munk Pack Peanut Butter Pretzel Keto Nut & Seed Bars. Combine them in a mixing bowl with almond flour and melted coconut oil or melted unsalted butter. Mix until fully incorporated and press down evenly on a parchment-prepared 8x8 baking sheet. Place in the refrigerator while mixing the cheesecake.
  • Combine gelatin powder and warm water in a small mixing bowl and set aside.
  • For the cheesecake mixture, cream the room-temperature cream cheese until smooth. Add heavy cream and beat until fully incorporated. Add sweetener, vanilla, and lemon juice and mix until smooth.
  • Separate 1 1/4 cups of the cheesecake mixture into a small mixing bowl and beat the peanut butter until fully combined.
  • Place the hydrated gelatin powder in the microwave for 15 seconds or until just melted. Add it to the vanilla cheesecake mixture and beat until fully incorporated. Por the vanilla cheesecake mixture over the crust and smooth it out evenly.
  • Scoop the peanut butter mixture at random on top of the mixture leaving the vanilla sections exposed. Insert a butter knife into the mixture without piercing through the crumb base. Create your swirls by dragging the knife side to side in every direction until you're happy with the design. Lightly tap the filled pan on the counter to smooth the mixture out and eliminate air bubbles. Refrigerate for at least 5 hours or preferably overnight. Enjoy!


Keep refrigerated.
💕Nutritional Values/ Per Bar:
Calories 360
Total Fat 33.6g
Total Carbohydrate 5.4g
Dietary Fiber 1.7g
Protein 8.4g
Sodium 218mg
Net Carbs 3.7g
Keyword bars, cheesecake, no bake, peanut butter, pretzel

Yaidy Santiago

Former collegiate volleyball player that loves to cook and try new healthy recipes. My boyfriend and I follow a strict keto diet and I challenge myself to make delicious low-carb foods that we both enjoy every day!

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