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This Creamy Delicious NO BAKE Low Carb Peanut Butter Cheesecake will WOW your friends and family showcasing that Sugar Free desserts can be just as good, if not better, than traditional!
Creamy Peanut Butter Cheesecake is the Ultimate Keto Low Carb Sugar-Free Dessert! It’s got that sweet and salty bite that just can’t be beat! Not only decadent for any special occasion, but no baking required makes it look like you spent hours in the kitchen!
Peanut Butter and Chocolate is the most beloved of all combinations, in my humble opinion. I’ve just got a thing for peanut butter and cheesecake and with the combo of chocolate, well it’s just a magical dessert.
I made this beauty for my birthday this year, which was shared on Thanksgiving and even my family who are not low carb, absolutely raved about it. They could not believe it was sugar free! That’s always my goal in life to impress my non sugar free family and friends!
I wanted this to look like a fancy bakery made this so I opted to add some peanut butter cups and a drizzle of sugar free chocolate. I did cut a few corners and used some store bought sugar-free peanut butter cups on top. If I had more time I would have made my own peanut butter cups, but sometimes a few short cuts, help.
It’s a fairly easy recipe since you don’t have to bake the pie at all. You make the crust in the food processor, flatten it into the spring form pan then make the cheesecake in the mixer and pour it over the crust. The most time is just spent while it sets in the fridge for a few hours, then if you decide to go all out with the toppings, add them on and serve to impress your guests!
Interested in more delicious no bake cheesecakes? This Coffee Cheesecake is also a stunner! Another fabulous one is this Peppermint cheesecake!
Brenda’s Notes:
- You don’t have to use toffee flavored stevia but I do love it with this recipe. You could also use all vanilla flavored stevia or your favorite sugar free sweetener that equals 1 cup. I prefer the liquid stevia in this no bake cheesecake rather than granulated sweeteners because it helps keep the texture perfectly smooth, no graininess.
Enjoy!
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Low Carb Peanut Butter Cup Cheesecake
Ingredients
Crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 4 tbsp butter melted
- 1/4 cup Swerve sweetener
Filling
- 1/4 cup water
- 1 tsp gelatin
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia
- 1 cup peanut butter unsweetened
- 16 oz cream cheese softened
- 1/2 tsp Toffee flavored liquid stevia
Optional Topping
- 6 low carb Peanut Butter Cups chopped
- 2 oz Sugar-Free Chocolate melted
Instructions
Place all the crust ingredients into a food processor and process until fine crumbs. Press into an 8 inch spring form pan lined with parchment. Set aside.
Boil the water and gelatin and continue to simmer and stir until it's completely dissolved. Set aside to cool.
Pour the heavy cream, vanilla extract and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside.
To the same bowl of the stand mixer add the peanut butter, cream cheese and toffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again then add the whipped cream and blend on high until well combined. Pour into crust.
Refrigerate for 3 hours. When ready to serve, add optional toppings if desired. Enjoy!
Recipe Notes
Net Carbs: 8g
Where can I get sugar free PEANUT BUTTER?
http://amzn.to/2EZNbj6
Many brands of sugar free peanut butter are available at supermarkets and health food stores
I found sugar free peanut butter on a mark down rack at Walmart. It was $2.25 for 16 ounces of the unsalted, dry roasted peanuts only by Teddie. Guess no one was buying the unsalted or most want sugar and extra fats in theirs.
Aldi has an awesome sugar free peanut butter.
I see that the gelatin is cooked, sat aaide to cool, but is never mentioned in the recipe again. What am I supposed to do with the cooled gelatin?
THANK YOU for catching that! I just added it now. Once cooled I poured it into the peanut butter cheesecake mixture before adding the whipped cream.
Great! Thank you so much! I am making this today and am so excited!
Rather than preparing the gelatin ahead, could you just sprinkle the great lakes style into the whipped filling?
This looks delicious! How many servings per cheesecake though? Or how large is a slice?
12 servings
What is swerve?…can i substitute it with something else? Natural though 😉
Swerve is completely natural. Here’s a post I wrote about it: https://www.sugarfreemom.com/recipes/what-is-erythritol-a-swerve-give-away/
You can of course swap it out for whatever you like.
Can you use cashew butter instead?
So you don’t even bake the crust on this?
Right not baking just mix the crust ingredients together in the food processor and press into the bottom of spring form pan.
So a slice is 7 net carbs?
Net Carbs are 8 per slice.
Since I don’t have vanilla stevia could I use 1 cup erythritol and then powder it so the graininess is reduced?
Just want to make sure I understand — Your notes say that 1 cup of a sweetener can be used in place of the 1 1/2 teaspoons of stevia your recipe calls for???
Yes but feel free to start with 1/2 cup and taste and decide if you need more. Stevia in liquid form is pretty sweet.
Oh my gosh this is to die for – made it for myself for Christmas as i have been on a keto way of eating for 8 months now and i had to fight off my non-kero family. It was creamy and tasty. I have frozen the left over pieces so that i can bring a piece out every now and then to eat in my hot (Australian) summer that we are currently experiencing. Thanks so much for sharing this recipe
Glad you liked it!
Is the toffee flavored stevia essential??
No you can use any sweetener you like.
This was so good I’m going to use the cocoa crust for my lemon cream pie 😀
I cannot wait to make This! Taking a dessert to a baby shower this weekend so I don’t fall of the wagon?
Grind your own peanuts! Or look at labels for peanuts ONLY in the ingredients.
JIF and others like it have sugar.
Health food stores and places like Whole Foods or Sprouts may make peanut butter and sell it in their bulk section.
Good luck!
Hello. I’m confused I’ve never made a cheesecake before and never worked with gelatin either. I’ve read online that you shouldn’t boil gelatin because it’ll form lumps or lose it’s gelatinous. Can you please help me with a step by step on how to use gelatin in your recipe? I’m planning on making it soon. Thank you.