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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!
- 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.
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Low Carb Peanut Butter Cup Cheesecake
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!
Net Carbs: 8g