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4.67 from 3 votes

No Bake Sugar- Free Peanut Butter Cheesecake Mousse Pie

Prep Time 20 minutes
Total Time 20 minutes
Servings 12 pieces
Calories 422kcal
Author Brenda Bennett | Sugar-Free Mom




Chocolate Syrup Topping


  • Combine all crust ingredients in a food processor and blend until incorporated to a fine crumb.
  • Spread crust mixture into the bottom and sides of an 8 inch pie plate. Set aside.
  • In a stand mixer, blend the cream cheese until smooth then add the peanut butter, vanilla extract and stevia until combined well, no lumps.
  • Pour in the heavy cream into a large bowl and use an electric mixer to blend on high until whipped. Fold the whipped cream into the peanut butter mixture. 
  • Taste and adjust sweetener if needed.
  • Spread filling mixture into crust and refrigerate 2 hours.
  • When ready to serve, whisk together the chocolate syrup ingredients until smooth. Heat coconut oil slightly  to make syrup liquidy when pouring over pie.
  • Serve additional syrup on the side for extra on individual pieces if desired.
  • Keep pie refrigerated. Chocolate syrup does not need refrigeration.


Net Carbs: 5g
Brenda's Notes:
  • You can use powdered stevia or erythritol in the filling but the liquid is best when blended.
  • If you don't have the vanilla liquid stevia, plain will work as well as hazelnut or English toffee flavor.
  • You can use whatever sweetener you like in the chocolate syrup. Just start with a small amount, taste and adjust.
  • The chocolate syrup is not included in the nutritional information.
  • This recipe was first published in July 2014 and updated with video in August 2019.


Serving: 1serving | Calories: 422kcal | Carbohydrates: 8g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 30mg | Sodium: 181mg | Potassium: 175mg | Fiber: 3g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1.3mg