No Bake Sugar- Free Peanut Butter Cheesecake Mousse Pie

4.67 from 3 votes

Prep Time 20

Total Time 20

Servings pieces

Calories 422kcal

Author Brenda Bennett | Sugar-Free Mom

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.