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Enjoy this yummy low carb no bake peanut butter cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
It’s hard to believe that there are only a few peanut butter recipes on this blog. Peanut butter is one of my most favorite flavors, especially when mixed with chocolate.
I’m going to have to come up with a few more peanut butter recipes to add to my collection of low carb goodies. To start things off, I created this recipe for a low carb no bake peanut butter cheesecake.
This yummy treat is a perfect dessert to share at summer gatherings because it’s no bake. But, it’s also a recipe that can be made year round. Even family and friends who don’t do low carb will gobble down this tasty sugar free cheesecake.
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With the heat of summer, no one wants to be turning on a hot oven to bake a traditional cheesecake. This no bake peanut butter cheesecake is made in a springform pan to give the look of a baked cheesecake. But, it sets in the refrigerator.
I considered making this in a pie pan like I usually do for no bake cheesecakes, but I thought it would give a much better presentation using a springform pan, and it certainly does.
The gluten free crust is just a mix of almond flour, cocoa, sweetener, and butter. To make for easier cleanup, everything is mixed inside the pan and then just pressed in.
When making the crust, I find it easiest to press the crust down with my hand. I do cover my fingers with a plastic baggie so the crust mix doesn’t stick to my hand.
You’ll want to make sure that both the cream cheese and peanut butter are at room temperature so that they are easier to blend with an electric mixer. If you don’t have time to wait, it usually only takes about 30 seconds to warm up in the microwave.
Sweetened stabilized whipped cream is perfect for making no bake desserts. It’s just heavy cream whipped with gelatin added to prevent it from deflating.
Fresh whipped cream also gives the dessert a light and airy texture. To keep the whipped cream from flattening out, it needs to be gently folded into the peanut butter cream cheese mixture.
If you want to cut back on carbs, you can always omit the crust. Just spoon the filling into individual dessert cups. It’s more of a peanut butter cheesecake mouse if you do that.
Without the crust, I’d serve it with drizzled chocolate or sprinkle each serving with chocolate chips. Chocolate really enhances the flavor and color of peanut butter desserts.
I wasn’t planning on adding chocolate to the top of this cheesecake. But, when I removed the springform pan side, it was really plain looking. The cheesecake was begging for some color on top.
I thought about just sprinkling on some chocolate chips to give a contrasting color, but I knew that might add too many carbs. So, I made a small amount of chocolate ganache to drizzle over the top which really made .
The chocolate ganache will harden in the refrigerator. You can omit the chocolate drizzle or coat the entire top of the cheesecake with chocolate if you wish. This rich and creamy cheesecake is sure to be enjoyed by all!
If you love this recipe, you need to try my low carb cream cheese peanut butter fudge.
Low Carb No Bake Peanut Butter Cheesecake Recipe
No Bake Peanut Butter Cheesecake
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/3 cup cocoa
- 1/4 cup Natvia or Swerve
- 5 tablespoons butter melted
Stabilized whipped cream:
Filling:
- 24 oz cream cheese room temperature
- 1/2 cup Natvia or Swerve
- 1 tsp vanilla extract
- 1 1/4 cups peanut butter
Chocolate Ganache:
- 3 tablespoons butter
- 1 oz unsweetened baking chocolate
- 1 tablespoon Natvia powdered or 2 tablespoons Swerve confectioners
- 1/4 teaspoon vanilla extract
Instructions
Crust:
-
Mix crust ingredients in 9-inch springform pan. Press down to form crust
Stabilized Whipped Cream:
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In a small pan, combine gelatin and cold water; let stand until thick.
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Place over low heat, stirring constantly, just until the gelatin dissolves.
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Remove from heat; cool (do not allow it to set).
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Whip the cream with the powdered sweetener, until slightly thick.
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While slowly beating, add the gelatin to whipping cream.
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Whip at high speed until stiff. Set aside.
Filling:
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Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
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Gently fold in stabilized whipped cream.
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Pour filling over crust and smooth top with rubber spatula.
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Refrigerate at least 4 hours or until firm.
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Run knife along edge of cheesecake in pan, then remove springform side.
Chocolate Ganache:
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Melt butter and chocolate in a small saucepan or microwave.
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Stir in powdered sweetener and vanilla.
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Drizzle chocolate sauce over top of cheesecake.
Recipe Notes
Makes 16 servings
Nutrition per serving: 6.0g net carbs
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Hi! I'm Lisa, a part-time blogger, full-time engineer, and mother of three. I've been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others.
can i use whey protein powder instead of Natvia or Swerve?
If the whey protein is sweetened it might be suitable, but you’ll need something to add a little sweetener unless you are looking for an unsweetened cheesecake.
Hi, any idea how many carbs roughly a slice is?
Thanks
That info is in the notes section of the recipe and the slice is a good size.
Lisa.
I don’t ever make cheesecakes so I do not have a spring form pan.
I do however have all the ingredients for this!
Can I use anything else and not call it a cheesecake? Like an 8×8 and cut in squares or something like that?
How long does this last in the fridge? I just live with my partner and I don’t want it to go bad before we eat it all!
Thanks!
It’s good for a week in the fridge and can be kept in the freezer for 3-6 months.
Made these for a party – – omg! They were SO good and a big hit! No one could tell they were sugar free at all. I cut them up into little squares – kind of bite sized. They were like little fudge/cheesecake bites. Very tasty – great texture – hard and soft at the same time. I didn’t have gelatin so I used xantham gum (you use 1/2 the amount when you use it in place of gelatin) ~ it worked fine! I also added a little less creamcheese and a little more PB because I felt the ratio was a little strong on the cream cheese and I wanted it to taste really Peanut Buttery – it came out perfect I think. 🙂 Thanks for such a great recipe/treat!
Very good. Next time I won’t bother with gelatin. Turned out great!
You can probably leave it out. It may just not hold its shape as well.
I just made this tonight,….and it was so bad!!! Not your fault at all but the stupid no sugar sweetner,is there anything that will help get rid of that awful taste? Did you get that when you made yours?
Please HELP
I had no bad taste with mine. What did you use as a sweetener? Perhaps you used too much.
Would you recommend natural peanut butter or not? Maybe a misture of both??
You can use either, but it should have no sugar added.
Can I use Splenda for baking in place of the Swerve or Natvia? If so, can I use the same amounts as listed in the recipe? Thanks for your help.
Any one for one sugar replacement like Splenda can be used in place of the Natvia in the same amount.
I made just the filling and topped it with some spray cool whip in some dessert cups and it was a huge success!! Going to be making this again real soon!
Yea! So happy it was well received. 🙂
One of the recipes that makes me wish I had a personal chef! LOL
Don’t we all wish we had one of those!
I just made this and from what the mixture taste like it’s going to be amazing
Thanks for giving it a try and letting us know how it tastes!
I just made this. It is setting in the fridge as we speak. From tasting the mixture it’s going to be amazing
What is the icing sugar in step 5???
It’s a powdered sweetener like confectioner sugar.
Can you use any different sweetener?
Any sweetener will work fine in this recipe!
This looks delish! I love peanut butter anything really but cheesecake is my fave!
Oh, this is a must make!
I want one now!
Me too!
This cheesecake looks so decadent! Love that it’s no-bake too!
Thanks Anna!