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No Bake Peanut Butter Cheesecake – Gluten Free

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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.

gluten free low carb no bake peanut butter cheesecake recipe

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.

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.

low carb chocolate cheesecake crust

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.

peanut butter cream cheese mix

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.

folding in whipped cream

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.

low carb peanut butter cheesecake springform pan

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.

low carb peanut butter cheesecake springform removed

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.

low carb no bake peanut butter cheesecake

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 .

sugar free no bake peanut butter cheesecake

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.

Recipe Video

Low Carb No Bake Peanut Butter Cheesecake Recipe

low carb no bake peanut butter cheesecake bite

low carb no bake peanut butter cheesecake
4.54 from 26 votes
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No Bake Peanut Butter Cheesecake

Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 slices
Calories 439 kcal
Author Lisa | Low Carb Yum

Ingredients

Crust:

Stabilized whipped cream:

Filling:

  • 24 oz cream cheese room temperature
  • 1/2 cup low carb sweetener or Swerve
  • 1 tsp vanilla extract
  • 1 1/4 cups peanut butter

Chocolate Ganache:

  • 3 tablespoons butter
  • 1 oz unsweetened baking chocolate
  • 1 tablespoon Lakanto Powdered sweetener or 2 tablespoons Swerve confectioners
  • 1/4 teaspoon vanilla extract
US Customary - Metric

Instructions

Crust:

  1. Mix crust ingredients in 9-inch springform pan. Press down to form crust

Stabilized Whipped Cream:

  1. In a small pan, combine gelatin and cold water; let stand until thick.
  2. Place over low heat, stirring constantly, just until the gelatin dissolves.
  3. Remove from heat; cool (do not allow it to set).
  4. Whip the cream with the powdered sweetener, until slightly thick.
  5. While slowly beating, add the gelatin to whipping cream.
  6. Whip at high speed until stiff. Set aside.

Filling:

  1. Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
  2. Gently fold in stabilized whipped cream.
  3. Pour filling over crust and smooth top with rubber spatula.
  4. Refrigerate at least 4 hours or until firm.
  5. Run knife along edge of cheesecake in pan, then remove springform side.

Chocolate Ganache:

  1. Melt butter and chocolate in a small saucepan or microwave.
  2. Stir in powdered sweetener and vanilla.
  3. Drizzle chocolate sauce over top of cheesecake.

Recipe Notes

Makes 16 servings

Nutrition per serving: 6.0g net carbs

Nutrition Facts
No Bake Peanut Butter Cheesecake
Amount Per Serving (1 slice)
Calories 439 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 18g 90%
Cholesterol 82mg 27%
Sodium 286mg 12%
Potassium 242mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 10g 20%
Vitamin A 19.3%
Vitamin C 0.1%
Calcium 8.8%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

Related Posts

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. Keto Sugar Free Banting Dessert! | LowCarbYum.com

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Comments

  2. This recipe turned out G-R-E-A-T! I have not made a no bake cheesecake before but this one is easy and my family LOVES peanut butter. Thanks for sharing!

    Reply

  3. Oh my goodness just made this and it is my Ultimate favorite No carb dessert so far!!!! So good! I didnt have the swerve sweetener just oganic powder Stevia and just sprinkled alittle in the each part (Crust, filling and ganache) and it turned out great🙌🏽
    Thanks so much for sharing

    Reply

  5. This is one of the yummiest desserts I have ever had!!! It is so good! My husband and I absolutely love it . Thank you so much!

    Reply

    • Here’s what I’m getting per slice without crust:
      calories 352
      Total Fat 34 g 52 %
      Saturated Fat 16 g 80 %
      Monounsaturated Fat 6 g
      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Cholesterol 74 mg 25 %
      Sodium 274 mg 11 %
      Potassium 87 mg 2 %
      Total Carbohydrate 7 g 2 %
      Dietary Fiber 2 g 6 %
      Sugars 4 g
      Protein 8 g 15 %
      Vitamin A 17 %
      Vitamin C 0 %
      Calcium 5 %
      Iron 5 %

      Reply

    • You can plug it into a program like the one at MyFitnessPal.com to get an estimate of calories and carbs without the crust. I’m getting like 332 calories and 8g total carbs with 2 g fiber.

      Reply

  8. For a 9 inch pan there’s just so much cream cheese peanut butter. No way does it fit all in. My pan tray was 9 inch but couldn’t fit it in. Where did I g wrong?!

    Reply

    • It’s a type of collagen. The common brand is Knox and it is usually near the Jello. You do need to dissolve it in water first, then stream it in while blending.

      Reply

  12. Do you use granular sweetener or a confectioners/powder sweetener? Can you make it in a regular pie plate or 8×8 square cake pan?

    Reply

    • You can use either the granular or powdered. It should fit in a deep dish pie pan or a 9×9-inch pan. I might fit in an 8×8-inch, but I’m not sure about that.

      Reply

    • Absolutely! I actually prefer using sunflower seed butter. (I’m trying to stay away from peanuts as they are a legume and not recommended for strict keto).

      Reply

  15. Ok, so my husband and I are trying this as our first desert recipe on our new low carb journey. We have done a lot of trial and error recipies and have decided to avoid using any almond or coconut flour because we just do not like the taste. I think we may try using fiber one cereal and adding some sweetner and butter for the crust. Hope this works . Thanks for the recipe . Will let you know how it goes.

    Reply

  16. Whipped cream has a really small amount of carbs to it originally. Is it necessary to make the stabilized whipped cream or can you use regular whipped cream?

    Reply

  17. Wow, this is delicious! It also makes me feel very full with just a few bites; it takes me a while just to finish one slice, which is a good thing. This is the first time that I have enjoyed a dessert crust in a keto dessert recipe. I usually made my previous plain cheesecake without a crust because it always made it taste off, but this one is quite enjoyable, and kind of has a taste reminiscent of mild coffee. I even ran out of peanut butter at 85% of the way and just just powdered peanut butter, with water and zero-carb sweetener added, to finish the next 15%, and it still came out fantastic! Thank you so much for sharing this recipe. This one cheesecake I made should last me a while.

    Reply

  19. So if you don’t have Swerve Confectioners Sweetener you could use Splenda in it’s place? I have the regular swerve, and it is very expensive, and don’t want to buy the Confectioner one for just a small amount used in this recipe… I would love to try making this for our 4th of July picnic tomorrow…If someone could confirm this is okay ASAP I would greatly appreciate it! Thank you so much for what looks like an awesome Cheesecake recipe 🙂

    Reply

  21. Hi! thanks for this recipe! I made it yesterday and it tastes great 😀 there’s just a slight aftertaste, i’m not sure if it’s the erythritol or too much vanilla extract in the chocolate ganache (a few extra drops and that thing can taste awful!). I wonder what it would taste like without any sweetener at all…
    mine came out as 4.7g net carbs for 1/16 (without the sweetener), that’s perfect for a dessert! do you usually count sweeteners in net carbs?

    Reply

    • 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.

      Reply

  25. 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!

    Reply

  26. 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!

    Reply

  28. 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

    Reply

  30. 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.

    Reply

  31. 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!

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired 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. Read more….
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