low carb no bake peanut butter cheesecake

No Bake Peanut Butter Cheesecake

Course: Dessert
Cuisine: American
Keyword: keto cheesecake, low carb cheesecake, no bake cheesecake
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 slices
Calories: 439kcal
Author: Lisa MarcAurele
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
Print Recipe



Stabilized whipped cream:


Chocolate Ganache:



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

Stabilized Whipped Cream:

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


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

Chocolate Ganache:

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



The whipped heavy cream can be stabilized with 1/4 to 1/2 teaspoon cream of tartar for those who prefer not to use gelatin.


Serving: 1slice | Calories: 439kcal | Carbohydrates: 9g | Protein: 10g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.5mg

Additional Info

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