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NO BAKE PEANUT BUTTER CHEESECAKE

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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.


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.

No Bake Peanut Butter Cheesecake Recipe
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.



 Ingredients

 Crust:

  • 1 1/2 cups almond flour
  • 1/3 cup cocoa
  • 1/4 cup low carb sweetener or Swerve
  • 5 tablespoons butter melted

Stabilized whipped cream:

  • 1 teaspoon grass-fed gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup low carb powdered sweetener

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
  • 2 tablespoons low carb powdered sweetener
  • 1/4 teaspoon vanilla extract

Instructions

 Crust:

  • 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.

Filling:

  • 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.