This No Bake Sugar Free Peanut Butter Pie is the perfect treat! It's a smooth slice of heaven and proof that sugar-free desserts can be both easy and satisfying.
Whether you're whipping up a quick sugar free pie for family dinner or need a crowd-pleasing sugar free dessert easy enough for any occasion, this keto low carb recipe delivers.
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If you love peanut butter as much as I do, you will love this delicious keto peanut butter cheesecake pie. It's made with creamy peanut butter, cream cheese, and whipping cream, and it has a chocolate almond flour crust.
You might also enjoy some of these other low carb peanut butter desserts like No Bake Chocolate Peanut Butter Bars, Keto Peanut Butter Chocolate Chip Cookies or these Sugar Free Peanut Butter Fudge Bombs.
Want a peanut butter snack? Try these Sugar Free Protein Bars.
How to make a sugar free peanut butter pie?
It's a fairly simple process; you can either make it with or without a crust. I chose to make it with a crust that consists of almond flour, cacao powder, butter and erythritol
Then you just mix the peanut butter mousse together and scoop it onto the crust and let it refrigerate for a few hours.
Recipe Tips
- Room Temperature Ingredients: For smoother, creamier fillings like peanut butter pie, let cream cheese soften at room temperature before mixing.
- Firm Crust: Press crust mixture firmly into the pan to ensure it holds together after chilling.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
To freeze, slice into individual portions, wrap each slice tightly in plastic wrap, and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Texture may soften slightly but flavor holds up.
Frequently Asked Questions
ou can after you refrigerate it for a few hours, wrap the entire pan in plastic wrap and then tinfoil and freeze. It could last up to 2 months in the freezer. If you want to do individual portions you can wrap each portion with plastic wrap and tinfoil.
Yes! If you prefer almond butter or cashew butter, you can easily swap it for the peanut butter in the recipe.
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Recipe Card
Peanut Butter Cheesecake No Bake
RECIPE VIDEO
Ingredients
Crust
- 1 cup almond flour
- 3.5 tablespoon Cacao powder
- 2 tablespoon Butter softened
- 1 tablespoon granulated sweetener sugar substitute
- ½ teaspoon vanilla extract
Peanut Butter Mousse Filling
- 1 cup Creamy Natural Peanut Butter
- 16 oz cream cheese room temperature
- 1 cup Heavy Whipping Cream 35% cream
- 1 tablespoon vanilla extract
- ¾ cup powdered sweetener sugar substitute
- ¼ cup Peanuts optional
- 2 tablespoon sugar free chocolate chips optional
Instructions
Crust
- In a medium bowl add the ingredients for the crust and mix with a fork until well combined
- Pour contents from the bowl into a 9" pie pan and press down to form the crust. I used my thumb around the edges to shape the sides. Set aside
Peanut Butter Mousse Filling
- mix together the cream cheese, peanut butter, sweetener and vanilla until smooth. About 1 minute, scrape down side in between.
- if adding the peanuts and chocolate chips you can add them next with 1 cup of heavy cream and mix again. If not using the peanuts and chocolate chips just add the heavy cream and mix.
- add filling to the crust, smooth out with a cake spatula and refrigerate for 3 hours.
- (Refer to the video instructions if further clarification is needed)
- For topping I added melted chocolate drizzle on top of the cheesecake which is optional
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Grammy says
It really is a peanut butter cheesecake. It is smooth and decadent, and peanut butter anything is a huge hit in my house. Thank you for the great recipe.
Oscar Chimenti says
You're welcome, glad you enjoyed it.
Annie Neumann says
Could you please add in your notes if these cheese cakes can be frozen. I am diabetic and I live alone so would never be able to consume these cheesecakes before they expired. Please and thanks.
Oscar Chimenti says
To freeze, slice into individual portions, wrap each slice tightly in plastic wrap, and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Texture may soften slightly but flavor holds up.
Monica says
Im in your situation as well. I am thinking to 1/4 the recipe, and im going to use my silicone mini muffin tin to make them into frozen bites.🙂Im thinking we could also make a frozen bark with the crust sprinkled on it ... Ideas are endless.
Sarah Kirby says
Oscar!! You have outdone yourself on this one. I love it so much!! And it's simple. Thank you for sharing. It has become our new family favourite.
Oscar Chimenti says
Thanks, it is one of my fav desserts.