Making this Extra Creamy Low Carb No Bake Peanut Butter Cheesecake was not only easy to make but I was drooling while I was making it because I couldn’t wait to dig into it. I am a huge lover of peanut butter, like it’s kind of dangerous for me because I can easily eat half a jar if I don’t contain myself.
Peanut butter is an easy go to snack, usually with a spoonful straight out of the jar. I know, it’s a bad habit to take on but now that I only keep all natural creamy peanut butter in the house, it’s a little better than the other stuff with all those hydrogenated oils.
Where does Cheesecake come from?
As far as I can tell through my research it originate in ancient Greece. It may have been made a little different and sometimes made with cottage cheese and the crust could have been made with crushed cookies but it was something that resembled cheesecake. Nowadays many people go to The Cheesecake Factory for their cheesecake.
How to make Peanut Butter Cheesecake no bake?
It’s a fairly simple process, you can either make it with or without a crust. I chose to make it with a crust which consists of almond flour, cacao powder, butter and erythritol Then you just mix the filling together and scoop it onto the crust and let it refrigerate for a few hours.
Why do a no bake cheesecake?
To be honest, I was always against no bake cheesecake. I used to make cheesecakes for family gatherings and events and it always had to be a baked cheesecake. I felt like the no bake was a cheat and was dead set against it until I tried a no bake cheesecake at a friends home and I would never know it was a no bake.
So, I set out to make the best no bake cheesecake there was but I had to use my favourite creamy peanut butter.
Can I freeze a no bake cheesecake?
You 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.
Peanut Butter Cheesecake Instructional Video
Instructional Steps for the Creamy Peanut Butter Cheesecake
First make the crust. Press into a 9″ pie pan Mix the filling using a stand mixer or hand held mixer Add the filling to the crust Smooth out the filling with a spatula
Peanut Butter Cheesecake No Bake
Ingredients
Crust
- 1 cup Almond flour
- 3.5 tbsp Cacao Powder
- 2 tbsp Butter softened
- 1 tbsp Erythritol
- 1/2 tsp Vanilla
Filling
- 1 cup Creamy Natural Peanut Butter
- 16 oz Cream cheese
- 1 cup Whipping cream
- 1 tbsp Vanilla extract
- 3/4 cup Erythritol
- 1/4 cup Peanuts optional
- 2 tbsp Chocolate Chips (sugar free) 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
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.
Notes
Nutrition
Have a look at my dessert recipes for more sweet ideas.
ihackeddiabetes
You will never know this is a no bake cheesecake. It’s very creamy and delicious.
Nessie
What quantity of peanut butter? It’s missing from the recipe.
ihackeddiabetes
Oops, 1 Cup of Creamy Natural Peanut Butter. Thanks for letting me know. I have updated the recipe on the post.