Peanut Butter Cheesecake No Bake
Made with all natural creamy peanut butter and a chocolate crust
Servings: 10 people
Calories: 364kcal
Cost: $10
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
Video
Notes
For topping I added melted chocolate drizzle on top of the cheesecake which is optional.
Nutrition
Serving: 1slice | Calories: 364kcal | Carbohydrates: 9g | Protein: 7g | Fat: 35g | Fiber: 5g | Sugar: 3g
