Peanut Butter Cheesecake No Bake
Made with all natural creamy peanut butter and a chocolate crust
Cook Time30 minutes mins
Refrigerator Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American, Mediterranean
Diet: Diabetic
Servings: 10 people
Calories: 364kcal
Cost: $10
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.
(Refer to the video instructions below if further clarification is needed)
4g net carbs per serving
For decoration I added melted chocolate drizzle on top of the cheesecake which is optional.
Serving: 1slice | Calories: 364kcal | Carbohydrates: 9g | Protein: 7g | Fat: 35g | Fiber: 5g | Sugar: 3g