No-Bake Peanut Butter Cheesecake (Low-Carb)

My 2 favorite loves collide into 1 low-carb and no-bake treat!

This week I made 4 different versions, trying to figure out which I liked best. I even sent some to my son’s school labeled “A, B &C” to let them pick the winner. And the winner was… C: The No-Bake version! Sometimes you don’t even need an Instant Pot (or oven) to create something magical! 🙂

In less than 10 minutes you can have this delicious cheesecake in your fridge ready to eat in a few hours.

Peanut Butter

It’s always been a love of mine. As a kid I would eat PB&J with Jiff EVERYDAY and never tired of it! I still like PB&J but my taste buds have changed immensely and I prefer good ‘ol natural peanut butter (preferably Smucker’s). Just 2 ingredients, salt and peanuts.

For this recipe, I used 1/2 Smuckers and 1/2 a traditional organic variety that was smooth and creamy, like Jiff. You could use 100% Smuckers or 100% “traditional smooth” just depending on what you have on hand and how much you like peanut butter. The Smuckers type natural peanut butter offers much more of a rich peanuty flavor that I LOVE and has no sugar added. I only “cut” it with another peanut butter because I wanted to make sure it wasn’t too salty. Check more about these best appetite suppressant pills.

For those who can’t have nuts, I bet this would be DELICIOUS with cashew butter!

Sweeteners of choice

Traditionally I have used Stevia almost exclusively for the last 7 years with small amounts of honey and coconut sugar. A few years ago I tried Wheat-Free Market’s Virtue Sweetener and I have really been impressed! My biggest complaint about most other non-sugar sweeteners is the price. That’s one reason I stick to stevia but Virtue is 4 times as sweet as sugar (by volume) so you use MUCH less than you would of other non-sugar sweeteners like Swerve. Virtue is a combo of erythritol and monk fruit. For those who don’t like stevia, Virtue gives NO aftertaste… just make your desserts taste sweet and ready to eat! 🙂

I have included measurements for both Stevia Select and Virtue but you can also use whatever sweetener you prefer. But do try Virtue if you are looking for an alternative to stevia.

Just a note, I added the Virtue in the beginning when blending the cream cheese so that it would have a chance to dissolve since it is granular. You could also put it in a Magic Bullet type device to turn it to powder if desired.

Chocolate

I chose to use Enjoy Life Brand dark chocolate chips (because I have 10 bags I snached for $2.50 at Winn Dixxie this past week) but you could use whatever chocolate chips you like.

Sizes

I used a 7″ spring-form pan as well as made a few that were 5″. Then my last back I made mini ones in a mini cupcake pan and got 46 mini Peanut Butter Cheesecake Bites! These would be perfect for a party!

Other notes

Don’t skip the toasting the pecans. This will give your crust SO much flavor!

Also, since people can have peanut allergies, I love putting the peanuts on TOP of the cheesecake too so it screams, “I HAVE PEANUTS IN ME!” 🙂

No-Bake Peanut Butter Cheesecake

This Peanut Butter Cheesecake is decanat and so easy. No one will EVER know its low-carb!

1/16 of this cheesecake contains 217 calories, 18 grams of fat, 6.5 Net Carbs and almost 10 grams of protein

3 from 1 vote

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Prep Time 10 mins

Refrigeration 2 hrs

Total Time 10 mins

Course Dessert

Servings 16 slices

Calories 217 kcal

Ingredients

  

Crust

• 3 tablespoons salted butter
• 1/2 cup chopped pecans
• 1-1/2 tablespoons Virtue (or 1/8 teaspoon Stevia Select)
• 3/4 cup almond flour
• 1/8 teaspoon salt
• 1-1/2 tablespoons cocoa powder

Filling

• 16 ounces cream cheese room temperature
• 3 tablespoons Virtue Sweetener (or 1/4 teaspoon Stevia Select)
• 3/4 cup peanut butter
• 1/3 cup heavy whipping cream

Ganache

• 1/4 cup plus 2 tablespoons dark chocolate chips
• 1/4 cup plus 2 tablespoons heavy whipping cream

Garnish

• Salted peanuts

Instructions

 

Crust:

• In a medium frying pan add butter and chopped pecans. Toast pecans over medium to medium-low heat until nuts become fragrant and butter begins to brown but NOT burn. Turn to low and stir in sweetener until dissolved. Remove pan from heat.
• In a medium bowl combine almond flour, salt and cocoa powder. Add toasted nuts and butter to bowl and combine. Taste for sweetness and adjust if needed. 
• Press mixture into a 7″ spring-form pan using the bottom of a flat glass. Place in freezer while preparing filling.

Filling:

• In a large bowl cream together cream cheese and sweetener until smooth. Add peanut butter and blend until well combined. Add heavy whipping cream and blend for 5 seconds or until you can no longer see cream. Do not over mix at this point. Use large spatula to scrape the sides and bottom of bowl to make sure filling is blended well. Taste for sweetness and adjust if needed.
• Remove crust from freezer and pour in filling. Use angled spatula to spread filling out evenly.

Ganache:

• Add chocolate chips and heavy cream to a glass bowl and microwave for 45 seconds. Stir until chocolate is melted and ganache forms.
• Pour ganache on top of cheesecake, tilting pan to spread evenly.
• Top with peanuts while ganache is still soft.
• Freeze for 1 hour or refrigerate for 2 hours or overnight before slicing. (See notes below.)

Notes

For easy removal of the cheesecake, place chilled cheesecake on top of a quart Mason jar. Then using a blow torch (yes, everyone should have a blow torch… creme’ brulee is one of my favorites) go around the outside of the pan with the flame until you see the outer edge just start to melt. This will not take long. Then carefully release the spring on the pan and be prepared to catch the ring so it doesn’t fall. 

Keyword cheesecake, low-carb, peanut butter

No-Bake Peanut Butter Cheesecake Bites

2 net carbs per bite. The PERFECT low-carb party food!

3 from 1 vote

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Servings 46 servings

Instructions

 

• Follow instructions for all 3 components of the No-Bake Peanut Butter Cheese recipe above.

  Instead of using a springform pan, use a mini-cupcake pan and liners. Use 1 level teaspoon of crust in each bite, press down with something small enough to fit in the hole (like a small glass jar with a dropper, simply place plastic wrap on bottom to keep it clean). 

  For the filling, use 1-1/2 tablespoon scoop to divide filling between the crusts. Then use a butter knife to carefully spread the filling out so that no crust is showing, it doesn’t have to be perfect.

  For the ganache, use a level 1 teaspoon and pour on top of the filling for each mini cheesecake. Top with a few peanuts before the ganache  hardens.  
  * You may need just a bit more ganache to finish the bites. If so, just add 2 tablespoons of chocolate chips and 2 tablespoons of heavy whipping cream to bowl and microwave for 20-30 seconds. Stir.

  Refrigerate for 30-60 minutes or freeze for 15. 

  To serve, you can  leave them in the wrappers (probably what I would recommend for a party) or take them out. 

Notes

Since these recipe makes 46, if you don’t need that many, just half the recipe.

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