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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
Prep Time 10 mins
Refrigeration 2 hrs
Total Time 10 mins
Course Dessert
Servings 16 slices
Calories 217 kcal



  • 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


  • 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


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


  • Salted peanuts



  • 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.


  • 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.


  • 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.)


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