Low Carb Peanut Butter No Bake Cheesecake
This Keto Peanut Butter No-Bake Cheesecake is easy to make, and it is the best Keto peanut butter cheesecake ever! Fresh heavy cream is whipped to stiff peaks and then folded into a mixture of softened cream cheese and natural peanut butter. The combination of these ingredients makes it the ultimate low carb dessert recipe. The cheesecake is placed into a springform pan, frozen, allowed to temper slightly before decorating it with a delicate rim of shaved dark chocolate shards.
How to Make It
Step 1
In a medium sized mixing bowl add the almond flour, cocoa powder, butter, 1 tbsp Swerve, 4 tbsp melted butter, and a pinch of salt. Mix well to combine. Make sure to incorporate all the melted butter into the dry ingredients so there are no dry spots and the entire mixture resembles wet sand.
Step 2
Press this mixture evenly into the bottom of a 8” springform pan that has been sprayed with nonstick cooking spray. Bake at 350 F for 10-11 minutes or until the crust is starting to brown. Remove from the oven and allow to cool while preparing the filling.
Step 3
To make the filling, add the heavy cream to the bottom of a stand mixer fitted with a whip attachment. Whip the heavy cream until stiff peaks form. Place the whipped cream into a separate bowl and place it into the refrigerator while you prepare the cream cheese portion.
Step 4
In the same stand mixer bowl (you do not need to clean it out), combine room temperature cream cheese, peanut butter, the rest of the Swerve, vanilla extract and a pinch of salt together. Use only room temperature cream cheese as it will allow for the creamiest filling with no lumps.
Step 5
Start to combine the whipped cream into the peanut butter mixture. Take ⅓ of the whipped cream mixture and beat it into the peanut butter mixture. Do not worry about folding it in at this point since the peanut butter mixture is very dense.
Step 6
Take half of the whipped cream and place it into the peanut butter mixture this time folding the mixture gently. Repeat with the remaining whipped cream.
Step 7
Place the cheesecake filling into the partially cooled crust. Place cheesecake into the refrigerator until set. This will take several hours. Alternatively, freeze the cheesecake and then allow it to thaw slightly in the refrigerator for a couple hours before cutting (see notes above).
Step 8
Once the cheesecake is ready, remove it from the springform pan. Use a vegetable peeler to make chocolate shavings. Shave the chocolate over the cheesecake on the edges. Alternatively, you can shave the chocolate over a piece of parchment paper and then sprinkle them onto the cheesecake this way. Cut and serve immediately.
Ingredients
- Almond Flour
1-½ cup
- Cocoa Powder
2-½ tablespoon
- Butter
4 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve
1 tablespoon
- Heavy Cream
1-⅓ cup
- Cream Cheese
8 ounce
- Peanut Butter
½ cup
- Vanilla Extract
1 teaspoon
- The Ultimate Icing Sugar Replacement by Swerve
1 tablespoon
- 90% Cocoa Supreme Dark Chocolate by Lindt Excellence
1 squares