No Bake Peanut Butter Cheesecake Recipe

Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.

Servings 16 slices


1 1/2 cups almond flour
1/3 cup cocoa
1/4 cup Natvia or Swerve
5 tablespoons butter melted

Stabilized whipped cream:
1 teaspoon gelatin
4 teaspoons cold water
1 cup heavy whipping cream
2 tablespoons Natvia powdered or 1/4 cup Swerve confectioners

24 oz cream cheese room temperature
1/2 cup Natvia or Swerve
1 tsp vanilla extract
1 1/4 cups peanut butter

Chocolate Ganache:
3 tablespoons butter
1 oz unsweetened baking chocolate
1 tablespoon Natvia powdered or 2 tablespoons Swerve confectioners
1/4 teaspoon vanilla extract



  1. Mix crust ingredients in 9-inch springform pan. Press down to form crust

Stabilized Whipped Cream:

  1. In a small pan, combine gelatin and cold water; let stand until thick.
  2. Place over low heat, stirring constantly, just until the gelatin dissolves.
  3. Remove from heat; cool (do not allow it to set).
  4. Whip the cream with the powdered sweetener, until slightly thick.
  5. While slowly beating, add the gelatin to whipping cream.
  6. Whip at high speed until stiff. Set aside.


  1. Visit No Bake Peanut Butter Cheesecake @ for full instructions.

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