Easy No Bake Sugar Free Peanut Butter Cheesecake
A creamy and rich no-bake sugar free peanut butter cheesecake with an almond flour crust, perfect for a delicious dessert.
Ingredients
Crust
almond flour2cups
melted butter1/4cup
sweetener2tbsp
vanilla extract1tsp
Filling
full fat cream cheese16oz
double heavy whipping cream1cup
peanut butter2/3cup
packet gelatin1
hot water2tsp- vanilla extract1tbsp
- sweetener6tbsp
Optional Toppings
ginger cookies
graham crackers- chocolate chips
Nutrition (per serving)
Calories
510.0kcal (25.5%)
Protein
8.9g (17.76%)
Carbs
10.1g (3.68%)
Sugars
2.3g (4.5%)
Healthy Fat
26.3g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
How to make Easy No Bake Sugar Free Peanut Butter Cheesecake
Prepare the Crust
- Step 1
Line the base of a 20 cm springform pan with parchment paper.
- Step 2
Mix the almond flour with the melted butter, sweetener, and vanilla extract.
- Step 3
Press the crust mixture into the springform pan with your hands. Smooth the base and edges with the back of a teaspoon.
Prepare the Filling
- Step 1
Whip the cream until it is just below stiff peaks and set aside.
- Step 2
Blend the cream cheese, peanut butter, and sweetener with a hand mixer.
- Step 3
Dissolve the gelatin in two teaspoons of hot water and immediately pour it into the peanut butter mixture.
- Step 4
Add the whipped cream and blend together or mix by hand.
Assemble and Chill
- Step 1
Spoon the cheesecake filling into the springform pan.
- Step 2
Cover and chill in the fridge for at least 4 hours or overnight.
- Step 3
Decorate with optional toppings if desired and enjoy.
Nutrition (per serving)
Nutrition (per serving)
Calories
510.0kcal (25.5%)
Protein
8.9g (17.76%)
Carbs
10.1g (3.68%)
Sugars
2.3g (4.5%)
Healthy Fat
26.3g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the cream is whipped to just below stiff peaks for the best texture.
Immediately pour the gelatin to make sure it is not lumpy.
Chilling the cheesecake overnight will enhance the flavors.
Decorate with your favorite toppings for added flavor and texture.
FAQS
Can I use a different type of flour for the crust?
Yes, you can use other nut flours or even graham cracker crumbs if you prefer.
How long should I chill the cheesecake?
Chill the cheesecake for at least 4 hours, but overnight is recommended for best results.
Can I use a different type of sweetener?
Yes, you can use any sweetener of your choice, adjusting the quantity to taste.
What can I use instead of gelatin?
You can use agar-agar as a vegetarian alternative to gelatin.
Can I make this cheesecake dairy-free?
Yes, use dairy-free cream cheese and whipping cream alternatives.
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Her Humble Kitchen
(@herhumblekitchen)
Hi, I'm Asia. A Christian wife, stay-at-home mom, and homemaker. I enjoy scratch cooking for my family. My goal is to help you create healthy, fun, scratch recipes with ease. I hope to be a blessing to you and your family through my humble kitchen. Hi, I'm Asia. A Christian wife, stay-at-home mom, and homemaker. I enjoy scratch cooking for my family. My goal is to help you create healthy,...
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