Imagine a decadent dessert that satisfies your sweet tooth without derailing your diet - sounds too good to be true? Get ready to meet the most incredible no-bake peanut butter cheesecake that's not just low-carb, but absolutely mind-blowingly delicious! This creamy, dreamy dessert will make you forget you're even eating a healthier version of a classic treat. Whether you're following a keto lifestyle or simply want a guilt-free indulgence, this recipe is about to become your new favorite dessert obsession.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup butter, melted
- 1/4 cup sugar-free sweetener
- 8 oz cream cheese, softened
- 1 cup peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Begin by preparing your workspace and gathering all the ingredients listed. Make sure your cream cheese is softened to room temperature for easy mixing.
- In a medium mixing bowl, combine 1 cup of almond flour, 1/4 cup of melted butter, and 1/4 cup of sugar-free sweetener. Use a fork or a spatula to mix the ingredients until they are well combined and form a crumbly texture.
- Press the almond flour mixture into the bottom of a 9-inch springform pan or a similar dish to form the crust. Use the back of a measuring cup or your fingers to pack it down evenly. Place the crust in the refrigerator to firm up while you prepare the filling.
- In a large mixing bowl, add the softened cream cheese and peanut butter. Use an electric mixer to beat them together on medium speed until the mixture is smooth and creamy, making sure there are no lumps.
- Once the cream cheese and peanut butter are well combined, add in 1/2 cup of heavy cream and 1 teaspoon of vanilla extract. Continue to mix on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Remove the crust from the refrigerator and pour the creamy peanut butter filling over the crust. Use a spatula to spread it evenly across the top.
- Once the filling is evenly spread, cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator. Allow it to chill for at least 2 hours, or until it is set. For best results, chill it overnight.
- After the cheesecake has set, remove it from the refrigerator and carefully release the sides of the springform pan. Slice the cheesecake into 8 servings.
- Serve chilled, and if desired, top with additional sugar-free whipped cream or chopped peanuts for garnish. Enjoy your creamy low-carb peanut butter cheesecake!
Tips
- Room Temperature is Key: Ensure your cream cheese is completely softened to room temperature to achieve a smooth, lump-free filling.
- Crust Matters: Press the almond flour crust firmly and evenly to create a solid base that won't crumble when serving.
- Mixing Technique: Use an electric mixer and beat the filling on medium speed to incorporate air, making the cheesecake lighter and fluffier.
- Chill Time is Crucial: For the best texture and flavor, allow the cheesecake to set overnight in the refrigerator.
- Optional Garnishes: Enhance your cheesecake with sugar-free whipped cream, chopped peanuts, or a drizzle of sugar-free chocolate for extra pizzazz.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it perfect for make-ahead desserts.
- Sweetener Options: Feel free to experiment with different sugar-free sweeteners, but maintain the same measurement for consistent results.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 8g
Protein: 12g
Fat: 34g
Saturated Fat: 12g
Cholesterol: 50mg
