This creamy Sugar-Free Peanut Butter Cheesecake starts with a chocolate almond crust and is topped with sugar-free chocolate too! Made with almond flour and monk fruit sweetener, this easy, no-bake low carb dessert is naturally gluten free too.
Aimee’s Recipe Notes
Peanut butter and chocolate has always been a combination my family loves. But finding a version that still feels indulgent without the sugar? That took some testing.
I used my sugar-free cheesecake recipe as the base, this flavor came together easily.
No baking, creamy texture, peanut butter and chocolate combo, what’s not to love?
xo,
Ingredients Needed
- Cream Cheese- You’ll need full fat cream cheese for the base of this easy cheesecake. Soften to room temperature for a smooth, lump-free filling.
- Almond Flour- This creates a naturally gluten-free crust with a subtle nutty flavor. If you don’t mind gluten, you can swap it out for all-purpose flour.
- Powdered Monk Fruit Sweetener- Provides sweetness naturally, and using powdered sweetener is essential for a silky cheesecake texture. I love this brand on Amazon. You could swap it out for Stevia.
- Lily’s Dark Chocolate Morsels– melts creamy and tastes amazing.
- Creamy Peanut Butter- Choose a sugar-free variety, that is also shelf stable (like sugar-free Jif or Skippy).
- Optional Toppings- Homemade whipped cream (made with powdered monk fruit) and fresh berries add flavor without added sugar.
Be sure to scroll down to the recipe card below for a complete list with measurements.
How to Make Sugar-Free Peanut Butter Cheesecake
Chocolate Crust. I use almond flour, cocoa powder, monk fruit sweetener, and melted butter. Mix and press into the bottom of a 9-inch square baking dish.
Cheesecake filling. Mix the peanut butter with cream cheese, heavy cream, and monk fruit until fluffy. Spread over the chocolate crust.
Topping options. Drizzle with melted sugar-free chocolate and sugar-free whipped cream. Be sure to chill the cheesecake for at least 4 hours.
Recipe Tips and Tricks
- Texture: Make sure cream cheese is fully softened to avoid lumps.
- No Bake Tip: This cheesecake sets as it chills. A full four hours minimus is needed.
- Crust: Press firmly into the pan, chill while making the filling if needed.
- Sweetener: I use monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
- Serving: Use a hot knife, wiped clean between slices, for smooth cuts.
Cheesecake FAQs
Check your specific ingredients, but generally yes, this cheesecake is low carb and keto friendly.
I love monk fruit sweetener, you can swap it out for Stevia if preferred.
Keep cheesecake covered in the refrigerator for up to one week.
This cheesecake can be frozen in an airtight container for up to 3 months.
Sugar-Free Desserts
Sugar Free Pecan Sandies
Sugar-Free Peanut Butter Cookies
Date Bark Recipe
Sugar Free Apple Crisp
Sugar-Free Peanut Butter Cheesecake Recipe
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }
Ingredients
For the Crust
- 1 ¾ cups almond flour
- ½ cup unsweetened cocoa powder
- 3 Tablespoons powdered monk fruit sweetener
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 ounce each) cream cheese, softened to room temperature
- 1 cup powdered monk fruit sweetener
- ¾ cup creamy peanut butter, sugar free
- ¼ cup heavy whipping cream
For the Topping
- 1 ½ cups sugar-free whipped cream
- ½ cup Lily's sugar free dark chocolate morsels, melted
Instructions
-
Line a 9-inch square baking dish with parchment paper. Set it aside.
-
In a mixing bowl, combine almond flour, cocoa powder, powdered monk fruit, and melted butter. Mix with a fork until combined, then pour into prepared baking dish. Press into the bottom of the pan.
-
In a large mixing bowl, beat cream cheese with monk fruit for several minutes until combined. Add in peanut butter and heavy whipping cream and beat until fluffy, about 3-4 minutes, scraping down the sides of the bowl as needed.
-
Pour cheesecake filling over the crust. Cover with plastic wrap and chill for at least 4 hours.
-
Remove from refrigerator. Lift cheesecake out of the pan with the parchment paper. Cut into 16 bars. Pipe whipped cream dollops onto each piece and drizzle with a little melted chocolate. Serve and enjoy.
Notes
- I use these monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
- Whipped cream and chocolate is optional, but totally a delicious decision.
- Store cheesecake bars in the refrigerator for up to 4 days. Or freeze bars in an airtight container for up to 3 months.
- See blog post for more recipe tips and tricks.