No Bake Peanut Butter Cheesecake

• Condiments

  • 1 1/4 cups Peanut butter

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 oz Chocolate, unsweetened
  • 1/3 cup Cocoa
  • 2 tbsp Natvia sweetener
  • 1 1/4 tsp Vanilla

• Dairy

  • 8 tbsp Butter
  • 24 oz Cream cheese
  • 1 cup Heavy whipping cream

• Desserts

  • 1 tsp Gelatin, Unflavored

• Liquids

  • 4 tsp Water

• Other

  • 1/2 cup Natvia or Swerve
  • 1 tablespoon Natvia, powdered or 2 tablespoons Swerve confectioners

Found on lowcarbyum.com

Description

Directions

• Mix crust ingredients in 9-inch springform pan. Press down to form crust
• In a small pan, combine gelatin and cold water; let stand until thick.
• Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat; cool (do not allow it to set).
• Whip the cream with the powdered sweetener, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff. Set aside.
• Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
• Gently fold in stabilized whipped cream.
• Pour filling over crust and smooth top with rubber spatula.
• Refrigerate at least 4 hours or until firm.
• Run knife along edge of cheesecake in pan, then remove springform side.
• Melt butter and chocolate in a small saucepan or microwave.
• Stir in powdered sweetener and vanilla.
• Drizzle chocolate sauce over top of cheesecake.

Nutrition