Low Carb No Bake Peanut Butter Cheesecake
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
CRUST1/4 cup pecans1/4 cup walnuts1 tbsp cocoa powder1/4 cup Stevia powderFILLING1 cup whipping cream12 oz cream cheese, softened to room temp1/4 cup Stevia powder1 tsp vanilla extract1/4 creamy peanut butter
CRUST: add nuts to mini chopper or food processor and finely chop until they start to stick to the walls of the chopper. Add cocoa powder and stevia. mix thoroughly. Divide evenly into ramekin or dessert dishes. Pat with spoon to smooth out the crust.
FILLING: Beat whipping cream with electric mixer until it forms soft peaks. In another bowl, add cream cheese, stevia and vanilla. Beat together with electric mixer until smooth. Add peanut butter and mix thoroughly. Finally add whipped cream and beat on low until smooth. Spoon over crust in dessert dishes. Refrigerate at least an hour. May be topped with sugar free cool whip if desred. Will last several days refrigerated.
Adjust sugar substitute to your taste ~ hubby likes it sweeter.
Serving Size: makes 6 to 8 individual servings
FILLING: Beat whipping cream with electric mixer until it forms soft peaks. In another bowl, add cream cheese, stevia and vanilla. Beat together with electric mixer until smooth. Add peanut butter and mix thoroughly. Finally add whipped cream and beat on low until smooth. Spoon over crust in dessert dishes. Refrigerate at least an hour. May be topped with sugar free cool whip if desred. Will last several days refrigerated.
Adjust sugar substitute to your taste ~ hubby likes it sweeter.
Serving Size: makes 6 to 8 individual servings
Nutritional Info Amount Per Serving
- Calories: 49.6
- Total Fat: 5.0 g
- Cholesterol: 15.9 mg
- Sodium: 42.9 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.0 g
- Protein: 1.1 g
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