Description
Creamy, dreamy, and layered with rich chocolate and smooth peanut butter — these no-bake cheesecake squares are a match made in dessert heaven!
Ingredients
For the Crust:
1 cup almond flour
¼ cup unsweetened cocoa powder
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
For the Chocolate Layer:
8 oz cream cheese, softened
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener
¼ cup unsweetened cocoa powder
½ tsp vanilla extract
Pinch of salt
For the Peanut Butter Layer:
4 oz cream cheese, softened
¼ cup creamy peanut butter (no sugar added)
2 tbsp powdered sweetener
2 tbsp heavy cream or coconut cream
½ tsp vanilla extract
Pinch of salt
Optional Topping:
Sugar-free chocolate shavings
Crushed peanuts
Drizzle of melted peanut butter or dark chocolate
Instructions
In a bowl, mix crust ingredients until crumbly. Press firmly into the bottom of an 8×8-inch lined dish.
For the chocolate layer: Beat cream cheese, heavy cream, sweetener, cocoa powder, vanilla, and salt until smooth. Spread over the crust.
For the peanut butter layer: Blend cream cheese, peanut butter, sweetener, cream, vanilla, and salt until fluffy. Spread evenly on top of the chocolate layer.
Optional: Drizzle with melted chocolate or peanut butter before chilling.
Chill in the fridge for at least 2–3 hours or freeze for 1 hour until firm.
Slice into squares and enjoy your creamy, low-carb chocolate peanut butter cheesecake!
- Prep Time: 15 mins
- Cook Time: 2 hrs
Nutrition
- Serving Size: 9
- Calories: 200
- Fat: 16g
- Carbohydrates: 4g
- Protein: 6g