Ingredients
Crust:
• 1½ cups graham cracker crumbs (or keto: 1¼ cups almond flour + 2 tbsp cocoa + 2 tbsp powdered erythritol)
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar (omit if using keto crust)
Filling:
• 16 oz (2 blocks) full-fat cream cheese, softened
• ¾ cup creamy natural peanut butter (no-stir, unsweetened)
• ½ cup powdered sugar (or powdered erythritol/monk fruit blend for keto)
• 1 tsp vanilla extract
• 1 cup cold heavy cream, whipped to stiff peaks (or 1½ cups thawed Cool Whip for easier prep)
• Pinch of salt
Optional Swirl & Garnish:
• 2 tbsp melted dark chocolate
• Chopped peanuts, mini Reese’s cups, or crushed graham
Instructions
- Crust: Mix crumbs, melted butter, and sugar (if using). Press firmly into bottom (and ½” up sides) of a 9″ springform pan. Chill 15 mins.
- Filling: Beat cream cheese, peanut butter, powdered sugar, vanilla, and salt until smooth and fluffy (~3 mins). Gently fold in whipped cream (or Cool Whip) until uniform.
- Pour filling over crust. Smooth top. Drizzle with melted chocolate; swirl with a toothpick.
- Chill at least 6 hours—ideally overnight—for perfect sliceable texture.
- Release springform, garnish, and slice with a hot knife for clean cuts.
PREP TIME & NUTRITION :
Prep Time: 20 mins (+6+ hrs chill), Servings: 12
Calories: 340, Net Carbs: 14g, Fats: 28g, Protein: 8g
(Keto version: ~4g net carbs/slice—ideal with almond flour crust & sugar-free sweeteners)