Low Carb Revelation LLC

Here is a delicious simple recipe for my No Bake Chocolate Peanut Butter Cheesecake.

Ingredients:

Crust:

1 cup almond flour

¼ cup unsweetened cocoa powder

4 Tbsp butter melted

¼ cup powdered sweetener (I use Lakanto)

Filling:

¼ cup water

1 teaspoon gelatin

1 cup heavy cream

½ teaspoon vanilla extract

1 Tbsp Torani caramel syrup (optional)

1 cup unsweetened peanut butter

16 ounces cream cheese softened

Pinch of salt

Mix Crust ingredients together. I use a whisk then stir in butter last.

Press into an 8 inch spring form pan. Set aside.

Pour Boiling water in a bowl add gelatin, stir until it’s completely dissolved. Set aside to
cool.

Pour the heavy cream, vanilla extract and sweetener into a stand mixer and blend on high until whipped.

Remove whipped cream from bowl and set aside.

To the same bowl of the stand mixer add the
peanut butter, cream cheese and torani syrup. Blend on high until smooth. Pour in the cooled gelatin, then add the whipped cream.

Blend on high until well combined. Pour into prepared crust.

Spread filling evenly onto crust.

Refrigerate for at least 3 hours. When ready to serve, add desired toppings.

I added chopped sugar free peanut butter cups that I make. Here is my video on how I make them: https://youtu.be/71HHlBNzNjc

Then I melted sugar free chocolate chips and drizzled overtop.

Refrigerate until ready to serve.