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This No Bake Peanut Butter Cheesecake is the perfect spur-the-moment dessert to whip up for a special occasion. It’s thick and rich – and only requires a few ingredients. THM S, low carb
Perfect for guests and parties
In my experience, cheesecake is one of the best things to feed guests because it doesn’t rely on large amounts of alternative flours, which can take some getting used to. Everyone is impressed with a good cheesecake. The almond flour crust in this one tastes “normal” enough that it should fly under the radar for most folks.
That being said, I usually label my sugar free desserts when I take them to public gatherings for two reasons: 1) so people with allergies – say, to stevia, or almonds, or things not commonly found in “regular” desserts – have a heads up, and 2) so it doesn’t get wasted on people who may not appreciate it. 😛
A note on sweetness levels
I took this particular cheesecake to a fellowship dinner at church and received a positive review on how “you can’t even tell it’s made with alternative sweeteners!” I personally have found that under- rather than over-sweetening helps with this. I’d rather have something not quite as sweet than be able to taste the sweetener. It’s not such a big issue with me now that I’ve used alternative sweeteners for almost 10 years, but for people just starting out, using less sweetener can be really helpful. (And that, my friends, is why you should always taste and adjust the sweetness to your own personal taste when using my recipes!)
A few ways you could lighten up this cheesecake:
I enjoy this peanut butter cheesecake in all its richness without guilt (as long as I don’t make it too often!) – and cutting it into 16 pieces helps the calorie load! But if you’re looking for ways to include it in your diet more regularly, here are some ideas for how to lighten it up.
Please note that I haven’t personally tried these. These are just places I would start if I wanted a lower calorie dessert. If you try these suggestions or come up with some of your own, I’d love to hear about the results in the comments!
- Both the crust and the cheesecake layer are quite thick, so one easy way to feel like you’re getting more bang for your buck would be to just use a slightly larger pan for the cheesecake! If doing so, you could stretch the cheesecake layer further with more Greek yogurt and sweetener, adding some defatted peanut flour (or peanut butter made with defatted peanut flour) for more peanut flavor if needed.
- You could probably get away with using only 4-5 tablespoons of butter in the crust.
- Try replacing some of the almond flour in the crust with defatted peanut flour! Since you’re leaving out a lot of oils by doing so, the crust may be more dry.
- Try using homemade peanut butter made with defatted peanut flour in the cheesecake mixture instead of natural peanut butter.
Other cheesecake recipes:
- 5 Ingredient Raspberry Cheesecake Mousse (another no bake recipe!)
- Grandma’s Dream Cheesecake
- Blueberry Cheesecake Delight
- Cottage Cheesecake with Sour Cherry Topping (low calorie cheesecake option – without cream cheese!)
- Pumpkin Delight
As always, check out the Notes section of the recipe for helpful info and answers to frequently asked questions!
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No Bake Peanut Butter Cheesecake
- Total Time: 20 minutes
- Yield: 16 servings
Description
This No Bake Peanut Butter Cheesecake is the perfect spur-the-moment dessert to whip up for a special occasion. It’s thick and rich – and only requires a few ingredients. THM S, low carb
Yep – you’re reading that right. I cut this 8” x 8” pan of cheesecake into 16 pieces. Typically I’m all into big servings of dessert, but this cheesecake is so rich and thick that even I am satisfied with a small piece!
Check out the blog post above for ideas on how to lighten up this peanut butter cheesecake if you want to add it to the rotation on the regular.
Ingredients
CRUST
- 1 ½ cups blanched almond flour
- 1/4 cup oat fiber
- 2 teaspoons THM Super Sweet Blend
- 6 tablespoons salted butter (melted)
CHEESECAKE
- 2 (8 ounce) packages reduced fat cream cheese (room temperature)
- 1 cup (227g) plain 0% Greek yogurt
- 3/4 cup (192g) creamy natural peanut butter (I used Smuckers brand from Walmart)
- 2 tablespoons THM Super Sweet Blend
- 2 tablespoons THM Gentle Sweet (or more to taste)
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
CRUST: Whisk the almond flour, oat fiber, and sweetener together. Add the melted butter and mix to form a dough. (A hand mixer or a meat fork work great.) Press into a greased 8” x 8” pan and set aside.
CHEESECAKE: Beat the cream cheese with a hand mixer until smooth. Add the Greek yogurt, peanut butter, sweeteners, and vanilla and mix again until homogenous. (This is a good time to taste and add more sweetener if desired.) Add the heavy cream and beat until the mixture is fluffy, thick, and a bit glossy. Spread the cheesecake mixture over the crust.
Cover and refrigerate the cheesecake overnight to firm up before serving.
SERVING: The cheesecake tastes great on its own, but I also like it with a dab of Reddi-wip to lighten it up a little. If you want to go over the top, garnish with peanuts and a sugar free hot fudge drizzle.
Notes
Blanched almond flour has the skins removed and I prefer it over almond meal.
Check out the blog post above for ideas on how to lighten up this cheesecake!
Oat fiber: this is a really fine, dry flour low in fats and carbs. I don’t know of any great substitutes. It’s usually only available online and is not the same as oat flour. In this recipe you could try using 1/4 – 1/2 cup of additional almond flour in its place.
THM Super Sweet Blend and Gentle Sweet: feel free to use your favorite low glycemic sweeteners to taste in place of these. I use Sweet Blend where I can because it’s more concentrated and therefore more economical, but I felt like this recipe benefitted from a little bit of Gentle Sweet as well. A lot of people like to add more sweetener than I do, so if you want to increase the sweetness level I recommend amping up the Gentle Sweet.
Allergy info: gluten free (use gluten free oat fiber), egg free
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: THM S, low carb, sugar free, gluten free
Keywords: thm, trim healthy mama, no bake cheesecake, thm cheesecake recipes, gluten free peanut butter cheesecake, gluten free no bake cheesecake, egg free cheesecake
Sadly the deflated peanut flour is no longer being made by the supplier. I found it on their facebook page. I’m interested in amazon links to gluccie, collagen, mct oil, boabab if you do an ingredient post. Thanks!
Thanks for the heads up! THM also makes a good defatted peanut flour (affiliate link): https://store.trimhealthymama.com/product/de-fatted-peanut-flour-11oz-bag/?ref=62
You can find links to a lot of my favorite ingredients over on this page: https://www.briana-thomas.com/starting-trim-healthy-mama/
THM sells all the products you mentioned, so their site is an easy place to find all that at once from a source that you know is good quality. 🙂
Could I replace the Greek Yogurt with Cottage Cheese and it still have a good taste? Or replace it with something different. I really don’t like Yogurt, but this looks really Good 🙂
You don’t taste the yogurt in here. 🙂 If you absolutely don’t want to use it, try low fat sour cream.
I’m thinking “frozen” you know like that full bore, frozen peanut butter pie??? 😉
Hey, worth a try! Using xylitol as the sweetener may keep it from freezing so hard. Or just leave ample time to let it thaw a bit before serving.
This recipe sounds amazing however I am lazy enough just to whip up the filling and store that in a container in the fridge. I am (luckily) disciplined enough to keep it at a tablespoon or so when the urge hits LOL
Haha…that works too!