If you’re in the mood for a delicious, no-bake, decadent, rich, and silky peanut butter cheesecake, this is the recipe for you! This cheesecake is so amazing you’ll want to make it for your sweetheart this Valentine’s Day or anytime you feel like having or sharing an extraordinary dessert.

Yield: 12 servings

Serving size: 1 slice

Ingredients for the chocolate cookie crumble crust:

Ingredients for the Cheesecake:

  • 16 oz. (453.59g) softened cream cheese
  • 1 cup (238.0g) heavy whipping cream
  • 1 cup (256.0g) natural peanut butter at room temperature (the only ingredients should be peanuts and salt)
  • 4 oz. (113.4) mascarpone cheese
  • 2 tsp. (10g) pure vanilla extract
  • 1/2 cup + 3 tbsp. (132g) granular allulose


  1. Butter a 9-inch springform pan.
  2. Place the ingredients for the crust into the bowl of a food processor fitted with a steel blade. Process until the contents are well combined and resemble wet sand.
  3. Pour the crust into the bottom of the springform pan. Using the back of a spoon, spread and press the crust evenly across the bottom of the pan and a quarter of the way up the sides. Place it on the side for now.
  4. To make the filling, place the cream cheese into a large bowl. Mix using an electric hand mixer until fluffy. Add the peanut butter and mix until well combined. Add in the allulose and blend again until well combined.
  5. Pour the cream into a separate bowl and whip until soft peaks form. Add the mascarpone cheese and vanilla extract and whip to stiff peaks. Transfer the whipped cream to the cheesecake mixture. Use a spatula to fold through until well combined.
  6. Grab the previously reserved pan and crust. Spoon the cheesecake filling onto the crust and spread it evenly around the pan using a spoon. Chill in the refrigerator for four hours or overnight to set.
  7.  Garnish with edible flowers, cereal crumbs, peanuts, or whipped cream if desired.

Nutritional Information Per Serving

Calories 450 * Total Fat 42g * Total Carbs 6g * Protein 13g

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