Low carb chocolate peanut butter cheesecake bars

Chocolate Peanut Butter Cheesecake Bar

Hello Friends

It has been awhile since I have shared a recipe with you.  Just because I am on a low carb eating plan doesn’t mean that I don’t crave a dessert every now and then — umm ok — often 😉.

My husband is the king of desserts and would rather eat the dessert than the actual meal. Can anyone relate?

I am always looking for a dessert that we can both enjoy. With some trial and error I came up with a version of my husbands favorite — peanut butter pie. It is similar to a cheesecake and is super simple to make. Wahoo – my kind of recipe.

Let’s Have The Recipe

Now, I could write at length all about this creation and how many times I had to make it and adjust it – till it was a definite 10/10.  I could share with you my husbands peanut butter obsession that prompted me to create this — as well as create this recipe for low carb peanut butter cookies. However, I am going to guess that you really came here just for the recipe —— so —— here it is:

Low Carb Chocolate Peanut Butter Cheesecake Bars

An easy no bake recipe that is similar to a peanut butter pie with a yummy cheesecake flavor.  

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Author ShelleyLangelaar

Ingredients

  • 1 1/2 Cups Peanut Butter I use smooth
  • 1 8 oz package Cream Cheese At room temperature
  • 1 Cup Light Cool Whip
  • 1/2 Cup Truvia - Baking Blend
  • 1 tsp Vanilla Optional
  • 2 tsp Coconut Oil
  • 1/3 Cup Sugar Free Chocolate Chips I use Krisda.
  • 1 tsp Vanilla

Instructions

  1. In a medium sized bowl combine the peanut butter with the cream cheese. The cream cheese should be at room temperature to make it easier. I use a spoon and manually combine the two. I am sure that you could also use a mixer for this process. 

    Low carb dessert peanut butter cheesecake recipe
  2. Add the sweetener and vanilla and mix well. 

  3. Gently Fold in the cool whip.

  4. Line a 8X8 cake pan with parchment paper — this is very important for getting your yummy dessert out of the pan when it has set. 

    Transfer your cheesecake mixture into the cake pan and spread it evenly. Set aside. 

  5. Put the coconut oil, 1 tsp vanilla and the chocolate chips in a microwave safe cup. Microwave for approx 20 seconds. Stir to melt the chocolate chips. 

  6. Spread the melted chocolate evenly over the cheesecake mixture already in the cake pan. 

  7. Place in the freezer for 40 minutes. This will make the cheesecake bars easier to cut and transfer from the pan. After 40 minutes remove from freezer and lift the parchment paper out of the cake pan. 

    Low Carb easy no bake peanut butter cheesecake recipe
  8. Cut the cheesecake into 16 pieces.  Sometimes I will cut it in 12 pieces and then give my husband 1/2 of my piece. 

  9. Immediately transfer the individual pieces and place in a plastic container.  I use parchment paper to help with layering them. This way they also won’t stick to the container. These must be stored in the refrigerator and taken out prior to eating.  

    Low carb easy no bake peanut butter cheesecake recipe

These can keep 5-7 days in the refrigerator — however they rarely last that long in our home. I have used Stevia and my husband had no complaints, however I didn’t like the after taste that it left for me so I stick with the erytheritol.

This is a very rich dessert and for me a little goes a long way. I sometimes will top it with a dollop of whipped cream, however that will up the carb and calorie count. You can omit the chocolate topping to further lower the carbs.

Let me know if you have tried it and your thoughts. I would love to hear from you.

Be blessed 💞💞💞

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Nutritional Value

Per Serving: Based on 16 servings ~~

213.8 calories; 16.9g fat; 7.1g carbs; 5.4g protein

Nutritional Disclaimer

Please note that I am not a nutritional or medical professional. I am sharing my own experiences and not advising. Nothing that I express should be taken as medical advice and you should consult with a medical professional before starting any diet or exercise plan. The reason that I am providing some of the nutritional information is as a courtesy.

I use MyFitnessPal to calculate and I usually will remove sugar substitutes (erythritol, Splenda, swerve etc..) from the final carb count and net carb count, as it doesn’t affect my own blood glucose levels. It is my goal to do my best to be as accurate as possible, but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website

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