Chocolate Peanut Butter Cheesecake is a sugar free no bake dessert with a chocolate peanut butter cheesecake. It is drizzled with a keto peanut butter sauce and sprinkled with chocolate shavings.
Add the cream cheese, ½ cup whipping cream, peanut butter, erythritol (or stevia), cocoa, vanilla, and salt to a medium mixing bowl.
Beat with an electric mixer until thoroughly combined and smooth. Continue beating for about 3 minutes. This will help the sweetener dissolve nicely. There should be no bits of cream cheese showing and the batter will be smooth.
In a separate bowl, using a mixer beat the remaining ½ cup of whipping cream until stiff peaks form.
Gently fold the whipping cream into the cream cheese mixture.
Spread the cheesecake mixture into the lined 4” springform pan and smooth over the top with a rubber spatula.
Freeze for 2 hours.
FOR THE PEANUT BUTTER SAUCE:
Melt butter in saucepan over medium heat.
Add remaining ingredients and whisk until dissolved.
Bring sauce to a simmer and stir constantly until thickened to preferred consistency.
ASSEMBLING THE CHEESECAKE
If you freeze the cheesecake longer than 2 hours, allow the cake to sit on the counter for 20-30 minutes prior to decorating.
When pouring sauce over cake, be sure the cake has set in the freezer for two hours so the warm sauce doesn’t melt the top. You must work fast when pouring, because the cold cake will harden the sauce quickly.
Using a measuring cup, pour about ¼ cup of the peanut butter sauce in the middle of the top of the cake. Using the flat bottom of your measuring cup, quickly spread the sauce over the entire top of the cake, allowing some to dribble down the sides for decoration.
While the sauce is still warm, sprinkle chocolate shavings, scrolls, chopped chocolate or chopped peanut butter cups on top. Enjoy with your honey!
Refreeze any leftover ice cream cake and allow to sit at room temperature for 20-40 minutes prior to serving again.