No-Bake Chocolate Peanut Butter Cheesecake {Stevia Sweetened}

Yes, it’s another recipe with stevia.  You know you can sub real maple syrup for stevia, right?  As for me, I’m loving the non-sugar treat options.  :)  If you’d like to grab some stevia for free, here’s how to do it.

no bake chocolate peanut butter cheesecake

How did this No-Bake Chocolate Peanut Butter Cheesecake recipe come about?  It went a little something like this:

  1. It was a hot day and I didn’t want to heat up the oven to bake.
  2. I had some Chocolate Whipped Cream in the fridge and wondered what would happen if I stirred cream cheese into the bowl.
  3. I decided it would surely be great.
  4. And that peanut butter stirred in would be even better.
  5. And that all of these ingredients together would actually create a delicious cheesecake.
  6. And really, that’s about it.
  7. So that’s the end of my story.

By the way, it’s a pet-peeve of mine to see a sentence begin with the word and.  And that’s why I rarely do it.  And I feel that my 7th grade English teacher, Mrs. Heaton is surely proud of me for this.  And I’m sure you agree.

I also don’t like writing sentence fragments, but the above story made me do both.  Yes, I wrote sentence fragments that began with the word and.  I must need another piece of cheesecake.

So, No-Bake Chocolate Peanut Butter Cheesecake.  We made this for Father’s Day.  I promise that making it won’t change your grammar skills for the worse.  Worst.  Worser.  Never mind.

No Bake Chocolate Peanut Butter Cheesecake - Stevia Sweetened

No-Bake Chocolate Peanut Butter Cheesecake

1 1/2 cups heavy whipping cream
1 8-ounce package cream cheese
3/4 cup natural peanut butter (I use homemade)
1/3 cup cocoa powder
Liquid stevia to taste (I use 4 droppers-full NuNaturals brand)

Whip all ingredients together until smooth.  Spread mixture into a pie dish (with or without a crust).  Place pie in freezer for at least one hour before serving.

We found that no crust was necessary with this cheesecake, mostly because I was too lazy to make a crust.  Laziness should never help us make decisions, just like sentences should rarely begin with the word and.  But a cheesecake without a crust is still delicious.  And that’s all there is to it.

Did you make anything special for Father’s Day?  And am I the only one who doesn’t like seeing sentences begin with the word and?

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Comments

  1. Marisol says

    This looks refreshingly yummy!
    My question though is this; How are you able to find Heavy Whipping Cream without polysorbate 60 or 80 in it?
    Every single one I have come across has it in the ingredient list which really irks me to no end because I can’t make many recipes that call for Heavy Whipping Cream because of these additives.
    Considering what they do to the human body I would like to stay far, far, away from them.

    [Reply]

    Laura Reply:

    We get it from our local farmer when we can. Otherwise, we compromise and get it from the store.

    [Reply]

    Marie Reply:

    If this is helpful, Horizon Organic Heavy Whipping Cream from Costco has Organic grade A cream, sodium citrate and carageenan, but not the other things you mentioned.

    [Reply]

    Marisol Reply:

    Thank you and I appreciate the reply. Though I am glad they are offering “organic” heavy whipping cream, it’s a shame they have to add “carrageenan ” (red seaweed) in it especially since the solvents they use to extract are so toxic, even in it’s undegraded state it has shown to cause inflammation in the body … with my arthritis, I’ll pass.

    I guess I’ll just have to find a local farm with raw milk to get my cream.

    [Reply]

  2. Cheri says

    Did you whip the cream before adding the other ingredients? Or just dump it all together and then whip? Thanks!

    [Reply]

    Laura Reply:

    Nope, I just blended them all together and it worked great. :)

    [Reply]

  3. says

    Chocolate and peanut butter are two flavors that were meant to go together, in my opinion, but I’ve never had them in a cheesecake. I love that you can do this without the crust, as I am often too lazy to want to make a crust. That being said, I can imagine it is delicious with a chocolate crust. I’ll have to give this one a try – thanks for the recipe!

    [Reply]

  4. says

    “If” there are any leftovers – do you store in the freezer or refrigerator? Looks yummy.

    [Reply]

    Laura Reply:

    Either one, depending on how you like it. Since it’s summer right now, I’m digging the frozen version because it’s like an ice cream cake. :)

    [Reply]

  5. Kari says

    This sounds and looks wonderful! Any idea on how much powder stevia equals 4 droppers of liquid stevia?

    [Reply]

    Laura Reply:

    I haven’t experimented much with the powdered version, so I’m not sure. :)

    [Reply]

  6. Dana says

    About how much maple syrup should you use to replace the stevia? Try as I might, I just can’t get myself to like stevia. As my two-year-old says, “It tastes like bad.”

    [Reply]

    LindseyforLaura@HHM Reply:

    That is too cute! Substituting 1/4 cup of maple syrup should work well. :)

    [Reply]

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