No Bake Sugar- Free Peanut Butter Cheesecake Mousse Pie

4.67 from 3 votes

Prep Time 20

Total Time 20

Servings pieces

Calories 281kcal

Author Brenda Bennett | Sugar-Free Mom

1/2 cup unsweetened cocoa powder
4 tablespoons coconut oil softened or melted butter
3 tablespoons monk fruit allulose confectioners or any sweetener you like to taste

Combine all crust ingredients in a food processor and blend until incorporated to a fine crumb. You could also combine all ingredients in a large bowl if you are using almond flour and not sunflower seeds which need to be ground.
Spread crust mixture into the bottom and sides of an 8 inch pie plate. Set aside.
In a stand mixer with the whisk attachment, blend the cream cheese until smooth then add the peanut butter, vanilla extract and stevia until combined well, no lumps.
Pour in the heavy whipping cream into a large mixing bowl and use an electric mixer to blend on high until stiff peaks. Fold the whipped cream into the peanut butter mixture.
Taste and adjust sweetener if needed.
Spread creamy peanut butter filling mixture into the chocolate cookie crust and refrigerate 2 hours.
When ready to serve, whisk together the chocolate syrup ingredients until smooth. Heat coconut oil slightly to make syrup liquidy when pouring over pie.
Serve additional syrup on the side for extra on individual pieces if desired.
Keep pie refrigerated and covered with plastic wrap or store individual pieces in an airtight container. Chocolate syrup does not need refrigeration.

4 g net carbs

The chocolate syrup is not included in the nutritional information.

This recipe was first published in July 2014 and updated with video in August 2019.