No Bake Peanut Butter Cheesecake

Ingredients

• [Chocolate Ganache] 3 tbsp Butter
• [Chocolate Ganache] 1 oz Unsweetened Chocolate
• [Chocolate Ganache] 1 tbsp Stevia
• [Chocolate Ganache] 1/4 tsp Vanilla Extract
• [Crust] 1 1/2 cup Almond Flour
• [Crust] 1/3 cup Cocoa
• [Crust] 1/4 cup Stevia
• [Crust] 5 tbsp Butter
• [Filling] 24 oz Cream Cheese
• [Filling] 1/2 cup Stevia
• [Filling] 1 tsp Vanilla Extract
• [Filling] 1 1/4 cup Peanut Butter
• [Stabilized Whipped Cream] 1 tsp Gelatin
• [Stabilized Whipped Cream] 4 tbsp Water
• [Stabilized Whipped Cream] 1 cup Heavy Cream
• [Stabilized Whipped Cream] 2 tbsp Stevia

Instructions

1. (Crust) Mix crust ingredients in a 9-inch springform pan. Press down to form the crust.
2. (Stabilized Whipped Cream) In a small pan, combine gelatin and cold water; let stand until thick.
3. (Stabilized Whipped Cream) Place over low heat, stirring constantly, just until the gelatin dissolves.
4. (Stabilized Whipped Cream) Remove from heat; cool (do not allow it to set).
5. (Stabilized Whipped Cream) Whip the cream with the powdered sweetener, until slightly thick.
6. (Stabilized Whipped Cream) While slowly beating, add the gelatin to whipping cream.
7. (Stabilized Whipped Cream) Whip at high speed until stiff. Set aside.
8. (Filling) Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
9. (Filling) Gently fold in stabilized whipped cream. Pour filling over crust and smooth top with rubber spatula.
10. (Filling) Refrigerate at least 4 hours or until firm.
11. (Filling) Run a knife along the edge of cheesecake in the pan, then remove springform side.
12. (Chocolate Ganache) Melt butter and chocolate in a small saucepan or microwave.
13. (Chocolate Ganache) Stir in powdered sweetener and vanilla.
14. (Chocolate Ganache) Drizzle chocolate sauce over top of cheesecake.