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Low Carb Peanut Butter Cup Cheesecake Parfait

The most challenging part of this Low Carb Peanut Butter Cup Cheesecake Parfait?

Trying not to eat the whole thing in one sitting. To yourself. While binge watching Gossip Girls on Netflix. On a Saturday night.

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I’ve been known to be wrong a time or two, in my lifetime, and here I am again to admit that I was wrong…

You see, I wasn’t having any luck on my quest to create a deliciously low carb dessert. In fact, here are my exact words from a post not too long ago…

“I came to the realization that cheesecake is not, and never will be, deliciously low carb. Trust me, I tried. Really, really, tried. And after all that sad, tasteless, nasty, poisonous cheesecake, I’ve naturally had a serious crave for an epic cheesecake… ”

Aleta – Mama Bear’s Cook Book – Very, very wrong

HA! Boy was I wrong! The problem was I had no access to the best sugar substitute for cheesecaking. Powdered Erythritol. I live in a remote area and couldn’t even find it on amazon! Of course I’m the kind of person that once something is stuck in my head, I will try and try again until I figure it out.. and perhaps make some pretty bold claims along the way!

So the other day I searched again and found it! The package didn’t even have a chance to hit my doorstep before it was ripped into and sifted into some whipped cream cheese.

And here you have it, (after some serious tweaking and playing around with my Non low carb cheesecake recipes) a Very happy, flavourful, gorgeous, not-poison-at-all Low Carb Peanut Butter Cup Cheesecake Parfait!

This beauty has layers of chocolate cheesecake, peanut butter cheesecake and ganache. It will be the first of many low carb cheesecake desserts you will see on the blog! I seriously cannot believe how delicious this dessert is and can’t wait for you to experience it’s epic-ness as well!

This Low Carb Peanut Butter Cup Cheesecake Parfait tops the cake with it's perfect texture, amazing flavour, romantic disposition and beautiful layers.

How to make a Low Carb Peanut Butter Cup Cheesecake Parfait

I always start by creating all of the layer components so that I’m ready to build without a hitch!

Melt some chopped chocolate in the microwave on half power, stirring every 20 seconds. Once fully melted, set aside to cool.

Make the ganache by heating heavy cream in the microwave until warm, then whisk in some chopped chocolate and sifted erythritol until the chocolate has melted.

Time to make the two layers of cheesecake! Whip heavy cream into firm peaks using the whisk attachment of a stand mixer, then scrape into a bowl and set aside

With paddle attachment, whip cream cheese, then sifted erythritol, sour cream, vanilla, salt and then fold in the whipped cream.

Scoop out half of the cheesecake mixture into a separate bowl and set aside. Sift cocoa powder into the remaining half and mix in well. With the machine on low speed, slowly pour in the melted chocolate until fully combined, then scrape the chocolate cheesecake into a bowl

Mix peanut butter into the cheesecake that had been taken out before the remainder was turned into chocolate cheesecake.

Now the parfait can be built!

Scoop half of the chocolate cheesecake into the bottom of the wine glass, careful not to smudge the sides going down. Use a spoon or mini rubber spatula to even the cheesecake out and create those pretty layers.

Half of the peanut butter cheesecake goes on top of the chocolate cheesecake, smoothed out as well, then pour half of the ganache on top. Freeze until the ganache has firmed.

Repeat the layers, chocolate cheesecake, peanut butter cheesecake then the ganache. Freeze again until the ganache has firmed. You can dive in now or garnish with salted peanuts and shaved dark chocolate! Yum!

How to store this Low Carb Peanut Butter Cup Cheesecake Parfait

This beautiful low carb peanut butter parfait will last in the fridge for up to five days, and does best when tightly wrapped with plastic.

If you choose to garnish it with peanuts, the peanuts will turn soggy in the fridge after a of couple hours. My advice would be to only add as many peanuts as you would eat in one sitting, adding more as you continue to enjoy the parfait.

Can’t finish it within five days? You can freeze it for 3-4 months!

This Low Carb Peanut Butter Cup Cheesecake Parfait tops the cake with it's perfect texture, amazing flavour, romantic disposition and beautiful layers.

Tips and Tricks

For a full read on my favourite cheesecaking tips and tricks, check out this Cheesecake Tips post!

I know it can be annoying, but it’s important to freeze the parfait after the ganache layer (or refrigerate until firm), otherwise the chocolate cheesecake layer will fall right into the ganache! It would be so, so sad.

I’ve found this type of chocolate burns very easily, so it’s important to melt is slowly and watch it carefully.

I live in a remote area and sometimes can’t get specific ingredients, especially when it comes to sugar free options. Baker’s unsweetened chocolate is a great way to get some unsweetened chocolate, however I do find it very, very bitter. If you were to find high quality unsweetened chocolate you may not need as much erythritol as I have listed in the ingredient list.

Again with the whole soggy-doggy peanut situation… Only add as many peanuts as you plan on eating in one seating, otherwise they will become soft in the fridge.

This Low Carb Peanut Butter Cup Cheesecake Parfait tops the cake with it's perfect texture, amazing flavour, romantic disposition and beautiful layers.

Love this recipe? Check out these low carb desserts next:

Peanut Butter Cookies

low carb peanut butter cookies

Chocolate Almond Truffles

Treat yourself to these incredibly delicious Chocolate Almond Low Carb Truffles for a dessert or snack that is toasty, crunchy, rich and dreamy.

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This low carb dessert tops the cake with it's perfect texture, amazing flavour, romantic disposition and beautiful layers.

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This Low Carb Peanut Butter Cup Cheesecake Parfait tops the cake with it's perfect texture, amazing flavour, romantic disposition and beautiful layers.

Low Carb Peanut Butter Cup Cheesecake Parfait

This low carb dessert tops the cake with it’s perfect texture, amazing flavour, romantic disposition and beautiful layers.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Building Time: 30 minutes
Total Time: 1 hour
Servings: 1 serving is 1/4 of the whole parfait
Author: Aleta

Ingredients

Cheesecake

  • 1 oz unsweetened bakers chocolate
  • 1/2 cup heavy cream
  • 4 oz cream cheese
  • 1/4 cup powdered erythritol
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt
  • 1 tbsp cocoa powder
  • 3 tbsp organic peanut butter

Ganache

  • 1/4 cup heavy cream
  • 1 oz unsweetened bakers chocolate finely chopped
  • 1 tbsp erythritol

Optional Garnish

  • 1/3 cup salted peanuts
  • shaved dark chocolate

Instructions

Equipment Needed

Directions

    Prep it!

    • Start by melting the 1 oz chocolate for the cheesecake in a microwave safe bowl, in the microwave on half power, stirring every 20 seconds. Once fully melted, set aside to cool.
    • Make the ganache. Heat the heavy cream in the microwave until warm, then add the chocolate and whisk until fully melted. Whisk in the erythritol then set aside.
    • Pour 1/2 cup heavy cream into the bowl of a stand mixer and using the whisk attachment, whip into firm peaks. Scrape out the whipped cream into a separate bowl and set aside.
    • Using the stand mixer with paddle attachment, whip the cream cheese until all the lumps are gone. Scrape the bowl. Sift in the erythritol – very important, otherwise it will be super clumpy – and whip again. Add the sour cream, vanilla, salt and mix until just combined, then fold in the whipped cream.  
    • Scoop out half of the cheesecake mixture into a separate bowl and set aside. Sift the cocoa powder into the remaining half and mix in well. With the machine on low speed, slowly pour in the melted chocolate until fully combined, then scrape the chocolate cheesecake into a bowl.
    • Mix the peanut butter into the cheesecake that had been taken out before the remainder was turned into chocolate cheesecake. 

    Build it!

    • Scoop half of the chocolate cheesecake into the bottom of the wine glass, careful not to smudge the sides going down. Use a spoon or mini rubber spatula to even the cheesecake out and create those pretty layers.
    • Half of the peanut butter cheesecake goes on top of the chocolate cheesecake, smoothed out as well, then pour half of the ganache on top. Freeze until the ganache has firmed.
    • Repeat the layers, chocolate cheesecake, peanut butter cheesecake then the ganache. Freeze again until the ganache has firmed. You can dive in now or garnish with salted peanuts and shaved dark chocolate! Yum!

    Notes

     
     

    Nutrition

    Calories: 413kcal

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutrients than the ingredients I have used.  

     * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

    For 1/4 of the parfait, not including garnish:

    Calories: 413  Net Carbs: 7g  Protein: 8g  Fat: 40g

    4 Comments

    1. Hi Aleta… how many servings does this LC Peanut Butter Cup Cheesecake parfait make?

      • Hey Nancy! This recipe makes one large parfait to be eaten in four sittings. Per 1/4 of the recipe these are the nutrition facts: Calories: 413, Net Carbs: 7g, Protein: 8, Fat: 40.
        If you have smaller, more single sized cups, this recipe could easily be portioned out into four little cups.

    2. Thank you!

      • You’re welcome! I’m so sorry, I just checked and for some reason the portion size wasn’t showing in my recipe card. I fixed it, so thank you for bringing this to my attention 😀

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