No-Bake Sugar-Free Peanut Butter Pie

Whether you’re watching your carbs or are just trying to eat a little less sugar, you’ll love this rich, decadent no-bake sugar-free peanut butter pie. It has all the flavor of a regular peanut butter cheesecake but without all the added carbs and sugar.

No-Bake Sugar-Free Peanut Butter Pie

Peanut butter pie is delicious, but it’s not exactly the healthiest of foods.

This peanut butter pie recipe has all the flavor of a traditional one without all those added carbs and sugar. The best part? You don’t even have to bake anything!

As you may be able to tell from all of my low carb posts (see 50 low carb snack ideas and low carb staples for our most popular posts!), my husband is usually eating low carb. But for his birthday he wanted a treat that he could enjoy without ruining his eating plan. I decided to make him a lower carb, sugar-free version of his favorite dessert: peanut butter pie. Needless to say, it was a HUGE hit!

But note that it says lower carb. It’s not exactly low in carbs… about 23 carbs per serving, not taking into account sugar alcohols. But, it’s certainly lower in carbs than a sugar-filled peanut butter pie with a crust, right?

No Bake Peanut Butter Pie - No Sugar!

Now, I know that some of you aren’t big fans of Splenda. Use whatever sweetener you like… but I prefer Splenda because it measures the same for sugar, so it’s easier to substitute in recipes. If you use another sweetener that doesn’t measure the same as sugar, you’ll need to use a filler to add “bulk” to the peanut butter mixture. And while this pie is crustless, if you don’t care so much about the carbs in the crust, a graham cracker crust or chocolate crust is fabulous with this low carb dessert recipe.

And speaking of recipes, here’s the recipe for the peanut butter pie. Print it out, share it with a friend… but most of all, MAKE IT! It’s so yummy.

low carb no sugar peanut butter pie

How to Make No-Bake Sugar-Free Peanut Butter Pie

Yield: 8 servings

No-Bake Sugar-Free Peanut Butter Pie

No-Bake Sugar-Free Peanut Butter Pie

This No-Bake, Sugar-Free Peanut Butter Pie is a decadent dessert that you don't have to feel guilty about!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 8 oz. package cream cheese, softened
  • 1 c. granulated Splenda
  • ½ to ¾ c. peanut butter
  • 1 container sugar-free Cool Whip
  • 2 Tbsp. sugar-free chocolate syrup
  • 2-3 sugar-free peanut butter cups, found in the sugar free candy aisle

Instructions

  1. In a large bowl, beat softened cream cheese and Splenda together until smooth.
  2. Add ½ cup of peanut butter and mix well.
  3. Fold in entire container of sugar-free Cool Whip until mixed well.
  4. Pour in pie pan. (You may want to line it with wax paper since this is a crustless pie.)
  5. Drizzle with sugar-free chocolate syrup.
  6. Top with 2-3 crushed sugar-free peanut butter cups.
  7. Let chill in the refrigerator for 2-3 hours before serving. 

Nutrition Information:

Yield:

8

Serving Size:

1 /8 of the pie

Amount Per Serving: Calories: 324Total Fat: 24.5gCarbohydrates: 23.3gSugar: 1.6gProtein: 7.4g
no bake peanut butter cheesecake

37 thoughts on “No-Bake Sugar-Free Peanut Butter Pie”

  1. Pingback: 8 No Guilt Carb-Conscious Desserts - Glue Sticks and Gumdrops
    • I’m not sure. That would significantly alter the carb content, and it will probably make it runny, too. You could probably use the honey if you just plan on making a peanut butter mousse.

      Reply
      • Stevia would be a better choice over Splenda any day of the year. If you don’t care about your health then use any kind of artificial sugar favor. It seems like they are trying to sell the idea of using Splenda instead of quality forms of sweeteners out there now days.

        Reply
        • You can use any sweetener you like… just realize you’ll have to adjust other ingredients accordingly. It doesn’t matter to me which sweetener a person prefers. I’ve read just as many negative reports about Stevia as I have about Splenda, and the truth is, no artificial sweetener is great for you. We use Splenda because that’s what we like (and it’s one of the most researched artificial sweeteners… lots of the “bad” reports have been found to be false or misconstrued), but a dessert like this is an occasional food that’s made maybe a few times per year. If you eat artificial sugars more often, I suppose they’re more of a concern for you.

          Reply
  2. How far in advance would you advise making this? I was wanting to make it for a family dinner, but would not be able to make it right before the dinner. Any ideas how long it would keep and should I just refrigerate or freeze? Thanks!

    Reply
    • I usually make these the day before, and they hold up just fine. It does need to stay cold, though, so don’t let it sit out during the dinner!

      Reply
      • Omg! I have a brand new GO TO dessert!!!!
        This pie is to die for! We LOVED everything about it!! I’m making my second one now.
        It’s even better the second day (IF there’s any left!) Love this! Thank you Donella!!!

        Reply
        • I’m so glad you loved it, Linda. 🙂 Thank you for the comment! Totally agree that it gets better the second day.

          Reply
          • Ok. I’m now making my THIRD one in three weeks.
            I’ve never really had any problems with addiction but I’m not so sure now!
            This pie is CRAZY good!!!!!!!

      • I made this pie it’s really awesome easy I had a peace of it it was truly awesome very easy to make very convenient to make very easy to make

        Very easy pie to make

        Jimmy Shields
        Of Eureka mo

        Reply
    • I have made this several times and it is delicious. I put it in the freezer a couple of hours before serving because it is easier to cut and serve.

      Reply
  3. Pingback: 72 Quick and Easy No Bake Dessert Recipes
    • Hi, Shan. I’m sorry that I just now saw your question. I don’t recommend freezing it; I think the consistency would be a little funky once the pie thaws.

      Reply
        • That’s interesting! I’ll have to try that the next time I make it for my hubs. I can’t remember the carbs on it, but I’ll put it in a recipe builder tomorrow to get an idea. Thanks for the feedback on freezing it!

          Reply
  4. Any suggestions on if I’m going to substitute stevia for Splenda, how much or any other natural sweetener. Anyone ever tried anything other than Splenda a more natural sugar and havrbit turn out? If so please share. Thanks so much I love your site and recipes!

    Reply
    • Hi, Casey.

      I haven’t tried Stevia in the recipe, but to my understanding, when using liquid sweeteners, you need to add unsweetened apple fiber or some other “filler” to bulk out the ingredients. Thanks for the comment!

      Reply
    • I’m not sure, Debi. The cool whip makes it fluffy. I just read that if you want to sub whipped cream for cool whip in this kind of recipe, you should stabilize your whipped cream by adding a tablespoon of cornstarch to every cup of cream. Or you can beat gelatin into the whipped cream. Here’s the post I’m referring to: http://simmerandboil.cookinglight.com/2015/10/22/substitute-for-cool-whip/

      Hope that helps!

      Reply
    • Yes, you should refrigerate it for about 3-4 hours at least before eating. Can’t remember the Carb count… If I can remember to add it when I get back to my computer I will. Hope you enjoy it!

      Reply
  5. Oh my goodness this is the best pie ever.. My husband loves peanut butter so I thought I would try this recipe to see if he would like it.. He absolutely loves it..!!! Thank you so much for posting this.. Will be looking forward for more yummy recipes..

    Reply
    • Thank you for the comment, Gail. My husband is a peanut butter fanatic, so he asks for this frequently. Glad your husband enjoyed it, too!

      Reply
  6. I made this for Thanksgiving, as my husband is diabetic. Everyone loved it!! They couldn’t tell it was sugar free. I did a few things different than the recipe, though. I chopped up about 10 of the sugar free peanut butter cups and added them to the pie mix before folding in the cool whip. I also used 8-10 more pb cups to cover top of pie. I did use a prepared Oreo crust, which wasn’t sugar free. My teenage son loved it so much that he requested I make it for a Christmas party he needs to bring a dish for!! Thank you for sharing your healthier, delicious recipes!! ?

    Reply
  7. 5 stars
    THis is so good! I used almost 1 cup of Swerve Confectioners (Sugar substitute). I also baked a pie shell and put the filling in the shell. It fit perfectly! I made 3 pies this weekend (My dad, my brother, my family). They were AmAzInG!! Thank you for the recipe ❤️

    Reply
    • Thank you for sharing! I’ve never made it with Swerve before, but my mother-in-law recently asked me to, so I’ll give it a go for our next family dinner.

      Reply

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