No-Bake Peanut Butter Pie with Jaca

By Jaca Kitchen · · Updated

This no-bake peanut butter pie is sugar-free, swapping every bit of powdered sugar for Jaca allulose so you get the same rich, creamy, peanut-buttery slice with about 10 grams of sugar instead of 30. It comes together in about 20 minutes of hands-on work — no oven required — then chills until it's sliceably firm.

This is a Jaca-adjusted, healthier version of the classic: the powdered sugar is replaced with Jaca allulose at twice the amount, and the sugary whipped topping is swapped for fresh whipped cream, so the whole filling is sweetened with no added sugar.

Prep time: 20 minutes · Chill time: 4 hours · Servings: 8 slices

Ingredients

For the crust:

  • 1 (9-inch) graham cracker crust, store-bought — or homemade: 1½ cups graham cracker crumbs + ⅓ cup Jaca allulose + 6 tbsp melted butter

For the filling:

  • 8 oz (1 block) full-fat cream cheese, softened
  • 1 cup creamy peanut butter
  • 1½ cups Jaca allulose (confectioners/powdered), plus 2 tbsp for the whipped cream
  • 1½ cups cold heavy whipping cream (or one 8-oz tub sugar-free whipped topping, thawed)
  • 1 tsp vanilla extract
  • Optional, to finish: chopped peanuts or a drizzle of sugar-free chocolate

Instructions

  1. If using a homemade crust, stir the graham cracker crumbs, ⅓ cup Jaca, and melted butter together, press firmly into a 9-inch pie plate, and chill. Skip this step if you're using a store-bought crust.
  2. Whip the cold heavy cream (with 2 tablespoons Jaca, if you like it sweeter) to stiff peaks and set aside. If you're using sugar-free whipped topping, simply thaw it.
  3. In a large bowl, beat the softened cream cheese and peanut butter until completely smooth, scraping down the bowl as you go.
  4. Beat in the 1½ cups Jaca allulose and the vanilla until the mixture is fluffy and no grains remain.
  5. Gently fold the whipped cream into the peanut butter mixture with a spatula until smooth and streak-free — don't overmix or you'll deflate it.
  6. Spread the filling into the crust and smooth the top. Cover and chill at least 4 hours (or freeze 2–3 hours) until firm.
  7. Finish with chopped peanuts or a drizzle of sugar-free chocolate if you like, then slice into 8 and serve cold.

Tips

  • Because Jaca allulose measures and dissolves much like powdered sugar, the filling stays smooth and creamy with no cooling aftertaste.
  • For the cleanest slices, freeze the pie for 2–3 hours, then let it sit at room temperature for about 10 minutes before cutting.
  • Store leftovers covered in the fridge for up to 4 days, or freeze for up to a month.

Made with Jaca allulose — the rare sugar that measures, bakes, and sweetens like sugar, with none of the added sugar.