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This No Bake Peanut Butter Cheesecake is the perfect spur-the-moment dessert to whip up for a special occasion. It’s thick and rich – and only requires a few ingredients. THM S, low carb
Perfect for guests and parties
In my experience, cheesecake is one of the best things to feed guests because it doesn’t rely on large amounts of alternative flours, which can take some getting used to. Everyone is impressed with a good cheesecake. The almond flour crust in this one tastes “normal” enough that it should fly under the radar for most folks.
That being said, I usually label my sugar free desserts when I take them to public gatherings for two reasons: 1) so people with allergies – say, to stevia, or almonds, or things not commonly found in “regular” desserts – have a heads up, and 2) so it doesn’t get wasted on people who may not appreciate it. 😛
A note on sweetness levels
I took this particular cheesecake to a fellowship dinner at church and received a positive review on how “you can’t even tell it’s made with alternative sweeteners!” I personally have found that under- rather than over-sweetening helps with this. I’d rather have something not quite as sweet than be able to taste the sweetener. It’s not such a big issue with me now that I’ve used alternative sweeteners for almost 10 years, but for people just starting out, using less sweetener can be really helpful. (And that, my friends, is why you should always taste and adjust the sweetness to your own personal taste when using my recipes!)
A few ways you could lighten up this cheesecake:
I enjoy this peanut butter cheesecake in all its richness without guilt (as long as I don’t make it too often!) – and cutting it into 16 pieces helps the calorie load! But if you’re looking for ways to include it in your diet more regularly, here are some ideas for how to lighten it up.
Please note that I haven’t personally tried these. These are just places I would start if I wanted a lower calorie dessert. If you try these suggestions or come up with some of your own, I’d love to hear about the results in the comments!
- Both the crust and the cheesecake layer are quite thick, so one easy way to feel like you’re getting more bang for your buck would be to just use a slightly larger pan for the cheesecake! If doing so, you could stretch the cheesecake layer further with more Greek yogurt and sweetener, adding some defatted peanut flour (or peanut butter made with defatted peanut flour) for more peanut flavor if needed.
- You could probably get away with using only 4-5 tablespoons of butter in the crust.
- Try replacing some of the almond flour in the crust with defatted peanut flour! Since you’re leaving out a lot of oils by doing so, the crust may be more dry.
- Try using homemade peanut butter made with defatted peanut flour in the cheesecake mixture instead of natural peanut butter.
Other cheesecake recipes:
- 5 Ingredient Raspberry Cheesecake Mousse (another no bake recipe!)
- Grandma’s Dream Cheesecake
- Blueberry Cheesecake Delight
- Cottage Cheesecake with Sour Cherry Topping (low calorie cheesecake option – without cream cheese!)
- Pumpkin Delight
As always, check out the Notes section of the recipe for helpful info and answers to frequently asked questions!
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