Description
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
Yep – you’re reading that right. I cut this 8” x 8” pan of cheesecake into 16 pieces. Typically I’m all into big servings of dessert, but this cheesecake is so rich and thick that even I am satisfied with a small piece!
Check out the blog post above for ideas on how to lighten up this peanut butter cheesecake if you want to add it to the rotation on the regular.
Ingredients
CRUST
- 1 ½ cups blanched almond flour
- 1/4 cup oat fiber
- 2 teaspoons THM Super Sweet Blend
- 6 tablespoons salted butter (melted)
CHEESECAKE
- 2 (8 ounce) packages reduced fat cream cheese (room temperature)
- 1 cup (227g) plain 0% Greek yogurt
- 3/4 cup (192g) creamy natural peanut butter (I used Smuckers brand from Walmart)
- 2 tablespoons THM Super Sweet Blend
- 2 tablespoons THM Gentle Sweet (or more to taste)
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
CRUST: Whisk the almond flour, oat fiber, and sweetener together. Add the melted butter and mix to form a dough. (A hand mixer or a meat fork work great.) Press into a greased 8” x 8” pan and set aside.
CHEESECAKE: Beat the cream cheese with a hand mixer until smooth. Add the Greek yogurt, peanut butter, sweeteners, and vanilla and mix again until homogenous. (This is a good time to taste and add more sweetener if desired.) Add the heavy cream and beat until the mixture is fluffy, thick, and a bit glossy. Spread the cheesecake mixture over the crust.
Cover and refrigerate the cheesecake overnight to firm up before serving.
SERVING: The cheesecake tastes great on its own, but I also like it with a dab of Reddi-wip to lighten it up a little. If you want to go over the top, garnish with peanuts and a sugar free hot fudge drizzle.
Notes
Blanched almond flour has the skins removed and I prefer it over almond meal.
Check out the blog post above for ideas on how to lighten up this cheesecake!
Oat fiber: this is a really fine, dry flour low in fats and carbs. I don’t know of any great substitutes. It’s usually only available online and is not the same as oat flour. In this recipe you could try using 1/4 – 1/2 cup of additional almond flour in its place.
THM Super Sweet Blend and Gentle Sweet: feel free to use your favorite low glycemic sweeteners to taste in place of these. I use Sweet Blend where I can because it’s more concentrated and therefore more economical, but I felt like this recipe benefitted from a little bit of Gentle Sweet as well. A lot of people like to add more sweetener than I do, so if you want to increase the sweetness level I recommend amping up the Gentle Sweet.
Allergy info: gluten free (use gluten free oat fiber), egg free
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: THM S, low carb, sugar free, gluten free
