Name: Peanut Butter Cheesecake (single serves)
Prep time: 10 min
Ingredients: 6 pieces gluten free Scotch finger biscuits; 150 grams vanilla Greek Yoghurt; 150 grams light cream cheese; 3 tbsp powdered stevia; 1 tsp vanilla extract; 2 tbsp peanut butter

This peanut butter cheesecake is perfectly portioned into two servings so you can share with someone special or save one for later. This is hands down the easiest cheesecake recipe you will ever make. There is no baking required, no added sugar added and it’s easily made gluten free.

Peanut Butter Cheesecake made Healthy

My love of cheesecake runs deep like peanut butter so here we combine two of the most delicious things in life to enjoy healthy peanut butter cheesecake for two! Two serves, one for you and another for you later or one for a special someone.

Unfortunately cheesecake is usually filled with sugar, carbs and all things not great for my gut health so I decided to make a simple healthy cheesecake recipe that doesn’t require any baking and is perfectly portioned to avoid over eating. I don’t know about you but I could easily eat half of an entire cheesecake! I just love it that much, oops! This peanut butter cheesecake recipe is so simple you can prepare it in just ten minutes before dinner, let it set while you eat and enjoy as a delicious healthy dessert.

Ingredients for Peanut Butter Cheesecake

Sweetener – I use stevia from Naturally Sweet Australia to sweeten the cheesecake filling without any sugar spike but you could also use their monk fruit blend. I powder the stevia in a bullet blender – my beloved Ninja foodie power blender purchased on Catch of the day through Shopback. You could try using the granulated form but you might want to use a mixer rather than whisk for the peanut butter cheesecake filling. My preference is to use a powdered sweetener so that it can dissolve right into the cheesecake for a perfectly soft texture.

Biscuit Base – I used gluten free Scotch finger biscuits (purchase from Woolworths) but you can use just about any type of biscuit that tickles your fancy, as long as it is capable of being crushed it should create a delicious cheesecake base for you. Of course, you can use regular scotch finger or glutenous biscuits if you have no requirement for the recipe to be gluten free. You can easily make this recipe into a keto friendly by replacing the biscuits with a keto friendly/sugar free biscuit.

Peanut butter – I always use a natural peanut butter and nine times out of ten I have smooth peanut butter in my cupboard (not crunchy). Standard peanut butter has a lot extras added that will not do your gut or general heath any good like sugar, excess salt and vegetable oils (yuk!). I always opt for a natural peanut butter that is 100% peanuts or 99% peanuts and a little salt – the way it should be.

How to make Peanut Butter Cheesecake

Crush up biscuits of your choice to make the base of your cheesecakes.
Prepare the filling by whisking all ingredients together and adding on top of the crumbs.
Top the cheesecakes with peanut butter by using the back of a spoon to gently spread the peanut butter across the top.
Decorate the cheesecakes with remaining biscuits and set in the fridge for 1-2 hours.
Best served within 24-36 hours of making.

I hope you enjoy every last bite of this peanut butter cheesecake recipe. Let me know if there are other flavoured cheesecake recipes you would like to see?

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Peanut Butter Cheesecake (single serves)

This peanut butter cheesecake is perfectly portioned into two servings so you can share with someone special or save one for later.

Course Dessert, Snack

Keyword Desserts, Gluten Free, Low Sugar

Prep Time 10 minutes

Cook Time 0 minutes

Setting time 1 hour

Servings Serves

Equipment

Ingredients

6 pieces gluten free Scotch finger biscuits
150 grams vanilla Greek Yoghurt
150 grams light cream cheese
3 tbsp powdered stevia
1 tsp vanilla extract
2 tbsp peanut butter

Instructions

Break one Scotch finger biscuit in half and set aside.
Crush the remaining biscuits with your hands or place inside a zip lock bag and crush with a wooden roller. Divide biscuit crumbs between two glass jars.
Prepare the cheesecake filling by whisking together the cream cheese, yoghurt, stevia and vanilla until smooth.
Pour cheesecake filing over the biscuit crumbs in glass jars.
Top the cheesecakes with peanut butter by using the back of a spoon to gently spread the peanut butter across the top in a thin layer.
Decorate the cheesecakes with remaining biscuit half by pushing down into the mixture. Transfer to the fridge for 1-2 hours to set.
Best served within 24-36 hours of making.

Notes

If your peanut butter is hard, try microwaving it for 15-20 seconds to get a thinner consistency that will be easier to work with.
Feel free to use regular Scotch finger biscuits if you are not gluten free.