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Peanut Butter Cheesecake (single serves)

No bake, low sugar cheesecake recipe for two
Prep Time 10 mins
Setting time 1 hr
Servings 2 Serves


  • 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


  • 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.


  • 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.
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