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.
Servings 2 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.
