No-Bake Peanut Butter Cheesecake

no-bake-peanut-butter-cheesecake

Cheesecake is the ultimate indulgence. Rich, creamy, and with a crust that makes our mouths water. Many of us shy away from this decadent dessert, fearing that it will wreak havoc on our healthy eating plans. But this No-Bake Peanut Butter Cheesecake is a treat you can say “yes” to! Made with low-fat cream cheese and clean ingredients like coconut milk and coconut sugar, this slice of cheesecake is heaven…and healthy, too! Bring it to a dinner party and everyone will swoon over its chocolate almond crust and peanut butter flavor!

No-Bake Peanut Butter Cheesecake

No-Bake Peanut Butter Cheesecake

Yields: 16 servings | Serving Size: 1 slice of cheesecake (1/16th of cheesecake) | Calories: 323 | Total Fat: 26 g | Saturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 68 mg | Carbohydrates: 17 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 9 g | SmartPoints: 13

Ingredients

    Crust
  • 1 cup almonds with skins
  • 1 cup old-fashioned oats (gluten-free oats was used in this recipe)
  • 3 tablespoons melted coconut oil
  • 2 ounces bittersweet chocolate, melted
  • 1/8 teaspoon salt
  • Filling
  • 8 ounces low-fat cream cheese, softened
  • 1 (15 ounce) can coconut milk (whole fat coconut milk works best)
  • 1 cup natural peanut butter, smooth or crunchy will work
  • 1/2 cup coconut sugar
  • 1 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Note: baking is for the curst only and not the cheesecake.

Crust:

Use a double boiler to melt chocolate. Add almonds, oats, and salt to a food processor and pulse until a crumb consistency. Combine in a medium bowl almond mixture, melted chocolate and coconut oil. Retain 1 tablespoon crumbs for later.

Add crumbs to a 9-inch pie plate. Press crumbs evenly along the bottom and sides. Or, use a springform pan and press crumbs along the bottom and about 1/2-inch up the sides of the pan. Bake 8 to 10 minutes, remove and allow to cool completely.

Tip - Place plastic wrap over fingers of one hand and press the crumbs in place or use the bottom of a glass.

Filling:

Refrigerate the can of coconut milk at least 24 hours before opening. Turn the can upside down and open from the bottom using a can opener. Pour off liquid completely. Retain coconut liquid for smoothies or other recipes. Place solid coconut milk in a medium mixing bowl and beat with an electric mixture on medium-high until thickened, approximately 5-6 minutes. Add cream cheese and coconut sugar and continue beating until sugar is dissolved, approximately 2 minutes.

Add peanut butter, coconut oil, and vanilla, and beat until incorporated. Pour filling in a cooled crust. Sprinkle filling with the retained crumbs and refrigerate until ready until set, approximately 5-6 hours.

http://skinnyms.com/healthy-peanut-butter-cheesecake-recipe/

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6 Comments on "No-Bake Peanut Butter Cheesecake"

  1. Pamisue  November 11, 2014

    Instructions mention salt for the crust but there is no mention in list of ingredients?

    Reply
    • SkinnyMs  November 11, 2014

      Pamisue, Thanks for letting us know! We have updated the ingredients list to include 1/8 teaspoon salt.

      Reply
  2. Becky  February 4, 2016

    Do you have suggestions for replacing coconut sugar?

    Reply
    • Gale Compton  February 4, 2016

      Becky, Sucanat would work. You could use brown or white sugar, although I don’t recommend refined sweeteners.

      Reply
  3. Ashlee  April 1, 2017

    Is there any replacement for the coconut milk?

    Reply
    • Gale Compton  April 2, 2017

      Ashlee, We’ve only used coconut milk for this recipe. Whole dairy milk might work.

      Reply

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