Clean Eating Cheesecake, a deliciously guilt-free pleasure!
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 Pie 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 Pie
Ingredients
Crust
- 1 cup almonds with skins
- 1 cup old-fashioned oats gluten-free oats were used in this recipe
- 3 tablespoons coconut oil melted
- 2 ounces bittersweet chocolate melted
- 1/8 teaspoon salt
Filling
- 8 ounces cream cheese low-fat, softened
- 15 ounces coconut milk can, whole fat coconut milk works best
- 1 cup peanut butter natural, smooth or crunchy will work
- 1/2 cup coconut sugar
- 1 tablespoon coconut oil melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Note: baking is for the crust 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.
Nutrition Information
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Instructions mention salt for the crust but there is no mention in list of ingredients?
Pamisue, Thanks for letting us know! We have updated the ingredients list to include 1/8 teaspoon salt.
Do you have suggestions for replacing coconut sugar?
Becky, Sucanat would work. You could use brown or white sugar, although I don’t recommend refined sweeteners.
Is there any replacement for the coconut milk?
Ashlee, We’ve only used coconut milk for this recipe. Whole dairy milk might work.
What is the calorie count?
Edith, 323 calories per serving.
Hi,why does the coconut milk needs to be refrigerated for 24h?
Stephanie, In order to thicken up.
I don’t have coconut oil on hand — is there a substitute that won’t ruin the recipe?
Heather, Pure Butter should work.