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.

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

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10 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
  4. Edith mahoney  June 23, 2017

    What is the calorie count?

    Reply
  5. Stephanie  July 25, 2017

    Hi,why does the coconut milk needs to be refrigerated for 24h?

    Reply

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