No-Bake Peanut Butter Cheesecake

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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 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!

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No-Bake Peanut Butter Cheesecake

This decadent cheesecake is guilt-free and absolutely delicious, with clean ingredients and bold flavors.
Yield 16 people
Serving Size 1 slice
Course Dessert
Cuisine Universal
Author SkinnyMs.

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

Serving: 1slice | Calories: 323kcal | Carbohydrates: 17g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 68mg | Fiber: 4g | Sugar: 5g |
SmartPoints (Freestyle): 13
Keywords Holiday, Kid-Friendly, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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12 Comments

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

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