Peanut Butter Cheesecake | THM: S

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This rich, decadent Peanut Butter Cheesecake is one of my all-time favorite Trim Healthy Mama-friendlyrecipes! It feels like a total cheat, but it’s actually a heavy S (use as a treat, since it’s quite calorie dense).

peanut butter cheesecake trim healthy mama

It’s not a baked cheesecake, which means it won’t crack and there’s no need for a water bath; a perfect recipe for a rookie Trim Healthy Mama! Plus, it only takes 20 minutes to make, serves a large crowd, and is so decadent and delicious, even non-THM’s won’t know they’re missing the carbs and sugar! In fact, our oldest son requests it for his birthday every year!

Made with no special ingredients, you probably have everything on hand to whip up this peanut butter cheesecake today. It contains a few pantry staples (sugar-free peanut butter, almond flour,xylitol or Gentle Sweet, and dark chocolate), and a few standard refrigerator ingredients (cream cheese, butter, and whipping cream).

Yield: 12 servings

Peanut Butter Cheesecake

Peanut Butter Cheesecake
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

CRUST:

  • 1/4 cup butter
  • 1 1/4 cup almond flour
  • 2 Tbsp xylitol (OR 1 Tbsp Gentle Sweet)

FILLING:

  • 1 1/2 cups whipping cream
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 2 8-oz. packages of cream cheese softened
  • 1 cup natural peanut butter

DRIZZLE:

  • 1/4 cup heavy cream
  • 2 Tbsp xylitol (OR 1 Tbsp Gentle Sweet)
  • 1/2 bar 85% cocoa Lindt chocolate, chopped

Optional:

  • Roasted peanuts for garnish.

Instructions

  1. Preheat oven to 350 F. Melted butter in a saucepan with the first amount of xylitol, until sweetener is dissolved. Stir in almond flour and press into the bottom of a 9" spring-form pan. Bake at 350 F for 10-15 minutes or until the edges are golden. Cool.
  2. In the meantime, add the second amount of xylitol to whipping cream and beat until stiff peaks form. Set aside. In another bowl or mixer, blend cream cheese and peanut butter together. Fold in whipped cream until completely blended. Spread cream cheese mixture on top of crust and let it chill in the fridge for 3-4 hours.
  3. Melt the third amount of xylitol in heavy cream. Remove from heat and stir in and chocolate until smooth. Spoon into a plastic sandwich bag and snip off a corner. Drizzle chocolate over cheesecake. Refrigerate until chocolate has hardened (about 10 minutes). Optional: garnish with roasted peanuts.
  4. Slice, serve, and enjoy!


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22 thoughts on “Peanut Butter Cheesecake | THM: S”

  1. This looks delicious! Def going to give it a try :). What would this be considered (S or E)? I’m relatively new to THM so still trying to figure it all out :). Thanks!

    • Are they allergic to almonds, but not peanuts? I would try substituting with peanut flour if they can handle the peanut butter in the rest of the recipe. You will probably need a bit less of it though, as peanut flour is drier than almond.

  2. I cannot wait to dive right into this dessert! I have made it for our lady’s Sunday school party tonight and decided to turn the chocolate drizzle into a ganache and spread it over the entire cheesecake to make it more like a giant Reese’s cup! Thank you for the great recipe!

  3. This looks DELICIOUS!!!!! Have you ever tried it with Super Sweet? That’s what I have on hand…but I’m not sure how adjusting the sweetener will affect things…

  4. What’s the nutrional value on this? Looks Devine but need to know the counts before I get to excited.

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