Cheesecake Chocolate & Peanut Butter

Cheesecake Chocolate & Peanut Butter

Cheesecake Chocolate & Peanut Butter
This recipe is quick and easy to prepare and will surely be a crownd pleaser among your family.

Who wants the recipe type #me 🙆


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

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 (Freestyle): 13


  • 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
  • 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


  1. Preheat oven to 350 degrees. Note: baking is for the curst only and not the cheesecake.
  2. Crust:
  3. 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.
  4. 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.
  5. Tip – Place plastic wrap over fingers of one hand and press the crumbs in place or use the bottom of a glass.
  6. Filling:
  7. 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.
  8. 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
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