NO BAKE CHOCOLATE
PEANUT BUTTER CHEESECAKE
This was a very easy cheesecake to put together and if you
love the combination of chocolate and peanut butter, you’re sure to love
this. In fact, if you use a dark
chocolate like Lindt 70% or 85% and sweeten your cheesecake accordingly, the
chocolate flavor will be even more pronounced.
The special topping is clearly peanut butter goodness over-the-top!
Crust:
13/4 cups Gluten-Free Bake Mix 2 (425 mL)
2/3
cup butter (150 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/8
tsp vanilla extract (0.5 mL)
Filling:
24 oz regular cream cheese, softened (750 g)
1/2
cup powdered erythritol (125 mL)
1 tsp vanilla extract (5 mL)
12/3 cups sugarless chocolate chips, melted, (400
mL)
OR 10.3 oz (290 g) dark
chocolate
Topping:
13/4 cups peanut butter (425 mL)
(Skippy® Creamy Natural)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp coconut oil, melted (30 mL)
1/2
tsp vanilla extract (2 mL)
Crust: In medium bowl, place Gluten-Free Bake Mix 2. In cereal bowl, melt butter. Stir in liquid sweetener and vanilla
extract. Press mixture into 11 x 7-inch
(28 x 18 cm) glass dish, using plastic wrap to help smooth the crust out. Place in the freezer while making the
filling.
Filling: In food processor, or in bowl with mixer,
process cream cheese. Add liquid
sweetener, powdered erythritol and vanilla extract; process. In double boiler, melt chocolate chips, OR
dark chocolate. Add to cream cheese
mixture; process. Pour over crust. Pour topping evenly over cheesecake. Chill
again until serving time.
Topping: In microwaveable bowl, nuke peanut butter briefly
until soft. Stir in liquid sweetener,
melted coconut oil (cooled) and vanilla extract.
Yield: 25 servings
1
serving
334.6
calories
8.3
g protein
28.6
g fat
0.6 g fiber
4.0 g net carbs