30-01-18 | Food | lunch |

No-bake chocolate peanut butter cheesecake (no added sugar!)

Yes, you read that right: a no-bake chocolate peanut butter cheesecake without refined sugar! Only a bit of honey is used and the rest of its lovely flavor comes from pure sugar-free ingredients. I like to go for healthy choices in my baking creations and this recipe is not only super tasty but also good in macro nutrients!

For this cheesecake I went experimenting with two of my favorite flavors: chocolate and peanut butter… can it get any better? Well it actually can because this is also a low-carb-high-protein cake! Traditional cheesecakes contain cream cheese and lots of sugar, which is not the most beneficial if you are into maintaining a healthy diet. And when I’m having cheesecake, I surely won’t be having just one piece haha 🙂

With this version I therefore used both yummy and clean ingredients. This makes it to not only have lovely taste, but also fitted for a GF10 lifestyle  – a double win for this cheesecake if you ask me! It’s a no-bake recipe, it just needs a few hours in the fridge before you can indulge. Can you wait for it? 😉

With love,


– 200 g almond flour
– 2 tbsp. coconut oil
– 1 tsp. cacao powder
– 1 tbsp. honey


– 500 g low fat quark
– 6 gelatin sheets
– 1 tbsp. cacao powder
– 1,5 tbsp. peanut butter
– 2 scoops whey (I chose chocolate whey for the chocolate filling and vanilla whey for the peanut butter filling). No whey? Use some honey instead!


– 3 pieces of dark chocolate (at least 72%)
– some cacao nibs or grated chocolate
– a handful of crumbled hazelnuts


  • Energy: 190 kcal
  • Protein: 11,5 g
  • Carbs: 7,8 g
  • Fat: 14 g
  • Fiber: 3 g


  1. Take a spring pie tin and cover the bottom with a baking sheet. I also cover the inside of the pie tin with baking paper by simply cutting a fitting strip.
  2. First we will make the bottom! Melt the coconut oil win a pan on low fire. Note: it only has to melt, not warm up.
  3. Grab a bowl and add the coconut oil, almond flour, cacao powder and honey. Use a spoon to mix to a whole – it will stay a bit crumbly.
  4. Take the spring pie tin and add the almond-cacao crumbles to it. Use the spoon to make a smooth bottom and press firmly.
  5. Put the pie tin in the fridge while making the cheesecake filling.
  6. The filling will be divided in twos. Let’s start with the chocolate cheesecake. Soak the gelatin sheets according to the instructions. Add half of the gelatin mixture to 250 g low fat quark and cacao powder. Use a hand blender to mix it to a smooth mixture.
  7. Take the pie mold from the fridge and divide the chocolate cheesecake filling over the bottom. After this put it back in the fridge.
  8. Now we will make the peanut butter cheesecake filling in the same way. Though instead of the cacao powder you will now add the peanut butter.
  9. Take the cake from the fridge again and divide the peanut butter filling over the chocolate layer. It’s ok if it gets a bit mixed.
  10. Use the bottom of the spoon to nicely swirl the top of the cake and put the cheesecake back in the fridge.
  11. Now melt the chocolate pieces au bain-marie and sprinkle on top of the cake. Now choose a desired topping – I chose cacao nibs and crumbled hazelnuts, but feel free to vary.
  12. Leave in the fridge for 4 hours to let it firm up and then your cheesecake party can begin!

TIP: You can also make chocolate peanut butter cheesecake muffins with a muffin tray!

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