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? 😉
– 200 g almond flour
– 2 tbsp. coconut oil
– 1 tsp. cacao powder
– 1 tbsp. honey
INGREDIENTS CHOCOLATE PEANUT BUTTER SWIRL
– 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
- 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.
- 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.
- 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.
- Take the spring pie tin and add the almond-cacao crumbles to it. Use the spoon to make a smooth bottom and press firmly.
- Put the pie tin in the fridge while making the cheesecake filling.
- 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.
- Take the pie mold from the fridge and divide the chocolate cheesecake filling over the bottom. After this put it back in the fridge.
- 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.
- 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.
- Use the bottom of the spoon to nicely swirl the top of the cake and put the cheesecake back in the fridge.
- 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.
- 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!
Healthy comfort food: a vegan Mexican burrito bowl