No Bake Peanut Butter Cup Cheesecake

No Bake Peanut Butter Cup Cheesecake

No Bake Peanut Butter Cup Cheesecake

Ingredients

    Crust:
  • 1/4 cup melted butter
  • 1/2 teaspoon molasses
  • 1 cup blanched almond flour
  • 1/8 teaspoon sea salt
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup powdered sweetener
    Peanut Butter Crumbs:
  • 1 cup unsweetened peanut butter
  • 1 cup defatted peanut flour
  • ¾ cup powdered sweetener
  • 1 teaspoon sea salt
  • ¼ cup oat flour (or neutral flour)*
  • maple flavoring (optional)
    Peanut Butter Layer:
  • 1 1/2 cup heavy whipping cream
  • 1 (8 oz.) cream cheese, softened
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon vanilla
  • 5 tablespoons powdered sweetener
  • 1 cup creamy peanut butter
    Chocolate Layer:
  • 3 cups heavy whipping cream
  • 2 (8 oz. ) packages cream cheese, softened
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sweetener
  • 2 tablespoons unsweetened cocoa powder
    Topping:
  • 2 cups sweetened whipped cream (for on top)
  • drizzle with sweetened, melted chocolate

Instructions

    Crust:
  1. Grease bottom and sides of springform pan. Melt butter and stir in molasses. In a separate bowl, mix dry ingredients and then add butter mixture. Combine into crumbs. Press into bottom and 1/2 inch up sides of a greased springform pan. Keep crust line on sides of pan as straight as possible. Refrigerate.
    Peanut Butter Crumbs:
  1. Combine peanut butter crumb ingredients. Spread about half of crumbs on top of chilled crust. (Or use chopped peanut butter cups instead.) Refrigerate.
    Peanut Butter Layer:
  1. Whip whipping cream until thick and set aside. In separate bowl, mix cream cheese until fluffy. Add the rest of the ingredients to cream cheese. Mix well. Add the whipped cream and stir just until combined. Adjust salt and sweetener as needed. Spoon onto crust, and refrigerate while mixing next layer.
    Chocolate Layer:
  1. Whip heavy whipping cream until thick and set aside. In separate bowl, mix cream cheese until fluffy. Add the rest of the ingredients to the cream cheese mixture. Mix well. Add the whipped cream and stir just until combined. Spoon on top of peanut butter layer.
    Topping
  1. Spoon sweetened whipped cream on top. Refrigerate for few hours. Before serving, sprinkle remaining crumbs (or peanut butter cups) on top. Drizzle with melted chocolate.
http://www.themullettfamily.com/news-family-updates/no-bake-peanut-butter-cup-cheesecake/

Note: You can replace the peanut butter crumbs with peanut butter cups. (Recipe on page 268 of A Better Weigh to Healthy cookbook.)

 

* weight loss note: There are between 16 and 17 grams of carbs in this amount of flour. One serving contains between 1 to 2 grams. You can use a neutral flour (see page 371 of A Better Weigh cookbook), but it will change the flavor and consistency of the crumbs.

 

Share

One Response

  1. Rebecca says:

    This is soooooo good! Wowsers!

Leave a Reply


Contact

Duane and Cindy Mullett
PO Box 275
Penrose, NC 28766
Email: themullettfamily@gmail.com
Book Order Line: (828) 606-7507

For scheduling services:
Email: duane@gospelexpressonline.org
Phone: (828) 859-7003
Fax: (828) 859-7013

Make a Donation

"From Pain To Purpose” ministry is honored to partner with you in bringing hurting people, from around the world, in contact with the healing power of God. Our heart’s desire is to disciple those who’ve had painful experiences in life, helping them to find purpose in their pain, and choosing to honor and glorify God through these experiences. This ministry is only made possible as God provides finances through the generosity of friends like you. Your prayerful consideration and giving will allow us to impact the lives of hurting people for God’s glory.

Thank you so much for your contribution to “From Pain to Purpose” ministry. May God richly bless you.

Duane & Cindy Mullett