Peanut Butter Cheesecake


Peanut Butter Cheesecake!
Yes – Peanut Butter Cheesecake!

The coconut crust I got from, I only added in extra vanilla essence.

  • Coconut Crust

1 1/2 cup shredded coconut

3 Tablespoons butter or coconut oil


Mix and press into your desired cake form.  Bake for about 10min at 180 degrees or until the edges start to brown.


  • The Peanut Butter Cheesecake recipe I got from, however I replaced the full fat cream cheese with double cream yogurt.All I can say…. Magnificent!




Stabilized whipped cream


1 teaspoon grass-fed gelatine

4 teaspoons cold water

1 cup heavy whipping cream

1/4 cup Powdered Sweetener




2 ½ cups of double cream yogurt

Low carb sweetener of your choice – I used Stevia powder

1 teaspoon vanilla extract

1 1/4 cups peanut butter


Chocolate Ganache


3 tablespoons butter

¼ unsweetened baking chocolate

Low carb sweetener of your choice – I used 1/2 teaspoon Stevia powder

1/4 teaspoon vanilla extract





Instruction for whipped cream


In a small pan, combine gelatine and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatine dissolves. Remove from heat; cool (do not allow it to set).

Whip the cream with the powdered sweetener, until slightly thick. While slowly beating, add the gelatine to whipping cream.

Whip at high speed until stiff.  Set aside.


Instruction for filing


Mix yogurt, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.

Gently fold in stabilized whipped cream. Pour filling over crust and smooth top with rubber spatula.

Refrigerate at least 4 hours or until firm. Run knife along edge of cheesecake in pan, then remove springform side.


Instruction for ganache


Melt butter and chocolate in a small saucepan or microwave. Stir in powdered sweetener and vanilla.  Drizzle chocolate sauce over top of cheesecake.



Per Serving: 1 slice Protein Carbs Fats Fiber
Calories: 439kcal 10g 9g 42g 3g