Peanut butter cup cheesecake

Peanut butter cup cheesecake

This low-carb cheesecake is every bit as delicious as it is beautiful to look at. It was originally made to celebrate a Diet Doctor team member's birthday and since everybody loved it we decided to share it with you. Enjoy!

Peanut butter cup cheesecake

This low-carb cheesecake is every bit as delicious as it is beautiful to look at. It was originally made to celebrate a Diet Doctor team member's birthday and since everybody loved it we decided to share it with you. Enjoy!
USMetric
16 servingservings

Ingredients

The crust
  • 3 oz. 75 g butter
  • 1 1 eggeggs
  • 1½ cups 350 ml (175 g) almond flour
  • ¼ cup 60 ml (50 g) erythritol or xylitol
  • 2 tbsp 2 tbsp (10 g) cocoa powder
The filling
  • 20 oz. 550 g cream cheese
  • 1 cup 225 ml crème fraîche or sour cream
  • 3 3 eggeggs
  • ½ cup 125 ml (100 g) erythritol or xylitol
  • ½ tsp ½ tsp vanilla extract or vanilla beanvanilla beans
  • ½ cup 125 ml peanut butter
The topping
  • 2 oz. 60 g sugar-free dark chocolate
  • 1 tbsp 1 tbsp coconut oil
  • fresh roses (optional)
  • edible gold dust powder (optional)

Instructions

Instructions are for 16 servings. Please modify as needed.

Chocolate crust

  1. Preheat oven to 300°F (150°C) using the convection setting.
  2. Melt the butter and mix with all the other ingredients for the crust in a medium-sized bowl.
  3. Spread the mixture in the bottom of a 9" (23 cm) springform pan.
  4. Bake for 10 minutes, remove and let cool at room temperature.

Peanut butter filling

  1. Increase oven temperature to 400°F (200°C) using the convection setting.
  2. Mix cream cheese softened at room temperature, crème fraîche and eggs until smooth. Add sweetener, vanilla extract, peanut butter and mix until incorporated.
  3. Pour the filling over the bottom and tap the form gently against the counter to get rid of any air bubbles.
  4. Bake the cheesecake for 10 minutes. Lower the temperature to 200°F (100°C) and keep baking for 25 minutes more. The cake should be wobbly but not liquid when shaking it gently.
  5. Turn off the oven but leave the cake in there with the door open for 2 hours.

The topping

  1. Melt the dark chocolate and coconut oil in the microwave in 20 second intervalls. Stir to combine. You can also use a double-boiler for this step.
  2. Pour the mixture over the cheesecake and place in the fridge for at least two hours to allow the cheesecake and chocolate to set completely.
  3. If you feel like garnishing the cake like we did you can use fresh flowers and edible gold dust. Make sure to use flowers that are safe to use in contact with food.

I don't have a convection oven, what should I do?

While every oven is going to be a little different, a basic tip to turn a convection-oven recipe to a conventional-oven recipe is to increase the cooking temperature by 25°F (about 15°C) and vice versa. But to be on the safe side, watch the cooking time, since convection ovens can speed up the overall cooking time. So in a conventional oven it might take a little longer to get ready even though you increased the temperature.

Can I prepare it the day before?

Absolutely! As a matter of fact it's even better to let the cheesecake rest in the fridge over night to make sure it's completely set.

How long does it keep fresh?

It keeps fresh for at least 5 days in the fridge in a airtight container or covered in plastic wrap or aluminium foil. Freezes well up to 4 months. Thaw in the refrigerator overnight or for up to 2 hours at room temperature before you are going to eat it.

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14 comments

  1. Barb
    This sounds delicious but I don't have a convection oven. Can we get directions for a traditional oven?
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    Hi Barb,
    Of course! Now I've added the directions as a tip below the instructions.

    This cheesecake is sooo good, you have to try it! I took some leftovers home with me to my husband and he said it was even better than "the real deal" and begged me to bake another one asap 😂

    Please let us know how it turn out if you bake it 😁

  3. Ciru
    Can someone confirm the amount of butter for the crust is indeed 4 oz? I just made the crust and it seems very soft and greasy. Should it probably have been 4 tablespoons for a firmer crust?
    Reply: #4
  4. Jill Wallentin Team Diet Doctor
    Hi Ciru,
    Yes, I used 100 g (close to 4 oz butter) in the crust and it turned out great. It’s not a ”crumbly” crust, it’s more moist. But it gets more firm when chilled. Hope you’ll enjoy the cake when it’s done 🤗
  5. Ciru
    The cheesecake itself turned out REALLY well! The crust though was too moist/greasy. I will be making it again, either with half the butter in the crust or make it crustless.
    Thank you for sharing the recipe!
    Reply: #6
  6. Jill Wallentin Team Diet Doctor
    Thank you for the feedback Ciru! I'm glad you liked the cheesecake anyways. Maybe I should have rounded it down rather than up when converting the butter amount from grams to oz. I'll update the recipe and change it from 4 to 3 oz!

    Have a great day!

  7. Madelein
    Any suggestions on what I can use instead of the nut butter or how to adjust the other ingredients if I leave out? Simply not a fan of nut butters, but love cheesecake.
    Reply: #8
  8. Jill Wallentin Team Diet Doctor
    Hi Madelein,
    You could just skip it and add some more vanilla or maybe add a tablespoon of cocoa powder, orange zest or any other flavor that you like 😊
  9. Meggin
    This was my first attempt at making a cheesecake. Although it split in the middle (apparently due to the temperature changing to quickly), it turned out delicious! Thanks for the great recipe!
    Reply: #10
  10. Jill Wallentin Team Diet Doctor
    Hi Meggin,
    Good job! 😄🙌🏼 I'm glad you liked it! My cheesecake sometimes splits a bit in the middle too. But since you put the chocolate on top of it, it covers it up nicely 😂
  11. Cat
    This looks so good! May I ask, did you use the sweetener in powder form? Was it grainy? I have a stevia powder which is a mix of erythritol and steviol...
  12. Nikki
    This as delicious! It is a keeper.
  13. Nikki
    This as delicious! It is a keeper. Where can I give it 5 stars?
  14. Klara
    Can I use coconut flour instead of almond flour?
    Thank you :)

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