Small-batch Peanut Butter Cheesecake
Servings: 8 slices
Calories: 193kcal
Equipment
- 1 6 inch cake pan, springform works great
- Hand mixer (or blender)
Ingredients
Crust
- 1 cup graham cracker crumbs (about 100 g) gf alternative if desired
- 1-2 tbsp (nut) milk enough to make the crumbs stick together
Cheesecake
- 4 oz cream cheese, at room temp (112 g) dairy-free might work
- 1/4 cup peanut butter (64 g) sub other nut/seed butters
- 1/4 cup any yogurt, at room temp (60 g) I used 2% greek yogurt
- 1/4 cup sugar (48 g)
- 1 egg, at room temp
- pinch of salt
Instructions
- Preheat oven to 300F and line your pan with parchment and spray the sides with oil.
- Combine enough milk with cookie crumbs to make them stick together, press on the bottom of the pan.
- In a medium bowl using a hand mixer, mix together cheese, peanut butter, yogurt and sugar until very smooth, about 3 minutes.
- Mix in the egg until combined.
- Pour the mixture on the crust and bake for 40-50 minutes until there's only a slight wobble in the center of the cake.
- Let your cake cool fully, cover and then refrigerate at least a few hours to set, ideally overnight.
- Slice and enjoy!
Notes
- To make the easy chia jam topping microwave 1/2 cup of fresh or frozen raspberries until broken down, mash with a fork and stir in 2 tsp chia seeds and let it thicken. Top your cooled cheesecake and enjoy!
Nutrition
Serving: 1 slice | Calories: 193kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 171mg | Potassium: 130mg | Fiber: 1g | Sugar: 11g | Vitamin A: 222IU | Calcium: 41mg | Iron: 1mg