Go Back
–+ servings
Print Recipe
5 from 2 votes

Small-batch Peanut Butter Cheesecake

Prep Time10 minutes
Cook Time40 minutes
Course: Dessert, Snack
Keyword: cheesecake, chia jam, easy recipes, gluten-free, low sugar, pb&j, peanut butter, peanut butter and jelly, raspberry, small-batch
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