White Chocolate Peanut Butter Cheesecake

White Chocolate Peanut Butter Cheesecake – I guessed that I could whip it into cream cheese for a no bake cheesecake. I guessed right. This may be the best dessert I’ve ever made.

I have to admit that this started as an attempt at peanut butter fudge that failed. I added too much cream and was left with a delicious peanut butter sauce that I needed to use for something.

White Chocolate Peanut Butter Cheesecake

 
Cheesecake Filling Ingredients:

2 sticks salted butter

2 cups heavy cream

1 1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1/2 cup raw cacao butter

1 cup peanut butter powder

16 oz cream cheese

2 tsp gelatin

3 oz cold water

Crust Ingredients:

Mrs. Criddle’s No Bake Crust (replace the 1 cup almond flour with 1/3 cup almond flour and 2/3 cup peanut butter powder)

White Chocolate Drizzle Ingredients:

1/4 cup raw cacao butter

1/2 cup powdered sweetener (I used 1/2 cup sukrin but 1/4 cup finely ground gentle sweet or my sweetener would work too)

1 -3 tsp heavy cream

Instructions:

In a medium saucepan cook the butter, heavy cream, and sweetener over medium heat until bubbly and slightly thickened. Add the cacao butter and peanut butter powder and whisk until smooth. Put in the refrigerator for at least 2 hours to thicken further. It should be the consistency of pancake batter before proceeding. You can make this part a day or two ahead of time.

Mix the gelatin into the cold water until dissolved. Whip the cream cheese until fluffy. Add the gelatin and mix well. Add the chilled peanut butter mixture and mix well.

Mix together the ingredients for the crust. Press into the bottom of an 8-inch springform pan. Pour the cheesecake mixture over the crust. Chill for at least 8 hours.

Once the cheesecake has chilled you can unmold it and drizzle it with the white chocolate drizzle. To prepare the drizzle melt the cacao butter in a small saucepan. Remove from the heat and stir in the sweetener. It will clump up. Thin it with the heavy cream 1 teaspoon at a time until it is the consistency of melted chocolate. Drizzle over the cheesecake.

Ingredients
Cheesecake Filling Ingredients:

  • two tsp gelatin
  • three oz cold water
  • two sticks salted butter
  • two cups heavy cream
  • one 1/4 cup sweetener
  • 1/2 cup raw cacao butter
  • one cup peanut butter powder
  • sixteen oz cream cheese

Crust Ingredients:

  • Mrs. Criddle’s No Bake Crust replace the 1 cup almond flour with 1/3 cup almond flour and 2/3 cup peanut butter powder

White Chocolate Drizzle Ingredients:

  • 1-3 tsp heavy cream
  • 1/4 cup raw cacao butter
  • 1/2 cup powdered sweetener I used 1/2 cup sukrin icing but 1/4 cup finely ground gentle sweet would work too
Instructions

  1. In a medium saucepan cook the butter, heavy cream, and sweetener over medium heat until bubbly and slightly thickened. Add the cacao butter and peanut butter powder and whisk until smooth. Put in the refrigerator for at least 2 hours to thicken further. It should be the consistency of pancake batter before proceeding. You can make this part a day or two ahead of time.
  2. Mix the gelatin into the cold water until dissolved. Whip the cream cheese until fluffy. Add the gelatin and mix well. Add the chilled peanut butter mixture and mix well.
  3. Mix together the ingredients for the crust. Press into the bottom of an 8 inch springform pan. Pour the cheesecake mixture over the crust. Chill for at least 8 hours.
  4. Once the cheesecake has chilled you can unmold it and drizzle it with the white chocolate drizzle. To prepare the drizzle melt the cacao butter in a small saucepan. Remove from the heat and stir in the sweetener. It will clump up. Thin it with the heavy cream 1 teaspoon at a time until it is the consistency of melted chocolate. Drizzle over the cheesecake.

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