If you love peanut butter and jelly sandwiches then you’ll love this PB&J inspired cheesecake recipe! With a crunchy crust made with our Keto Granola and a oh-so delicious filling, all with no baking required! Recipe + photo by @jaredcluck 

What You’ll Need for the Crust:

-2 cups Keto and Co Peanut Butter Crunch Granola

-1/4 cup brown sweetener of your choice

-1/4 cup natural, unsweetened peanut butter, softened

-1/2 cup butter, softened

What You’ll Need for the Cheesecake:

-1 1/4 cup heavy cream

-3 8oz blocks cream cheese (room temp)

-3/4 cup Wondrose Sugar Replacer + 3 Tbsp water

-1/4 cup sour cream (room temp)

-1 Tbsp vanilla extract 

-11x17 pan

What You’ll Need for the Topping:

-1/4 cup natural, unsweetened peanut butter

-1/4 cup sugar free jam of your choice

Cooking Instructions:

1. For the crust, pulse granola and brown sweetener  in a food processor 
2. Add the softened peanut butter and butter to the processed dry ingredients and press into a lined pan. 
3. Put in the freezer to set while you make the cheesecake. 
4. For the cheesecake, beat heavy cream into stiff peaks. 
5. In a separate bowl, cream hydrated Wondrose sour cream, vanilla extract and cream cheese until smooth.
6. Gently fold the heavy cream into the cream cheese mixture and spread over the chilled crust.
7. Slightly warm your peanut butter and sugar free jam toppings and dollop each on top and then gently swirl them together. 
8. Set in the fridge overnight or for 12 hours and enjoy! 

 

Nutrition:

Makes 8 servings

Keto Granola Crust

Calories: 258

Net Carbs 2.8g

Fat 25g

Protein 6g

 

Cheesecake (with peanut butter and jam topping)

Calories: 447

Net Carbs 7g

Fat 70g

Protein 14g