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Peanut Butter Jelly Time!

This PB&J Cheesecake is a rich and creamy thick cheesecake flavored with peanut butter then topped with a sweet layer of no sugar added jam or jelly.

It reminds me of my favorite childhood combination and I just had to share it here with you. Growing up, I was (and still am) a huge fan of peanut butter or any nut butter for that matter. I can remember so many summer days with peanut butter and jelly sandwiches for lunch, after playing outside with my brother and cousins. Isn’t funny how certain foods can bring back so many memories?

With those memories and yummy flavors in mind, I set out to take my original Peanut Butter Cheesecake to the next level by adding some extra peanut butter flavor, a few chopped peanuts for texture, and of course, adding my favorite low carb Strawberry Jelly!

I can’t imagine not liking PB&J but if you aren’t convinced it’s the perfect combo, I’m here to change your mind. Let’s jump into the recipe and how simple this pretty dessert is!

Making the PB&J Cheesecake

I  love cheesecakes and how easy they are to make sugar free and low carb. Some types of cheesecakes like my Japanese Cotton Cheesecake take a little longer to make due to some extra steps in the recipe.

Now, if you haven’t tried that cheesecake you really need to! It is a very soft and fluffy texture that is more like an Angel Food Cake than a dense typical cheesecake. 

Even though that cheesecake is delicious I don’t always have time to take the extra steps for those types of cheesecakes so I make easier recipes like this PB & J Cheesecake.

To make this cheesecake the first step is to prepare a basic crust and let it chill. While that it is chilling in the freezer it’s time to take all the ingredients for the cheesecake filling and add them all to a blender.

This peanut butter filling so comes together so quickly in any blend or food processor. It’s great to just toss it all in and mix! Here’s a baking tip that makes the mixing process better: have all your ingredients at room temperature when you add them to the blender.   

This extra step does take a little forethought to set the ingredients out a few hours beforehand but it will make the mixture blend up easier and it will prevent lumps in your cheesecake. 

Here’s What You Need To Make this Cheesecake:

• Cream Cheese
• Eggs
• Natural Peanut Butter
• Peanut Butter Powder
• Almond Milk
• Low Carb Sweetener
• Baking Blend for the Crust
• Melted Butter
• Slim Belly Jelly or No Sugar Added Brand
• Chopped Peanuts (optional)

After you have your crust and filling made, bake this scrumptious dessert and then let it cool completely before placing the cheesecake in the fridge to chill for at least 2 hours.

I know the waiting period is not the funniest part, after all, who wouldn’t want to dig right in to this cheesecake? But trust me the textures and flavors are on the next level if you have patience.

The final step in this PB&J Cheesecake is adding the toppings to it before serving. So how do you take this peanut butter cheesecake to the PB & J goodness? Simple,  you’ll need a tasty no sugar added jelly or jam to top it with. I used a yummy strawberry flavor jelly here but if you have a low carb option in another flavor then use that. 

Here are a couple of jelly options below that I suggest using in this recipe. These are some great choices that will keep the sugars and carbs lower but still add amazing flavor to the cheesecake.

I love the Slim Belly Jelly from THM, but if you don’t have their cookbook then use the others because they are amazing too. Enjoy!

Fresh Strawberry Jam, Joy Filled Eats

Sugar-Free Strawberry Jelly, Low Carb Maven

Slim Belly Jelly, Page 478 of the Trim Healthy Mama Cookbook

Three Cheers for More Peanut Butter!

As if telling you in the first part of this blog wasn’t enough, I wanted to show you just how much I love peanut butter. I mean, really love it. However, it is a treat for me these days and I don’t eat as much as I used to, but I can’t imagine not having it in my pantry. 

If you are new around the blog you may not be familiar with some of my recipes that I’ve created over the years that highlight peanut butter.  Be sure to check them out!

1. Peanut Custard Pie: A creamy custard filling in a tender low carb and gluten free crust. Simple to whip up and delicious!
2. Peanut Butter Cookie Ice Cream: A cold creamy ice cream loaded with peanut butter flavor and mixed with cookie crumbles, how can that be bad, right?
3. Chocolate Peanut Butter Roll Cake: Oh my word, this cake is perfect for those that enjoy the chocolate and peanut butter combo. A soft tender chocolate cake rolled around a thick and rich peanut butter filling.
4. Chunky Peanut Butter Swirl Ice Cream: A vanilla ice cream filled with chunks of dark chocolate then swirled with a sweet and salty ribbon of peanut butter!
5. Classic Peanut Butter Cookies: Tender cake like peanut butter cookies sure to please any cookie fan! 
6. Peanut Butter and Jelly Drop Cookies: Yummy peanut butter cookies filled with a perfect strawberry jelly center.

Tools and My Favorite Products for Making This PB & J Cheesecake

Spring Form Pans – I love using this type of pan for baking any type of cheesecake. Springform pans come in a wide range of sizes and finishes. These pans always have two parts including the round base and the ring. The advantage of using a springform pan is that you can lift the pan away from the cake instead of turning the cake pan over onto a plate. This comes in especially handy if you are making a delicate cake or recipes like this cheesecake.

Peanut Butter Powder – Peanut Butter Flour/Powder is a great way to add more peanut flavor without the added excess fat. This cheesecake needed just a little extra peanut flavor punch so using this Trim Healthy Mama Peanut Flour added that extra kick without pushing the flats even higher. Fat is good for us but why go excessive when it isn’t necessary, right?

Trim Healthy Mama Baking Blend – This low carb baking mix is a combo of almond flour, oat fiber, coconut flour, flax and more. It is a great alternative to high carb flowers and makes a wonderful crust. If you do not have this brand you can sub the brand of baking mi you have on hand or just use almond four but start with less melted butter so your crust mixture isn’t too wet. This baking mix tends to absorb more than just the nut flours.

Yield: 10 slices

PB & J Cheesecake || Low Carb, THM

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 20 minutes

A rich peanut butter cheesecake topped with no sugar added jelly, and a sprinkle of nuts for an added crunch. This perfect treat is a delicious reminder of a childhood classic PB&J sandwich.

Print

Ingredients

• 16 ounces cream cheese, softened
• 4 large eggs
• 1 cup unsweetened almond milk
• 1/2 cup natural peanut butter
• 1/2 cup peanut butter powder
• 1/2 cup of Super Sweet or Pyure Sweetener

Crust

• 1 cup of THM Baking Blend
• 6 tablespoons of melted butter
• 2 tablespoons of THM Super Sweet or Pyure

Jelly Topping

• 1/3 cup Slim Belly Jelly or any No Sugar Added Jelly
• 3 tablespoons chopped peanuts (optional)

Instructions

1. Preheat the oven to 325 degrees.
2. In a medium bowl add in the ingredients for the crust and mix well. The crumb mixture should stick together when pinched between your fingers.
3. Press the crust mixture into the bottom of an 8 or 9-inch springform pan and spread it evenly around the bottom. Note: Make sure your springform pan closes tightly if in doubt make sure the crust goes up the sides slightly to cover the seam of the pan to prevent leaks.
4. Chill crust in the freezer while mixing cheesecake filing.
5. Add all of the filling ingredients into a mixture and mix until it is smooth. The batter will be thinner than normal cheesecake.
6. Pour the cheesecake batter into the chilled crust and bake in the preheated oven for 50-60 minutes. The cheesecake is ready when a toothpick comes out clean in the center. Note: the cheesecake should still have a wobble when ready.
7. Cool completely then chill for at least 2 hours then spread the jelly evenly around the top and sprinkle on some chopped peanuts if desired.

Did you make this recipe?

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!