Peanut Butter and Jelly Cheesecake Diabetic
Indulge in the creamy decadence of this Peanut Butter and Jelly Cheesecake, carefully crafted to be diabetic-friendly without sacrificing flavor. Built on a buttery almond flour crust and sweetened with sugar substitutes like erythritol or monk fruit, this recipe swaps traditional sugars for low-carb alternatives. A rich and tangy cream cheese filling is perfectly balanced with the nutty taste of sugar-free peanut butter, while swirls of sugar-free jelly add a fruity burst and a stunning marbled appearance. Baked in a water bath to ensure a silky, crack-free texture, this cheesecake is a guilt-free treat that looks as good as it tastes. Perfect for low-carb and diabetic diets, this dessert is sure to delight at any gathering or as a make-ahead option to enjoy throughout the week.
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Ingredients
- 1.5 cups Almond flour
- 3 tablespoons Unsweetened peanut butter
- 2 tablespoons Granulated sugar substitute (erythritol or monk fruit)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar substitute (erythritol or monk fruit)
- 3 Eggs, large
- 0.5 cups Sugar-free peanut butter
- 2 teaspoons Vanilla extract
- 0.5 cups Sugar-free jelly or fruit preserves (e.g., raspberry or strawberry)
- 4 cups Hot water (for water bath)
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside securely with aluminum foil to prevent leaks.
Step 2
In a mixing bowl, combine the almond flour, unsweetened peanut butter, 2 tablespoons of sugar substitute, and melted butter. Mix until the texture resembles wet sand.
Step 3
Press the crust mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, remove it from the oven, and let it cool.
Step 4
In a large bowl, beat the softened cream cheese and 3/4 cup of sugar substitute with an electric mixer until smooth and creamy.
Step 5
Add the eggs one at a time, beating well after each addition. Then mix in the peanut butter and vanilla extract until fully incorporated.
Step 6
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 7
Drop small spoonfuls of the sugar-free jelly over the surface of the cheesecake. Use a knife or toothpick to swirl the jelly into the filling for a marbled effect.
Step 8
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, preventing the cheesecake from cracking.
Step 9
Bake the cheesecake for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside the oven.
Step 10
Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Step 11
Release the cheesecake from the springform pan, slice into servings, and enjoy your diabetic-friendly Peanut Butter and Jelly Cheesecake!
Nutrition Facts
| Serving size | (2262.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4114.6 |
| Total Fat 375.1g | 0% |
| Saturated Fat 150.0g | 0% |
| Cholesterol 1184.2mg | 0% |
| Sodium 2458.1mg | 0% |
| Total Carbohydrate 316.6g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 30.6g | |
| Protein 120.1g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 963.4mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 1803.6mg | 0% |
Source of Calories