Healthy Peanut Butter Delight Protein Cheesecake

Desserts

if you love peanut butter desserts but don’t want something overly sweet, heavy, or sugar-loaded, this healthy lower carb peanut butter cheesecake is exactly that sweet spot.

it’s rich and creamy, packed with real peanut butter flavor, lightly sweet (but not cloying), and balanced enough to enjoy as a snack or dessert!

this is the kind of cheesecake you keep in the fridge and slice into all week :).

taste + texture

the texture is ultra creamy and smooth, thanks to the combination of cream cheese and greek yogurt.

it’s rich without being dense, and soft without being mousse-like. the peanut butter flavor really shines here since it’s nutty, cozy, and deeply satisfying.

the crust is soft and tender, not crunchy or dry. it almost melts into the cheesecake layer once chilled, giving you that classic cheesecake feel without a hard crust.

the whipped peanut butter greek yogurt topping adds a light, fluffy finish that makes each bite feel extra special without weighing it down.

peanut butter flavor (without being too sweet)

this cheesecake is intentionally lightly sweet, letting the peanut butter be the star instead of masking it with sugar.

it tastes indulgent, but not over-the-top, which makes it incredibly easy to eat and surprisingly satisfying.

if you’re someone who usually finds desserts too sweet, you’ll love this as written.

how to make it sweeter (if you want)

if you prefer a sweeter cheesecake, you have easy options:

add 1–2 extra tablespoons maple syrup to the cheesecake filling
sweeten the whipped greek yogurt topping with an additional tbsp or two of maple syrup
top slices with a drizzle of honey or maple syrup before serving
add chocolate chips, chopped dark chocolate, or a chocolate drizzle

because the base recipe is lightly sweet, it’s very customizable.

macros, protein + why this works as a “healthy” dessert

this recipe is:

lower carb than traditional cheesecake
gluten free
made with no refined sugar
higher in protein thanks to greek yogurt and eggs

each slice has a solid amount of protein for a dessert, which helps keep you full and makes this feel more like a balanced treat than a sugar spike. it’s rich enough that one slice truly feels like enough.

easy variation ideas

this cheesecake is a great base for mix-ins or toppings:

swirl extra peanut butter into the filling before baking
add a chocolate drizzle or chocolate shell on top
top with sliced bananas or strawberries
sprinkle flaky sea salt over the whipped topping
swap peanut butter for almond butter or cashew butter

you can keep it simple or dress it up depending on the vibe.

storage

store this cheesecake covered in the fridge for 4–5 days.

for longer storage, freeze individual slices (without the whipped topping) for up to 1 month. thaw overnight in the fridge and add the topping before serving.

if you love Healthy Peanut Butter Delight Protein Cheesecake, then try these other recipes from upbeetandkaleingitblog!

Deliciously Healthy and Gluten-Free Oat Flour Cinnamon Rolls

Healthy and Easy Homemade Gluten Free Bread

Healthy Pumpkin Spice Greek Yogurt Pancakes

Unbelievable Healthy and Gluten-Free Invisible Apple Bread

Obsession-Worthy Gluten-Free Pumpkin Banana Bread

Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies

Superfood Purple Sweet Potato Longevity Muffins (Gluten-Free!)

Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)

Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins

Healthy Gluten Free Cinnamon Roll Greek Yogurt Pancakes

Gluten-Free Blender Banana Bread with Cottage Cheese and Chocolate Chips

Gluten-Free Blood Sugar Balancing Protein Biscuits

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Healthy Peanut Butter Delight Protein Cheesecake

Recipe by MaryCourse: Desserts

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

APPROXIMATE MACROS per slice (1 of 8)
calories: ~320 kcal
protein: ~15 g
fat: ~22 g
carbs: ~17 g
fiber: ~3.5–4 g
net carbs: ~13–14 g

Ingredients

soft almond–oat flour crust (no pre-bake)
1 cup almond flour
1/4 cup gluten-free oat flour
2 tbsp coconut sugar
2 tbsp melted butter or coconut oil
2 tbsp milk of choice
1/2 tsp vanilla extract
pinch of sea salt
peanut butter cheesecake filling
8 oz cream cheese, softened
1/2 cup plain greek yogurt (full-fat or 2%)
1/3 cup natural creamy peanut butter
2 large eggs, room temperature
3 tbsp maple syrup
1 tsp vanilla extract
pinch of salt
whipped peanut butter greek yogurt topping
1/4 cup natural creamy peanut butter
1/2 cup plain greek yogurt
1 tbsp maple syrup
1/2 tsp vanilla extract

Directions

prep:
preheat oven to 325°f. line an 8×8-inch pan with parchment paper or line a muffin pan with parchment muffin cups.
make the crust:
in a bowl, mix almond flour, oat flour, coconut sugar, melted butter or oil, milk, vanilla, and salt until evenly combined. press firmly into the bottom of the pan or muffin cups. do not pre-bake.
make the cheesecake filling:
in a mixing bowl, lightly mix all ingredients until a thick custard-like texture forms. try to not overmix. pour the filling evenly over the unbaked crust.
bake:
in an 8×8 pan: bake 43-47 minutes. for cheesecake bites: bake 23–26 minutes. the edges should be set and the center should have a gentle jiggle.
cool + chill:
let cool completely at room temperature. refrigerate for at least 4 hours (6 is best) until fully set. you can also place in the freezer for an hour to speed up the process.
make the whipped topping:
in a bowl, whisk or beat the peanut butter, greek yogurt, maple syrup, and vanilla until light, smooth, and fluffy. spread or dollop the topping over the chilled cheesecake just before serving.