Healthy No-Bake Peanut Butter Cheesecake

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Quantity: 12 tiles

Nutritional value per serving:

Calories 340, total fat 19 G., saturated fats 9 G., proteins 8 G., carbohydrates 35 G., fiber 1 G., cholesterol 30 mg, sodium 400 mg, sugar 20 G.

The most delicious part of this delicate, sweet-and-savory dessert is probably the graham cracker crust: melted chocolate and a touch of butter make it crispy without baking. And the filling is made without the addition of heavy cream, replaced with sour milk, which also adds the desired tartness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

110 g semi-sweet chocolate, coarsely chopped
3 tablespoons unsalted butter
9 chocolate graham crackers

Cheesecake

7 g of gelatin
2 packages of 220g low-fat cream cheese
1 cup low-fat yogurt or kefir
1/3 cup natural creamy peanut butter
1/3 cup firmly packed light brown sugar
1 tsp vanilla extract
A pinch of coarse salt
2 tbsp finely chopped honey-glazed peanuts
Special equipment: pastry spatula

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, semi-sweet chocolate, cream cheese, sour milk, kefir, gelatin, Peanut butter

Cooking the dish according to the recipe:

Cake: Line an 8-inch square baking dish with foil, allowing the edges to hang over both sides, and lightly spray the foil with cooking spray.

Place the chocolate and butter in a medium microwave-safe bowl and heat, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
Place the graham crackers in a food processor and pulse until finely ground. Add the melted chocolate mixture and pulse until the mixture reaches the consistency of very wet sand. Press the mixture into the bottom of the prepared pan, press evenly, cover, and refrigerate until ready to use.

Cheesecake: Wipe out the bowl of a food processor.

In a small microwave-safe bowl, combine the gelatin with 2 tablespoons of water and set aside to soften, about 5 minutes. Microwave the gelatin, stirring every 10 seconds, until melted.
Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt, and gelatin in a food processor and pulse until smooth and the sugar is completely dissolved. Rub a small amount of the mixture between your fingers; if it's still grainy, continue pulse.
Spoon the cream cheese filling onto the crust and spread it evenly with a spatula. Sprinkle with peanuts. Loosely cover the pan with plastic wrap and refrigerate until the cheesecake is set, about 2 hours or overnight. Cut into 12 squares and serve.