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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Recipe Information
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)
Instructions
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.
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.
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.
In a large bowl, beat the softened cream cheese and 3/4 cup of sugar substitute with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Then mix in the peanut butter and vanilla extract until fully incorporated.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
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.
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.
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.
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.
Release the cheesecake from the springform pan, slice into servings, and enjoy your diabetic-friendly Peanut Butter and Jelly Cheesecake!
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
