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Craving a creamy PB cheesecake but aren't keen for that sugar crash? We've got you covered! Here's our IQS-ified take on this classic dessert.
For the Crust:
⅓ cup rice malt syrup
3 large eggs
1 tsp vanilla extract
1/2 cup dark chocolate chips (85% cacao or higher)
1/4 cup heavy cream
1/4 cup creamy peanut butter
Preheat your oven to 160°C (325°F) and grease a 9-inch springform pan. To make the crust, combine the almond flour, coconut flour, melted coconut oil, egg, vanilla extract, and salt in a bowl. Mix until a dough forms. Press the dough into the bottom and up the sides of the prepared springform pan.
Prick the crust all over with a fork. Bake the crust for 10-12 minutes, or until lightly browned. Remove from the oven and let cool. In a mixing bowl, beat the cream cheese and peanut butter until smooth and creamy. Add the rice malt syrup, heavy cream, eggs, vanilla extract, and salt. Mix until well combined. Pour the peanut butter cheesecake filling over the cooled crust.
Bake the cheesecake for 40-45 minutes, or until the edges are set and the centre is slightly jiggly. Remove the cheesecake from the oven and let it cool to room temperature.
To make the topping, melt the sugar-free chocolate chips and heavy cream in a saucepan over low heat, stirring until smooth. Stir in the creamy peanut butter until well combined. Pour the topping over the cooled cheesecake and spread it out evenly. Chill the cheesecake in the refrigerator for at least 2-3 hours, or until set. Once the cheesecake has set, remove it from the refrigerator and release it from the springform pan.
Slice and serve your delicious sugar-free peanut butter cheesecake!
Note: Store any leftovers in an airtight container in the refrigerator for up to 5 days.