White Chocolate Peanut Butter Cheesecake
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 16 slices
Author: Taryn
Cheesecake Filling Ingredients:
  • 2 sticks salted butter
  • 2 cups heavy cream
  • 1 1/4 cup sweetener
  • 1/2 cup raw cacao butter
  • 1 cup peanut butter powder
  • 16 oz cream cheese
  • 2 tsp gelatin
  • 3 oz cold water
Crust Ingredients:
  • Mrs. Criddle's No Bake Crust replace the 1 cup almond flour with 1/3 cup almond flour and 2/3 cup peanut butter powder
White Chocolate Drizzle Ingredients:
  1. In a medium saucepan cook the butter, heavy cream, and sweetener over medium heat until bubbly and slightly thickened. Add the cacao butter and peanut butter powder and whisk until smooth. Put in the refrigerator for at least 2 hours to thicken further. It should be the consistency of pancake batter before proceeding. You can make this part a day or two ahead of time.
  2. Mix the gelatin into the cold water until dissolved. Whip the cream cheese until fluffy. Add the gelatin and mix well. Add the chilled peanut butter mixture and mix well.
  3. Mix together the ingredients for the crust. Press into the bottom of an 8 inch springform pan. Pour the cheesecake mixture over the crust. Chill for at least 8 hours.
  4. Once the cheesecake has chilled you can unmold it and drizzle it with the white chocolate drizzle. To prepare the drizzle melt the cacao butter in a small saucepan. Remove from the heat and stir in the sweetener. It will clump up. Thin it with the heavy cream 1 teaspoon at a time until it is the consistency of melted chocolate. Drizzle over the cheesecake.
Recipe Notes

This is a make ahead type of recipe. You need to begin at least 10-12 hours before you want to serve it. It's better to begin a couple days ahead. Day 1: PB Sauce. Day 2: Cheesecake and chill. Day 3: Drizzle and serve. There are a lot of steps but none of them are very time consuming or difficult.