Peanut Butter Chocolate Cheesecake

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16 ounces cream cheese, softened

1 envelope unflavored gelatin

1/4 cup cold water

1/4 cup boiling water

1/2 cup da vinci sugar free syrup, vanilla flavor

2 tablespoons natural peanut butter

2 tablespoons cocoa

1 teaspoon vanilla

1/4 cup granulated splenda or equivalent liquid splenda

grated sugar free chocolate curls, optional


1. In a small bowl, soften the gelatin by sprinkling it over 1/4 cup cold water; let stand 1-2 minutes. Stir in the boiling water until the gelatin is dissolved. In a medium bowl, beat the cream cheese with an electric mixer until fluffy.

2. Beat in the Splenda syrup, 1 tablespoon peanut butter, 1 tablespoon cocoa and vanilla. Taste, and if needed, add 1 more tablespoon each peanut butter and cocoa as well as 1/4 cup granulated Splenda. Beat in the gelatin; pour into a 9-inch pie plate that has been sprayed with non-stick spray. If desired, sprinkle the top of the pie with chocolate curls. Chill 3 hours until set.

Bon Appetit!

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