Low-fat, wheat-free, no bake peanut butter cheesecake recipe

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  • Serves 6
  • 20 mins to prepare and 2 hrs 00 mins to cool
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no bake peanut butter cheesecake
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Customer recipe by Teresa McDonnell
Added 72 months ago

Crush biscuits to a rough granular texture (but not chunky), add 10g light granulated sugar; place in flan or quiche dish.

Place low-fat spread in a microwavable cup and cover with kitchen roll; heat in microwave for 10 seconds to melt, stir.

Pour melted spread into biscuit/sugar mixture and mix well, pressing until bottom of pan is covered with crumb mixture. Set aside.

Place cheese, peanut butter and 100g of sugar into bowl. (Grind the light sugar with a pestel and mortar if you have one or a coffee grinder because light sugar has bigger granules than regular granulated sugar--this will make the light sugar finer so it melts better in the filling.)

Heat in microwave for 30 seconds.

Remove from microwave, mix well. Add lemon juice, mix well again.

Spoon cheese filling over biscuit base.

Sprinkle with chocolate topping (like Cappuccino topping).

Cover with plastic wrap and refrigerate for a minimum 2 hours until well chilled (for best flavour, make the day before and refrigerated for 24 hours).

Cut into 6 pieces to serve.

You can get 8-10 small pieces out of this recipe but best planning it for 6 servings.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 10g light granulated sugar (for base)
  • 300g wheat free digestive biscuits
  • 500g reduced fat soft cream cheese
  • 170g 25% less fat peanut butter
  • 100g light granulated sugar
  • 50ml lemon juice
  • 60g light/low-fat spread
  • sprinkle of chocolate topping (if desired)
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