Peanut Butter Cheesecake Slice
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Serves: 18 - 21
Prep: 30 minutes
Cook: 1 hour 45 minutes
Ingredients
Base
240 g Almond meal (2 cups)
40 g desiccated coconut (½ cup)
150 g unsalted butter, melted
Filling
500 g cream cheese, softened
210 g smooth peanut butter (¾ cup)
1 teaspoon vanilla extract
90 g Natvia (½ cup)
180 g thickened cream (¾ cup)
Topping:
200 g dark chocolate
1 teaspoon coconut oil
roasted peanuts, chopped
Method
- Preheat the oven to 160C
- 1. Combine the base ingredients in a bowl and stir to combine. Press into a lined lamington tray. Refrigerate.
- 2. For the filling combine the ingredients in the bowl of a food processor and process until smooth pour over the base. Place in the oven for 35-45 minutes, until the top is just starting to firm, you may need to cover the top with aluminium foil to prevent it burning. Turn off the oven and leave the slice inside with the door closed for at least 30 mins – 1 hour. Remove and refrigerate until cooled.
- 3. Melt the chocolate and mix with coconut oil. Spread over the cheesecake and sprinkle with the roasted peanuts. Refrigerate until set. Slice with a hot knife.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 10.1g | 8.5g | 37.7g | 1730 | 413 | 90g |
