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Peanut Butter Cheesecake

This Peanut Butter Cheesecake is a peanut butter lover’s dream come true.

I like to think that it is a healthy dessert. It is at least a healthier version of your typical cheesecake.

The black bean crust adds a surprising twist on a classic crust. If you use mainly stevia as your sweetener of choice, then overall you have yourself a pretty healthy and tasty treat! I like to use a granulated stevia/erythritol blend. I find it doesn’t have an aftertaste, like some powder forms of stevia.

I like to use another sweetener, in addition to the stevia. A dark brown sugar or coconut sugar really adds to the colour of the cheesecake. The coconut sugar is lower on the glycemic index as well, natural and unrefined. It works beautifully in this cheesecake.

Peanut Butter Cheesecake with Black Bean Brownie Crust

With this cheesecake, we’re taking my famous Black Bean Brownies and using it to form the base for the cheesecake. When I first had this idea, I thought it was a stroke of pure baking genius!

We’re sneaking in some extra protein and fiber to a delicious dessert of all things! Brilliant!

This Peanut Butter Cheesecake is a peanut butter lover's dream come true! Surprise black bean brownie crust! A healthier version of classic cheesecake. Click To Tweet

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Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Black Bean Crust
 1 can, no salt black beans
 2 eggs
 ½ cup butter
 ½ cup coconut oil
 ½ cup cocoa powder
 1 tsp vanilla
 ½ cup sweetener (brown coconut sugar or granulated stevia or other)
 ¼ tsp sea salt
 2 tsp baking powder
Cheesecake Filling
 2 bricks cream cheese, allow to soften out of fridge
 3 eggs, room temperature
 ½ cup natural peanut butter
 ¼ cup brown coconut sugar
  cup brown sugar or granulated cane sugar
 1 tsp vanilla

1

In a food processor, begin to pulse rinsed black beans. Add eggs and slightly melted butter and coconut oil. You don't want it too hot, but a little bit melted helps with the blending.

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2

Add cocoa powder, vanilla, sugar or sweetener of your choice, salt and baking powder. Blend and watch as it turns into brownie batter.

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3

Baked in greased pans. A spring-form pan for the cheesecake and a square pan for any left-over batter, to make little brownies. 350° oven for about 15 minutes. It's going to go back in the oven with the filling, so it's okay to be underdone at this point.

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4

In a bowl or again in the food processor, blend softened cream cheese and eggs. Add peanut butter and sugar/sweeteners, and vanilla. Blend until creamy. Grease your cheesecake pan again and add on top of black bean crust. Lower oven temperature to 315° and add a square pan with an inch of water in it, to keep your oven moist. Or bake in a water bath, but I find adding water in a pan to the oven easier and fool proof against leaks. Bake for 45 minutes at 315°, then turn oven off and leave in for another 15 minutes.

peanut butter cheesecake

5

After cooling completely, preferably overnight in the fridge, decorate with melted chocolate and crushed peanuts.

peanut butter cheesecake

Ingredients

Black Bean Crust
 1 can, no salt black beans
 2 eggs
 ½ cup butter
 ½ cup coconut oil
 ½ cup cocoa powder
 1 tsp vanilla
 ½ cup sweetener (brown coconut sugar or granulated stevia or other)
 ¼ tsp sea salt
 2 tsp baking powder
Cheesecake Filling
 2 bricks cream cheese, allow to soften out of fridge
 3 eggs, room temperature
 ½ cup natural peanut butter
 ¼ cup brown coconut sugar
  cup brown sugar or granulated cane sugar
 1 tsp vanilla

Directions

1

In a food processor, begin to pulse rinsed black beans. Add eggs and slightly melted butter and coconut oil. You don't want it too hot, but a little bit melted helps with the blending.

Black Bean Brownies, healthy recipes, healthy dessert recipes, gluten free, gluten free dessert recipe

2

Add cocoa powder, vanilla, sugar or sweetener of your choice, salt and baking powder. Blend and watch as it turns into brownie batter.

Black Bean Brownies, healthy recipes, healthy dessert recipes, gluten free, gluten free dessert recipe

3

Baked in greased pans. A spring-form pan for the cheesecake and a square pan for any left-over batter, to make little brownies. 350° oven for about 15 minutes. It's going to go back in the oven with the filling, so it's okay to be underdone at this point.

Black Bean Brownies, healthy recipes, healthy dessert recipes, gluten free, gluten free dessert recipe

4

In a bowl or again in the food processor, blend softened cream cheese and eggs. Add peanut butter and sugar/sweeteners, and vanilla. Blend until creamy. Grease your cheesecake pan again and add on top of black bean crust. Lower oven temperature to 315° and add a square pan with an inch of water in it, to keep your oven moist. Or bake in a water bath, but I find adding water in a pan to the oven easier and fool proof against leaks. Bake for 45 minutes at 315°, then turn oven off and leave in for another 15 minutes.

peanut butter cheesecake

5

After cooling completely, preferably overnight in the fridge, decorate with melted chocolate and crushed peanuts.

peanut butter cheesecake

Peanut Butter Cheesecake

Mini Cheesecakes

I’ve also made these as individual cheesecakes using a muffin tray. Follow the same basic steps. In muffin liners, bake the black bean brownie crust, then when it comes out of the over, press them down a little using a spoon, to make a “bowl” for the cheesecake batter to go. Add the cheesecake filling, bake again for 30 minutes at 315°, plus another 15 minutes with the oven off.

*** Use about half of all ingredients, to make 12 mini cheesecakes. Or use full recipe to make about 24. ***