This low-sugar cheesecake is my favorite birthday dessert for myself and a good option for our family with diabetic dietary needs.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Peanut Butter Filling:
Chocolate Filling:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.

  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.

  • Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.

  • Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

Nutrition Facts

332 calories; 23.1 g total fat; 66 mg cholesterol; 302 mg sodium. 26.9 g carbohydrates; 10.2 g protein; Full Nutrition