Peanut Butter And Jelly Cheesecake Diabetic Recipe

Satisfy your sweet tooth with this delicious diabetic-friendly twist on a classic! This creamy peanut butter and jelly cheesecake uses sugar-free alternatives to deliver incredible flavor without the guilt. A perfect blend of rich peanut butter, sweet jelly, and cool whip, this no-bake dessert requires minimal prep and chilling time, making it ideal for a quick and satisfying treat. Get ready for a delightful dessert that's both healthy and heavenly!

Prep Time 20 mins
Cook Time 45 mins
Calories 345.7 kcal
Protein 37g
Rating 4.5 (2 Reviews)
Peanut Butter And Jelly Cheesecake Diabetic 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peanut Butter And Jelly Cheesecake Diabetic

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How to Make Peanut Butter And Jelly Cheesecake Diabetic

  1. In a large bowl, combine 1 (8 ounce) package of cream cheese, softened, and 1/2 cup creamy peanut butter. Stir with a spoon until smooth and creamy.
  2. Add 1 (3.4 ounce) small box sugar-free instant vanilla pudding mix, 1/4 cup nonfat dry milk powder, and 1/2 cup water.
  3. Whisk vigorously until well combined and smooth.
  4. Gently fold in 1/4 cup Cool Whip Lite.
  5. Pour the mixture into a prepared 9-inch graham cracker crust (use a diabetic-friendly crust if desired).
  6. Refrigerate while you prepare the topping.
  7. In a separate small bowl, stir 1/2 cup sugar-free grape jelly (or your favorite sugar-free fruit spread) until smooth.
  8. Gently fold in 1/2 cup Cool Whip Lite.
  9. Spread the jelly topping evenly over the chilled peanut butter cheesecake filling.
  10. Sprinkle 1/4 cup chopped peanuts evenly over the top.
  11. Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
  12. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

77g

Fat

20g

Carbs

9g

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