Ingredients for Peanut Butter And Jelly Cheesecake Diabetic
- Fat Free Cream Cheese
- 1/2 cup creamy peanut butter
- Sugar Free Instant Vanilla Pudding Mix
- Nonfat Dry Milk Powder
- 1/2 cup water
- 1/2 cup Cool Whip Lite (total, divided)
- Graham Cracker Pie Crust
- Grape Fruit Spread
- Dry Roasted Peanuts
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How to Make Peanut Butter And Jelly Cheesecake Diabetic
- 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.
- 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.
- Whisk vigorously until well combined and smooth.
- Gently fold in 1/4 cup Cool Whip Lite.
- Pour the mixture into a prepared 9-inch graham cracker crust (use a diabetic-friendly crust if desired).
- Refrigerate while you prepare the topping.
- In a separate small bowl, stir 1/2 cup sugar-free grape jelly (or your favorite sugar-free fruit spread) until smooth.
- Gently fold in 1/2 cup Cool Whip Lite.
- Spread the jelly topping evenly over the chilled peanut butter cheesecake filling.
- Sprinkle 1/4 cup chopped peanuts evenly over the top.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
77g
Fat
20g
Carbs
9g