That frosting became the inspiration for today’s dessert: Skinny Peanut Butter Cheesecake! It’s sweet and creamy with a light peanut butter taste, and boy oh boy… This is the stuff dreams are made of!
 INGREDIENTS:
Crust:

• 1 ½ cups almond flour
• 1/3 cup unsweetened cocoa
• ¼ cup sugar-free sweetener
• 5 Tbsp. butter, melted

Stabilized whipped cream:

• 1 tsp. unsweetened gelatin
• 4 tsp. cold water
• 1 cup heavy whipping cream
• ¼ cup sugar-free sweetener

Filling:

• 24 oz. cream cheese, room temperature
• ½ cup sugar-free sweetener
• 1 tsp. pure vanilla extract
• 1 ¼ cups peanut butter

Chocolate ganache:

• 3 Tbsp. butter
• 1 oz. unsweetened baking chocolate
• 2 Tbsp. sugar-free sweetener
• ¼ tsp. pure vanilla extract

DIRECTIONS:
Crust:

1. Mix crust ingredients together and press into 9” springform pan.

Stabilized whipped cream:

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Turn heat on low. Stir constantly until gelatin dissolves.
3. Remove from heat and allow to cool.
4. In a small mixing bowl, whip the cream with the powdered sweetener.
5. Once it’s thickened, add gelatin while beating slowly.
6. Whip at high speed until stiff. Set aside.

Filling:

1. Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
2. Gently fold in stabilized whipped cream.
3. Pour filling over crust and smooth with rubber spatula.
4. Refrigerate at least 4 hours or until firm.
5. Run knife along edge of cheesecake in pan to loosen, then remove springform side.

Chocolate ganache:

1. Melt butter and chocolate in a small saucepan or microwave and stir.
2. Stir in powdered sweetener and vanilla.
3. Drizzle chocolate sauce over top of cheesecake.

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