Peanut Butter and Jelly Cheesecake (Diabetic)

READY IN: 45mins
Recipe by Annacia

This is the diabetic version the same recipe posted on Zaar by someone else. This came from The Diabetic Newsletter. Cook time is chill time. I have not tried this but thought that it sounded really interesting.

Top Review by NELady

This was a very tasty dessert. I used Smart Balance creamy peanutbutter. I misread the instructions as I was making this dish and added all 3/4 cup of Cool Whip to my cheese/peanutbutter mixture. So I just put dollops of the jelly (I used strawberry instead of grape) on top of the pie with some peanuts (please see photo, if interested). I used the standard Keebler Graham pie crust, and there was way too much filling for my crust - I could have easily filled 2 pie crusts. I don't know exactly what happened. I just over-filled my pie crust with the filling as I didn't want to waste it and I didn't have another crust. Maybe this is supposed to be over-filled? As there was so much filling, it took much longer to set than 30 minutes. But it was really good. Made for Photo Tag.

Ingredients Nutrition

Directions

  1. In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
  2. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
  3. Spread mixture evenly into piecrust.
  4. Refrigerate while preparing topping.
  5. In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
  6. Evenly spread topping mixture over filling mixture.
  7. Sprinkle peanuts evenly over top.
  8. Refrigerate at least 30 minutes.
  9. Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.

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