Peanut Butter Swirl High Protein Cheesecake

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Peanut Butter Swirl High Protein Cheesecake

With a Low Carb Tortilla & Powdered Peanut Butter Crumb Crust (Low Carb, Low Sugar, High Protein)

This rich and creamy peanut butter swirl cheesecake is made lighter and higher in protein without sacrificing a single bit of indulgence. The crust? A toasty, buttery blend of low carb tortillas and powdered peanut butter—crunchy, nutty, and unexpectedly amazing. Perfect for anyone craving a dessert that hits all the right notes while staying macro-friendly.

🥣 Ingredients

For the Low Carb Tortilla Crust

  • 1 small low carb tortilla (torn into pieces)
  • 6 tbsp powdered peanut butter (like PB2)
  • 1 1/2 tbsp melted butter or light butter
  • 1 tbsp sweetener of choice
  • Pinch of salt
  • Optional: 1–2 tsp water if needed to help bind

For the Cheesecake Filling

  • 1 cup light cream cheese (room temp)
  • 1 cup plain Greek yogurt (2% or nonfat)
  • 1 large egg
  • 1/3 cup sweetener (erythritol, monk fruit, or blend)
  • 1 1/2 tsp vanilla extract
  • Pinch of salt

For the Peanut Butter Swirl

  • 2 tbsp natural peanut butter, gently warmed
  • Optional: 1–2 tsp sweetener (if your PB isn’t sweetened)

🧁 Directions

Make the Crust:

  1. Preheat oven to 350°F (175°C).
  2. Pulse the torn low carb tortilla in a food processor or blender until finely crumbled.
  3. In a small bowl, combine the tortilla crumbs, powdered peanut butter, melted butter, sweetener, and salt. Stir until evenly moistened. Add a splash of water if needed to help it hold together.
  4. Press firmly into the bottom of a parchment-lined 6–8 inch springform pan or small pie dish.
  5. Bake for 8–10 minutes, or until lightly golden and fragrant. Let cool while preparing the filling.

Make the Filling:

  1. Beat the cream cheese until smooth. Add Greek yogurt, egg, sweetener, vanilla, and salt. Mix until fully combined and creamy.
  2. Pour filling over the cooled crust and smooth the top.
  3. Drizzle the warmed peanut butter over the top and gently swirl with a knife or toothpick.

Bake:

  1. Bake at 325°F (160°C) for 25–35 minutes, until the edges are set and the center has a slight jiggle.
  2. Cool to room temp, then refrigerate for at least 4 hours or overnight for best texture.

🍫 Optional Toppings

  • Mini chocolate chips (sugar-free or your favorite)
  • Extra peanut butter drizzle
  • Whipped Greek yogurt or whipped topping
  • Chopped peanuts or low carb granola

💡 Pro Tips

  • This crust is a fun, crispy twist that also helps use up tortillas creatively
  • Perfect for slicing and storing for snacks or meal-prepped desserts
  • Add a dash of cinnamon to the crust for extra warmth
  • Try it frozen for a cheesecake bar vibe!

 

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