This Frozen Low FODMAP Peanut Butter Cheesecake is nestled on a chocolate cookie crust and served with a warm chocolate-honey sauce. Decadent! A great make-ahead party dish as it can wait for you in the freezer until needed.
As with most cream cheese based cheesecakes, this keeps very well and can even be made several days ahead. If you are a peanut butter lover, this should not be missed. Make sure you have room in the freezer for the 9-inch (23 cm) springform pan to be stored on a level surface.
Please do take the time to read through our New York Style Low FODMAP Cheesecake recipe, as we have included very helpful basic cheesecake-making information in that recipe.
Classic Desserts Made Low FODMAP
This cake, originally made with conventional cream cheese, cream, cookies and what have you, appeared in my book, Unforgettable Desserts. The photo below was from the book.
I initially developed the cake as a birthday cake for a good friend, Pam Rys, who loves peanut butter, chocolate and she and her husband Jeff are beekeepers. All great flavors and they work well together.
FODMAPs, Peanut Butter, Chocolate & Honey
Let’s look at the highlighted ingredients for a moment.
Peanut Butter: This recipe calls for no-stir style peanut butter. Not natural, which would be too gritty and dry and also not the type with hydrogenated fat. This recipe calls for the peanut butter that contains peanuts, palm oil, sugar and salt.
FODMAP Friendly and Monash University have lab tested peanut butter and it is low FODMAP in 2 tablespoons (50 g) amounts, which our serving size takes into consideration.
Chocolate & Cocoa: Chocolate and cocoa are both low FODMAP in particular portions. You can read more in our articles All About Dark Chocolate as well as All About Cocoa. Cocoa might be of interest because it will most likely be used in whatever cookie you choose for the crust.
Honey: Honey is an interesting topic to talk about, from a FODMAP perspective. Honey has been lab tested by both FODMAP Friendly and Monash University. FODMAP Friendly gives it a “Fail” at 2 teaspoons (15 g). Monash says that while clover honey specifically is only low FODMAP at ½ teaspoon (3 g), they state that honey is low FODMAP in 1 teaspoon (7 g) amounts.
The amount of honey used in our chocolate sauce is low FODMAP per our recommended serving size.
Making A Low FODMAP Cookie Crust
While you could make this recipe for Frozen Low FODMAP Peanut Butter Cheesecake with a graham cracker crust, I think a chocolate cookie crumb crust brings it to a higher level of lusciousness.
I used our own Low FODMAP Chocolate Hazelnut Biscotti, because I had them around, but you could use Enjoy Life Crunchy Double Chocolate Cookies or any other chocolate cookie that is low FODMAP. Use our Shopping Lists to peruse thousands of prepared items that have been reviewed by Monash trained RD Vanessa Cobarrubia.
Make Room In The Freezer
This cheesecake is made in a very similar fashion to our NY Style Low FODMAP Cheesecake and our Low FODMAP Chocolate Cheesecake, but after it is chilled, it is frozen! You could serve it simply refrigerated, but frozen it is like eating cheesecake and ice cream all rolled into one creamy, smooth dessert.
Make sure you have room in the freezer to place your 9-inch (23 cm) springform pan on a flat area.
Can I Substitute Another Cream Cheese?
We do not recommend substituting regular conventional cream cheese. Conventional cream cheese and Green Valley Creamery brand lactose-free cream cheese do not react the same to beating or baking. The ratios of the ingredients called for in this recipe and the techniques used to prepare the batter work with the lactose-free cream cheese made by Green Valley Creamery.
If you want to try this recipe with another lactose-free cream cheese, you could try it, and we would love to hear about your experiences!
What If I Cannot Find Lactose-Free Heavy Cream?
This recipes calls for heavy cream in the chocolate sauce and also in the cheesecake itself. If you can find lactose-free, use it. You can also make your own using our DIY directions. Or, you can use conventional heavy cream. In the amount used, per serving size, the recipe remains low FODMAP.
Isn’t Cheesecake Very High In Fat?
Cream cheese based cheesecakes are very rich in fat, which can trigger symptoms for some folks with IBS. If you know this is true for you, then cheesecakes are not the best dessert choice. Others do fine with an occasional indulgence and attention to portion control. Use your self-knowledge.
Prepping Your Springform Pan
You need a 9-inch (23 cm) springform pan for this recipe. If you would like to form your crust directly on the metal bottom of the pan, after a spritz of nonstick spray, you can do so.
If, however, you would like to be able to separate the chilled peanut butter cheesecake from the bottom of the springform pan so that you can place it on a decorative plate of your choosing, then click on over to our recipe for Low FODMAP Chocolate Cheesecake where I give you specific instructions for this alternative technique.
Ingredients for Frozen Low FODMAP Peanut Butter Cheesecake
This image below shows your finely ground chocolate cookie crumbs and butter, used for the crust:
The ingredients shown below in the next image are for the cheesecake and the sauce. The only potentially unusual ingredient to pay close attention to is the cream cheese. This recipe was developed with Green Valley Creamery Lactose-Free Cream Cheese.
After that, the peanut butter is specific as well. Use the “no-stir” kind that contain peanuts, palm oil, sugar and salt, such as Skippy Natural Creamy Peanut Butter, seen above.
How To Make Frozen Low FODMAP Peanut Butter Cheesecake
After prepping your pan and pressing the crust evenly into the pan (which you can see in our NY Style Cheesecake recipe) you make the cream cheese/peanut butter batter.
First, combine a small amount of the lactose-free cream cheese with the no-stir peanut butter, white sugar and brown sugar, as seen below.
Beat until creamy, then add the remaining ingredients, as instructed. If your ingredients are not at room temperature and/or if you do not beat long enough, the batter will not be sufficiently smooth. See below:
In the end your batter should be super silky smooth like this:
Then you are ready to spread it over your par-baked chocolate cookie crust:
A small offset spatula can really help smooth the top efficiently:
Once the peanut butter cheesecake is done, it will be set around the edges and still a little jiggly in the center. With a little luck and care taken with the water-bath, there will be no cracks!
While the cake is baking, you can make the chocolate sauce – or you can even make it up to a week before (1 month if frozen). Chocolate melts in hot cream, then you whisk in a small amount of honey. Done!
Frozen Low FODMAP Peanut Butter Cheesecake
This Frozen Low FODMAP Peanut Butter Cheesecake is nestled on a chocolate cookie crust and served with a warm chocolate-honey sauce. Decadent! A great make-ahead party dish as it can wait for you in the freezer until needed.
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) cheesecake; 24 slices; serving size 1 slice
Ingredients:
Sauce:
- ½ cup (120 ml) plus 2 tablespoons lactose-free heavy cream
- 6- ounces (170 g) semisweet chocolate, finely chopped, preferably 55% to 60% cacao mass
- 2 tablespoons honey
Crust:
- 1 cup (about 140 g) finely ground chocolate cookie crumbs, such as Enjoy Life Crunchy Double Chocolate Cookies
- 1/4 cup (57 g; ½ stick) unsalted butter, melted
Cheesecake:
- 4 -8- ounce (227 g each) containers lactose-free cream cheese, such as Green Valley Creamery, at room temperature
- 1 2/3 cups (428 g) smooth, “no-stir” style peanut butter, such as Skippy
- 1 cup (198 g) sugar
- 3/4 cup (160 g) firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large egg yolks, at room temperature
- 1/3 cup (75 ml) lactose-free heavy cream, at room temperature
Topping:
- ½ cup (80 g) roasted peanuts, roughly chopped
Preparation:
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For the Sauce: Put the cream in a large saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream will melt the chocolate. Gently stir in the honey until smooth. Sauce is ready to use or may be refrigerated for up to 1 week in an airtight container or frozen for up to 1 month. Rewarm in a microwave or over very low heat in a saucepan before using.
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For the Crust: Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Coat a 9-inch (23 cm) round loose-bottomed or springform pan with nonstick spray. If you have the silicone wrap, place the metal springform pan inside it now. If you do not, then proceed as follows: double wrap the outside of the pan with 18-inch (46 cm)-wide aluminum foil, bringing the foil up and around the sides of the pan all the way to the top edge. Make sure, the bottom edge of the pan is completely sealed off to protect it from the water-bath it will be placed in.
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Put the cookie crumbs and melted butter in a bowl and stir to combine. Press the crust evenly over the bottom of the prepared pan. Bake the crust for about 10 minutes or until dry to the touch. Cool the pan directly on a rack while preparing the cheesecake. Turn the oven down to 325°F (165°C).
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For the Cheesecake: In the bowl of a stand mixer, beat 8-ounces (225 g) cream cheese, peanut butter and both sugars with the flat paddle attachment on low-medium speed until creamy and combined. Beat in the vanilla and egg yolks until smooth, then beat in the remaining cream cheese and cream until everything is combined and super smooth, scraping down bowl as needed. Scrape the cheesecake batter on top of the prepared crust and smooth into an even layer. Place in a larger pan and add about 1-inch (2.5 cm) of hot water to the pan.
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Bake for 1 hour to 1 hour and 5 minutes; the top will look and feel dry, the edges should just be starting to come away from the sides of the pan, and the entire cake will jiggle slightly when you gently shake the pan. While the cake is still on oven rack, dip the tip of a small paring knife or offset spatula in warm water and use it to run around the top edge of the cake (going down about ½ inch/12 mm) to loosen it from the pan; this will prevent the sides from pulling away from the pan as it cools, which can create cracks, then remove the cake from the oven. Remove the springform pan from the roasting pan and carefully remove the silicone wrap or foil. Cool to room temperature, then cover the top of the cake with plastic wrap and freeze the cake in the springform pan overnight or up to 1 month.
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Right before serving, unwrap and dip a small icing spatula in warm water, shake dry, and run all the way around the outer edge of the cake, going all the way down to the bottom. Release the springform rim, remove it, and place the cake on a display plate. Allow to soften for about 10 minutes at room temperature while you heat your chocolate sauce.
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Your Frozen Low FODMAP Peanut Butter Cheesecake is ready to serve and is best served partially frozen and sliced with a very thin-bladed knife, wiped cream between cuts. Dip the knife in warm water to facilitate the process.
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For Serving: Have all the components ready to go; the sauce should be warm. Place the cheesecake slices on plates, top with sauce and a sprinkling of chopped peanuts, and serve immediately.
Notes:
Tips
Cream-cheese based cheesecakes are quite rich. And filled with dairy. The Low FODMAP diet is not a dairy-free diet, but it is lower in lactose and this recipe features lactose-free cream cheese and sour cream. That said, if you are sensitive to lactose, be prudent and follow your tolerances.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
- Honey: Honey has been lab tested by both FODMAP Friendly and Monash University. FODMAP Friendly gives it a “Fail” at 2 teaspoons (15 g). Monash says that while clover honey specifically is only low FODMAP at ½ teaspoon (3 g), they state that honey is low FODMAP in 1 teaspoon (7 g) amounts.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
More Cheesecakes for YOU!
- New York Style Cheesecake
- Chocolate Cheesecake
- Pumpkin Cheesecake
- Cheesecake Pie
- Rhubarb Cheesecake Tart
And for many of our most luscious peanut butter recipes all in one place, check out this Peanut Butter round-up article.
