per 1 serving size (Recipe makes 16 servings)
Amount Per Serving
Calories from Fat 205
% Daily Values*
Total Fat 22.81
Saturated Fat 9.69
Polyunsaturated Fat 0.06
Monounsaturated Fat 0.25
Total Carbohydrate 19.38
Dietary Fiber 3.38
Vitamin A 9.38%
Vitamin C 0.25%
* Nutritional Values are estimated and may vary
Peanut butter cup filled greek yogurt style cheesecake with an almond crust.
Pre-heat oven to 350 degrees F.
Crust: Combine almond meal/flour, chopped almonds, 2 Tbs coconut sugar, and melted coconut oil in bowl until all of mixture is coated in oil. Pack mixture firmly into a greased 8x8 glass dish and bake for approximately 10 minutes. Take out of oven and set aside to cool.
Cheesecake: Combine cream cheese, greek yogurt, agave, 1/4 cup coconut sugar, vanilla, eggs, xanthan gum, and 2 TBS all-purpose gluten-free flour in blender until smooth and slightly thick liquid consistency.
Sprinkle chopped Quest Cravings over cooled almond crust and pour cheesecake mixture over it. Bake in oven at 350 degrees F. for about an hour or when cheesecake is lightly golden.
Let cheesecake cool to room temperature, then pour melted 85% cacao over cheesecake, completely covering it. Cover dish with foil and place in refrigerator overnight or until completely chilled (about 3 hours.) Cut cheesecake into 16 proportional squares. Optional: top cheesecake with PB2 peanut butter, additional package of chopped Quest Cravings peanut butter cups, and Walden Farms chocolate syrup.
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