30 Second Peanut Butter Cheesecake in a Cup. (Gluten/Grain/Soy/Corn/Sugar Free)

30 Second Peanut Butter Cheesecake in a Cup. (Gluten/Grain/Soy/Corn/Sugar Free)

30 Second Peanut Butter Cheesecake

I have spent the past several years 100% Dairy Free. I knew that dairy gave me outrageous heartburn, poor digestions and horrific sinus issues. I dismissed goat cheese along with all dairy assuming it must be just as deadly.

Last month I noticed in my local coop these cute little mason jars of local goat yogurt.. with each passing trip to this store I became more and more tempted. The day I gave in and tried it- I enjoyed every bite .I also relished in the fact that I was not experiencing itchy ears, heartburn. Not only was I symptom free.. but my belly was so happy! Its amazing what some live cultures can do to improve digestion.

This is the first Goat Cheese recipe to show up here on Real Sustenance. I know many of you must avoid all casein and therefore promise that this site will remain predominately dairy free.

Chronic high blood sugar has been one of my recent health battles. Its just another lovely issue that loves to hang out with Hashimoto's disease. This explains why following a high protein, low carb diet has been crucial in my ability to function day to day. This recipe is the perfect example of a diabetic safe dessert. Loaded with protein and sugar free thanks to the use of some stevia.

Recipe Alteration Notes:

  • I used a soft goat cheese. Think cream cheese (not hard feta). This texture is the only that will work.
  • I selected Peanut Butter as its my favorite and works well for me. Feel free to sub in any other nut or seed butter. Coconut Butter (coconut manna) might even work!
  • Sugar is my enemy.. and therefore I like to use stevia from Nunaturals. If you aren't a stevia fan feel free to use just about any other variety to taste. Granulated sugars may leave a gritty texture, but sometimes I really enjoy that.
  • If you are not wild about the flavor of goat cheese, feel free to up the percentage of peanut butter in this recipe.

30 Second Peanut Butter Cheesecake in a Cup.

Serving Size: 1 (maybe 2, if you are good at sharing).

Ingredients

  • 2 1/2 Tbs Natural (unsweetened) Peanut Butter
  • 3 Tbs Soft Goat Cheese
  • Pinch of Salt (to taste)
  • Tiny Pinch of Stevia (to taste)

Instructions

  1. Mix all ingredients together and eat!
http://brittanyangell.com/30-second-peanut-butter-cheesecake/

If you can't have your cheesecake without crust try eating it with a cookie (or crumble one on top) Or add some chopped nuts/seeds or even some toasted coconut flakes! You could also just add some chocolate chips as I did (Keep in mind that they are not sugar free!).

 

Brittany Angell

13 comments | Leave your own

  1. Abbe

    I assume the first ingredient is Natural Peanut Butter? Just want to make sure!

  2. Andrea

    I spoke to a goat farmer at a recent local farm tour event. I was asking him about the taste and smell of goat milk and goat milk products and he said the strength of the taste and smell is highly dependent on the breed of the goat. So for people who can tolerate goat milk but are turned off by the smell (i.e., me) it may be worth researching area farmers and trying milk from different breeds. I wasn’t able to buy any the day I met the farmer because I didn’t have a cooler, but he claims that the breed of goat he uses has an extremely mild smell and I plan to try some of his product soon.

  3. T. Bergenn

    I am giggling, because I have no goat cheese on me, but you’ve set me in motion, so it’s gonna be yogurt and peanut butter! Gracias, Brittany

  4. T. Bergenn

    Okay, I think unsweetened peanut butter is right on, but I also just discovered that I would have preferred UNSALTED, too! Oopsy-daisy — but I still like it.

  5. kendall egan

    This just looks delicious! This is the best “dessert for breakfast” I could ever give my kids!

  6. PJ

    Sounds interesting! Do you use something like a chevre? Or is there a different goat cheese that is more mild (and less salty)?

    Also, I read a tip that if you want to use yogurt for something like this, you can put it in cheesecloth and let it drain overnight to thicken. Requires advanced planning but not much extra effort.

  7. Michelle

    Hi. I cannot do ANY Dairy, whatsoever! :( So I guess I could sub Tofutti vegan cream cheeze (but I am soy-limited too, sigh). Hmmm. Any other suggestions?

  8. Rebecca

    This looks so yummy! I just wanted to share that I couldn’t eat commercial dairy either, but I am part of a cow-share program and get my raw (cow’s) milk from a local organic farmer and can now enjoy milk, kefir, yogurt, etc again. don’t give up on dairy if you’ve never tried raw.

  9. Allison G

    Sounds great I love PB. I only have cream cheese can I use that until I get some goat cheese? I would like to try it asap!

  10. Rosalie Young

    This looks great! I’ll have to try it soon! Thanks so much for sharing this! A co-worker of mine shared this with me as I am gluten-free and dairy free.
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