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Pumpkin-Chocolate Cheesecake with Peanut butter Swirl

This pumpkin-chocolate cheesecake with peanut butter swirl is super low in calories, fats & carbohydrates, high in protein, sugar-free and optional gluten-free & vegan. It's also moist, fluffy, creamy and super delicious!

Keyword breakfast, cheesecake, chocolate, dessert, gluten-free, high protein, peanut butter, sugar-free, vegan
Portionen 15 Pieces
Kalorien 104 kcal
Autor Daniela Ruppert


For the chocolate dough

  • 120 g oat flour
  • 40 g chocolate protein powder or more oats
  • 1 pack baking powder
  • 40 g erythritol
  • 20 g baking cocoa powder
  • 200 g low fat cream cheese or vegan skyr/curt or cream cheese

For the pumpkin cheesecake

  • 150 g pumpkin puree
  • 400 g low fat cream cheese or vegan skyr/curt or cream cheese
  • 1 pack vanilla pudding powder or 40g corn starch
  • 40 g erythritol
  • optional: vanilla flavor

For the toppings

  • 35 g peanut butter
  • 30 g chocolate chips optional sugar free


  1. For the dough combine all ingredients and fill in a baking sheet (18x27cm).

  2. Preheat the oven at 170°/335°F.

  3. Combine all ingredients for the cheesecake cream und fill on top of the dough. Use a fork to create a marble pattern.

  4. Top with the peanut butter and create swirls with the fork. Sprinkle the chocolate chips over the whole cake and bake for about 45 minutes.

  5. Let stay the cake one hour more inside the closed oven and let cool down after that.

For a gluten-free version use gluten free oats or buckwheat flour.