My rosacea combined with severe gluten AND lactose intolerances means I’m rarely able to enjoy a sweet treat while out & about without suffering the dire consequences within 24 hours – blerg!
Thankfully a few tweaks to a crazy easy recipe means I can now savour the rich taste of gluten & lactose free no bake peanut butter cheesecake!
Here’s my scrumptiously simple, quick to make recipe:
You’ll need: 1 tablespoon brown sugar, 1 cup rolled oats, 1 tablespoon oil, 1 cup of peanut butter, 1/2 cup powdered sugar, 1 package lactose free cream cheese & a splash of lactose free milk (soy/rice/coconut milks work just as well!)
Mix the oats, oil and brown sugar together and press evenly into the bottom of a pan.
Mix the peanut butter, cream cheese, powdered sugar and splash of milk together & spread evenly over the oat crust.
Chill in fridge for 1 – 2 hours ( or overnight)
Serve with a dollop of lactose free whip cream & espresso! YUM!
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This look so delicious! I love peanut butter, but no-one else in my family likes it (bonus?!) Need to put cream cheese on the shopping list – can’t wait!
…and if you’re not gluten & lactose intolerant you can use just about any kind of crust you want! 😀