Flavor explosion in every bite 

Indulge in the creamy peanut butter and the refreshing Açai berry coming together harmoniously in this delicious cheesecake. With the perfect balance between sweet and savory, this treat will enchant your taste buds.

Thanks to the amazing recipe by, you can now enjoy this irresistible Peanut Butter Açai Cheesecake at home. Embark on this culinary adventure and experience a taste sensation you won't want to miss!

 15 minutes

 6 portions

John DOE • CEO of MyCompany


  • For the base: 

    100 gr flour

    40 gr oatmeal⁠

    10 gr grated coconut⁠

    80 gr peanut butter coconut sea salt @depindakaaswinkel⁠

    25 coconut oil⁠


  • For the cottage cheese layer:⁠

  • 200 g Açai Pure Pack

  • 150 gr cream cheese⁠

    150 gr low-fat cottage cheese⁠

    100 gr whipped cream⁠

    75 gr sukrin⁠

     3 gelatine leaves⁠

  • 100 ml yoghurt⁠


How do you make it?

Step 1

  • Mix the dry ingredients for the base together in a bowl

  • Melt the coconut oil and peanut butter together in a small bowl in the microwave

  • Add this mixture to the dry ingredients and mix until cohesive.

  • Press well and place in the Line a springform pan with baking paper and spread the dough over the bottom.

  • Press well and place in the fridge.⁠

  • Soak the 3 gelatine leaves in cold water.

  • Put a pan on the fire and thaw the acai berries in it until you get a kind of puree.

  • Meanwhile, mix the cottage cheese, cream cheese, sugar and cream together using a mixer.⁠

Step 2

When the acai is completely liquid, remove the pan from the heat. Squeeze out the gelatine and mix into the Açai until it is completely dissolved. Let cool slightly so that your cottage cheese and Açai are at the same temperature, otherwise the gelatine will clump. What can help is to stir a few spoonfuls of your cottage cheese mixture into the Açai

Step 3

Mix the acai puree into your cottage cheese mixture until you have a good mixture. Spread over the bottom and let the cake set in the fridge for about 4 hours. 


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