Naturally sweetened with dates and made without any butter, this healthy peanut butter cream cheese frosting is still thick, fluffy, and sweet enough to satisfy all your sugar cravings. Plus, you get extra fiber and healthy fats to tide you over for longer! Use it as a topping for chocolate cupcakes, banana bread, and birthday cakes or eat it by the spoonful. It’s the perfect healthy cream cheese frosting! {Gluten-Free, Vegetarian & No Sugar Added}
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Delicious No Sugar Added Frosting!
Who doesn’t like to indulge a little bit here and there? I’m all about an 80/20 approach to healthy eating – eating well 80% of the time and enjoying my favorite foods the other 20%. However, if I can create healthier versions of those more indulgent favorites, then sign me up!
But, can frosting really be made healthier? We did it with this date-sweetened version! As a Registered Dietitian, my aim was to create a no sugar added option that was also a source of fiber and healthy fats! It’s the perfect option for this Sugar Free Smash Cake, but you can also slather it over High Protein Cinnamon Rolls, Cottage Cheese Banana Bread, muffins and all of your favorite cakes. You really can’t go wrong!
Elysia’s Recipe Recap
Texture: Thick and fluffy with a luxuriously creamy texture
Taste: Perfectly sweet and rich with a bold nuttiness
Ease: You’ll need to soften the dates, but after that, just blend everything in the food processor and you’re done!
Recommended: The peanut butter flavor goes especially well with chocolate and banana, so try it on banana cupcakes, dark chocolate cake, quick breads, and more.
Would I make this again? This is my go-to cream cheese frosting and I make it all the time! My kids beg for it, too.
Why We Love This Peanut Butter Cream Cheese Frosting Recipe
- Made with no butter or heavy cream and no added sugar (not even powdered sugar!)
- Rich flavor from the dates
- Good source of healthy fats and dietary fiber
- Naturally lower in calories, sugar, and fat than regular cream cheese frosting
- Comes together with minimal effort using just 4 simple ingredients
Ingredient Notes
- Medjool dates: Be sure to remove the pits and soak the dates in boiling water to soften up.
- Vanilla extract: For additional flavor.
- Cream cheese: I’m partial to reduced fat Neufchatel cream cheese, which has fewer calories but plenty of flavor. The cream cheese must be fully softened though, so don’t skip this step.
- Smooth peanut butter: Natural peanut butter is best, ideally creamy. You can use crunchy peanut butter if you like extra crunch, though.
How to Make Healthy Cream Cheese Peanut Butter Frosting
- Start by taking the cream cheese out of the fridge so it has a chance to soften—this makes blending much easier. Cut it into quarters and set it aside.
- Next, place the dates in a heatproof bowl and pour hot water over them until fully covered. This step helps soften the dates so they blend smoothly, so don’t skip it! Let them soak for 10 minutes, then drain well. Once cool enough to handle, remove and discard the pits.
- Add the pitted dates to a food processor along with 1/4 cup plus 1 tablespoon of room temperature water, the vanilla, and a pinch of salt. Blend for 1 to 2 minutes, stopping to scrape down the sides, until the mixture is nice and smooth.
- Add in the softened cream cheese and peanut butter, and blend again until light, fluffy, and fully combined. If you’d like a thicker consistency, pop the frosting into the fridge for 20 to 30 minutes to help it firm up a bit.
- You can use the frosting right away, or store it covered in the fridge for up to 5 days. When you’re ready to use it, let it sit at room temperature for about 15 minutes, then quickly re-whip for the best texture.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- If your frosting starts to become too soft to pipe, pop it in the fridge for a bit to firm up the cream cheese.
- Be sure to blend the frosting long enough to allow chunks of dates to fully break down. If they’re having trouble breaking down, add a bit of extra water one tablespoon at a time until desired consistency is achieved.
- Use a rubber spatula to scrape every last bit of the frosting out of the food processor.
Storage Guidelines
Any leftover frosting can be stored in an airtight container in the fridge for 3-4 days.
How to Serve Cream Cheese Frosting with Peanut Butter
Cream cheese frosting is the dreamiest kind of frosting for red velvet, banana cake, and rich, spiced cakes, plus the added peanut butter flavor in this one makes it extra special.
You’ll really want to choose a cake with a flavor that goes well with peanut butter. That can be as simple as vanilla cupcakes, or you can dabble with combining flavors, like banana, chocolate, maple, spice cakes, and more.
The tanginess of the cream cheese can help cut through an overly rich cake while the peanut butter gives it extra oomph. Swirl some of this creamy peanut butter frosting on fudgy protein brownie bites, peanut butter cake, peanut butter cookies, or any of your favorite desserts to take them to the next level. My kids also love it on these healthy gingerbread muffins!
More Healthy Frosting and Cake Recipes
- Chocolate Frosting without Powdered Sugar
- Refined Sugar Free Carrot Cake
- Refined Sugar Free Cake
- No Sugar Added Cupcakes
Did you make this recipe? Scroll down to leave a star rating and review!
Peanut Butter Cream Cheese Frosting
Ingredients
- 1 1/4 cup firmly packed pitted Medjool dates
- 1/4 cup + 1 tablespoon room temperature water, plus hot water for soaking
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 ounces cream cheese (light or full-fat)
- 3 tablespoons natural peanut butter
Instructions
- Take the cream cheese out of the fridge to let it soften—this will make blending smoother. Cut it into quarters and set aside.
- Next, add the dates to a heatproof bowl and cover them with hot water. This softens them up so they blend more easily—don’t skip this step! Let them soak for 10 minutes, then drain well. Once they’ve cooled a bit, remove and discard the pits.
- Add the pitted dates to a food processor with 1/4 cup plus 1 tablespoon of room temperature water, the vanilla, and a pinch of salt. Blend for 1 to 2 minutes, pausing to scrape down the sides as needed, until the mixture is smooth and creamy.
- Add the softened cream cheese and peanut butter to the food processor, then blend again until everything is fully combined, light, and fluffy. If you’d like a thicker consistency, pop the frosting into the fridge for 20 to 30 minutes to help it firm up a bit.
- You can use the frosting right away, or store it covered in the fridge for up to 5 days. When you're ready to use it, let it sit at room temperature for about 15 minutes, then quickly re-whip it for the best texture.
Notes
- If your frosting starts to become too soft to pipe, pop it in the fridge for a bit to firm up the cream cheese.
- Be sure to blend the frosting long enough to allow chunks of dates to break down. If they’re having trouble breaking down, add a bit of extra water one tablespoon at a time until desired consistency is achieved.
Recipe Variations
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- Change the nut butter: Instead of peanut butter, try almond butter, cashew butter, or another option.
- Adjust the flavoring: You can easily tailor the frosting to suit your preferences by changing the extract or adding some warm spices.
- Make it dairy-free: Use plant-based cream cheese.
- Sweeten to taste: For a runnier and sweeter frosting, add a small amount of maple syrup or honey while blending.
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