This gluten free peanut butter chocolate cheesecake is proof that sometimes the best things in life require zero baking and maximum peanut butter. It’s rich, chocolatey, unapologetically creamy, and so easy to throw together it practically makes itself (minus baking the crust…but gluten free Oreos ARE involved, so it’s worth it). If you’re here for a dessert that’s smooth, dreamy, and totally nuts about peanut butter, you’re in the right place. Consider this your sign to grab a spoon, embrace the no-bake life, and let chocolate and peanut butter do what they do best: stick together.
Peanut Butter Chocolate Cheesecake
A gluten free, rich and creamy peanut butter and chocolate cheesecake
If not gluten free, use any kind of Oreos for the crust. Greek yogurt can be replaced with an additional 8 ounces of cream cheese or sour cream, and allulose can also be replaced with regular sugar.
Ingredients
CRUST*260 g gluten free Oreos (~22 Oreos)
*3 TBS sugar free syrup
CHEESECAKE FILLING
*224 g (8 ounces) 1/3 the fat cream cheese at room temp
*64 g (1/3 cup) allulose
*226 g (1 cup) nonfat Greek yogurt, strained overnight
*2 tsp vanilla extract
*8 ounces Cool Whip Free, and more for topping if desired
*1 TBS black cocoa power
*15 g (3 TBS) cocoa powder
*56 g (1.4 cup) peanut butter
*32 g (1/4 cup) PBFit powdered peanut butter
*30 g (1/4 cup) powdered monkfruit, divided
TOPPING
*Sugar free Reese’s
*Cool Whip Free (I used 100 g)
Directions
- Line an 8″ springform pan with Parchment paper and spray with cooking spray.
- Preheat oven to 325.
- Dump the Oreos and syrup in a food processor and grind until smooth (if mixture is too thick, add additional TBS of liquid).
- Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
- Bake for 10 minutes until golden; remove to cool while making filling; place in freezer to cool while you make the batter.
- Mix the cream cheese and allulose in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
- Add in the yogurt, vanilla, and blend until smooth, 2-3 minutes.
- Divide batter into two bowls.
- In one bowl, add the peanut butter, peanut butter powder, and 2 TBS powdered monkfruit.
- Spread this mixture on top of the cooled crust, and place back into the freezer.
- In the second bowl with batter, add black cocoa and regular cocoa along with remaining 2 TBS of monkfruit (you can omit the black cocoa and just use all regular cocoa, but this gives it an Oreo flavor).
- Gently smooth this layer on top of the peanut butter layer.
- Refrigerate cheesecake overnight or place in fridge for 4 hours before removing from springform.
- If desired, top with more Cool Whip and Reese’s for decoration.
- Keep cheesecake covered in fridge until serving.
Nutrition
Macros10 servings
371.4 cal/41 c/19 f/9.1 p
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