Gluten Free Chocolate Peanut Butter No-Bake Cheesecake Recipe
Sometimes I just crave peanut butter and chocolate. Don’t you? To my mind, this is one of the most perfect flavor combinations. You have the saltiness of the peanut butter with the sweetness of the chocolate and the result is a taste that makes me smile every time I take a bite. I was recently craving this combo so I came up with a delicious Gluten Free Chocolate Peanut Butter No-Bake Cheesecake recipe.
For this cake, I made a crust with Kinnikinnick graham style crumbs and two light yet decadent layers – one chocolate and one peanut butter. Top this dessert with chopped peanuts or mini chocolate peanut butter cups (check label to ensure they are gluten-free) and this turns into a presentation-worthy treat.
Since this is a no-bake cake, this makes an excellent dessert for summer entertaining. Serve this to company at your next summer barbecue or to Dad for Father’s Day next month!
Gluten Free Chocolate Peanut Butter No-Bake Cheesecake Recipe
Ingredients
- Gluten free non-stick cooking spray
- 1 (10-ounce) package Kinnikinnick gluten free graham style crumbs
- 6 tablespoons butter melted
- 2 (8-ounce) packages cream cheese, at room temperature
- 2/3 cup granulated sugar divided
- ½ cup creamy peanut butter
- 6 tablespoons unsweetened cocoa powder
- 2 cups heavy cream
- 4 tablespoons powdered sugar
- Chopped peanuts and/or mini chocolate peanut butter cups for garnish optional
Instructions
- Spray a 9-inch springform pan with cooking spray.
- Combine the graham style crumbs with the melted butter and press firmly into the prepared pan. Refrigerate while preparing the filling.
- Beat 1 package of cream cheese with 1/3 cup granulated sugar until light and fluffy. Add the peanut butter and beat until smooth. Scoop into a large mixing bowl.
- Beat the remaining cream cheese with 1/3 cup granulated sugar and the cocoa powder until smooth.
- With clean beaters, whip the cream with the powdered sugar.
- Fold half of the cream into the peanut butter mixture and half into the cocoa mixture.
- Spread the cocoa mixture over the crust and smooth into an even layer.
- Spread the peanut butter mixture over the cocoa layer and smooth.
- Decorate with chopped peanuts and/or mini chocolate peanut butter cups, cover the pan with plastic wrap, and refrigerate for at least 4 hours or up to 24 hours.
- Remove the ring from the pan and serve.
Nutrition
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