Gluten Free Chocolate Peanut Butter No-Bake Cheesecake Recipe
Servings: 10 people
Calories: 561kcal
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
Calories: 561kcal | Carbohydrates: 29g | Protein: 7g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 133mg | Sodium: 321mg | Potassium: 227mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1520IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 0.9mg