Scrumptious Gluten Free Peanut Butter Chocolate Cheesecakes

If you love chocolate and peanut butter together, this new gluten free peanut butter chocolate cheesecake recipe is for you!!

Gluten free peanut butter cheesecakes with hot fudge on a cutting board. Plates and forks are in the background

Do you like to shop at Target?

I hate to admit it, but I love Target. I always find something fun in the kitchen department. This week I found these super cute mini springform pans for only $11.99 (for all three!)


What better way to use them than these mini gluten free peanut butter chocolate cheesecakes?

Peanut butter and chocolate were just made to go together, drizzle hot fudge on top and these will be hard to resist. In fact, any cheesecake is hard to resist. That is why I am so excited to share this creamy peanut butter gluten free cheesecake recipe with you. It is melt in your mouth AMAZING!

Mini Springform Pans

Aren’t these little mini springform pans cute?

What I like best about the size is that it helps us control our portions a lot better.

Put a full cheesecake in front of me and I have a hard time stopping at one slice. With these mini cheesecakes, I can split one with my husband.

That is it. I don’t see the other ones…out of sight, out of mind; right?

They are so small, but they are built the same way a regular sized spring form pan is. If I had to judge how these compare the sizes to a regular cheesecake, I would say these three mini springform pans equal 1/2 of a full cheesecake recipe. You can also make this recipe in a baking dish and cut these up to make peanut butter chocolate cheesecake bars!

This gluten free cheesecake recipe is easy and versatile. I love the chocolate crust with the creamy peanut butter.

Drizzling hot chocolate fudge on top of Gluten Free Peanut Butter Chocolate Mini Cheesecakes

Greek Cream Cheese:

For this cheesecake recipe, I used a Greek cream cheese. It is a high protein cream cheese that I love to use. (*If you only have regular cream cheese, that is fine too!) The creaminess of the cheesecake is balanced out by the chocolate almond crust.

These cheesecakes are pretty healthy considering they are coated in chocolate fudge :-).

How to make peanut butter cheesecake:

Chocolate almond crust in a bowl

Mix up the crust.

Pressing down crust with a spoon in the springform pan

Spray the springform pans with coconut oil then divide the crust into the three pans. Press the crust down in each pan.

peanut butter cheesecake wet ingredients mixed in a bowl

In a mixer, add the wet ingredients and mix well.

Cheesecakes ready to bake

Pour the cheesecake batter over the crust in each pan. Put the pans in a shallow baking pan with water. This will help prevent cracks. Bake.

Gluten Free Peanut Butter Chocolate Mini Cheesecake with a fork taking out a bite

Bake, chill, and eat :-). I bet you can’t resist these peanut butter cheesecakes for long!

Check out all of my gluten free dessert recipes on Fearless Dining!

Tools You Need To Make This Recipe:

  1. Mini Springform Pans: I found a set of inexpensive springform pans, just in case you don’t see them at Target.
  2. Electric mixer: My favorite, easy to use mixer and it comes with three attachments so you can use it for everything.
Gluten Free Peanut Butter Chocolate Mini Cheesecakes
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins

Easy gluten free peanut butter chocolate cheesecake recipe.

Course: Dessert
Cuisine: American
Servings: 6 cheesecakes
Calories: 695 kcal
Author: Sandi Gaertner
  • For Crust:
  • 3/4 cup almond flour
  • 1 tablespoon gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1/2 teaspoon.)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1/2 stick of butter melted
  • For Cheesecake:
  • 1 package Greek cream cheese softened (*you can use regular as well if you can't find this), 8 ounces
  • 3/4 cup sugar
  • 1 cup peanut butter I used Skippy Natural because it is really creamy and easy to mix in
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 tablespoons heavy cream
  • 2 tablespoons gluten free flour blend
  1. Preheat the oven to 325 degrees.
  2. In a small bowl, add all crust ingredients and mix well.
  3. Spray coconut oil in the springform pans and then divide the crust mixture between the three min pans.
  4. Use a spoon to press the crust down flat in each pan.
  5. In a mixer, add all cheesecake ingredients and mix on low.
  6. Gradually increase the speed to medium and allow to mix thoroughly.
  7. Pour the batter over each crust.
  8. Fill a large shallow baking dish with 1 inch of water.
  9. Put the springform pans into the water.
  10. Bake for 25 minutes, until done.
  11. Remove from the oven carefully so the hot water doesn't spill and burn you.
  12. Allow to cool on a cooling rack for 40 minutes, then transfer to a refrigerator for 2 hours to finish cooling.
  13. *Optional, drizzle hot fudge on top.
Nutrition facts per serving (1g)
695kcal | Fat: 60g | Saturated fat: 23g | Cholesterol: 170mg | Sodium: 684mg | Potassium: 511mg | Carbohydrates: 49g | Fiber: 4g | Sugar: 37g | Protein: 22g | Vitamin A: 21.8% | Calcium: 17.9% | Iron: 12.2%

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

If you love cheesecake, this Gluten Free Hawaiian Purple Sweet Potato Cheesecakes are so creamy good!

Hawaiian Purple Sweet Potato Cheesecakes stacked on top of each other.

If you love peanut butter, try these incredible Gluten Free Peanut Butter Cinnamon Rolls.

Gluten Free Peanut Butter Cinnamon Roll on a plate

More Chocolate Goodness!!












  1. I have to admit I love Target too. I can always find something extra to bring home with me. I would not have been able to resist those mini springform pans, how cute! And I am dying over these cheesecakes, Sandi, they look amazing! I’ve never even heard of greek cream cheese but I can just imagine the extra flavor it gives these little guys.

  2. What adorable little pans! I’d make everything in them! They’re so fun!

  3. Yes cute!!! I want those little rings!!

  4. Do I like to shop at Target, you silly girl, who doesn’t? I swear they pipe stuff in the air to make me buy stuff I don’t need! But I need these cakes, so pretty and that chocolate looks epic!

  5. I love the small portion cheesecake, especially when it’s a cheesecake made with peanut butter. I cannot control myself around peanut butter!

  6. I LOVE Target…and these mini cheesecakes!! 😉

  7. Wow, these looks so delicious! My husband is going to love these!

  8. They look so irresistible. I wish I could grab one through the screen right now!!

  9. They look so good. A perfect size, thanks for sharing

  10. Like you I can never just stop at one slice. So the way I deal with this is to just each the cheesy bit of the cheesecake and throw away the crust. Every litte reduction in calories help. I do like your own way much better though.

  11. These are so cute! And PB and chocolate is the best combination

  12. Your Peanut Butter and Chocolate Mini Cheesecakes look amazing! Love that they are gluten free – and the individual portions too!

  13. I have the large spring form pan, will this recipe work for it or will I have to multiply it by 4?

    • Hi Samantha, You can definitely make this in a spring form pan, but it will affect your cooking time. I suggest keeping an eye on this while it is baking after 40 minutes in the oven. You will also need to adjust cooling times so the top doesn’t crack. I would really appreciate if you could report back how long it took to bake? I am sure that would help other readers who want a large cheesecake :-).

  14. Alona Beasley-Jenkins says:

    I just made this, but in a small springform pan for my friend’s birthday!!! It’s cooling now!!!

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