If you love chocolate and peanut butter together, this new creamy gluten free peanut butter cheesecake recipe is for you!! Peanut butter and this dreamy gluten free chocolate cookie crust make the perfect combination. This makes a great dessert as small cheesecakes or one large cheesecake.
This post may contain affiliate links. Please read our Disclosure Policy.
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. I am so excited to share this creamy peanut butter gluten free cheesecake recipe with you. It melts in your mouth.
This gluten free peanut butter cheesecake recipe is easy and versatile. I love the chocolate crust flavor with creamy peanut butter. It makes a great dessert for any peanut butter lover! Honestly, anything peanut butter makes Mr. Fearless Dining happy. These gluten free peanut butter cheesecakes are easy to make, and there are some fun ways to vary this recipe! High-protein Greek cream cheese adds some protein to balance out the sugars.
Cheesecakes are one of my favorite desserts. If you love cheesecake too, check out this amazing gluten free pumpkin cheesecake recipe!
Hands down the best recipe! Simple and tastes amazing! I made fresh Mocha whipped cream for the top of it….. mmm.”
Jennifer L., Facebook comment
Allergen Information:
This peanut butter cheesecake recipe is gluten-free, soy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – You can use any brand for this recipe.
- Sugar – Use cane sugar.
- Cream Cheese – For this cheesecake recipe, I used 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!)
- Butter – Use unsalted butter.
- Almond Flour – You can also use an almond meal for this crust.
- Cocoa Powder- Make sure the powder you use is gluten free. I like to use Rodelle, Anthony’s, and Ghirardelli brands.
- Eggs – Use size large.
- Heavy Cream – Do not use half and half.
- Peanut Butter – Use natural or any type of peanut butter.
Step-By-Step Photos and Directions:
Step 1: Add your crust ingredients to a large
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 2: Spray the mini springform pans (shown above) with gluten free baking spray, then divide the chocolate crust mixture into the three pans. Press the crust down in each pan with a spoon.
Step 3: Add the wet cheesecake ingredients to a stand mixer with a whisk attachment. You can also use an electric hand mixer. See how thick and creamy the gluten free cheesecake batter is? It will make the best gluten free peanut butter cheesecake!
Step 4: Pour the peanut butter cheesecake batter over the crust in each pan. Put the pans in a shallow baking pan with water. This will help prevent cracks. Bake at 325º F for 25 minutes. Note if you use one large springform pan, the baking time will be much longer.
Step 5: Remove from the oven to a cooling rack. Allow to cool for 45 minutes. Refrigerate to chill. Drizzle hot fudge over the top before you serve it.
Fun flavor variations:
- Add mini chocolate chips to the peanut butter cheesecake batter before baking.
- Use crushed gluten free oreo style cookies for the crust.
- Top with crushed peanuts
Frequently Asked Questions:
You can make this peanut butter cheesecake recipe dairy-free with dairy-free cream cheese, like Daiya or Kite Hill. You would also want to find a dairy-free sour cream substitute or use one of the above brands of dairy-free plain yogurt. Please note that I haven’t tested any dairy-free ingredients in this recipe.
The best way to prevent your cheesecake from cracking is to bake it in a water bath. When the cheesecakes are done, allow them to cool slowly by turning off the oven and cracking the door for about 10 minutes before removing them.
You can definitely make this gluten free peanut butter cheesecake in a large springform pan. You will need to bake a lot longer, about an hour.
These cheesecakes will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
More Gluten Free Peanut Butter Recipes:
- Gluten Free Peanut Butter Donuts
- Old-Fashioned Peanut Butter Candy
- Easy Gluten Free Peanut Butter Blossoms
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Peanut Butter Chocolate Mini Cheesecakes
Ingredients
Crust
- ¾ cup almond flour * see notes
- 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 cane sugar
- ¼ cup melted unsalted butter
Cheesecake
- 8 ounces softened package cream cheese
- ¾ cup cane sugar
- 1 cup peanut butter * see notes!
- ¼ cup sour cream
- 3 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons gluten free flour blend
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 325º F.
- In a small mixing bowl, combine 3/4 cup almond flour, 1 tablespoon gluten free flour blend, 2 tablespoons unsweetened cocoa powder, and 2 tablespoons cane sugar and mix well.
- Spray gluten free baking spray in the mini springform pans or one large springform pan and then divide the crust mixture between the three mini pans.
- Use a spoon to press the crust down flat in each pan.
- In a stand mixer with a whisk attachment, add 1/4 cup melted unsalted butter, 8 ounces softened package cream cheese, 3/4 cup cane sugar, 1 cup peanut butter, 1/4 cup sour cream, 3 large eggs, 2 tablespoons heavy cream, and 2 tablespoons gluten free flour blend. Mix on low speed until the ingredients are incorporated, then mix until creamy. Note: You can also use an electric hand mixer.
- Gradually increase the speed to medium and allow to mix thoroughly.
- Pour the batter over each crust.
- Fill a large shallow baking dish with 1 inch of water.
- Put the springform pans into the water.
- Bake for 25 minutes, until done.
- Remove from the oven carefully so the hot water doesn’t spill and burn you.
- Allow to cool on a cooling rack for 40 minutes, then transfer to a refrigerator for 2 hours to finish cooling.
- *Optional, drizzle hot fudge on top.
Notes
- If you don’t have these mini springform pans, you can easily make one large cheesecake.
- Use any brand of gluten free flour for this recipe. I used almond flour, but almond meal is also okay.
- Use heavy cream. I do not recommend half and half.
- I used Greek cream cheese, but full-fat cream cheese also works well in this recipe.
- I do not recommend using natural peanut butter because the oils can separate, leaving the cheesecake oily. You can use Skippy Naturals, which is whipped.
- Store leftovers in an airtight container in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Check out all of my gluten free dessert recipes on Fearless Dining! (*This post was updated from an older 5/2016 post.)
Hello!
If I am making one big cheesecake how long should I bake it for?
Thank you
Hi Grace, what size springform pan do you have? That will affect baking time.
I have a 9” pan
I would say bake it 50-60 minutes until the internal temperature is 150 degrees F.
This is brilliant, but I think you really have to like peanut butter to enjoy it. I adore peanut butter, but my husband does not. There must be something wrong with him! Lol! But I am going to try to reduce the size. And if he tastes it and likes it, uh oh!
LOL. My husband lives for peanut butter. You could easily half the recipe and freeze the extras! Make them in a muffin tin so they are single serving.
I just made this, but in a small springform pan for my friend’s birthday!!! It’s cooling now!!!
I can’t wait to hear how she likes these cheesecakes. Thank you so much Alona 🙂
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 :-).