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4.84 from 12 votes

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.

Peanut butter cheesecakes on a wooden tray.

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!

Cheesecakes are one of my favorite desserts. If you love cheesecake too, check out this amazing gluten free pumpkin cheesecake recipe!

Why this recipe is great:

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 add some protein to balance out the sugars.

Hands down the best recipe ! Simple and tastes amazing! I made fresh Mocha whipped cream for the top of it….. mmm.”

Jennifer L.

Ingredient notes:

Photos of the peanut butter cheesecake ingredients.
  • Gluten free flour blend – You can use any brand for this recipe.
  • 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!)
  • 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.
  • Cream cheese – Use any type. I used Greek cream cheese, which is higher in protein.

Recipe step-by-step directions:

Chocolate almond crust in a bowl

Step 1: Grab your crust ingredients and add them to a bowl. Mix it up. 

Pressing down crust with a spoon in the springform pan.
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Step 2: Spray the springform pans with coconut oil, then divide the chocolate crust mixture into the three pans. Press the crust down in each pan.

Aren’t these little mini springform pans cute? You can grab these Mini Springform Pans at Amazon. What I like best about the small size is that it helps us control our portions better.

Peanut butter cheesecake wet ingredients mixed in a bowl.

Step 3: Add the wet cheesecake ingredients and mix well in a mixer. See how thick and creamy the gluten free cheesecake batter is? It will make the best gluten free peanut butter cheesecake!

Cheesecakes ready to bake.

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. Allow to cool for 45 minutes. Drizzle hot fudge over the top.

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

Tips and Recipe FAQ:

Can you make this cheesecake dairy-free?

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.

How do you prevent the cheesecake from cracking?

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.

Can you make one large peanut butter cheesecake?

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.

How long will this keep fresh?

These cheesecakes will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

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

More gluten free peanut butter desserts:

Gluten Free Peanut Butter Chocolate Mini Cheesecakes

Sandi Gaertner
Easy gluten free peanut butter chocolate cheesecake recipe.
Love this recipe?Give it a star rating!
4.84 from 12 votes
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 9
Calories 568 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Crust

  • ¾ 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
  • ¼ cup unsalted butter melted

Cheesecake

  • 1 package cream cheese softened
  • ¾ cup sugar
  • 1 cup peanut butter I used Skippy Natural because it is really creamy and easy to mix in
  • ¼ cup sour cream
  • 3 large eggs
  • 2 tablespoons heavy cream
  • 2 tablespoons gluten free flour blend

Instructions
 

  • Preheat the oven to 325 degrees.
  • In a small bowl, add all crust ingredients and mix well.
  • Spray coconut oil in the springform pans and then divide the crust mixture between the three min pans.
  • Use a spoon to press the crust down flat in each pan.
  • In a mixer, add all cheesecake ingredients and mix on low.
  • 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.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 568kcalCarbohydrates: 45gProtein: 15gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 20gCholesterol: 108mgSodium: 300mgFiber: 4gSugar: 23g
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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.

Fearless Dining

Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!

Check out all of my gluten free dessert recipes on Fearless Dining! (*This post was updated from an older 5/2016 post.)

44 Comments

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

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

  3. 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!

  4. 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.

    1. They had a ton of cute pans…I picked up some cute layer cake pans, which will be in a recipe I post on Monday 🙂

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